Make creamy, fluffy mashed potatoes Instant Pot style. This hands-off method gives you a buttery, flavorful side in 15 minutes without standing over the stove, no draining required!
I don’t know about you, but I’m ALWAYS looking for ways to save time in the kitchen.
Instant Pot, slow cooker, and blender to the rescue! I have at least one of these appliances running every single day!
Lately, I’ve been loving my Instant Pot for all the side dishes. Instant Pot Brown Rice, Instant Pot Quinoa, and even Instant Pot Steamed Vegetables are on my menu plan on a weekly basis because they’re just SO EASY to make.
This Instant Pot mashed potatoes recipe is coming up pretty often too, and it’s easy to see why – they’re easy AND delicious!
MASHED POTATOES INSTANT POT
I thought my kids asking me to make Instant Pot mashed potatoes was a fluke. I mean, I can see them asking for Oatmeal Chocolate Chunk Cookies or Black Bean Brownies for sure, but MASHED POTATOES?!
That one caught me off guard.
At the same time, I don’t blame them! These mashed potatoes Instant Pot style are:
- Crazy easy – one pot, no draining required!
- Super creamy.
- A blank canvas for flavor. Want cream cheese? Sour cream? Roasted garlic? Go for it!
- Great for a crowd. Easily double or triple what you need for company.
- Freezer-friendly. Make extras now and freeze for later!
Not only do my own kids LOVE mashed potatoes, but I volunteered to bring mashed potatoes to my daughter’s class “feast” this past Thanksgiving season. I made them just as I’ve written below, and she told me that her classmates ATE THEM ALL.
In fact, she specifically said one of her friends went back for a FOURTH serving! SCORE!
PRESSURE COOKER MASHED POTATOES INGREDIENTS
Making mashed potatoes only takes a few ingredients:
- Potatoes. I’ve found that starchy potatoes like russets work best. This is great because russet potatoes are usually the cheapest! Yukon gold potatoes and red potatoes will also work.
- Water. Just enough so that the pressure cooker works.
- Butter + whole milk. Both help to make the mashed potatoes creamy.
- Salt + black pepper. Just enough for the classic mash potatoes flavor.
As I mentioned, you can also add cream cheese, sour cream, Greek yogurt, buttermilk, parmesan, or fresh herbs to your mashed potatoes after they’re done cooking. Garlic mashed potatoes are fantastic! It’s up to you!
My family likes them as written, and we also like a version where I add fresh rosemary and thyme from the garden. YUM!
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!) Just add a pinch before serving.
HOW MANY POUNDS OF POTATOES CAN YOU COOK IN AN INSTANT POT?
As many as will fit! I have an 8-quart Instant Pot and I can fit a double batch (4 pounds) without a problem. I’ve never made more than 4 pounds at a time, so I’d actually have to put the potatoes in my Instant Pot to see if more would fit, but I could probably squeeze more in before I hit the max fill line.
If you have a 6-quart Instant Pot, you can probably fit 3-4 pounds. Again, you’d have to put more potatoes in your pot to see if more would fit below the max fill line.
HOW TO MAKE MASHED POTATOES IN INSTANT POT
You guys, you’re going to laugh at how easy it is to make mashed potatoes in Instant Pot. Are you ready?
Step 1. Wash, dry, and quarter the potatoes.
Step 2. Add the water and potatoes to the Instant Pot. Seal the lid, ensuring the valve is shut. Cook on high pressure for 10 minutes, then manually release the pressure using the Quick Release method.
Step 3. Mash potatoes using a potato masher and immediately stir in the butter and milk. Season with salt and pepper. If you’re going all out, blend with an electric hand mixer to make them super creamy!
Store any leftovers in the refrigerator in an airtight container. Eat within 4-5 days or freeze using the instructions below.
See? Isn’t that CRAZY easy?! It’s definitely better than waiting for potatoes to boil on the stove.
HOW TO FREEZE MASHED POTATOES INSTANT POT
While cooked potatoes can sometimes have a weird texture after freezing and thawing, mashed potatoes freeze beautifully because of the added butter and milk. They hold up and still taste great. This makes them a great dish to prepare ahead of time and tuck away for a busy night…or for a busy holiday!
To freeze mashed potatoes:
- Allow mashed potatoes to cool.
- Store in a freezer-safe container (i.e. plastic storage bag, glass container, etc.)
- Freeze until solid. Good for 3-6 months!
I like to freeze mine in resealable storage bags because I can flatten them out after filling them. Then they don’t take up much space in the freezer and they also thaw faster. I can even pop a quart bag or two out of the freezer and put the flat layer of mashed potatoes right on top of Shepherd’s Pie and put it in the oven without thawing the potatoes first!
If you only have a cup or so of Instant Pot steamed mashed potatoes left, try my Potato Buttermilk Bread (and next time make double!).
PRESSURE COOKING MASHED POTATOES FAQS
Why are my mashed potatoes gummy?
The key to pressure cooking mashed potatoes that don’t turn out gummy or goopy is to mash potatoes when they’re HOT and to not over mix. This is where having a potato masher, like this one, comes in handy. It’s impossible to over-mix when you’re really mashing!
If you don’t have a potato masher, you can use an immersion blender (I have this one). I recommend mashing the potatoes as much as possible with a wooden spoon first and using the immersion blender for just a few seconds at the very end.
I do not recommend using a blender for mashed potatoes, as that will likely lead to gummy mashed potatoes!
How do you reheat mashed potatoes in Instant Pot?
To reheat mashed potatoes in an Instant Pot, put the leftover mashed potatoes inside, add a couple of tablespoons of milk, and turn on the “sauté” feature. Stir the mashed potatoes gently, but often, so that everything gets reheated, and the potatoes don’t burn.
You can also use the “steam” feature, but you’ll still want to stir the mashed potatoes gently and often.
Should I peel Instant Pot no drain mashed potatoes?
You can, but you don’t have to. Make sure to cut off any bruised spots or eyes, but you can leave the rest of the peels on if you like. If your family normally eats mashed potatoes with the peels, save yourself a step and keep them on for pressure cooker mashed potatoes too!
OTHER FAMILY-FRIENDLY INSTANT POT RECIPES
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Instant Pot Mashed Potatoes
Make creamy, fluffy mashed potatoes Instant Pot style. This hands-off method gives you a buttery, flavorful side in 15 minutes without standing over the stove, no draining required!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4–6 Servings 1x
- Category: Sides
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Instructions
- Add potatoes and water to the Instant Pot. Cook on high pressure for 10 minutes and then use the Quick Release to release the pressure.
- While the potatoes are hot, mash with a potato masher until they reach the desired consistency.
- Add 2 Tbsp of melted butter and milk. Season with salt and pepper.
- Taste, add remaining butter if desired and adjust the seasoning.
Notes
Store any leftovers in the refrigerator in an airtight container. Eat within 4-5 days or freeze using the instructions below.
To freeze mashed potatoes:
- Allow mashed potatoes to cool.
- Store in a freezer-safe container (i.e. plastic storage bag, glass container, etc.)
- Freeze until solid. Good for 3-6 months!
Nutrition
- Serving Size: 1
- Calories: 505
