Instant Pot Mashed Potatoes

My go-to for mashed potatoes whether I’m in a hurry or not. These Instant Pot Mashed Potatoes are all the goodness without the fuss and mess of the traditional boiling method. The base recipe is fantastic but perfect for all your tried-and-true additions. Below I’ve also shared an ultra-savory variation with roasted garlic, parmesan, and brown butter flavors. It’s ideal for all those holiday needs and even better when sharing with all your favorite people.

Prep Work for Instant Pot Mashed Potatoes

• If you don’t have an Instant Pot but are considering investing, trust me, you won’t just be making mashed potatoes because the meal possibilities are endless. Find the same Instant Pot we have here.
• Other items needed for this recipe are items like a potato masher (or you could use two forks) and a spatula.

Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.

Ingredients Needed for Instant Pot Mashed Potatoes

• 2 lbs. red potatoes (cut into chunks)
• 1 cup stock (I used beef bone broth)
• 1/4 cup sour cream
• 2 tbsp butter
• salt and pepper to taste
• parsley (garnish, optional)

Parmesan, Garlic, and Brown Butter Variation

• 1 head of garlic roasted
• 1 cup grated parmesan cheese
• 1/2 cup brown butter
• small fresh sage bundle
• fried sage garnish (optional)

Prep Work for Roasted Garlic and Brown Butter

• In a saucepan, add the 1/2 cup of butter with the small bundle of fresh sage and simmer over low, medium heat, stirring frequently.
• The whole process of browning the butter takes about 5 minutes. Keep a close eye on the mixture as it simmers. You’ll start to notice the nutty aroma, foam and once it begins to disappear and you see the little brown flecks the brown butter is ready.
• Remove the butter-fried sage and place it on a small dish with a paper towel. Set aside for garnish later.
• In regards to the roasted garlic, cut the top layer off a head of garlic, drizzle with olive oil, and top with a sprinkle of salt. Wrap in a piece of foil and cook in your air fryer at 400F for 15-20 minutes or in the oven at 400F for about 20 minutes or until a golden caramelized color.

How to Make Instant Pot Mashed Potatoes

1. Clean, cut potatoes into cubes, and place them into the instant pot with stock and a pinch of salt.
2. Pressure cook on high for 10 minutes. Turn the valve and release steam.
3. Using two forks, or a potato masher, begin to break down the potatoes. If adding roasted garlic, add it to the pot at this point and mash it with potatoes.
4. After desired smoothness, add sour cream, about half of the brown butter, roasted garlic parmesan cheese, salt, and pepper.
5. Transfer to your desired dish and finish with fresh parsley or leftover brown butter and butter-fried sage garnish. Serve immediately with a favorite main dish. Our personal favorite is this Red Wine Braised Beef Stew.

Notes and Modifications

While the roasted garlic, parmesan and brown butter is a fantastic combo feel free to get creative and find a flavor blend you love! The base recipe works wonderfully in many variations of this side dish.

While red potatoes are my preferred potato to use (no peeling, yay!) it is absolutely ok to use a different type based on your own preference. I would however stick to the 2 lbs. measurement as it may affect the cooking time.

If you make this recipe be sure to tag me on Instagram! Just mention @servedseasonal or tag #servedseasonal. Thank you endlessly for your support!