Instant Pot Mashed Potatoes

Mashed Potatoes in the Instant Pot are done in 10 minutes with this recipe! You’ll love these creamy, flavorful potatoes with much less work!

Creamy Instant Pot Mashed Potatoes served with butter and chives

Sometimes the holidays can be stressful, especially when it comes to serving food.

While in our minds we try to not stress, sometimes we just can’t help the chaos that hits when it’s time to serve the dinner.

And Thanksgiving can be one of the craziest meals…in addition to the turkey, we fill our tables with a ridiculous amount of side dishes, or is that just my family?

One thing that has helped my family make Thanksgiving (or any family dinner) less stressful is to make food that tastes amazing, but cut down on the prep time.

For instance, we ALWAYS make our turkey the day in advance. Slice it up, make the gravy, then refrigerate. The morning of the holiday, or dinner, we put the turkey in the slow cooker with gravy. Boom. Done. No carcass to clean up, no slicing turkey while everyone is waiting to eat.

Another shortcut? These easy Instant Pot Mashed Potatoes!

In less time than it takes to boil cold water with a pot full of potatoes, you can already be eating these easy Mashed Potatoes in the Instant Pot!

How to Make Mashed Potatoes in the Instant Pot

 

Step 1. Potatoes.

First, decide what kind of potatoes you like best. This recipe works for russet or yukon gold (my favorite).

There’s no need to peel the potatoes first. Once you’ve cooked them in the Instant Pot, the skins will just slide right off. You can also just keep them on and make smashed potatoes with skins. Or, if you’re old school, go ahead and peel them first.

I cut my potatoes in half or thirds if they are really big. This helps ensure even cooking time.

Step 2. Pressure Cook.

Add 1 cup of water to the bottom of the instant pot. Place the trivet inside the pot and add potatoes.

Close the lid and make sure the valve is set to “SEALING.”

Select “HIGH PRESSURE” and cook time of 10 minutes.

Quick release when cook time ends. Drain the potatoes into a colander and cool for several minutes. When cool enough to handle, you can rub the peels right off!

Step 3. Mash.

Add the potatoes back to the pot and add butter. Mash until desired consistency.

To make creamy, fluffy potatoes use a hand mixer!

Add cream (or milk) and continue to mash. Season with salt, pepper, and fresh garlic if desired.

What can I add to Mashed Potatoes

One of the best things about today’s recipe is you can totally change up the flavor of these potatoes to your preference.

Buttermilk Ranch Mashed Potatoes: Add in Ranch seasoning mix (one packet) while you mash them and use buttermilk instead of regular milk.

Bacon and Cheese Mashed Potatoes: Make some loaded potatoes by adding cooked and crumbled bacon to the top with shredded cheese and green onions (or chives). 

Swap out the heavy cream for sour cream, yogurt, or cream cheese for a creamy flavored potato!

What to serve with Instant Pot Mashed Potatoes

Tips and Tricks for perfect Mashed Potatoes in Instant Pot

  • I used a 6qt Instant Pot for today’s recipe. Prep time does not include the time it takes to come to pressure (about 10 minutes).
  • Whether to peel or not peel is completely optional. Mashed potatoes are great with skins on…especially the yukon gold as their skin is thinner than a Russet potato. However, you can cook then peel, as the peel will come off easily after pressure cooking.
  • Use whole milk or heavy cream for the creamiest potatoes, but skim milk and half and half will work just as well!
  • A hand mixer instead of a potato masher will result in creamy, fluffy potatoes!

More Side Dish recipes:

Yield: 8 servings

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Mashed Potatoes in the Instant Pot are done in 10 minutes with this recipe! You'll love these creamy, flavorful potatoes with much less work!

Ingredients

  • 3 lb yukon gold potatoes (or Russet potatoes)
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup heavy cream
  • optional toppings: chives, bacon, cheese, sour cream, etc

Instructions

    1. Cut potatoes in half or thirds. Peel, if desired.
    2. Add 1 cup of water to the bottom of the instant pot. Place the trivet inside the pot and add potatoes.
    3. Close the lid and make sure the valve is set to "SEALING."
    4. Select "HIGH PRESSURE" and cook time of 10 minutes.
    5. Quick release when cook time ends. Drain the potatoes into a colandar and cool for several minutes. When cool enough to handle, you can rub the peels right off!
    6. Add the potatoes back to the pot and add butter, salt, pepper, and cream. Mash until desired consistency. Serve and enjoy.

Notes

  • I used a 6qt Instant Pot for today's recipe. Prep time does not include the time it takes to come to pressure (about 10 minutes).
  • Whether to peel or not peel is completely optional. Mashed potatoes are great with skins on...especially the yukon gold as their skin is thinner than a Russet potato. However, you can cook then peel, as the peel will come off easily after pressure cooking.
  • Use whole milk or heavy cream for the creamiest potatoes, but skim milk and half and half will work just as well!
  • A hand mixer instead of a potato masher will result in creamy, fluffy potatoes!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 336 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 56mg Sodium: 316mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 5g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Creamy mashed potatoes in the Instant Pot are ready in ten minutes with this delicious, easy recipe!

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10 comments on “Instant Pot Mashed Potatoes”

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  5. Valerie

    I love cooking with an electric pressure cooker. This is the only way I make mashed potatoes anymore.

  6. Natasha

    These look fantastic and so perfect for Thanksgiving! Love how easy this is in the instant pot

  7. Toni

    Holy moly with a recipe this easy I’ll be making Mashed Potatoes all the time now! So buttery and delicious. Thank you!

  8. Demeter

    Love how this frees up precious stovetop space especially when cooking during the holidays.

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  10. Audrey

    When substituting cream cheese or sour cream for the milk/heavy cream what are the ratios?

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