Why You’ll Love This Recipe

Instant Pot Mashed Potatoes are incredibly easy to make and yield perfectly smooth, creamy results every time. The pressure cooker cooks the potatoes quickly, keeping them tender without drying out, while also infusing them with flavor from the seasoning and broth. The best part? You can make a large batch in one go, making it a perfect dish for feeding a crowd. Plus, they come together in just about 30 minutes, leaving you with more time to focus on the rest of your meal.

Ingredients

  • 2 pounds of russet potatoes (or Yukon Gold potatoes), peeled and cut into chunks

  • 1 cup of water or chicken broth (for added flavor)

  • 1/2 cup of milk (or more depending on desired consistency)

  • 4 tablespoons of butter

  • Salt and pepper to taste

  • 1/4 cup of sour cream (optional, for extra creaminess)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Potatoes:

    • Peel and cut the potatoes into even chunks, roughly 2 inches in size. This ensures they cook evenly and quickly.

  2. Cook in the Instant Pot:

    • Place the potato chunks into the Instant Pot. Add 1 cup of water or chicken broth to the pot. This will create enough steam to cook the potatoes under pressure.

    • Seal the Instant Pot lid and set the valve to “sealing.”

    • Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes on high pressure.

  3. Quick Release the Pressure:

    • Once the cooking time is complete, carefully perform a quick release by turning the valve to “venting.” Wait until the pressure fully releases, and then carefully remove the lid.

  4. Mash the Potatoes:

    • Drain any excess liquid from the pot (if necessary). Add the butter, milk, salt, and pepper to the cooked potatoes. Use a potato masher or hand mixer to mash the potatoes to your desired consistency.

    • If you’d like extra creaminess, mix in the sour cream at this point.

  5. Serve:

    • Once the potatoes are mashed, taste and adjust the seasoning with more salt and pepper, if needed. Serve warm and enjoy!

Servings and timing

  • Servings: This recipe serves 6-8 people.

  • Prep time: 5 minutes

  • Cook time: 8 minutes

  • Total time: 20-30 minutes (including pressure release)

Variations

  • Garlic Mashed Potatoes: Add 2-3 minced garlic cloves to the potatoes before cooking for a garlic-infused flavor. You can also sauté the garlic in butter before adding it to the Instant Pot for a deeper flavor.

  • Cheesy Mashed Potatoes: Stir in 1 cup of shredded cheddar cheese (or your favorite cheese) into the mashed potatoes for a cheesy twist.

  • Vegan Mashed Potatoes: Replace the butter with olive oil and use almond milk or oat milk in place of regular milk. You can also omit the sour cream or use a dairy-free version.

  • Herbed Mashed Potatoes: Add fresh herbs like chives, rosemary, or thyme for a fragrant, flavorful variation.

Storage/reheating

  • Storage: Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days.

  • Reheating: To reheat, add a splash of milk or broth to the potatoes and warm them up on the stove or in the microwave. You can also heat them gently in the Instant Pot on the “keep warm” setting, stirring occasionally.

FAQs

Can I use other types of potatoes for mashed potatoes?

Yes, you can use Yukon Gold potatoes for a creamier, buttery flavor. Russet potatoes are more starchy and give a fluffier texture, but both types work great.

How can I make the mashed potatoes extra creamy?

For extra creaminess, increase the amount of butter and milk. You can also add sour cream, cream cheese, or even cream for a richer taste.

Can I make mashed potatoes ahead of time in the Instant Pot?

Yes, you can make the mashed potatoes ahead of time, store them in the fridge, and reheat them later. Just add a bit of milk when reheating to restore the creamy texture.

Can I use frozen potatoes in this recipe?

Yes, frozen potatoes will work, though you may need to increase the cooking time by a couple of minutes. Be sure to check for doneness before mashing.

Can I double this recipe?

Yes, you can double the recipe, but you may need to cook the potatoes in two batches, depending on the size of your Instant Pot. The cooking time remains the same.

Can I use a hand mixer to mash the potatoes?

Yes, a hand mixer works great for achieving a smoother, creamier texture. Just be sure not to over-mix, or the potatoes could become too gummy.

Conclusion

Instant Pot Mashed Potatoes are a quick, easy, and delicious way to enjoy creamy mashed potatoes with minimal effort. Whether you’re making them for a weeknight meal or a holiday feast, they’re a crowd-pleasing side that pairs with almost any main dish. With the help of the Instant Pot, you can have perfectly mashed potatoes ready in less than 30 minutes, leaving you with more time to focus on the rest of your meal. Enjoy this simple, comforting dish that’s sure to be a family favorite!

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Instant Pot Mashed Potatoes

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  • Author: Lisa
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 20-30 minutes (including pressure release)
  • Yield: 6-8 servings
  • Category: Side Dish
  • Method: Pressure Cooking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Instant Pot Mashed Potatoes are a quick, easy, and delicious way to enjoy creamy mashed potatoes with minimal effort. The pressure cooker ensures fluffy, buttery potatoes in just a fraction of the time, making it the perfect side dish for any meal.

Ingredients

  • 2 pounds of russet potatoes (or Yukon Gold potatoes), peeled and cut into chunks
  • 1 cup of water or chicken broth (for added flavor)
  • 1/2 cup of milk (or more depending on desired consistency)
  • 4 tablespoons of butter
  • Salt and pepper to taste
  • 1/4 cup of sour cream (optional, for extra creaminess)

Instructions

  1. Peel and cut the potatoes into even chunks, roughly 2 inches in size.
  2. Place the potato chunks into the Instant Pot. Add 1 cup of water or chicken broth to the pot.
  3. Seal the Instant Pot lid and set the valve to ‘sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 8 minutes on high pressure.
  4. Once the cooking time is complete, carefully perform a quick release by turning the valve to ‘venting.’ Wait until the pressure fully releases, and then carefully remove the lid.
  5. Drain any excess liquid from the pot (if necessary). Add the butter, milk, salt, and pepper to the cooked potatoes. Use a potato masher or hand mixer to mash the potatoes to your desired consistency.
  6. If you’d like extra creaminess, mix in the sour cream at this point.
  7. Once the potatoes are mashed, taste and adjust the seasoning with more salt and pepper, if needed. Serve warm and enjoy!

Notes

For extra creaminess, increase the amount of butter and milk, or add sour cream, cream cheese, or even cream.Frozen potatoes can be used, though you may need to increase the cooking time slightly. Be sure to check for doneness.You can add garlic, cheese, or fresh herbs like chives for extra flavor.Mashed potatoes can be made ahead and stored in the fridge for up to 3 days. Reheat with a splash of milk to restore the creamy texture.If you don’t have an Instant Pot, you can boil the potatoes on the stove and mash them traditionally.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 30mg

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