Instant Pot Mashed Potatoes are an easy recipe for creamy, delicious mashed potatoes that are made in less than 30 minutes from start to finish in an electric pressure cooker.
If you have hung around me any amount of time, you know I love Easy Instant Pot Recipes and I love potatoes.
I really love mashed potatoes. From the PERFECT Mashed Potatoes, Slow Cooker Mashed Potatoes, and even Pierogi Lasagna, there is something so comforting about simple mashed potatoes.
Instant Pot Mashed Potatoes
Mashed potatoes can be time consuming to make. But that is not the case at all when it comes to Mashed Potatoes made in the Instant Pot.
With just a few simple ingredients and less than 30 minutes from start to finish, delicious mashed potatoes are made easily right inside an electric pressure cooker.
How To Make Mashed Potatoes in Pressure Cooker
- Peel the potatoes and cut into 1 inch chunks.
- Place potatoes in pressure cooker.
- Add in stock with salt.
- Cook on high pressure for 10 minutes.
- Once cook time has elapsed, allow pressure to release for 3-5 minutes.
- Release any remaining pressure.
- Using a hand held potato masher, mash the potatoes.
- While the pressure cooker is still on warm, add in the cream and butter and mash until potatoes are creamy.
- Add additional salt or pepper if desired.
To Make Dairy Free or Vegan Instant Pot Mashed Potatoes
If you would like to have dairy free mashed potatoes, replace the milk with additional stock and instead of butter use a nondairy butter or olive oil.
Notes for the Best Instant Pot Mashed Potatoes
- For the best mashed potatoes, use russet or yukon gold potatoes.
- Use heavy cream, half and half, or milk of any kind for these Instant Pot Mashed Potatoes.
- Chicken or Vegetable Stock work to cook the potatoes in the pressure cooker. Do not use water, as the flavor for the mashed potatoes will not be as great.
- For best results, use a potato masher, NOT a mixer or immersion blender. This will keep your potatoes light and fluffy, instead of gummy.
Instant Pot Side Dishes
Instant Pot Mashed Potatoes
Ingredients
- 3 pounds russet potatoes peeled and diced into 1 inch cubes
- 1 cup vegetable or chicken stock
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 1 cup milk/cream
Instructions
- Place potatoes in pressure cooker with stock and salt.
- Place lid on pressure cooker and cook on high pressure for 10 minutes.
- Once cook time has elapsed, allow pressure to release naturally for 3-5 minutes, and then release the remaining pressure.
- With a potato masher, mash potatoes.
- Add in butter and 1/2 cup cream and mash until potatoes are creamy, adding in the remaining cream or milk as needed. Taste and adjust seasonings.
Notes
- For the best mashed potatoes, use russet or yukon gold potatoes.
- Use heavy cream, half and half, or milk of any kind for these Instant Pot Mashed Potatoes.
- Chicken or Vegetable Stock work to cook the potatoes in the pressure cooker. Do not use water, as the flavor will not be as great.
- For best results, use a potato masher, NOT a mixer or immersion blender. This will keep your potatoes light and fluffy.
To Make Instant Pot Mashed Potatoes, You May Need
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks so much for being a part of A Mind Full Mom!
Kristen Chidsey
Latest posts by Kristen Chidsey (see all)
- The Best Ratatouille Recipe - July 18, 2019
- Gluten Free Banana Oat Pancakes - July 17, 2019
- Whole Wheat Cinnamon Raisin Bread - July 16, 2019
how would you keep the potatoes warm? very excited to use your recipe!
Hi Vicky! I am so glad you are trying out this recipe. You can leave the potatoes in the instant pot under keep warm, stirring and adding liquid to them as needed. My favorite way to keep warm though, is to place your mashed potatoes in an oven safe serving dish and pour in 1 cup water in pressure cooker. Place potatoes on trivet in pressure cooker and then close lid and keep on warm. That allows the potatoes to stay in a moist environment and not dry out as they are held warm. Enjoy!
This is bookmarked and ready to use on Thanksgiving! Thanks so much for sharing!
Enjoy every bite!
Oh I am going to do this for Thanksgiving! Thanks for a great idea and recipe.
You bet!