Instant Pot Mashed Potatoes are a simple and easy way to make creamy mashed potatoes without a lot of hands on time.
Can I tell you a really sweet story?
My mom is the person who really made me fall in love with cooking. I spent so much time watching her sweat over homemade meals for us. She cared so much about what she fed us. Pretty much everything was from scratch.
Enter my amazing boyfriend (now husband). He was at our house celebrating his first Thanksgiving with my family and I gave my mom the heads up that he did not like real mashed potatoes. He would only eat the flakes from the box.
You guys, Thanksgiving came, and my mom made the instant mashed potatoes. I almost fell out of my chair. But it was more important to her that he felt welcome than where the potatoes on his plate came from.
Now I aspire to make people feel welcome by the food I make, and my husband is a full convert to creamy homemade mashed potatoes. He loved these Instant Pot Mashed Potatoes.
How to Make Instant Pot Mashed Potatoes
These are the best mashed potatoes because they are so simple, but you end up with such fluffy and creamy mashed potatoes. My favorite part about this recipe is how little time and attention it takes. For the full recipe including all measurements and steps, see the recipe card at the bottom of the post.
- Prepare your potatoes. Peel your potatoes and cut them up.
- Put the potatoes in the Instant Pot. Cover with four cups of water, which should be just enough that they are almost covered.
- Cook the potatoes. Close the Instant Pot and set it to manual, high pressure, for 10 minutes. When the Instant Pot reaches pressure it will start counting down. Turn off the pressure cooker and use a quick release. When the float valve drops, open the Instant Pot and drain the water.
- Add in the butter and milk. I like to hand-mash the potatoes and then add the seasonings. Then use a hand mixer to fully mash them. Taste the potatoes and adjust the seasonings as needed.
Instant Pot
The Best Potatoes for Mashed Potatoes
For creamy mashed potatoes, it is important to start with the right type of potato. For this recipe, I used Russet, but you could also use Yukon Gold potatoes or a combination of the two. Because of their high starch content, they mash well and result in creamy delicious mashed potatoes.
Tips for Creamy Mashed Potatoes
- Quarter the potatoes after you peel them. Cut them into even-sized pieces. This is key so that they cook evenly and completely when the Instant Pot is done with them.
- I like doing a little hand-mashing before I start adding things.
- Add your butter first so that the hot potatoes can really melt in before you add in the cold milk.
- A hand blender makes quick work of these homemade mashed potatoes.
A Note on Seasoning
I really love my food full to the brim with garlic and salt. So the seasoning amounts you see listed are how I found this easy mashed potatoes recipe perfect.
That said, everyone’s tastes vary. I suggest adding half the amount I have listed, then tasting the potatoes, and adding more as you see fit.
It’s important to me that you love the recipes you get here, so make them your own!
Take it up a Notch
Instead of water, use chicken broth! You will need four cups, which is the same amount as the cardboard carton sold at the store.
If you use chicken stock, be sure to go very slowly when adding salt at the end as you will need less.
Making Gravy For Mashed Potatoes
If you are looking for a great gravy recipe for your mashed potatoes, this Turkey Gravy is the one! If you’ve never made gravy from scratch before, it is probably much easier than you think and has such great flavor.
Turkey Gravy Recipe
Change the Amount You Make
This is a really easy recipe to adjust the amount on. You can double it or cut it in half. You will want to adjust all of the ingredients (either doubling them or cutting them in half), but you will keep the cooking time and the steps exactly the same. This recipe turns out perfect either way.
Making Mashed Potatoes in the Crockpot
If you want to make this recipe in the crockpot for a more hands off recipe, this mashed potatoes recipe is just as creamy and delicious.
Perfect Crockpot Mashed Potatoes
Storing and Reheating Leftovers
Store any leftover mashed potatoes in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave, stirring halfway through and adding a splash of milk if needed.
FAQ
Yes. Once they are completely cooled, transfer them to a freezer-safe bag or container and store them in the freezer for up to three months. Allow to thaw in the refrigerator then reheat in the microwave or on the stovetop.
You don’t have to peel the potatoes, but leaving the peel on them will definitely change the texture.
Other Great Holiday Recipes
Looking for more great recipes to serve your guests?
- Let me tell you a little secret: This Christmas Punch is great for Thanksgiving and New Year’s, too!
- This Roasted Turkey Breast is perfect if you are having a smaller holiday meal.
- I’m in love with this Cranberry Sauce Recipe.
- If my Homemade Stuffing was the only thing made at Thanksgiving I’d still be a happy girl.
If you make this Instant Pot Mashed Potatoes recipe or any of my other recipes, I’d love to hear what you think in the comments below!
Instant Pot Mashed Potatoes
Ingredients
- 3 pounds russet potatoes washed, peeled, and cut into fourths (1360.8 grams)
- 4 cups water (946.4 grams)
- 6 tablespoons butter (84.8 grams)
- 3/4 cup milk use whatever type you have on hand (177.4 ml)
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Place your prepared potatoes in the bottom of the Instant Pot.3 pounds russet potatoes
- Cover with water. Close the lid and set it to sealing. Set the Instant Pot to manual, high, for 10 minutes.4 cups water
- At the end of the time, do a quick release to release the pressure. Once the float valve drops, open the Instant Pot carefully.
- Drain the water. Make sure to completely drain them. Use a potato masher to mash the potatoes. Add in butter first so the hot potatoes can melt it. Then add in the milk. Using a hand mixer, blend the potatoes until smooth.6 tablespoons butter, 3/4 cup milk
- Add half the amount of salt, garlic powder, and black pepper listed. Taste and add more until it is the taste you prefer.1 1/2 teaspoons kosher salt, 3/4 teaspoon garlic powder, 1/4 teaspoon black pepper
Paulette says
Can I double the recipe in the pot?
I haven’t tried doubling this, but I think it would work. I would just make sure the potatoes are fully covered with water.