Instant Pot Mashed Potatoes – Spend With Pennies
No holiday meal is complete without a side of buttery potatoes!
Instant Pot Mashed Potatoes are so quick and easy, perfect for those last few minutes of a hectic holiday meal since they’re done in one pot and off to the side!
These mashed potatoes turn out light, fluffy, and naturally flavorful (in just over 20 minutes).
The Ultimate Comfort Food
This instant pot mashed potatoes recipe makes quick work of a classic mashed potatoes recipe.
They’re just as fluffy and creamy, making them the perfect side dish for Thanksgiving, Easter, or even a Sunday supper.
- These are made in an instant pot which frees up time and space on the stove — especially for those larger meals like Thanksgiving.
- Cooking potatoes in an Instant Pot or electric pressure cooker keeps things easy and fast.
- These are creamy and fluffy with only one pot and no draining required. Mash them right in the Instant Pot!
If you’re not familiar with the Instant Pot, it’s an easy-to-use electric pressure cooker. Learn more about the Instant Pot here (and see why it’s one of my favorite appliances).
POTATOES: Russet potatoes or baking potatoes are the best potatoes mashing because of their starchy consistency. Once cooked tender and mashed, they have a fluffy texture. If you don’t have russets, try Yukon Gold, they’ll have a less starchy and more creamy texture but are still delicious.
Use chicken broth as the liquid in the bottom for a little it of extra flavor.
DAIRY: Use real butter and don’t be shy, it really makes these potatoes taste so amazing. Use milk as well (heat it first for best results), or feel free to sub half and half for even creamier potatoes.
If you’d like to add extras to your mashed potatoes, go right ahead! The joy of mashed potatoes is that because they have such a simple flavor, there are so many options to perk them up a bit.
Try sprinkling with chives, cheese, sour cream, cream cheese, garlic salt, or homemade ranch seasoning.
How to Make Instant Pot Mashed Potatoes
The method is similar to slow cooker mashed potatoes but, of course, these are quicker to cook.
- Peel and chop potatoes.
- Add to the Instant Pot with 1″ water or broth.
- Seal and pressure cook on high pressure (as per recipe below).
- Do not drain, add milk and butter and mash.
Tips for Great IP Potatoes
- This has been made in a 6qt Instant Pot, cooking time in other models may vary.
- Ensure you add just 1-inch of liquid to the bottom.
- A few cloves garlic can be added to the potatoes before cooking if desired.
- Potatoes can be mashed by hand or with a potato ricer or electric hand mixer. Do not overmix or they can become gummy.
- Stir in fresh herbs like parsley or thyme if desired and a pinch of black pepper.
Serving and Leftover Mashed Potatoes
If they’re ready ahead of time, keep the Instant Pot on warm, serve them right out of the instant pot (one less bowl to wash)!
Mashed potatoes are great with a little drizzling (or dousing) in brown gravy Make them as a side with roast turkey or pot roast. For a simpler dinner make them with our favorite meatloaf recipe, island style pork, or marinated steak.
We always hope for leftovers! Use them as a topping on Shepherd’s pie. Or turn them into twice baked potato casserole, or even mashed potato salad.
Try Loaded Mashed Potato Cakes any time of day!
More Mashed Potato Favorites
Did your family love these Instant Pot Mashed Potatoes? Be sure to leave a comment and a rating below!
Instant Pot Mashed Potatoes
Simple Instant Pot Mashed Potatoes, are the easiest, fastest, fluffiest mashed potatoes you will ever make.
Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
Peel and chop the russet potatoes.
Place potatoes in Instant Pot.
Add salt, put the lid on top of the Instant Pot, and turn to close the lid.
Set the valve to “sealing”.
Press the MANUAL button. Press the +/- button to set to 12 minutes.
Let the IP do it’s job. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
When it counts to zero, it should beep. At this time, turn the valve/ vent to “venting” position. Immediately turn the steam release handle back to the “sealing” position at the first sign of spattering. Quick release should ALWAYS be closely attended.
Once the pressure cooker has vented, open it, and add the milk, butter, salt and pepper to taste.
Use a potato masher to mash the potatoes right in the pot.
If using russet potatoes, be sure to peel them first. Peeling is optional with Yukon gold potatoes.
If desired, add a few cloves of garlic to the potatoes before cooking and mash it all together.
Potatoes do not need to be drained.
Calories: 225 | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 524mg | Potassium: 965mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.