This super easy Instant Pot Mashed Potatoes recipe is so fast and makes the creamiest mashed potatoes! A perfect side dish for any meal!
I have been really enjoying my Instant Pot lately. It is just taking me a while to get the recipes and posts together to share here! If it can be made in an Instant Pot, I’ve been making it! Everything from pasta, soups, corned beef and even whole chickens! Since mashed potatoes are just one of the best side dishes ever…it was time to share them here! We actually enjoyed these recently with our Slow Cooker Italian Beef Stew (so GOOD!). AND I mean to post the recipes back to back, but got a little carried away with my sourdough projects! SOOOO…if you are still hanging around to read my recipes and own a pressure cooker (I have an IP), make these tonight!!
Instant Pot Mashed Potatoes
What Type of Potatoes to Make Mashed Potatoes?
We typically use Russet potatoes. You have to peel them, but they make really nice mashed potatoes. A second favorite are the Yukon Gold potatoes (yellow potatoes). Those are my husband’s favorite and you don’t even have to peel them. Just wash them before slicing them.
• Russet Potatoes (or baking potatoes) what a favorite, but we prefer to peel them before cooking.
• Yukon Gold Potatoes (or yellow potatoes) always turn out super creamy and you could wash and not even peel them.
• Red Potatoes since they are a high starch potato, we do not recommend them. They have a waxy taste and won’t be fluffy from the high starch.
HOW DO YOU MAKE MASHED POTATOES IN AN INSTANT POT?
You’ll start out with three pounds of potatoes. This is about 6 medium potatoes total. Go ahead and peel them. I haven’t tried this recipe leaving the skin on the potatoes because we prefer ours without skin.
Next, simply slice them into large rounds. Place them in a bowl of water while you finish peeling and cutting all of them. This stops them from browning. I got about 4-5 round slices per potato. There is no reason to spend time cutting them into cubes. I’ve made the potatoes with them cut into large rounds and also leaving them whole. Either way, they cooked up just fine.
The picture below shows the potato rounds in my 6 quart instant pot right before we sliced them into rounds. You’ll then cover them completely in water which will be about 4-5 cups depending on what size of instant pot you’re using. Add in 1/2 teaspoon of salt to the potatoes.
Finally, place the lid on the Instant Pot. Cook on manual for 8 minutes and set valve to “Sealed”. It will take about 8-10 minutes for the pot to come to pressure. When the timer goes off, carefully take out the trivet and drain the potatoes. Add them back to the warm pot. Typically, I like to do all of this in the pot so I have one less dish to wash. But do whatever works for you. Mash the potatoes with a hand masher. Next thing you add is the butter and then the milk. Add salt and pepper to your taste.
Since we have a dairy-free family member, I usually make one portion dairy-free. So if you have someone that is dairy-free or vegan, just use Earth Balance vegan sticks (or your favorite margarine)and oat milk. I’ve tried also almond milk, but it has a stronger flavor.
HOW TO MAKE MASHED POTATOES IN PRESSURE COOKER
1 Peel the potatoes and cut into large chunks. Place potatoes in bowl of water so they won’t brown.
2 Place potatoes in pressure cooker on wire rack insert.
3 Add in water.
4 Cook on high pressure for 8 minutes.
5 Once cook time has elapsed, allow pressure to release for 3-5 minutes.
6 Release any remaining pressure.
7 Mash potatoes with a hand held masher.
8 Add in the butter. Add part of the milk and stir. Add more milk if needs to be creamier and stir.
9 Add salt and pepper.
COOKING TIPS FOR INSTANT POT MASHED POTATOES
To make mashed potatoes with the best creamy texture, mash them by hand using a potato masher.
Warm the milk before adding it to the potatoes. I like to use whole milk for flavor and richness. For richer mashed potatoes you can use cream or half and half. Stir in the milk a little bit at a time until your mashed potatoes reach your desired consistency.
NOTES FOR THE BEST INSTANT POT MASHED POTATOES
• For the best mashed potatoes, use russet or yukon gold potatoes.
• Use heavy cream, half and half, or milk of any kind for these Instant Pot Mashed Potatoes.
• For best results, use a potato masher, NOT a mixer or immersion blender. This will keep your potatoes light and fluffy, instead of gummy.
You can mash these up with a standard potato masher if you wish. Or, you can mash then whip them with a hand-held mixer which is what I love to do!
After they are mashed you are set to go and eat! Make sure to taste and double check the seasoning. I have listed the amounts to our preference, but, you may prefer to add more. Always season to your own taste. I happened to have some dried rosemary and sage that my mother-in-law made and sprinkled just a bit on top.
Pin for later!
Let’s talk about why these potatoes are one of our favorite IP recipes. The first reason is that they cook in the pressure cooker for just 8 minutes. Once you pop the lid on, there is no messy starchy water messing up your stove.
The second reason why this is such a great recipe is that you can make these potatoes hours before your big dinner. All you have to do once they’re mashed and ready to go is put the insert pack into the IP, secure the lid, and press Keep Warm. Leave your luscious potatoes there for even 2 hours and they’ll still be creamy and dreamy.
A seriously great shortcut during the crazy holidays. I can never figure out how to keep our potatoes warm and ready to serve while I finish off making pies and other side dishes. This is my favorite way to make a hardly no-fuss and amazing mashed potato recipe while I deal with other holiday prep. Goes great with our Instant Pot Italian Pork Roast. Or for something slow roasted, serve it with this Slow Roasted Italian Pork. Superb to serve with our Italian meatloaf (polpettone). Just some ideas…will be back with more main dishes for the holidays in the next month!
Instant Pot Mashed Potatoes
- Pressure cooker
- 3 lbs russet potatoes peeled, cut into rounds
- 3 cup water or enough to completely cover the potatoes
- 2 tablespoons butter
- 1/3 cup milk
- salt and pepper
- Peel each potato and immediately submerge them in a large bowl of water to prevent them from turning brown.
- Set a wire rack insert in a 6-quart or larger electric pressure cooker.
- Cut potatoes into large rounds. Place the potatoes on the rack and add enough water to cover them by about 1”.
- Place the lid on the Instant Pot, turn and lock. Make sure that the release valve is in the "Sealing" position. using the "+" or "-" buttons.
- 3 Press MANUAL button on high pressure. Using the "+" or "-" buttons, set to 8 minutes. The IP will start cooking.
- Once cook time has elapsed, allow pressure to release for 3-5 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position.
- The initial release will spray some moisture around the pot so be careful.
- Carefully remove the lid, opening the top away from you as steam will be released from the pot.
- Place potatoes in a bowl and discard the excess water in the pot.
- Return potatoes to the IP insert that is still on warm.
- Using a hand held potato masher, mash the potatoes. Do not use an immersion blender or food processor. Lightly mash the potatoes, more if desired for a smoother consistency.
- Use a spoon or spatula to gently fold the butter into the potatoes.
- Whisk together the milk and salt.
- Heat milk until warmed, about 120ºF (49ºC).
- While the pressure cooker is still on warm, add the milk in 3 portions until milk is absorbed.
- Season with pepper if desired, and stir to combine. If needed, add a bit more salt and/or pepper.