In this post: These Instant Pot® Mashed Potatoes are so good that you’ll never want to make them on the stovetop again. And they make a delicious side dish for Thanksgiving, Christmas, or any get-together.
This Instant Pot® recipe is the perfect way to make everyone’s holiday favorite – mashed potatoes – while conserving precious stove space! And with the holiday season right around the corner, this recipe is right on time to show you how with step-by-step instructions!
Instant Pot® Mashed Potatoes Ingredients
- Russet Potatoes: known as the ideal potatoes for mashing, baking, and frying, these potatoes have a light and fluffy consistency when mashed.
- Water: heats up to cook the potatoes in the Instant Pot®.
- Butter: a dairy product made from churned cream, commonly used in cooking to add a rich taste.
- Whole Milk: adds a creamy texture and deep, rich flavor to the potatoes.
- Sea salt: made from the evaporation of ocean or seawater. It’s processed much less than table salt and retains trace minerals.
How To Make Mashed Potatoes In The Instant Pot®
1. Clean, peel, and slice your potatoes. Slicing the potatoes into large rounds is my favorite method!
2. Add the potatoes, water, and salt to the Instant Pot®. Secure the lid.
3. Turn the pot to high pressure/manual and set the timer for 10 minutes. It will take the Instant Pot® about 7-10 minutes to come to pressure before those 10 minutes start counting down, hence the 20-minute total cook time.
4. Once the 10 minutes are up and the pot beeps, do a manual release.
5. Add the butter and milk to the potatoes, then blend them in the Instant Pot® until they are smooth and creamy.
You can make a bigger serving than the one recommended in this recipe, it will just take longer for the Instant Pot® to come to pressure! (But the cooking time will be the same.)
What is the best potato for mashed potatoes in the Instant Pot®?
Russet potatoes are the best potatoes for mashing in the Instant Pot® because they are light and fluffy when mashed! Yukon gold potatoes are also a good option, they are slightly less starchy than russet potatoes.
Can I use water instead of milk or cream?
You can use water but the potatoes won’t be as flavorful as if you used milk. If you want to make this recipe vegan, I suggest using a non-dairy milk substitution rather than water!
Can I add other flavorings?
Absolutely, check out our “Variations” section below for some ideas!
Can I use the Instant Pot® to keep mashed potatoes warm?
Yes, you can! Wash the starch off the pressure cooker insert, butter the bottom and sides, and add a splash of cream to the bottom. Now put the potatoes in, turn on the “keep warm” setting, and make sure the valve on the lid is in the venting position.
Storage and reheating tips
- Storing: seal in an airtight container within 2 hours of cooking and place in the fridge for up to 3 days.
- Reheating: In the microwave – stir in some milk and microwave in 30-second increments, stirring often. In the oven – stir in some milk and place in a baking dish. Cover with foil and bake at 350 degrees until the potatoes are warm.
Ways to use leftover mashed potatoes
- Reheat them in the microwave or oven and eat with extra butter!
- The leftovers can be the top layer of this Traditional Shepherd’s Pie
- You can even put the leftover potatoes in soup!
There are many great ways to add flavor to your Instant Pot® mashed potatoes. Try adding:
- ¼ cup of sour cream or cream cheese when mixing in the milk
- chives or garlic
- herbs like rosemary, thyme, and dill
- garnish with fresh herbs like parsley
- This recipe is already gluten-free, so there’s no need to worry about that!
- To make this recipe vegan/dairy-free, you can replace the whole milk with a non-dairy substitute and replace the butter with a vegan substitute.
- 6 Large Russet Potatoes
- 1 Cup Water
- 1 Stick Butter (½ cup)
- ½ Cup Whole Milk
- 2 Teaspoons Salt
- Clean, peel, and slice your potatoes. Slicing the potatoes into large rounds is my favorite method.
- Add the potatoes, water, and salt to the Instant Pot®. Secure the lid.
- Turn the pot to high pressure/manual and set the timer for 10 minutes. It will take the Instant Pot® about 7-10 minutes to come to pressure before those 10 minutes start counting down, hence the 20-minute total cook time.
- Once the 10 minutes are up and the pot beeps, do a manual release.
- Add the butter and milk to the potatoes, then blend them in the Instant Pot® until they are smooth and creamy. Enjoy!
- A great way to add flavor to these potatoes is to add ¼ cup of sour cream when mixing in the milk.
- Do not be afraid to mash these potatoes instead of whipping them. That is totally your preference!
- If you wish, you can swap the russet potatoes for Yukon golds or even red potatoes. Just be sure to have about 3 lbs of them.
- No need to drain these potatoes like you would for a stove method. Just another reason why they’re so quick!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 43mgSodium: 878mgCarbohydrates: 65gFiber: 7gSugar: 4gProtein: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
Have you made mashed potatoes in an Instant Pot®? Let us know how it went in the comments!