Instant Pot Mashed Potatoes

Tips for Making the Best Mashed Potatoes in Instant Pot

Perfect mashed potatoes may be simple, but a few key tricks can take them from good to great. Here’s how to make the creamiest, fluffiest potatoes right in your Instant Pot:

Use a hand mixer for extra creaminess – For whipped potatoes, use a hand mixer or stand mixer. Just be careful not to overmix, as that can make them gummy.

Don’t overcook the potatoes – Overcooking can make them waterlogged and lead to a gummy texture. Cook just until fork-tender, then drain them well.

Use plenty of butter – For rich, restaurant-style flavor, don’t skimp! Some professional chefs even use a 1:1 butter-to-potato ratio by weight.

Use softened (not melted) butter – Room-temperature butter blends more evenly and creates a smoother, silkier texture with better flavor than melted butter.

Heat your half-and-half – Warm dairy incorporates more easily and helps keep the potato hot and creamy.

Mash while hot – Always mash the potatoes while they’re still hot for the smoothest texture.

Butter to Potato Ratio for Mashed Potatoes

A good rule of thumb for delicious mashed potatoes is to use ¼ to ½ cup of butter per 1 pound of potatoes.

• For rich, restaurant-style mashed potatoes, go with ½ cup of butter per pound. This gives you ultra-creamy, buttery results—just like the kind served in steakhouses.
• For a lighter version, use ¼ cup of butter per pound. You'll still get great flavor without making the mash overly rich.

👉 In my pressure cooker mashed potatoes recipe, I used just 3 tablespoons of butter because I also added half-and-half, which has 3 to 4 times more fat than whole milk. It still turned out silky and flavorful, without needing as much butter.

Best potatoes to use for mashed potatoes

The best type of potato depends on the texture you're going for:

• For creamy, buttery mashed potatoes, go with Yukon Gold potatoes. They have a medium starch content and naturally rich flavor, resulting in a smooth, silky mash.
• For light and fluffy mashed potatoes, Russet potatoes are the top choice. Their high starch content means they break down easily in the instapot, giving you that classic fluffy and whipped texture.
• For chunkier mashed potatoes with more texture, try red potatoes. They're waxy and hold their shape well, making them ideal if you like your mash rustic or with the skins on.

👉 Bottom line: Use Yukon Golds for creamy mashed potatoes, Russets for fluffy ones, and red potatoes for a rustic, textured potato mash. Also, a mix of russet and gold varieties will give you a creamy and fluffy texture!

Variations

The beauty of these Instant Pot mashed potatoes lies in their simplicity, providing a perfect base for endless flavor variations. Feel free to get creative and enhance them with your favorite seasonings and add-ins.

• 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 gold for a creamy and fluffy texture.

How to make instant pot mashed potatoes?

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.

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.

Drain the potatoes well and return them to the pressure cooker. Add butter, hot half-and-half, salt, and pepper. Begin mashing the hot potatoes with a potato masher, starting with ½ cup of half-and-half. Gradually add more as needed to reach your desired consistency.

For whipped mashed potatoes, use a hand mixer. Start mixing on low speed for about 30 seconds, then increase to medium speed while slowly drizzling in additional half-and-half until the potatoes become light, fluffy, and whipped.

Recipe tips

• This creamy mashed potatoes 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.

More potato dishes for Thanksgiving

• Healthy mashed sweet potatoes recipe is ultra-creamy, smooth, and easy to make. It’s the perfect lightened-up side dish for Thanksgiving or any holiday meal.
• Roasted sweet potato and kale salad is a satisfying combination of vibrant flavors and texture. This Thanksgiving salad delivers a perfect balance of sweet, savory, and crunchy elements in every bite!
•  Air fryer baby potatoes are perfectly crispy on the outside, creamy on the inside, and packed with bold flavor.
• Instant pot mashed sweet potatoes are perfectly seasoned, so fluffy, and simply irresistible! With just a few minutes of prep, you’ll have a delicious, creamy side dish ready to elevate your holiday meal.
• This sweet potato souffle recipe features creamy mashed sweet potatoes topped with a crunchy, buttery, brown sugar pecan streusel.