When it comes to comfort food, nothing beats a big bowl of fluffy mashed potatoes. They’re creamy, buttery, and the perfect partner for everything from roast chicken to Thanksgiving turkey. But let’s be honest: making mashed potatoes the old-fashioned way can be time-consuming. That’s where the Instant Pot comes in.
This mashed potatoes recipe instant pot version is a total game-changer. In just 20 minutes, you can have perfectly cooked potatoes that mash like a dream. No babysitting a boiling pot of water, no mess on the stove, just smooth, delicious potatoes every single time.
Why use the Instant Pot for mashed potatoes?
If you’ve ever wondered if the Instant Pot really makes a difference, the answer is yes. Here’s why it’s such a smart method for mashed potatoes:
- Saves time – Potatoes cook in as little as 8 minutes under pressure.
- Hands-off cooking – No need to watch a pot boil over.
- Consistent results – Even cooking means no undercooked chunks hiding in your mash.
- Fewer dishes – You can cook and mash in the same pot.
Pro Tip: The Instant Pot is especially handy when cooking big holiday meals because it frees up valuable stovetop space.
Ingredients you’ll need
This recipe is flexible, but here’s the base you’ll need for 4 servings:
- 2 pounds Yukon Gold or Russet potatoes
- 1 cup water (for steaming)
- 1/2 cup milk (warm)
- 4 tablespoons unsalted butter
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional add-ins: garlic cloves, sour cream, cream cheese, or chives
Pro Tip: Yukon Gold potatoes make creamier mashed potatoes, while Russets create a fluffier texture. You can even mix the two for the best of both worlds.
Step-by-step instructions
Step 1: Prepare the potatoes
Start by choosing your potatoes. For creamy mashed potatoes, go with Yukon Golds. If you want fluffier, lighter mashed potatoes, Russets are your best bet. You can even combine the two for the ultimate texture.
Peel the potatoes if you prefer a smooth mash. If you love a rustic, homestyle feel, leave the skins on. Just make sure to scrub them well so there’s no dirt. Cut the potatoes into chunks about 1 1/2 inches each. Keeping them similar in size is important because it ensures they all cook at the same rate. Uneven chunks can leave you with some pieces overcooked and mushy while others stay hard in the middle.
Pro Tip: If you’re prepping ahead, place your potato chunks in a bowl of cold water to keep them from turning brown. Just drain before cooking.
Step 2: Load the Instant Pot
Place the potato chunks directly into the Instant Pot. Add 1 cup of water and 1 teaspoon of salt. This creates steam that will evenly cook your potatoes under pressure. Don’t worry, the potatoes won’t be sitting in too much water, steaming them like this actually keeps them from absorbing excess liquid, which can make mashed potatoes watery.
For extra flavor, you can toss in a few garlic cloves on top of the potatoes before sealing the lid. They’ll cook right along with the potatoes, becoming soft, mellow, and perfect to mash in for garlic mashed potatoes.
Pro Tip: If you’re making a larger batch, keep the water amount the same (1 cup) but add more potatoes. The cook time doesn’t change.
Step 3: Pressure cook
Secure the Instant Pot lid and turn the valve to “Sealing.” Set the pot to High Pressure for 8 minutes. That’s right, just 8 minutes is enough to get tender, perfectly cooked potatoes.
When the timer beeps, carefully do a quick release to let the steam escape. Be cautious here, the steam will be hot, so use a long spoon or tongs to move the valve if you don’t want to risk your fingers.
Once the pressure has dropped, remove the lid. The potatoes should be fork-tender, meaning you can easily pierce them without resistance.
Pro Tip: If your potatoes are cut smaller than 1 1/2 inches, you may need just 6 minutes of cook time. Larger chunks may need up to 10.
Step 4: Drain and mash
After cooking, there may be a little water left in the pot. Carefully drain off the excess, either by using a colander or tilting the pot while holding the potatoes back with a spatula.
Now it’s time to add the good stuff: 4 tablespoons of butter, 1/2 cup of warm milk, and a sprinkle of black pepper. Using warm milk is crucial, adding cold milk straight from the fridge can shock the starch in the potatoes, making them gluey instead of creamy.
Mash everything together with a potato masher for a slightly chunky texture or use a hand mixer on low speed for a smoother finish. If you want restaurant-level silky mashed potatoes, use a potato ricer.
Pro Tip: Never overmix your potatoes with a hand or stand mixer. Too much agitation releases excess starch, and you’ll end up with paste-like potatoes.
Step 5: Taste and adjust
This is where you make the recipe truly yours. Take a small spoonful of your mashed potatoes and taste:
- Need more richness? Add another pat of butter.
- Want them softer? Add a splash more milk until they’re just right.
- Missing some zing? Stir in sour cream or cream cheese for tangy flavor.
Season with extra salt and pepper as needed. Remember, potatoes are like sponges, they need more seasoning than you might expect.
Pro Tip: For a fancy finishing touch, drizzle melted butter over the top before serving and sprinkle with fresh chives or parsley.
And there you have it: fluffy, creamy, and absolutely delicious mashed potatoes made in the Instant Pot in a fraction of the time.
Variations to try
Mashed potatoes are endlessly customizable. Here are some fun Instant Pot twists:
- Garlic mashed potatoes – Add roasted or pressure-cooked garlic cloves.
- Loaded mashed potatoes – Mix in sour cream, cheddar cheese, and crumbled bacon.
- Cream cheese mashed potatoes – For ultra-rich and tangy flavor.
- Herbed mashed potatoes – Stir in chopped fresh parsley, rosemary, or chives.
- Dairy-free mashed potatoes – Swap butter for olive oil and milk for unsweetened almond or oat milk.
The science behind creamy mashed potatoes
Why do some mashed potatoes turn out fluffy while others are gummy? It all comes down to starch. Potatoes are made of starch granules that swell when cooked. Over-mixing can cause too much starch release, leading to a gluey texture. That’s why gentle mashing (not aggressive whipping) gives the best results.
Pro Tip: For the smoothest mash, use a potato ricer. It presses the potatoes through tiny holes, leaving you with a silky texture.
Nutrition breakdown
One serving (using Yukon Golds, butter, and milk):
- Calories: ~210
- Carbs: 32g
- Protein: 4g
- Fat: 8g
- Potassium: 620mg
Potatoes are actually a great source of potassium and vitamin C, making them more nutritious than their reputation suggests. Of course, butter and cream add indulgence, but everything in moderation, right?
Pairing ideas
Wondering what to serve with mashed potatoes? Here are some crowd-pleasing pairings:
- Weeknight dinners: Grilled chicken, roasted veggies, or meatloaf.
- Holiday spreads: Turkey, gravy, green bean casserole, stuffing.
- Comfort food cravings: Fried chicken, BBQ ribs, or a hearty stew.
Storage and reheating tips
Mashed potatoes are best enjoyed fresh, but they store surprisingly well.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw overnight before reheating.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of milk to restore creaminess.
Pro Tip: Reheat mashed potatoes in a slow cooker on low for 2–3 hours if serving a crowd.
Why Instant Pot mashed potatoes are perfect for holidays
If you’ve ever juggled pots and pans on Thanksgiving, you know how chaotic the kitchen can get. The Instant Pot takes one major dish off your stove and keeps it warm until serving. It’s also nearly foolproof, which means less stress and more time for family (or sneaking pie).
According to a survey by the National Potato Council, over 83% of Americans serve mashed potatoes at Thanksgiving dinner. With this Instant Pot version, you’ll nail it every time without breaking a sweat.
FAQs
Plan for about 1/2 pound of potatoes per person. For a family of four, 2 pounds is perfect.
Yes! Leaving the skins on saves time and adds fiber. Just scrub the potatoes well.
Yukon Golds for creamy texture, Russets for fluffy, or a mix of both.
Yes. Make them up to 2 days in advance, store in the fridge, and reheat with extra milk or butter.
Absolutely. Just keep the water amount the same (1 cup) and increase potatoes and seasonings. The cook time doesn’t change.
Final thoughts
This mashed potatoes recipe instant pot is everything you want in a side dish: quick, easy, creamy, and totally customizable. Whether you’re cooking for a weeknight dinner or a full holiday table, it’s a guaranteed win.
So grab your Instant Pot, a few potatoes, and get ready to make the easiest, fluffiest mashed potatoes of your life. Once you try them, you’ll never go back to the stovetop method.
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kcalCreamy, fluffy mashed potatoes made quickly and easily in the Instant Pot. Perfect as a side dish for weeknight dinners or holiday feasts.
Ingredients
1/2 pound Yukon Gold or Russet potatoes (about 1 medium-large potato)
1/4 cup water (for steaming)
2 tablespoons milk (warm)
1 tablespoon unsalted butter
1/4 teaspoon salt (adjust to taste)
Pinch of black pepper
Optional: 1 small garlic clove, 1 tablespoon sour cream or cream cheese, chopped chives for garnish
Directions
- Peel the potato (or leave skin on for rustic style) and cut into 1 1/2-inch chunks.
- Place chunks into the Instant Pot with 1/4 cup water and salt. Add garlic if using.
- Close lid, set to High Pressure for 8 minutes, then quick release steam.
- Drain any extra water. Add butter, warm milk, and pepper. Mash until smooth and creamy.
- Taste and adjust with more milk, butter, or seasoning. Garnish with chives if desired and serve hot.
