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+ servings
Top view of instant pot mashed potatoes in a wooden bowl with a spoon

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes - the perfect easy side dish for Thanksgiving. Deliciously rich and creamy mashed potatoes that cook up quickly in the pressure cooker. No pre-boiling required!

Course Side Dish
Cuisine American
Keyword creamy mashed potatoes, easy side dish recipe, Instant Pot, mashed potates, mashed potatoes with garlic, pressure cooker, thanksgiving sides
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 167 kcal
Author Kelly


  • 2 pounds Russet potatoes (unpeeled) , quartered
  • 1 cup water or vegetable broth
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon fresh cracked black pepper or to taste
  • 1/2 teaspoon dried oregano
  • 3 cloves roasted garlic finely minced
  • 2 tablespoons ghee OR sub with vegan butter for dairy-free
  • 3 tablespoons Kite Hill sour cream (vegan) or compliant sour cream, , may also sub with plain thick vegan yogurt - can sub with regualr sour cream or plain Skyre yogurt if not dairy-free / Whole30
  • 1 - 2 tablespoons unsweeteened almond milk , plus more as needed (may sub with any unsweetened milk)


  1. Cut your potatoes into quarters and place them in the Instant Pot along with the water or broth. Add salt, pepper, oregano and roasted garlic.

  2. Seal the lid and turn the valve to "sealing".
  3. Press the MANUAL or PRESSURE COOK (High) for 8 minutes (it will take approx. 10 minutes or so to get up to pressure).
  4. Once the potatoes are cooked and you hear the beeping sound, do a quick release after 2 minutes by pushing the valve to VENTING using a long wooden spoon. Carefully open the lid and test to make sure potatoes are done by poking one with a knife. If they're not done, put the lid back on and cook them on high pressure for another 2 minutes.
    Top view of cut Russet potatoes in a pressure cooker
  5. Carefully take the inner cooking pot out of the Instant Pot and drain the liquid reserving 2 tablespoons.
  6. Add the butter and mash with a potato masher until fluffy. Add sour cream and milk and continue mashing until smooth.

    Top view of cut Russet potatoes and garlic in a pressure cooker
  7. Adjust seasonings 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.

    Top view of instant pot mashed potatoes in a wooden bowl with a spoon
Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving (1 g)
Calories 167 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.