• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Meals » Lunch

    October 22, 2022 American Recipes

    Instant Pot Mashed Potatoes

    Jump to Recipe - Print Recipe

    This super easy Instant Pot Mashed Potatoes recipe is so fast and makes the creamiest mashed potatoes! A perfect side dish for any meal! All you need is a pressure cooker and it is ready in less than 20 minutes !

    These mashed potatoes are incredibly creamy and smooth, with the perfect amount of seasoning. I like to keep my mashed potatoes fairly simple, but you can certainly add in other ingredients like cheese, bacon, or green onions.

    These would be great for a holiday meal or Sunday dinner!

    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!). I have been really enjoying my Instant Pot lately.


    overhead of instant pot mashed potatoes

    Originally published October 2019 and updated for content October 2022.

    If you don't have an Instant Pot, you can still make these mashed potatoes on the stovetop. Just simmer the potatoes in water until they are tender, then mash with butter and milk.

    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!

    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

    Looking for Thanksgiving recipe ideas? You could make these mashed potatoes along with this Best Ever Italian Sausage Stuffing. It's mom's recipe and it is just delicious!

    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.

    overhead of instant pot mashed potatoes

    Easy 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.

    overhead of instant pot mashed potatoes pre

    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.

    overhead of instant pot mashed potatoes sliced

    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.

    potatoes cooking instant pot

    How to make mashed potatoes in a 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 Best 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!

    Recipe FAQ'S

    What is the water ratio for instant mashed potatoes?

    Serves 6: 1-3/4 cups water; 3 tbsp butter (or margarine or olive oil); 3/4 tsp salt (optional); 1 cup milk; 2 cups potato flakes. Serves 12: 3-1/2 cups water; 6 tbsp butter (or margarine or olive oil); 1-1/4 tsp salt (optional); 2 cups milk; 4 cups potato flakes.

    Why are my instant mashed potatoes rubbery?

    Mashing the potatoes too much or with too much force will result in sticky potatoes. The best way to avoid this is by using an old-fashioned masher, fork, ricer, or food mill.

    If you have already produced gluey potatoes, turn them into a casserole: Spread them out in a baking dish, drizzle melted butter on top of them and sprinkle with grated cheese and breadcrumbs.

    Are instant mashed potatoes as healthy as regular potatoes?

    It's no surprise that instant mashed potatoes have more sodium than fresh potatoes- what is surprising, however, is how much less dietary fiber they contain. In other ways though, they are similar to mashed fresh potatoes in their nutritional value.

    Both consist of about two-thirds starch by dry weight, with a smaller amount of protein, dietary fiber and vitamins respectively.

    Why this is my favorite Instant Pot Recipe?

    1. 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.
    2. The second reason why this is such a great recipe is that you can make these potatoes hours before your big dinner.
    3. 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.

     

    Did you make this? Please RATE THE RECIPE below:)

    Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

    Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

    Some ideas of what to enjoy with these mashed potatoes:

    • Slow Roasted Italian Pork
    • Italian meatloaf (polpettone)
    • Pork Chops with Pumpkin and Apples
    • Easy Italian Garlic Rosemary Steak

     

    Print Recipe Pin Recipe Rate this Recipe
    5 from 6 votes

    Instant Pot Mashed Potatoes

    This super easy Instant Pot Mashed Potatoes recipe is so fast and makes the creamiest mashed potatoes! A perfect side dish for any meal!
    Prep Time10 mins
    Cook Time8 mins
    Course: Dinner
    Cuisine: American, Italian
    Keyword: potatoes, side dish
    Author: Lora

    Equipment

    • Pressure cooker

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
     
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Easy Vegan Butternut Squash Pasta
    Vegan Cranberry Coffee Cake »

    Reader Interactions

    Comments

    1. Sara Welch says

      October 08, 2019 at 5:55 pm

      5 stars
      Such a delicious and hearty dish! This has easily become a new family favorite recipe for mashed potatoes!

      Reply
    2. Amanda says

      October 08, 2019 at 8:42 pm

      5 stars
      This recipe is a must have I reccomend it to everyone !

      Reply
    3. Erin | Dinners,Dishes and Dessert says

      October 09, 2019 at 3:04 am

      This Instant Pot Mashed Potatoes looks delicious and so easy to make!

      Reply
    4. Taylor says

      October 09, 2019 at 9:19 am

      5 stars
      My new favorite way to make mashed potatoes! So creamy and delicious!

      Reply
    5. Catalina says

      October 09, 2019 at 3:11 pm

      5 stars
      They look fluffy and delicious! A must try recipe!

      Reply
    6. Melanie says

      October 09, 2019 at 3:48 pm

      5 stars
      Love how fluffy these potatoes are!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • Best Risotto with Porcini Mushrooms (Mushroom Risotto)
    • Authentic Italian Cheesecake Recipe with Ricotta and Mascarpone
    • Best Cherry Tomato Confit Recipe
    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)

    Pasta

    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)
    • traditional spaghetti alla carbonara
      Traditional Spaghetti alla Carbonara

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy