No holiday meal is complete without a side of buttery potatoes!
Instant Pot mashed potatoes are a quick and easy way to make smooth and fluffy mashed potatoes in less than 30 minutes.
The Ultimate Comfort Food
This Instant Pot mashed potatoes recipe is a quicker way to prepare classic mashed potatoes. They’re fluffy and creamy, making them the perfect side dish for Thanksgiving, Easter, or Sunday supper.
- These are made in an instant pot, which frees up time and space on the stove — especially for those larger meals like Thanksgiving.
- Cooking potatoes in an Instant Pot or electric pressure cooker is easy and only one pot and no draining. Mash them right in the Instant Pot!
Ingredients for Instant Pot Potatoes
Potatoes: Russet or baking potatoes have a high starch content so they mash up fluffy and light. Yukon Gold also works and will make a more buttery mashed potato.
Chicken Broth: A bit of chicken broth helps the potatoes to cook and adds flavor.
Dairy: Generous amounts of real butter transform mashed potatoes to a whole new level of deliciousness. Milk can be replaced with half and half (or light cream) if you’d prefer.
Variations
Mashed potatoes welcome additions. Try chives, cheese, sour cream, cream cheese, garlic salt, or homemade ranch seasoning.
How to Make Instant Pot Mashed Potatoes
- Peel and chop potatoes. Add to the Instant Pot with 1 inch of water or broth.
- Seal and pressure cook on high pressure (as per recipe below).
- Do not drain; add milk and butter and mash.
Tips for Perfect Instant Pot Potatoes
- This recipe has been tested in a 6qt Instant Pot; cooking time in other models may vary.
- Ensure you add just 1 inch of liquid to the bottom.
- A few cloves of garlic can be added to the potatoes before cooking if desired.
- Potatoes can be mashed by hand or with a potato ricer or electric hand mixer. Do not overmix, or they can become gummy.
- Stir in fresh herbs like parsley or thyme, if desired, and a pinch of black pepper.
Serving and Leftover Mashed Potatoes
If they’re ready ahead of time, keep the Instant Pot on warm, and serve them right out of the Instant Pot (one less bowl to wash)!
Mashed potatoes are great with a little drizzling (or dousing) in brown gravy Make them as a side with roast turkey or pot roast. For a simpler dinner make them with our favorite meatloaf recipe, island-style pork, or marinated steak.
We always hope for leftovers! Use them as a topping on Shepherd’s pie. Turn them into twice-baked potato casserole, or even use leftovers in mashed potato salad.
Mashed Potato Faves
Did your family love these Instant Pot Mashed Potatoes? Be sure to leave a comment and a rating below!
Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are the easiest, fluffiest mashed potatoes you will ever make.
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Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
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Peel the potatoes and chop them into 1 ½ inch pieces.
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Place the potatoes in Instant Pot. Sprinkle with salt, put the lid on top of the Instant Pot, and turn to close the lid.
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Set the valve to “sealing”. Press the MANUAL button, HIGH pressure. Press the +/- button to set it to 12 minutes. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
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When it counts to zero, it should beep. At this time, carefully turn the valve to “venting” position. Immediately turn the steam release handle back to the “sealing” position at the first sign of spattering. Quick release should ALWAYS be closely attended.
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Once the pressure cooker has vented, open it, and add the milk and butter. (Potatoes do not need to be drained.)
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Use a potato masher to mash the potatoes right in the pot, season with salt and pepper to taste.
If using russet potatoes, be sure to peel them first. Peeling is optional with Yukon gold potatoes.
If desired, add a few cloves of garlic to the potatoes before cooking and mash it all together.
Potatoes do not need to be drained.
Calories: 225 | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 524mg | Potassium: 965mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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