Cooking Wright

Life-Changing Instant Mashed Potatoes


4 lbs potatoes, peeled and cut into 1 inch cubes (see note about type of potatoes)
2 tsp coarse, kosher salt
1 cup milk, preferably not skim
4 Tbsp butter, cut into Tbsp size pieces
1/2 tsp garlic powder
1/2 cup sour cream


1. Add the potatoes and salt to the InstaPot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
2. Secure the lid on the InstaPot, making sure the valve is set to "seal" and not "vent".
3. Select Manual and then dial up or down to 8 min. The IP will start on its own.
4. While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
5. When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
6. Drain the potatoes in a colander over the sink, discarding the cooking liquid.
7. Return the potatoes to the insert of the InstPot and coarsely mash.
8. Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
9. Add salt and pepper to taste.
10. Serve immediately OR return the insert to the InstaPot, secure the lid, and select Keep Warm. the potatoes can stay on this setting for up to 3 hrs.
11. When ready to serve, give the potatoes a good stir and drizzle of warm milk, if needed.

Notes: My favorite type(s) of potatoes to sue for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.

Back to all Veggies & Sides recipes