Instant Pot Mashed Potatoes are buttery, perfectly seasoned, so fluffy, and simply irresistible! It is ready in under 25 minutes, you can't resist devouring it straight from the Instant Pot. So good!
Silky, creamy, fluffy, buttery instant pot mashed potatoes are made of only four simple ingredients - potatoes, butter, milk, and salt. It is packed with rich buttery flavors and is not dense, lumpy, bland, or gluey!
Pressure cooking makes perfectly creamy and fluffy, like sweet potato souffle and is also the most hands-off, quick and easy way! It is so easy, that I make them often for weeknight to be served with blackened chicken or bbq salmon.
Making instant pot mashed potatoes is as easy as adding your potatoes to the pressure cooker along with some water and salt. Pressure cook, drain and mash away!
What are the best potatoes to use for instant pot mashed potatoes? It’s a matter of personal preference and what potatoes you have on hand. Besides some variations in taste and texture, the timing might need to be adjusted slightly for each type.
Russet potatoes have cells that fall apart readily, which requires less working and results in a fluffier mashed potatoes.
Yukon gold are less starchy, and must be worked fairly hard to separate their cells, making for a more creamy texture. They mash silky smooth like in Yukon gold mashed potatoes but not as light and fluffy as russet.
Also, russet potatoes need more time because they are larger, and red or yukon gold don’t need quite as long because they’re smaller.
Take away - Use russet potatoes for a fluffy texture and Yukon gold for a creamy consistency.
Why you'll love this?
- Ready to go in under 30 minutes and frees up your stovetop, especially on a big day.
- Simple with basic seasoning but tastes heavenly.
- One pot cooking. Cook, mash and keep warm in the same pot.
- With my tested cook times and method, you don’t have to worry about overcooked undercooked the potatoes.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Potatoes - I like to use yukon gold or yellow potatoes for a buttery and creamy consistency. Use russet potatoes, if you'd like a fluffier texture.
- Butter - Although, I like to use unsalted butter in all my baking recipes, so I can better control the flavors, this is one recipe, where both salted and unsalted butter works, because you season at the end and adjust salt accordingly.
- Dairy - Although whole milk is more commonly used, I like to use half and half, which is simply equal parts of milk to heavy cream, for an indulgent recipe. Use all whole milk, if desired.
- Seasonings - Basic salt and pepper to let the potato flavor shine!
Pro tip: Butter to potatoes ratio? More the better! I add 6 tablespoons of butter along with some heavy cream for the most luxurious instant pot mashed potatoes recipe. However, feel free to scale down the butter for a lighter version suitable for a weeknight dinner. Looking for a healthier alternative? Try our healthy mashed sweet potatoes.
The beauty of instant pot mashed potatoes lies in their simplicity, allowing for a plethora of creative additions to elevate their flavor. Feel free to enhance with flavorings of your choice.
- If you’d like a little bit of garlic, add one or two cloves and let them boil with the potatoes.
- Add minced chives when mashing.
- Switch up your dairy and add sour cream or cream cheese.
- Add ranch seasoning.
- Mix in your favorite cheese, such as cheddar, parmesan, or goat cheese.
- Sprinkle crispy bacon bits and thinly sliced scallions before serving.
- Replace some of the milk or cream with buttermilk for a slightly tanginess.
- Use a combination of russet and yukon gold for a creamy and fluffy texture.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1. Wash, peel and cut the potatoes into thick slices.
2 & 3. Cover with water (about 4 cups) and add 1 teaspoon of salt. You need enough water to cover the potatoes in the pot.
Tip: Starting them in cold water helps them cook more evenly and also strengthens some of the pectin, which keeps them from totally falling apart.
4. Place the lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes. When the timer goes off, let in be in warm mode for 5 to 7 minutes and release pressure.
💡 Did you know? "As potatoes cook, the pectin breaks down and individual cells expand and separate, releasing starch granules, which absorbs water, eventually popping and releasing sticky starch molecules" - J. Kenji Lopez - Alt
Drain the potatoes and return to the instant pot. Add butter, hot half and half, salt and pepper. Mash using a potato masher until smooth.
Pro tip: Drain the potatoes well!
Tip: How much liquid to use? Potatoes can differ in their absorbency, so adjust the amount of half and half as necessary until you achieve your desired level of creaminess.
How to serve?
What goes well with mashed potatoes? Anything and everything! It is a popular and versatile side dish that goes well with many main course and side dishes like crispy baked chicken cutlets, avocado dinner rolls, air fryer vegetables or broccoli and cheese.
For a traditional Thanksgiving, Easter, or Christmas dinner, you can serve these sauteed mushrooms, pan-fried asparagus, microwave acorn squash and almond flour biscuits. You can find more Thanksgiving recipes here.
How to store and reheat?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to refrigerate leftover potatoes within 2 hours of cooking.
Potatoes tend to dry out over time, so stir in more milk when reheating to make them creamy again. Microwave on high power, stirring occasionally, until hot, adding more milk as needed.
To reheat in oven, stir a bit of milk into the instant pot mashed potatoes and transfer them into a baking dish. Cover with foil and bake at 350° F until hot, stirring once or twice.
- This has been made in a 3qt instant pot; cooking time in other models may vary.
- Toss in one or two garlic cloves along with the potatoes if desired.
- Use a potato masher, ricer or electric hand mixer. Do not overmix or they can become gummy.
- Use whole milk instead of half and half.
- Don't have half and half? Use equal parts heavy cream and milk.
- Adjust salt according to your taste.
- Use softened or room temperature, which melts into the hot potatoes immediately.
- Reduce butter for a lighter instant pot mashed potatoes.
- Add hot half and half or milk.
Leaving the skin on can add a rustic and earthy flavor to the dish, as well as provide extra texture and nutritional benefits. If you leave the skin on then here are some tips to help you with the process:
1. Yukon Gold or red potatoes, have a thinner and more flavorful skins when compared to the russet variety.
2. Thoroughly wash and scrub the potatoes to remove any dirt or debris from the skins.
3. Use a potato masher or electric mixer when mashing with skin. Using a potato ricer may not be the best choice, as the skin could potentially obstruct the small holes in the ricer.
It depends on your personal preference and can drastically affect your end result. Here are three common tools used for mashing potatoes, each with its own advantages:
Potato masher: A classic tool that allows you to control the level of mashing and achieve a chunkier or creamier texture. It is easy to use, clean, and store compared to the ricer.
Potato ricer: It is a device that forces the potatoes through small holes, resulting in very fine, airy, silky smooth and lump free. It's great for achieving a smooth and creamy texture, because it separates the cells with minimal shearing action.
Electric mixer: It can be a great option for larger batches and ensures that the potatoes are uniformly mashed and keeping them creamy. However, overbeating will develop some starchiness and can make it gummy or gluey and is not my preferred method.
If your Instant Pot has a "Keep Warm" function, you can use it to maintain the temperature of your mashed potatoes. After preparing the instant pot mashed potatoes, switch the pressure cooker to the "Keep Warm" mode. Stir occasionally, with a splash of hot milk, to prevent the top layer from drying out and to avoid them sticking or burning at the bottom. Be cautious not to overheat the potatoes, as this can cause them to become gummy.
The mashed potatoes can stay in this mode for roughly an hour.
More Holiday sides
Instant Pot Mashed Potatoes
- Potato masher
- 2 pounds potatoes, peeled and sliced thick Yukon gold or russet potatoes
- 6 tablespooons butter, room temperature
- ½ to 1 cup half & half, hot or use whole milk
- 1 to 2 teaspooons salt
- ⅛ teaspoon ground black pepper
- Place the peeled and sliced potatoes into the bottom of the instant pot.Pro tip - Use russet potatoes for a fluffy texture and yukon gold for a creamy consistency.
- Cover with water (about 4 cups) and add 1 teaspoon of salt. Place the lid on the instant pot and set the valve to seal .Cook on manual pressure for 8 minutes.Tip: Starting them in cold water helps them cook more evenly and also strengthens some of the pectin, which keeps them from totally falling apart.
- When the timer goes off, let in be in warm mode for 5 to 7 minutes and release pressure.
- Drain the potatoes and return to the instant pot. Add butter, hot half and half, salt and pepper. Mash using a potato masher until smooth.Tip: How much liquid to use? Potatoes can differ in their absorbency, so adjust the amount of half and half as necessary until you achieve your desired level of creaminess. Pro tip: Use whole milk instead of half and half.
- Serve hot with your favorite main course.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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