you will love these mashed potatoes in the Instant Pot
These Instant Pot mashed potatoes will be your new go-to way of making mashed potatoes.
Not only does it eliminate the need to use up stove top space (think Thanksgiving), but it has so many other things you’ll love.
- Easy – these potatoes are very easy to make. You’ll simply add the potatoes into the Instant Pot, let them cook, then mix and mash!
- Quick – Waiting for cold water to come to a boil and then for the potatoes to finish cooking can feel like it takes a while. With this method, you just throw them in the Instant Pot and let them cook for 9 minutes. That’s it!
- Efficient – Instead of using up a pot and a separate mixing bowl, you can make the entire thing in the Instant Pot. Once the potatoes have finished cooking, you can just mix and mash them right in the same pot.
- Effortless – Think of a “set it and forget it” style of cooking. Once the potatoes are in the Instant Pot, just let them cook.
- No boiling over – Boiling potatoes is notorious for having a foaming, boil-over mess if you aren’t careful. Since this is fully contained in the Instant Pot, there’s no boil-over mess to worry about.
- Less cooking time – Even with the time taken for the Instant Pot to come to pressure, it still takes less time from start to finish than traditionally boiling them on the stove.
- Consistent – Making mashed potatoes in the Instant Pot gives you consistent results every single time.
pressure cooker mashed potatoes ingredients
- Russet or Golden potatoes (I prefer Golden, but it’s totally up to you!)
- Water
- Salt
- Butter
- Pepper
- Garlic Powder
- Milk or Heavy Cream
instant pot mashed potato 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 mixer and being sure to get them completely smooth with no lumps.
how to cook mashed potatoes in instant pot
(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 mashed potatoes in the instant pot be made ahead of time?
Absolutely! Make the mashed potatoes through to completion and allow them to cool completely before storing them 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.
How to store this Instant Pot Mashed Potatoes Recipe
To store leftover mashed potatoes, allow them to cool completely. You can store them in either the refrigerator or freeze them for later.
Refrigerator: Place the mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Freezer: You can store the mashed potatoes in an airtight container for up to 6 months or freeze them in smaller servings. I recommend using souper cubes to freeze, then popping them out and placing them in the airtight container or freezer ziploc bag.
mashed potatoes in instant pot tips
- 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.
Mashed Potatoes in Instant Pot FAQ
To cook mashed potatoes in the Instant Pot, you’ll need to cook them on high pressure for 9 minutes and then quick release.
To keep mashed potatoes warm in the Instant Pot, you can turn it off and leave the lid on to trap the heat, or use the “Keep Warm” function. Be sure to stir occasionally to keep it from burning to the bottom.
The trick to good mashed potatoes is to cook the potatoes correctly, using the right potatoes, and seasoning them accurately.
looking for recipes to go with your instant pot mashed potatoes? try one of these:
If you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
Instant Pot Mashed Potatoes Recipe
Ingredients
- 3 lbs russet or golden potatoes peeled and cut into 1″ slices
- 2 cups water
- 1 1/2 tsp salt
- 1/2 cup butter + more for drizzling if desired
- 1 tsp pepper
- 1 1/2 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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
