Print Recipe

Instant Pot Creamy Mashed Potatoes

Prep Time10 mins
Cook Time12 mins
Total Time35 mins


  • 1 5-pound bag of russet potatoes
  • 5 cloves of garlic peeled
  • 1 cup of water
  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon salt plus more to taste


Instant Pot Directions:

  • To an instant pot, add the steamer wire rack. Pour in 1 cup of water and the garlic cloves. Add the peeled russet potatoes. Cover the Instant Pot with its lid and turn to “seal.” Turn the machine to manual and set it to 12 minutes. When it’s done, use the quick release and carefully remove the lid.

After the Potatoes Are Done Directions:

  • Using a pair of tongs, remove the potato, one at a time, and place it in a potato ricer. Push the potato ricer into a bowl. Repeat until you’ve worked through all of the potatoes. Add the garlic cloves to the potato ricer and push those through, too.
  • Add the butter and heavy cream to a small saucepan and set over medium heat. Warm just until the butter has melted. To the potatoes, add the butter and heavy cream mixture, along with the sour cream and salt.
  • Mix together until combined. Give it a taste and adjust the salt according to your liking.
  • Garnish with melted butter and some fresh chives and lots of black pepper.


Serving: 8g