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Instant Pot Mashed Potatoes Recipe

Instant Pot Mashed Potatoes Recipe

Adapted from Melissa Clark's Dinner in an Instant.

Course Side Dish
Keyword instant pot mashed potatoes, mashed potatoes recipe, thanksgiving side dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings


  • Kosher salt
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 cup heavy cream
  • 3 whole garlic cloves, peeled
  • Freshly ground black pepper
  • 1/2 cup sour cream, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons finely chopped fresh chives, plus more for sprinkling


  1. Place 1 cup water and 1 tablespoon salt in the Instant Pot, stirring to dissolve. Place potatoes in a steamer basket in the Instant Pot. Cover and cook on high for 10 minutes. Release pressure manually.

  2. While the potatoes are cooking, bring cream and garlic to a simmer in a small saucepan over medium heat. Reduce heat to maintain a simmer, and cook until the cream has thickened a bit (about 10 minutes), stirring occasionally. Keep a watchful eye here, because the cream can boil over. Fish out the garlic, then season to taste with salt and a lot of black pepper. Take the cream off the heat and set aside. Rewarm before adding to the potatoes if needed.
  3. Rinse out and dry the Instant Pot, then add the potatoes, warm cream mixture, sour cream and butter. Using a fork or potato masher, mash everything together until smooth and well-combined. Stir the chives, then season to taste with salt and pepper.
  4. Keep the mashed potatoes on the warm setting until ready to serve. If holding for a while, you may need to stir in a little more warm cream to loosen up the mash. When ready to serve, transfer potatoes to a serving bowl and top with a sprinkling of chives.