Creamy, fluffy Instant Pot Mashed Potatoes are a quick and easy side dish. From start to finish in less than 30 minutes, you will love this one pot, no dicing, no draining required, hassle free recipe!
Other side dishes I have adapted to be even easier in the Instant Pot include Instant Pot baked potatoes and Instant Pot sweet potato casserole.
Table of contents
- Why Make Mashed Potatoes in the Instant Pot?
- Ingredients for Instapot Mashed Potatoes
- What Are the Best Potatoes for Mashed Potatoes?
- How to Make Mashed Potatoes in the Instant Pot
- Optional Add-In’s and Variations
- Tips for Best Results
- FAQs
- How to Serve Instapot Mashed Potatoes?
- How to Store and Reheat
- More Instant Pot Recipes
Instant Pot mashed potatoes come out creamy, fluffy and so easy to make. Born and raised in Ukraine, my grandma always made the most simple healthy mashed potatoes with butter and milk, and I do the same.
The Instant Pot has turned my cooking style upside down; you don’t have to cut potatoes super small, drain water or heat up milk.
It’s made in one pot, just like Instant Pot potato salad and Instant Pot potato soup.
Why Make Mashed Potatoes in the Instant Pot?
- Wholesome: 4 ingredients (plus water, salt and pepper) means you can whip these up anytime you are craving a creamy mash!
- Fluffy and flavorful: Smooth, creamy and full of buttery flavor.
- One pot: Less dishes, more time to spend with your family!
- Quick and easy: Peel your potatoes or not and ready in less than 30 minutes.
- Make ahead: Save time at the holidays, make these ahead, leave on warm and they are ready to serve at dinner time.
- Freezer friendly: Meal prep to always have some on hand for busy nights!
Love potatoes but not the carbs? Make stovetop cauliflower mashed potatoes or slow cooker cauliflower mashed potatoes!
Ingredients for Instapot Mashed Potatoes
- Potatoes: Starchy russet or buttery Yukon gold potatoes work best for both mashed potatoes in the Instant Pot.
- Water: Used for cooking potatoes in the pressure cooker.
The starchy, salty water from the Instant Pot is used after cooking to mash your potatoes! This means no draining, no cream cheese or sour cream is needed to create light and creamy mashed potatoes.
- Whole milk: Will produce the creamiest mashed potatoes results-without using sour cream or cream cheese.
- Butter: Adds that buttery mashed potato taste, use unsalted or salted and adjust accordingly when adding additional salt.
- Garlic powder: For savory instapot mashed potatoes.
- Salt and pepper: To season and taste.
What Are the Best Potatoes for Mashed Potatoes?
- Starchy potatoes like russet or yukon gold make the best mashed potatoes.
- However, I can’t say that you cannot use red potatoes. Yes, they are more waxy but if you buy quality potatoes (hint: organic or local) then you should end up with delicious mashed potatoes.
How to Make Mashed Potatoes in the Instant Pot
- Add potatoes, water and salt to any size Instant Pot: Water doesn’t have to cover potatoes and adding salt before cooking helps to flavor the potatoes.
To peel or not to peel potatoes? Depends on your personal preference and mood. Sometimes I feel like skin and chunks in my mashed potatoes. And sometimes I want the creamiest mash ever.
- Cook on high pressure for 10 minutes: Instant Pot Duo comes with low and high pressure, so pay attention. Lux model cooks only on high pressure, so just press Manual.
- Quick Release the pressure by turning valve to Venting. No need to drain water as most of it should be absorbed by potatoes. But you can, if you wish.
- Season and mash: Add butter, milk, garlic powder, salt and pepper and mash with a potato masher until creamy and fluffy.
Do not use blender or food processor to mash potatoes. They will turn out sticky like glue!
Optional Add-In’s and Variations
- Doubling: Double the recipe ingredients (except water) in 6 or 8 quart Instant Pot and use same cooking time.
- Milk substitutes: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. Unsweetened non dairy milk could be used (resulting end taste will be different).
- Butter substitute: You can use olive oil or vegan butter to keep this recipe non dairy.
- Add grated fresh garlic to taste. A clove should do it. I add garlic powder only for a bit of a kick.
- Sour cream/cream cheese: Add a small amount for loaded mashed potatoes, and might as well add freshly grated cheese and bacon bits at this point!
- Chives: As a garnish to add a fresh onion taste!
- Fresh herbs: Finely chopped parsley, sage, thyme or rosemary add a special touch for a holiday dinner.
Tips for Best Results
- Mashing: Do not use blender or food processor to mash potatoes. They will turn out sticky like glue. I have not tried mixer either. I love my Ikea masher – super long handle!
- Prevent lumpy potatoes: Mash right after cooking.
- Watch sodium: If using salted butter, add less salt.
- If you opt to drain your potatoes: Reserve cooking water to add back in during mashing.
- Salt potatoes during cooking: This helps cook the potatoes starch which results in more flavorful and creamy potatoes!
FAQs
Yes and this is a great option for making them ahead especially during holiday cooking. I recommend stirring every so often and adding a splash of milk to prevent burning and sticking.
I don’t see why not! You may also love this stovetop healthy mashed sweet potatoes.
I love my Ikea masher as it has a super long handle! Any potato masher will work though. If you are okay with more ‘lumps’ you could even use a wooden spoon.
Yes! It is your preference to leave on the skins or to peel your potatoes. Texture wise, russet potato are not quite as appetizing as thinner skinned Yukon gold potatoes. Your preference, though!
Potatoes release starch when they are mashed- if you have ‘over-mashed’ them by using a mixer, blender or food processor the end result will be ‘gluey’ potatoes. I recommend using a potato masher.
How to Serve Instapot Mashed Potatoes?
There are a million ways to serve your instapot mashed potatoes. They go just about with any protein, especially meat dishes with juice or sauce.
- Ground meat: With meatloaf or meatballs.
- Chicken: With oven baked chicken thighs.
- Thanksgiving: With turkey breast roast or lamb roast, drizzled with gravy, cranberry sauce, green bean casserole and steamed vegetables on a side.
Instant Pot mashed potatoes are super convenient for Holidays because they free up room on the stove. You can keep potatoes warm in your pressure cooker, right after cooking, until everyone is ready to sit down for a meal.
How to Store and Reheat
Storing: Refrigerate for up to 3 days.
Reheating: You should try my favorite way to reheat mashed potatoes – on a skillet with oil or butter. They get a bit of an irresistible crust. Or warm up on the stove on low with a splash of milk.
Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.
Make ahead by refrigerating peeled and cubed potatoes in a bowl covered with cold water for up to 2 days. Cook as per recipe.
More Instant Pot Recipes
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Instant Pot Mashed Potatoes
Equipment
Ingredients
- 3 lbs russet or yukon gold potatoes peeled & cut into large rounds
- 3/4 cup water
- 2 tbsp butter unsalted
- 1 1/4 cups whole milk
- 1 tsp garlic powder
- 3/4 tsp salt divided
- Ground black pepper to taste
Instructions
- To any size Instant Pot, add potatoes, water and 1/2 tsp salt. Liquid will not and should not cover the potatoes.
- Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
- Release pressure using Quick Release method – turn pressure valve to Venting.
- No need to drain but you can if you wish. Add butter, milk, garlic powder, remaining 1/4 tsp salt and pepper to taste. Mash with a potato masher until creamy and fluffy.
- Garnish with chives, parsley, dill or green onions and serve hot as a side dish.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
- Doubling: Double the recipe in 6 or 8 quart Instant Pot and use same cooking time.
- Mashing: Do not use blender or food processor to mash potatoes. They will turn out sticky like glue. I have not tried mixer either. I love my Ikea masher – super long handle!
- Watch sodium: If using salted butter, add less salt.
- Milk substitutes: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. Unsweetened non dairy milk could also be used (end taste will be slightly different).
- Add grated fresh garlic to taste. A clove should do it. I add garlic powder only for a bit of a kick.
I followed the recipe almost exactly as written. I was skeptical of adding 1 tsp of garlic powder so used only 1/2 tsp (next time I’ll use the entire teaspoon). I used 3# of russet potatoes prepared and cooked as instructed. There was very little water left in the bottom of the kettle so I left it in. I cut the butter into pieces and added it to the potatoes so the heat would melt it before adding the liquid. Then I added the other ingredients (mixed together in a Pyrex measuring cup) and used almost the entire amount. I didn’t have whole milk so used about half sour cream, some heavy whipping cream, and skim milk for the liquid. The potatoes were delicious! I’ll never make mashed any other way from now on.
Fantastic! Glad you enjoyed the recipe!
I love instant pot potatoes!
I use bone broth instead of water for extra flavor/nutrition and add minced garlic in before cooking. So good!!!!!
So glad you enjoy them!
Love this recipe however I am doubling potatoes do I need to double water?
I see you say same cook time. So just checking on water. Thanks
Same amount of water. Enjoy!