Instant Pot Mashed Potatoes Recipe

When you want creamy, dreamy comfort on the table in no time at all, these Instant Pot Mashed Potatoes seriously deliver. By harnessing the power of your Instant Pot, you get fluffy mashed potatoes with practically zero fuss—no babysitting a boiling pot, no draining in a steamy kitchen, just perfect spuds every single time. Whether you’re gearing up for a big holiday dinner or just need a warmly satisfying side for your weeknight main, this recipe guarantees results that keep everyone digging in for seconds. Trust me, once you try this, “mashed potatoes” will forever mean “Instant Pot Mashed Potatoes” in your house.

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Ingredients You’ll Need

Simple, everyday ingredients are the behind-the-scenes stars of this Instant Pot Mashed Potatoes recipe. Each one brings something special to the party—from richness to creaminess to that little kiss of seasoning that makes every bite pop.

• Yukon Gold or Russet potatoes: Their starchy texture leads to buttery-smooth and flush mashed potatoes.
• Cold water: Just enough to steam the potatoes evenly in the Instant Pot—no more stovetop guesswork.
• Unsalted butter: Melts right in for indulgent, silky richness.
• Whole milk or half-and-half: Brings that luscious, pillowy texture we all crave in mashed potatoes.
• Kosher salt: Coaxes out the potato’s natural flavor—never skip it!
• Freshly ground black pepper: Adds just the right gentle background heat.
• Optional: Cream cheese or sour cream: For extra tang and unbeatable creaminess, toss in a spoonful or two.
• Optional: Chives or green onions: Brighten up the finished dish with a pop of green and subtle oniony bite.

How to Make Instant Pot Mashed Potatoes

Step 1: Prep and Peel

Start by peeling your potatoes for a smoother result, or leave the skins on for a rustic touch. Give them a good rinse, then chop them into evenly-sized chunks—about two inches is perfect. This ensures they all cook through at the same pace, making your Instant Pot mashed potatoes perfectly uniform every time.

Step 2: Pressure Cook to Perfection

Place the potato chunks right into your Instant Pot and cover them with cold water—just enough to submerge. Sprinkle in a generous pinch of salt, then secure the lid and set your Instant Pot to cook on high pressure for around 8 minutes. When the timer beeps, use a quick release to let out the steam. This is where the magic of Instant Pot Mashed Potatoes shines: tender spuds, all set for mashing, and not a minute wasted.

Step 3: Drain and Dry

Once pressure cooking is finished, carefully drain the potatoes. If your Instant Pot has a sauté function, pop the potatoes back in for a couple of minutes to dry off any excess moisture. This small step keeps your mashed potatoes fluffy instead of watery—a tiny detail that makes a world of difference.

Step 4: Mash and Mix

While the potatoes are still piping hot, add in your butter, salt, pepper, and milk or half-and-half. If you want that extra-creamy tang, now’s the time for cream cheese or sour cream too. Mash everything together to your desired consistency: ultra-smooth with a hand mixer, or rustic and chunky with a potato masher. Taste, and adjust seasoning as needed.

Step 5: Finish and Serve

Scoop your Instant Pot Mashed Potatoes into a serving bowl, and top with a few more pats of butter or a sprinkling of chives for color and flavor. Serve them right away while they’re still warm and comforting.

How to Serve Instant Pot Mashed Potatoes

Garnishes

Take your Instant Pot Mashed Potatoes to the next level with a handful of chopped fresh chives, a swirl of melted butter, or even a sprinkle of flaky sea salt on top. For a little extra indulgence, try a dusting of smoked paprika or a shower of sharp shredded cheddar.

Side Dishes

These potatoes play well with everything from simple roast chicken to more decadent mains like braised short ribs or classic meatloaf. They also make a dreamy bed for gravy, mushroom ragu, or tangy barbecue pulled pork—let your main dish take center stage, knowing these spuds will never steal the spotlight.

Creative Ways to Present

For a showy dinner party, pipe the mashed potatoes into swirly mounds or scoop them into individual ramekins topped with crunchy breadcrumbs and broil until golden. Or, swirl in a ribbon of pesto or roasted garlic puree for an elevated twist on the familiar.

Make Ahead and Storage

Storing Leftovers

Let leftover Instant Pot Mashed Potatoes cool completely before transferring them to an airtight container. Stored in the fridge, they’ll stay fresh for up to four days, making them a handy side to pull out for quick weeknight dinners or lunches.

Freezing

Yes, you can freeze mashed potatoes! Spoon cooled leftovers into a freezer-safe zip-top bag, press flat, and tuck away for up to a month. When thawed, just give them a good stir and a splash of milk or cream to bring them back to their original creamy glory.

Reheating

Warm leftovers gently over low heat on the stovetop or in short bursts in the microwave. Add a splash of extra milk, half-and-half, or melted butter if they seem a little stiff. Stir well, and your Instant Pot Mashed Potatoes will taste just as comforting as fresh.

FAQs

Can I use red potatoes for Instant Pot Mashed Potatoes?

Absolutely! Red potatoes will give you a slightly different texture—think silky and a bit waxy rather than fluffy—but they mash up beautifully and have great flavor. Leave some skins on for extra color and nutrients.

How can I make my mashed potatoes extra creamy?

For ultra creamy Instant Pot Mashed Potatoes, don’t skimp on the fat! Add extra butter, a touch of heavy cream, or a scoop of sour cream or cream cheese. Mashing while hot also ensures the best texture.

Should I cut the potatoes before pressure cooking?

Yes, chopping your potatoes into even pieces (about two inches) helps them cook uniformly and fully in the Instant Pot. This step ensures each batch of Instant Pot Mashed Potatoes comes out with the right consistency.

Can I make these dairy-free or vegan?

Definitely! Swap out the milk and butter for your favorite plant-based alternatives. Oat milk and vegan butter or olive oil work surprisingly well, creating Instant Pot Mashed Potatoes everyone can enjoy.

What if my potatoes turn out watery?

If that happens, just put the potatoes back in the Instant Pot using the sauté function to let the moisture cook off. Stir gently until the excess liquid steams away, and they’ll firm right up while staying creamy.

Final Thoughts

If you love mashed potatoes but hate the long, messy process, Instant Pot Mashed Potatoes are about to become your new weeknight hero and holiday staple. They’re proof that comfort food can also be quick and nearly effortless. Give this recipe a try, and don’t be surprised if it becomes a regular request at your table!

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