Why you’ll love Instant Pot mashed potatoes
Learn how to make the fluffiest, most delicious mashed potatoes in the world with this quick and easy Instant Pot mashed potatoes recipe! My tried and tested tips and tricks result in a fool-proof side dish every time.
- Quick – With minimal prep time and a quick cooking time, mashed potatoes in the Instant Pot are ready to eat in less than 30 minutes, way faster than stovetop recipes!
- Minimal Equipment – There’s no need to drag out a ton of pots and pans, an Instant Pot and a potato masher are all you’ll use.
- Texture – Say goodbye to dry potatoes, this recipe turns out soft and fluffy every time!
One taste of these Instant Pot mashed potatoes, and you’ll never go back to stovetop versions again. Serve them with main courses like Instant Pot ribs or slow cooker chicken thighs for a family-friendly comfort food meal.
Key Ingredient Notes
- Potatoes – I prefer to use Russet potatoes because they yield the fluffiest mashed potatoes. However, note that they’re drier potatoes than other varieties and require more milk/liquid. That’s why this recipe uses both water/broth and milk!
- Seasonings – Salt, black pepper, and garlic powder enhance the savory flavor for mashed potatoes that are anything but bland or boring.
- Water – Feel free to substitute low-sodium chicken stock for an ever stronger savory taste.
- Milk – I recommend using whole milk or 2% milk for the richest flavor and creamiest consistency, but any milk will work. Be sure to warm it up before adding it to your potatoes!
- Unsalted butter – This enhances the rich taste and creamy consistency for mashed potatoes that are out of this world delicious. If salted butter is all you have, be sure to adjust the amount of extra salt used. No butter? No problem. You can use heavy cream in place of milk and butter. Or, add mayo or cream cheese.
What are the best potatoes for Instant Pot mashed potatoes?
I believe any kind of potato will work for mashed potatoes. However, depending on your desired mashed potato texture, you may choose one variety over another.
- Russet potatoes or other high-starch potatoes, like baking potatoes, yield fluffier mashed potatoes.
- Red potatoes are waxy and low in starch, and they make creamier mashed potatoes.
- Yukon gold and long white potatoes are medium in starch but tend to have a slightly more buttery tasty flavor.
Feel free to experiment to find which you like best!
How to make mashed potatoes in an Instant Pot
For the best result, be sure to take a look at my Instant Pot guide before you begin!
- Wash and peel the potatoes to begin. Peeling is optional, but will result in a softer, smoother texture!
- Cut the potatoes into chunks for even cooking.
- Place the potatoes in the Instant Pot. (I use a 6 Qt Instant Pot!)
- Add 1 cup of water (or stock) and salt.
- Cover, and set the Instant Pot to Manual cook for 8 minutes at high pressure. It took about 11 minutes for my Instant Pot to come to pressure!
- Quick release the pressure, and carefully open the lid.
- Add milk, butter, pepper, and garlic powder. There’s no need to drain the liquid!
- Mash into a smooth texture. Be careful not to overmash!
- Enjoy immediately, or set the Instant Pot to “Keep Warm” while you finish preparing the rest of your meal.
TIP: If cooking for a larger crowd, you can easily double the ingredients, and you don’t have to add any extra liquid or cooking time!
Customize your Instant Pot mashed potatoes with different flavors
- To make tangy mashed potatoes, add about ¼ cup buttermilk (about ¼ cup for every 2 pounds of potatoes).
- For a nice kick, try adding a little bit of horseradish. Start with 1 tablespoon, and add more to taste.
- To add extra richness, add a couple of tablespoons of mayo.
- For extra indulgent mashed potatoes, add some shredded cheddar cheese.
- For color and more flavor, add fresh herbs.
- Include browned butter for a richer, slightly nutter taste.
- Include about ¼ cup of sour cream for every 2 pounds of potatoes for a rich, tangy taste.
- Include roasted garlic for a restaurant-worthy flavor.
What to serve with mashed potatoes in the Instant Pot
Mashed potatoes are a staple on my dinner table! I make them at least once or twice a week and serve them with protein-rich main courses such as meatballs and gravy, slow cooker Mississippi chicken, slow cooker chicken stroganoff, and smothered steak.
Add a veggie option like air fryer Brussels sprouts, oven roasted mixed vegetables, or grilled mixed vegetables, and you can have a well-rounded dinner on the table in no time!
Tips for Success
- Prevent gummy potatoes. If you overwork the starches in the potatoes by stirring too hard and fast, your mashed potatoes will turn out gluey or gummy. This mostly happens when using an eclectic mixer. So, I recommend using a potato masher or potato ricer instead!
- Mash immediately. If you don’t mash potatoes while they’re hot, you’ll end up with a lumpy, gluey texture. Nobody wants that!
- Use enough fat. Butter makes everything taste better! It adds a luxurious richness to mashed potatoes. So, I don’t recommend skipping it. However, if you’re out of butter, you can use heavy cream instead. Then, be sure to include mayo or cream cheese for extra richness. Otherwise, the flavor of your potatoes will be lacking.
- Salt the water well. Potatoes absorb the salt as they cook and become infused with delicious flavor. If you try to add the salt after cooking, it just won’t work.
Storing Tips
Store leftover Instant Pot mashed potatoes in an airtight container in the refrigerator for 3-5 days. Or, freeze for up to 10 months!
Thaw in the fridge overnight. Then, reheat in the microwave until bubbling hot, and stir well. This is key to preventing them from becoming runny or grainy!
FAQs
As long as you cut your potatoes into equal-sized pieces, it shouldn’t take longer than 20 minutes, about 11 minutes for the pot to come to pressure and 8 for the potatoes to soften and cook!
I’ve tested this recipe multiple times with different water amounts and came to conclusion that 1 cup of water is the perfect amount for a 6 QT Instant Pot.
Restaurant mashed potatoes are typically made with high-quality ingredients and lots of butter and heavy cream, which creates a rich flavor and creamy consistency. However, in my opinion, this recipe for mashed potatoes in the Instant Pot is far more delicious than any restaurant option!
The Best Instant Pot Mashed Potatoes
Ingredients
- 2 lbs russet potatoes 6-7 medium russets, Note 1
- 1 ½ teaspoons table salt more to taste
- 1 cup water or low sodium chicken stock
- 1 cup warm milk I use whole milk, but any kind would work
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Wash and peel the potatoes. (Peeling is optional.) Cut the potatoes into chunks for even cooking.
- Place potatoes in Instant Pot. (I use this 6Qt Instant Pot)
- Add 1 cup of water (or low sodium chicken stock) and salt.
- Cover and set it to Manual for 8 minutes at high pressure. (NOTE: It took about 11 minutes for my Instant Pot to come to pressure.)
- Do quick release the pressure and carefully open the lid.
- Add milk, butter, pepper and garlic powder. (No need to drain the liquid.)
- Using a potato masher, mash the potatoes into a smooth texture.
- If not serving right away, cover the Instant Pot and set it to “Keep Warm”.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover Instant Pot mashed potatoes in an airtight container in the refrigerator for 3-5 days.
– Freeze leftovers for up to 10 months!
– Thaw in the fridge overnight. Then, reheat in the microwave until bubbling hot, and stir well. This is key to preventing them from becoming runny or grainy!
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Ashley says
I am sold!!! This was so simple (I didn’t even peel my potatoes) and so flavorful with the chicken broth option! I will only be doing mashed potatoes this way from now on!
Shinee Davaakhuu says
Thanks, Ashley!! So happy you tried and loved this method!!
Toni | Boulder Locavore says
I love that it is so easy to make! Yummmy!
Shinee says
Thank you, Toni!!!