This post may contain paid links. See more info on my privacy page.
My Instant Pot Mashed Potatoes are rich, creamy, and so easy to make in a snap. You don't even have to cut the potatoes! They're ready quickly and are so buttery and delicious.
Jump to:
- Mashed Potatoes in the Instant Pot
- Instant Mashed Potatoes Recipe Ingredients
- How to Cook Mashed Potatoes in the Instant Pot
- Instant Pot Mashed Potatoes Recipe Tips
- Mashed Potato Recipes FAQs
- How to Reheat Mashed Potatoes
- How to Freeze Mashed Potatoes
- Best Instant Pot Recipes
- Instant Pot Mashed Potatoes Recipe
- Reviews
Mashed Potatoes in the Instant Pot
There is nothing like a bowl of creamy, buttery mashed potatoes. I honestly think I could eat them with every meal, especially if a delicious chuck roast or prime rib is on the menu. My family is the same way, so you could say they're my specialty - I make them pretty often!
For years my go-to potatoes were my amazing creamy mashed potatoes recipe. But when I need to whip up quick and easy potatoes in a pinch for an easy side dish for Sunday Supper or the holidays this recipe is my go-to.
The only prep work you'll do is peeling the potatoes. No need to cut them - they go into the pot whole! Your pressure cooker does the rest of the work for you in just 12 minutes. This recipe is a winner for the busy holidays and also for a busy weeknight meal.
This is the esiest way to make mashed potatoes. Thank you for this great recipe!
Lisa on Pinterest
Instant Mashed Potatoes Recipe Ingredients
- potatoes
- butter
- salt
- whole milk
- green onions for garnish
How to Cook Mashed Potatoes in the Instant Pot
- Heat a 6 qt. Instant Pot and add peeled whole potatoes.
- Cover halfway with water (do not fully submerge them).
- Secure the lid and cook on high pressure for 12 minutes.
- Release the pressure naturally. Carefully remove the inside pot and drain, then return to the cooker.
- Use a hand mixer on low to mash them, but be careful not to over-mix.
- Add in butter 1 tablespoon at a time while continuing to blend.
- When the butter melts and they're completely smooth milk.
- Blend well, then season with salt and pepper to taste.
Instant Pot Mashed Potatoes Recipe Tips
- No need to cut your potatoes. After peeling, you can cook them whole. That's part of what makes this recipe so convenient!
- Be careful not to over-mix the potatoes. If you mix on too high of a speed or for too long, they will come out gluey.
Mashed Potato Recipes FAQs
I like to choose higher starch potatoes like Russets or Yukon Gold for the fluffiest, smoothest, and creamiest mash. Russet potatoes whip up light and fluffy. Yukon Gold has a naturally buttery flavor and creamy consistency.
You can keep your pressure cooker on the "Keep Warm" setting with the potatoes in the pot for up to 2 hours. This is great for when you want to make them ahead of time and keep them warm for when guests arrive!
Your leftovers will last 3 to 5 days in the refrigerator if you don't gobble them up before then!
How to Reheat Mashed Potatoes
If you're reheating several servings, use the Keep Warm function and let your potatoes heat over time in the pot. Stir occasionally to heat through and add a splash of more milk if necessary, plus more butter.
If you're reheating just a smaller serving amount, place the leftovers in a heat-proof dish and follow these steps:
- Fluff them up with a fork first.
- Pour 1 cup of water into the pot, then add your trivet.
- Place the heatproof dish of potatoes on the trivet and use the Steam function for 5 minutes.
How to Freeze Mashed Potatoes
You can freeze this recipe in individual portions or in one big portion to reheat when you need it! Make sure to add plenty of milk and butter. This helps the potatoes freeze well.
- Scoop potatoes into individual servings onto a parchment-lined baking sheet with a spoon. Freeze until solid (this usually takes a few hours or overnight), then transfer to a freezer bag or container labeled with the freezing date.
- Transfer cooked potatoes to a freezer-safe container or bag and label with the date. I like to place them in the same dish I'll bake them in later, wrapped in foil and plastic wrap.
When reheating from frozen, reheat in the oven straight out of the freezer at 350°F for 30 minutes. Heat covered with foil.
Best Instant Pot Recipes
- Instant Pot Beef Stew
- Instant Pot French Bread
- Intant Pot Turkey recipe
- Instant Pot Scalloped Potatoes
- Instant Pot Sweet Potatoes
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Side Dishes for Roast Beef, Side Dishes for Prime Rib, or Christmas Side Dishes!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Instant Pot Mashed Potatoes Recipe
Video
Equipment
- Electric hand mixer, potato ricer, or potato masher
Ingredients
- 2.5 lbs. potatoes - whole and peeled, use Russet or Yukon gold
- ½ stick butter
- 3 teaspoons salt
- 2 cups whole milk
- green onions - for garnish
- additional butter - for extra flavor
- additional salt & pepper - to taste
Instructions
- Heat a 6 qt. Instant Pot and add 2.5 lbs. peeled whole potatoes.
- Cover halfway with water (do not fully submerge them). Add 2 teaspoons salt to the water.
- Secure the lid and cook on high pressure for 12 minutes.
- Release the pressure naturally. Carefully remove the inside pot and drain, then return to the cooker.
- Use a hand mixer on low to mash them, but be careful not to over-mix. Add in ½ a stick of butter 1 tablespoon at a time while continuing to blend.
- When the butter melts and they're completely smooth, add 2 cups whole milk. Blend well, then season with salt (about 1 teaspoon) and pepper to taste.
Notes
- Add even more flavor to your Instant Pot mashed potatoes by including chopped green onions and additional butter!
- No need to cut your potatoes. After peeling, you can cook them whole in the Instant Pot. That's part of what makes this recipe so convenient!
- Be careful not to over-mix. If you mix them on too high of a speed or for too long, they will come out gluey! Mix gently.
Comments
No Comments