I originally created this recipe for Instant Pot Mashed Potatoes as an effort to create an easier, quicker, and more efficient way to make mashed potatoes in the rush of Thanksgiving cooking. Can you guess what ended up happening? The best solution ever. I actually found a way that is super simple, quick, and effortless to make mashed potatoes.
One thing that always drives me crazy about making mashed potatoes on the stove is that it seems like they always take forever. That it takes forever to come to a boil because ya know, the whole "start them in cold water so they cook evenly" bit. Then, once they finally start to boil, it's like they have to cook for an eternity before they are done. Not to mention, the dreaded foaming, boiling over mess that almost always ensues. This method seems to eliminate all of those problems.
You'll still have to peel and cut your potatoes, but the best thing is that it's the most amount of work you'll have to do for the entire dish. Once you have them peeled and sliced, they'll cook in your Instant Pot and you won't have to worry about any boiling over, plus even with the time taken for the Instant Pot to come to pressure, it still takes significantly less time from start to finish than traditionally boiling them on the stove. Not to mention, if you are making these for Thanksgiving, or basically any other time when you need full use of your stove & oven, these won't be taking up just a another burner on the stove. You can put your Instant Pot up and out of the way from your main cooking area to give you more space and less thinking about the potatoes being done!
If you don't have an Instant Pot and you're in the market for one, they make so many different varieties. I have a pretty basic and simple one. You can see the one I have by clicking here, but I'm sure they are all great! That's not an affiliate link, just happens to the one I purchased.
INGREDIENTS YOU'LL NEED FOR THIS RECIPE
- Russet or Golden potatoes (I prefer Golden, but it's totally up to you!)
- Water
- Salt
- Butter
- Pepper
- Garlic Powder
- Milk or Heavy Cream
HOW TO MAKE INSTANT POT MASHED POTATOES
(full recipe card below)
- Place your peeled and sliced potatoes into the Instant Pot.
- Secure the lid, and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 9 minutes.
- Press CANCEL.
- Turn the valve to QUICK-RELEASE the pressure.
- Drain them and return the potatoes back to the Instant Pot.
- Add butter and seasoning to the pot.
- Using a hand mixer or potato masher, mash the potatoes until they are smooth. Add in milk or heavy cream as needed to obtain your desired consistency.
- If you'd like, add any additional salt and pepper. Drizzle with extra butter if you prefer.
CAN THIS BE MADE AHEAD OF TIME?
Absolutely! Make the mashed potatoes through to completion and allow them to cool completely before storing in the refrigerator. When you're ready to serve, heat them up adding a little milk or heavy cream to keep them from drying out.
TIPS AND TRICKS FOR INSTANT POT MASHED POTATOES
- Be extra careful not to add too much water. If you add too much water, you run the risk of hot water shooting from the valve when you quick-release. It's very important to never add too much liquid when doing a quick-release.
ALTERATIONS FOR PICKY EATERS
- If you have picky eaters, omit the garlic powder and opt for heavy cream in place of milk. The flavors will be creamy and mild.
- I would also recommend going with golden instead of russet.
- If your picky eater is sensitive to texture, I would recommend using a hand mixture and be sure to get them completely smooth with no lumps.
LOOKING FOR RECIPES TO GO WITH YOUR INSTANT POT MASHED POTATOES? TRY ONE OF THESE:
Instant Pot Mashed Potatoes
Ingredients
- 3 lbs russet or golden potatoes peeled and cut into 1" slices
- 2 cups water
- 1 ½ tsp salt
- ½ cup butter + more for drizzling if desired
- 1 tsp pepper
- 1 ½ tsp garlic powder
- milk or heavy cream as needed
Instructions
- Place potatoes in the Instant Pot.
- Pour in water to cover potatoes (it is okay if it doesn't cover them completely).
- Secure the lid, and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 9 minutes.
- Press CANCEL.
- Turn the valve to QUICK-RELEASE the pressure.
- Drain the water from the potatoes and return them to the Instant Pot.
- Add in the butter, salt, pepper, and garlic powder.
- Using a hand mixer or potato masher, mash the potatoes until they are smooth and creamy. Add in the milk or heavy cream as needed to reach your desired consistency.
- Add in any additional salt & pepper that you'd like to taste.
Notes
- For picky eaters, skip the garlic powder and opt for heavy cream instead of milk. I would also recommend using golden potatoes. This will give it a creamier taste.
- Be extra careful to avoid adding too much water. If you fill it too high, you run the risk of hot water shooting from the valve when you quick-release.
- Nutrition information is calculated via myfitnesspal utilizing golden potatoes and no milk or cream.
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