10 Minute Instant Pot Mashed Potatoes

Make these good, mashed potatoes with your instant pot in a few simple steps. This side dish couldn't be easier or quicker!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

10 MINUTE INSTANT POT MASHED POTATOES are the recipe you need to bookmark this holiday season! Creamy, good potatoes in no time – and they won't take up precious stove space!

During busy holiday preparations, things get crazy.

There are always tons of things on the stove and in our oven at our house – and somehow, we always run out of space for everything.

While mashed potatoes are simple to make on the stovetop, we NEVER have enough room to make them- from boiling water, keeping them hot, etc. on big days – and we always start them too late and need them done lightning fast.

These easy Instant Pot Mashed Potatoes are great since they dont use up precious stove real estate, you don't have to wait for water to boil, or prep anything fussy – pop in the ingredients, wait 8 minutes while they cook, and then mix everything together!Instant Pot Mashed Potato Flavor Ideas

We are adding dill since we love fresh dill, but we are also adding other herbs or different flavors you might love more!

Add thyme, rosemary, and oregano for a fresh Italian take on mashed potatoes!

Cook your potatoes in chicken stock (like we always do) instead of water for more flavor.

Add 1 cup shredded sharp cheddar, or grated parmesan, when potatoes are whipped for a cheesy, good take on a classic!

For Vegan Instant Pot Mashed Potatoes, use unsweetened almond or rice milk intsead of cream, as well as butter, and veganaise.

Try these other Instant Pot favorites next:

Share Pin It Follow

To watch us make this recipe, click the video below:
[mv_video aspectRatio=”16:9″ key=”vp8b5zqtvpzmn04d1b2d”]

Ingredients

• 4-6 potatoes, russet (peeled or un peeled) cleaned and scrubbed well, diced into 3″ bits
• 1 ½ cups chicken stock
• 2 tbsp garlic powder
• 3 tsp celtic sea salt
• 2 tbsp fresh cracked pepper
• 4 tbsp butter
• ½ cup heavy cream
• ¼ cup sour cream
• 2 tbsp fresh diced dill

Method

1. Place potatoes and stock in Instant Pot.
2. Set to high pressure, sealed, for 8 minutes.
3. Force release.
4. Add additional ingredients, and blend with a handheld mixer until light, fluffy, and smooth.
5. Serve immediately, and top with fresh dill (optional)