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Instant Pot Mashed Potatoes

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These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!

These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!Instant Pot Mashed Potatoes

Is their anything more comforting and delicious than mashed potatoes? Instant Pot ashed Potatoes save time in the kitchen when you want to boil potatoes quick! And these are lighter and lower in calories and fat than most recipes. Perfect for topping a shepherd’s pie, or to serve with Salisbury Steak, Stuffed Turkey Breast or Picadillo.Don’t have an Instant Pot? Try this stove top mashed potato recipe instead.

These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!

How To Make Instant Pot Mashed Potatoes

  1. Add potatoes to the instant pot and pour enough water to just cover, season with salt.
  2. Cover and cook on high pressure 10 minutes, then do a quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato. If they aren’t ready you can add a few more minutes.
  3. Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.
  4. Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.
  5. Serve garnished with chopped chives or parsley or top with gravy.

Why make mashed potatoes in your Instant Pot?

Because they take just ten minutes to cook, and once you mash them they are perfect left on warm for an hour or two if you have company and want to have them ready ahead. If you don’t know what an Instant Pot is, it’s a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one. If you’re debating if you need one in your life, my answer is YES!

Instant Pot Mashed Potatoes Tips and Variations:

  • For the best, fluffiest mashed potatoes, use a masher or potato ricer. Don’t use a blender or immersion blender, they will end up sticky like glue.
  • The best potatoes for making mashed potatoes are starchier potatoes like Russet or Yukon gold. Stay away from waxy potatoes such as red.
  • For variations you can swap the buttermilk for milk, some people also like to swap sour cream with yogurt which has a little more tang.
  • Make garlic mashed potatoes by adding roasted garlic at the end.
  • To make them on the stove cover the potatoes with water, bring to a boil and cover, simmer low until a sharp knife can easily be inserted through the potato.
  • Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.

These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!

These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!

More Mashed Potato Recipes You May Enjoy:

Instant Pot Mashed Potatoes

4.89 from 34 votes
6
Cals:142
Protein:5
Carbs:27
Fat:4
These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!
Course: Side Dish
Cuisine: American
These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 6 servings
Serving Size: 3 /4 cup

Ingredients

  • 2 pounds peeled Russet potatoes, quartered
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 1/3 cup low-fat 1% buttermilk
  • 1/4 cup light sour cream, I prefer Breakstone’s
  • 2 tablespoons whipped butter
  • 1 teaspoon kosher salt
  • fresh black pepper, to taste
  • chopped chives or parsley, for garnish

Instructions

  • Add potatoes to the instant pot and pour enough water to just cover, season with salt.
  • Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
  • Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.
  • Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.
  • Serve garnished with chopped chives or parsley.

Last Step:

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Nutrition

Serving: 3 /4 cup, Calories: 142 kcal, Carbohydrates: 27 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 11.5 mg, Sodium: 324 mg, Fiber: 3 g, Sugar: 3.5 g

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100 comments on “Instant Pot Mashed Potatoes”

  1. Easily my favorite mashed potato recipe EVER! They get rave reviews from everyone who eats them! Thank you!!! 

  2. I’m unsure how to calculate points if I only want 1/2 cup of potatoes (to eat).  If it is not too complicated, can you tell me how I would do this or tell me the points for only 1/2 cup.  Thank you so much.  If by chance you mention this in any of your cookbooks, let me know as I have all 3.  🙂

  3. Avatar photo
    Megan Ruth Rowlinson

    Super delicious, fast and easy recipe! The addition of sour cream made these mashed potatoes delicious. Just be careful when manually releasing the steam and put a towel on top because there was SO much steam that made a huge mess. Wilmington, DE

  4. Excellent recipe–LOVE the addition of the sour cream. So quick & easy. The only way I make mashed potatoes anymore.

  5. not the best recipe…. the potatoes are almost ALL sour cream and butter, not enough potatoes. Even the serving size is so small for what you’re getting. Not worth the effort. Going to look for a different mashed potatoe recipe.

    1. I increased the potatoes to 3 lbs (3 large potatoes) add 2-3 cloves minced garlic, some fresh chopped rosemary, sage and thyme (maybe 1/2-1 tsp of each) to the water during cooking. The herbs cook into the potatoes, giving them a great taste…a lot will drain away in the water, but if they remain in the potatoes, just mash in.
      Alternately, if you don’t like little green specks in your potatoes (doesn’t bother us), take a sprig of rosemary, 2 of thyme and 1 sage leaf, and wrap them in cheesecloth to contain the herbs, tying each end, then stick the packet in the pot while cooking…then you can just throw out the cheesecloth pack out when done cooking. The garlic just cooks in.

      I also used Half and half in place of buttermilk, because that is what I had. These herbs are what I routinely do when cooking them on the stove.

  6. Followed recipe as written with exception of using buttermilk powder, using 1/3 cup liquid from cooking (along with the 1 /2cup cooking liquid) and used just 1Tbl. Regular butter instead of whipped. Was a hit, and will make it again. Thanks for sharing your recipe!

  7. Amazing recipe!  My family loves these, as do I!  I also made a larger batch for Christmas and kept them warm for over an hour and they were still great (I didn’t need to add the reserved water either). One question though: whipped butter can be hard to find in grocers in my area, so when I don’t have it, do I just whip regular butter or can I just add regular butter?  Will it make a difference to the recipe? Thank you! 

  8. The stores were sold out of buttermilk (mistake on my part, I went shopping the day before Christmas Eve) so I tried it with unsweetened cashew milk and they turned out amazing! I also used Fage’s 2% plain Greek yogurt in place of the sour cream. Best mashed potatoes I’ve ever made!

    1. It is easy to add a tablespoon of white vinegar or lemon juice per cup of whatever milk you have, and let it stand for 5 minutes, to make your own buttermilk, if you want to follow the recipe but don’t want to buy a whole bottle of buttermilk just to use a small amount.

  9. Made these for Thanksgiving and what a game changer! They cooked perfectly and without any real work on my part. I did whip them with the Kitchen Aid mixer for 2 min to get a smoother texture, instead of hand mixing. Thanks for the great recipe & instructions.

  10. So good! We substituted irish butter for the whipped butter and if came out great. My family absolutely loved them.

  11. Avatar photo
    Maureen Turner

    If you double the recipe do you increase the 10 minute time or just still 10 minutes on the Insta Pot?T

    1. I would still do 10 minutes, check the potatoes, and if they are not soft enough to mash, add another 5 minutes.

    1. You can make them ahead and heat them back in the instant pot, but personally I prefer to make them the day of.

    2. I have made regular mashed potatoes ahead and put in a casserole dish or cake pan to re-heat in the oven day of (covered), and it works great. Just increase the liquid in it…I would add in the reserved cooking water at least. They should be runnier when you put them into the pan, as they will dry out as they re-cook in the oven. My “Make Ahead” recipe that everyone raves about calls for 3 lbs potatoes, 1 cup sour cream, 3/4-1 cup milk (this is where you could use the reserved potato water, instead of either of these dairy products, if you wanted to decrease the dairy) I also cook the potatoes with garlic, sage, rosemary and thyme, as well as a bay leaf, to get some herb flavoring. Cook 1 hour at 350F to serve.

  12. Hi Gina!  Can you give us guidance on using this recipe for Thanksgiving?  I am cooking for 16. Is that too much for one batch in the Instapot?

      1. Is the cooking time still 10 minutes for a larger serving? When you double a recipe does anything else change in the IP?