Instant Pot Sour Cream and Onion Smashed Potato Casserole–smashed red potatoes with sour cream, green onions, garlic and cheddar cheese. A winning combination!

Instant Pot Sour Cream and Onion Smashed Potato Casserole
If you like potatoes with texture and chunk you’ll love these sour cream smashed potatoes. They cook quite quickly thanks to the Instant Pot. You’ll love serving these potatoes alongside a side of turkey, ham, steak or even a pork chop. They go good with everything!
Ingredients you’ll need
- Red potatoes–or Yukon gold potatoes
- Butter
- Evaporated milk–or half and half (evaporated milk and sweetened condensed milk are not the same thing! I’ve had a few people email me about recipes that turned out too sweet because they accidentally used sweetened condensed milk instead of evaporated milk)
- Sour cream–or plain yogurt
- Garlic salt–or 3 parts salt to 1 part garlic powder
- Garlic powder–for more garlic flavor
- Onion powder
- Black pepper
- Dried dill–or fresh dish
- Shredded cheddar cheese–I like sharp for more flavor
- Green onions
Equipment I used
- I used a 6 quart Instant Pot*. You can also make this in an 8 quart pot. For the 3 quart pot you can place potatoes on top of a trivet instead of inside a steamer basket.
- I used my favorite steamer basket* to cook my potatoes in. If you don’t have a steamer basket you can place the potatoes on top of a trivet instead.
- Potato masher*
- 8×8 inch baking dish*
- Digital scale* for weighing potatoes
Steps
- You’ll start this recipe by cooking the potatoes in a steamer basket inside your Instant Pot. I love cooking potatoes in the Instant Pot because they cook so quickly and you can use a quick release.
- After the potatoes have cooked you’ll smash the potatoes with a potato masher. The potatoes will have a lot of texture and chunk to them still. They won’t be like mashed potatoes.
- Stir in the butter, milk, sour cream, garlic salt, garlic powder, onion powder, pepper and dried dill to coat the potatoes.
- At this point you can stir in the cheese and serve as is or you can scrape the mixture into a 8×8 inch baking dish and sprinkle with the cheese and then bake for 20 minutes at 350° F.
- Sprinkle with green onions and serve.
(For full recipe and instructions scroll to the bottom)
Notes/Tips
- To make ahead: follow steps 1-5 in the recipe card below but do not bake. Just scrape the mixture into the pan. Cover the pan tightly with foil and store in the refrigerator or in the freezer until you’re ready to bake. Bake from the fridge covered with foil for 35 minutes at 350° F or bake from the freezer for 75 minutes at 350° F.
- To double: double the ingredients and keep the cooking time the same. You do not need to double the amount of water that is below the trivet when pressure cooking the potatoes. Bake in a 9×13 inch pan instead of a square baking dish.
- Store: store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or use the pot-in-pot method to reheat leftovers.
- This recipe is gluten free!

More Amazing Instant Pot Potato Recipes…
Instant Pot Cheesy Bacon Breakfast Potatoes
Instant Pot Farmhouse Potatoes
Instant Pot Million Dollar Potato Casserole
Instant Pot Loaded Baked Potato Soup
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Sour Cream and Onion Smashed Potato Casserole
- Yield: 6 servings 1x
Description
Smashed red potatoes with sour cream, green onions, garlic and cheddar cheese. A winning combination!
Ingredients
- 2 1/2 pounds red potatoes, cut into quarters
- 1/4 cup melted butter
- 1/2 cup evaporated milk or half and half
- 1/2 cup sour cream
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp dried dill
- 1 1/2 cups shredded cheddar cheese
- 3 green onions, thinly sliced
Instructions
- Pour 1 ½ cups of water into Instant Pot. Place potatoes into a steamer basket and lower the basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up move valve to venting and remove the lid.
- Move the steamer basket out of the pot. Discard the liquid. Dump the potatoes into the Instant Pot liner. Use a potato masher to roughly smash the potatoes, leaving them chunky.
- Add in the butter, milk, sour cream, garlic salt, garlic powder, onion powder, pepper and dried dill. Mix well.
- At this point you can stir in the cheese and serve as is or you can scrape the mixture into a 8×8 inch baking dish and sprinkle with the cheese and then bake for 20 minutes at 350° F.
- Sprinkle with green onions and serve.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Lovely recipe. Used this to go with our Ham at Easter, and it was as nice side dish. Liked the texture. Upon reheating the next meal though, it was dry so we decided to add some milk to make it more manageable/soft. Great reheated. Enjoyed over and over; I mistakenly made 4 lbs of it so there was a lot to be had leftover 😂
★★★★
Oh wow that is a lot lol!! I’m glad you enjoyed it!
How many servings does this make, and any nutritional info?
Hi Wendy I would say about 6 serving and I just added in the nutritional information
Thanks very much!
This looks really good. I have some leftover chicken breast from a rotisserie chicken that I think I will mix into the potato mixture before adding the cheese. I also only have white potatoes, so I’ll miss the red skins in the dish, but I suspect it won’t be much different than your original. Thanks for any other delicious looking recipe!
That sounds like a great plan Janis!