Instant Pot Mashed Potatoes with Sour Cream

Overhead close up of instant pot mashed potatoes in grey bowl with two pats of melted butter & chives.

Instant Pot Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.

Thanksgiving is quickly approaching and I’m already putting together menu possibilities in my head.

We all know that come Thanksgiving, stove and oven space is always limited. That’s when the Instant Pot comes to the rescue. Just plug it in, pop it in the corner, and you can basically set these potatoes to cook and forget about them until that timer beeps.

In less than 30 minutes, you’ll have the most perfect bowl of golden, creamy, delicious mashed potatoes. Perfection.

This recipe for Instant Pot Mashed Potatoes is a variation of my Easy Mashed Potatoes with Sour Cream. And, I pile on the flavor starting right from the beginning by pressure cooking the potatoes in salted chicken broth.

You know how you salt your pasta water? This is kind of the same idea. The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack. Then, when the potatoes are cooked, they get a good dose of butter & sour cream (for a bit of tang). It’s totally worth splurging for these beauties.

Hand holding bowl of potatoes before peeling.

What Potatoes are Best for Mashed Potatoes?

  • I prefer to use Yukon Gold potatoes for my mashed potatoes. I find them buttery and delicious. However, Russet potatoes are another great variety that produces fluffy mashed potatoes.

I prefer smooth mashed potatoes, so I peel them. However, if you like your potatoes with a bit more texture, you can definitely leave on the potato skins.

Instant Pot Mashed Potatoes Cook Time

  • Instant Pot potatoes take just 8 minutes to cook. However, it will take about 15 minutes for the pressure to build in the Instant Pot, so just be sure to take that into account.

How to Make Instant Pot Mashed Potatoes

  • Peel & slice potatoes into thick rounds and add them to the Instant Pot.
  • Add chicken broth and salt.
  • Place lid on Instant Pot and set valve to seal.
  • Cook 8 minutes.
  • Heat milk & butter.
  • When cook time is up, release pressure & remove lid.
  • Drain potatoes, then combine with milk-butter mixture and sour cream.
  • Mash & season.

Can I Make these Mashed Potatoes on the Stove?

How to Mash Potatoes

  • After the potatoes are cooked, I like to use my stand mixer to get them really smooth. Starting first with the paddle mixer attachment and then moving to the whip. You can also use a handheld mixer. Or, you can go old fashioned, and use a good old potato masher if you don’t have an electronic one.

What to Serve with Mashed Potatoes

Instant Pot Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.

Potato Recipes

Instant Pot Side Dish Recipes

Overhead close up of instant pot mashed potatoes in grey bowl with two pats of melted butter & chives.

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Instant Pot Mashed Potatoes Recipe

Instant Pot Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.

Instant Pot Mashed Potatoes

Course: Side Dish
Cuisine: American
Keyword: creamy mashed potatoes, instant pot mashed potatoes, mashed potatoes, sour cream mashed potatoes
Prep Time: 10 minutes
Cook Time: 8 minutes
Time for pressure to build: 15 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 310 kcal

Instant Pot Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.

Print

Ingredients

  • 3 pounds Yukon gold potatoes peeled and sliced
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 6 Tablespoons unsalted butter
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Chives for topping

Instructions

  1. Place peeled and sliced potatoes in Instant Pot.
    Cut potatoes in instant pot before cooking.
  2. Add chicken broth and salt.
  3. Place lid on Instant Pot and set valve to seal.
  4. Cook on MANUAL high pressure for 8 minutes. It will take about 15 minutes for the pressure to build, then a countdown timer will begin.
  5. Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
  6. Once the cook time is up, quick release the pressure and remove the lid.
    Side view of instant pot filled with mashed potatoes.
  7. Drain potatoes and return them to the pot.
  8. Add the milk-butter mixture and sour cream and use a potato masher to mash the potatoes to your desired consistency. Season with salt and pepper, to taste.
    Cut cooked potatoes in instant pot with dollop of sour cream.
  9. Alternatively, you can transfer the potatoes to a stand mixer bowl. Beat on low for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer. Switch to whipping attachment and beat for about 1 minute, or until fluffy.
  10. Serve warm topped with extra butter (if desireand chopped chives.
    Overhead close up of instant pot mashed potatoes in grey bowl with two pats of melted butter & chives.
Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 310 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 46mg15%
Sodium 740mg32%
Potassium 1107mg32%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 4g4%
Protein 9g18%
Vitamin A 568IU11%
Vitamin C 32mg39%
Calcium 166mg17%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

If you don’t have an Instant Pot, and want to make this recipe on the stove, be sure to check out my recipe for Easy Mashed Potatoes with Sour Cream.

One comment

  1. jennie lamancuso

    5 stars
    I will be making these for Thanksgiving (if not before). So delicious!! Thanks, Erin.

    Reply

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