Instant Pot Creamy Smashed Potatoes
Don’t be alarmed by the ingredients in this Instant Pot Creamy Smashed Potatoes recipe. Nope, they are not low fat or low calorie….but oh my! So yummy.
Your family will love how creamy and full of flavor these smashed potatoes are, made in just 8 minutes in your electric pressure cooker.
Instant Pot Creamy Smashed Potatoes Recipe
What could be more comforting and luscious than a big ole batch of creamy mashed potatoes? I love making mashed potatoes in my Instant Pot – talk about fast and easy!
Yep, you’re just about 30 minutes away from the creamiest mashed potatoes in the land, start to finish. Follow this recipe for great results every time when making this ultimate potato side dish.
Save this Recipe
Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!
And if your family craves potato side dishes like my does, check out these Million Dollar Mashed Potatoes, Baked Yum Yum Potato Wedges and Creamy Mashed Potatoes Supreme Casserole (with French fried onions and bacon!!).
If you’re a SWEET POTATO fan I like I am, you’ll love 5-Ingredient Creamy Au Gratin Sweet Potatoes as well as Loaded BBQ Pulled Pork Stuffed Sweet Potatoes….such a good way to use up cooked pulled pork when you cook up a pork butt.
3 things to love about this recipe for Creamy Mashed Potatoes made in your Instant Pot
- Luscious. Rich. Heavenly.
- There’s no faster way to make mashed potatoes.
- Using your Instant Pot for mashed potatoes frees up stove top space when you need it….like at Thanksgiving or Christmas dinner.
Which 6 ingredients do you need to make Instant Pot Creamy Smashed Potatoes?
- Yukon gold potatoes, or any high-starch type of potato
- Chicken or vegetable broth
- Butter
- Sour cream
- Eggs
- Prepared horseradish, optional, but so so good
- Butter
How to Make Instant Pot Smashed Potatoes
Place the potatoes and chicken broth into the Instant Pot (or any brand of electric pressure cooker).
Lock the lid into place, choosing the high-pressure setting for 12 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot quickly.
Carefully unlock and remove the lid, letting any accumulated hot water in the lid drain into the sink.
Using a colander, drain the potatoes, then return them to the Instant Pot.
Using the sauté setting, cook the potatoes for a couple of minutes, gently stirring, to make sure all the liquid from the potatoes evaporates.
Add the sour cream, beaten eggs, and horseradish, beating with an electric mixer or by hand with a potato masher until the potatoes are smooth and fluffy; season to taste with salt and pepper.
Serve!
Is there a specific type of potato that’s better for making mashed potatoes than another?
I like Yukon Gold potatoes because they don’t need to be peeled!
Another great high-starch potato is the russet potato so it’s also a champ for making creamy and light mashed potatoes.
Why does this recipe say to cook the potatoes in broth? Don’t potatoes need to be cooked in water?
I like cooking my potatoes in broth to add extra flavor and also a little bit of salt as the potatoes cook.
Just like pasta, potatoes (starch) need salt as they cook so they are flavored from the inside-out.
Should I cut the potatoes before cooking them? Do the potatoes need to be peeled?
So that the potatoes cook evenly in the Instant Pot, I like to quarter them.
If you are using russet potatoes, you’ll need to peel them first. Yukon Gold potatoes don’t need to be peeled – sweet!!
Is there a certain way to mash potatoes that is better than another way?
Because I’m always in a hurry, I use an electric handheld mixer – this gives the potatoes a super creamy whipped texture which my family prefers.
Take care not to over-mix the potatoes since too much beating or mixing can make the potatoes have a gummy texture.
Sometimes it’s better to use a potato masher (especially if you’ve got some men-folk available to provide the muscle for this task) since this usually prevents potatoes from being mixed too much.
And, having a few chunks in your mashed potatoes let’s you know they are definitely home-made.
Why does this recipe instruct to warm the butter with the sour cream and eggs before adding these ingredients to the cooked potatoes?
Warming these ingredients before adding them to the potatoes helps the potatoes be able to absorb them more easily.
This also ensures that the mashed potatoes will be hot when served instead of getting cooled down by adding cold ingredients before mashing.
More Favorite Potato Recipes to Enjoy
This Baked Potatoes in a Roaster recipe is hands-down the easiest and best way to cook and keep warm baked potatoes for a crowd.
- Crispy Garlic Smashed Potatoes
- Instant Pot Tender Corned Beef with Irish Mashed Potatoes
- Sausage Bangers and Mashed Potatoes with Onion Gravy (Instant Pot)
- Rustic Beef Stew Over Creamy Mashed Potatoes
Instant Pot 8-Minute Creamy Smashed Potatoes
Ingredients
- 2-3 lbs. unpeeled Yukon Gold potatoes, quartered
- 1 cup chicken broth
- 1 cup sour ceam
- 2 eggs, beaten
- 1-2 tsp. prepared horseradish, or to taste
- Kosher salt and white pepper
Instructions
- Place the potatoes and chicken broth into the Instant Pot; lock the lid into place and choose High Pressure setting for 8 minutes, bringing the Instant Pot to full pressure.
- When the timer sounds, perform a quick release to remove all pressure from the Instant Pot.
- Using a colander, strain the potatoes well, then return them to the Instant Pot.
- Add the sour cream, eggs, and horseradish, beating until the potatoes are smooth and fluffy; season to taste with salt and pepper.