Instant Pot mashed potatoes are the absolute best, and not just because they’re flavorful, creamy, and delicious. These pressure-cooker mashed potatoes come together so quickly, you can have them any night of the week!
This has quickly become one of my favorite Instant Pot recipes and my favorite way to cook mashed potatoes. Consider this recipe a must-try!
Jillee’s Take:
Table Of Contents
Why Make Mashed Potatoes In The Instant Pot?
If you already have a go-to method for making creamy mashed potatoes, you might wonder what’s so great about making them in an electric pressure cooker. It takes less time to cook potatoes in an Instant Pot versus your stovetop, and you’ll save even more time if you leave the skin on the potatoes.
Another thing I love about pressure cooker mashed potatoes is that I have one more stove burner to work with, which can make a huge difference when I’m cooking for the whole family or making a holiday meal. (There are plenty of other holiday side dishes you can cook in the Instant Pot, too!)
If your Instant Pot is already occupied with another great recipe, you can always make mashed potatoes in your crockpot — it never hurts to have options!
Instant Pot Mashed Potato Ingredients
- Potatoes: I usually use russet potatoes for this recipe, but Yukon Gold and red potatoes are equally delicious! (Making Instant Pot mashed potatoes with the skin on? Thin-skinned red potatoes are a good choice.)
- Garlic: The delicious aroma and flavor of garlic take mashed potatoes to the next level.
- Salt: Salt is a must-have; it brings out the best flavors in everything!
- Chicken stock, veggie stock, or water: Cooking potatoes, rice, and other starchy foods in broth or stock is an easy way to add more flavor and avoid blandness.
- Whole milk: Whole milk (or a bit of heavy cream) makes mashed potatoes smooth and creamy.
- Butter: If they don’t have butter, are they truly mashed potatoes?
- Pepper: A bit of freshly ground black pepper goes a long way here. (White pepper works too!)
- Fresh parsley: Chopped fresh parsley looks so pretty on these amazing mashed potatoes, but you can garnish them however you like (or not at all).
How To Make Easy Instant Pot Mashed Potatoes
Ingredients:
- 2 1/2 lbs. potatoes
- 3-4 cloves garlic, chopped
- 1 tsp kosher salt
- 1 cup chicken stock (or veggie stock or water)
- 1/2 cup whole milk
- 3 Tbsp butter
- Pepper, to taste
- Chopped fresh parsley, to garnish
Directions:
Wash the potatoes (and peel them, if desired) and pat them dry. Cut the potatoes into cubes (1-2 inches) and place them in your Instant Pot with the chopped garlic, salt, and chicken stock.
Seal the lid, then use the Manual or Pressure Cook program to cook the potatoes on high pressure for 8 minutes.
Meanwhile, warm the milk and butter together on your stovetop or in the microwave. (This step is optional, but I think the warm butter and milk give the potatoes a creamier texture!)
When the potatoes are done cooking, use Quick Release to depressurize the pot. Drain the potatoes, reserving some of the cooking liquid.
Remove the cooked potatoes to a large bowl, then use a potato masher or fork to begin mashing the potatoes.
Add the warm milk and butter and continue mashing until the liquid has been absorbed and the potatoes are smooth and creamy. If the potatoes are a bit thick, add some of the reserved cooking liquid until the potatoes reach your desired consistency.
Finally, season with salt and black pepper, to taste. Serve warm topped with chopped parsley, if desired.
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BONUS: 7 Tips For Better Mashed Potatoes
- Make your mashed potatoes even more flavorful by using a few varieties of potatoes. Combine Yukon gold potatoes, red potatoes, russets, or even sweet potatoes to get the best of all the tastes and textures! (Instant Pot mashed sweet potatoes, anyone?)
- When cutting your potatoes, keep the pieces between 1-2 inches in size to avoid them becoming soggy or waterlogged.
- Drain the potatoes immediately after cooking to avoid sogginess.
- Other root veggies (like turnips, rutabagas, and parsnips) can make delicious additions to mashed potatoes.
- For extra creamy Instant Pot mashed potatoes, add a bit of sour cream in place of the milk.
- To prevent your mashed potatoes from getting gummy, use a handheld potato masher, and don’t overwork them.
- Not a gravy fan? Top your mashed potatoes with sour cream, chopped chives, grated cheese, cream cheese, or anything else that sounds good!
- These mashed potato tips can be applied to instant mashed potatoes, too. (Oh, and don’t miss the secret to making instant mashed potatoes that taste like the real thing!)
How to Enjoy Leftovers
To store leftover mashed potatoes, keep them in an airtight container in the fridge for up to 3-4 days. In vacuum sealed freezer bags, they’ll stay good in your freezer for up to a year.
Another way to freeze leftover mashed potatoes is to portion them out onto a baking sheet using an ice cream scoop. Stick the baking sheet in the freezer until the potatoes are frozen solid, then seal the frozen potatoes in a freezer bag so you can take them out at your leisure.
You can use leftover mashed potatoes to make:
- Shepherd’s pie
- Gnocchi
- Meatloaf cupcakes
- Potato soup
- Potato fritters
- Colcannon
- Mashed potato bowls
Frequently Asked Questions
How Do I Make Mashed Potatoes In The Instant Pot?
Making mashed potatoes in the Instant Pot is easy! Wash, dry, peel, and cut the potatoes into chunks, then add them to the pot with a cup of chicken broth, some chopped garlic, and salt. Cook the potatoes on high pressure for about 8 minutes, then drain them, add some warm milk and butter, and mash — that’s all there is to it!
What’s The Best Way To Mash Potatoes?
The best way to mash potatoes is with a potato masher (or a potato ricer, if you want them to be extra smooth). The most important thing is to avoid overmixing or overworking the potatoes, which can give them an unpleasantly paste-like texture.
Can I Use This Method To Make Garlic Mashed Potatoes?
Sure! The recipe as written does include garlic, but you can roast the garlic before adding it for a different experience. To roast garlic, slice off the top of a head of garlic, drizzle it with olive oil, then bake it at 350 degrees for about 45 minutes. Squeeze the roasted garlic cloves out of the bulb into your cooked potatoes before mashing them. Delicious!
Can I Make This Mashed Potato Recipe Vegan?
Yes! Use vegan or dairy-free vegetable stock, milk, and butter for easy vegan mashed potatoes.
Conclusion
An Instant Pot can help even the busiest homemakers put wholesome, home-cooked food on the table quickly and easily, including these Instant Pot mashed potatoes! They’re a perfect side dish for beef, pork, chicken, or lamb, and your family is sure to love them!
What’s your favorite way to eat mashed potatoes?
Instant Pot Mashed Potatoes Recipe
Video
Equipment
- Instant Pot
- Handheld potato masher
Ingredients
- 2½ pounds potatoes any potatoes, or a mix
- 3-4 cloves chopped garlic
- 1 tsp kosher salt
- 1 cup chicken stock or veggie stock or water
- 1/2 cup whole milk
- 3 Tbsp butter
- Black pepper to taste
- Chopped fresh parsley optional
Instructions
- Wash and dry the potatoes (and peel them, if desired), then cut them into cubes (1-2 inches).
- Place the potatoes in your Instant Pot and add the chopped garlic, salt, and chicken stock.
- Seal the lid and cook on high pressure for 8 minutes.
- While the potatoes cook, warm the butter and milk together on your stovetop or in the microwave.
- When the timer goes off, use Quick Release to depressurize the pot.
- Drain the potatoes, reserving some of the cooking liquid, then move the potatoes to a large bowl and roughly mash them with a potato masher.
- Add the warm milk and butter and continue mashing until the liquid has been absorbed and the potatoes are smooth and creamy. (If the potatoes are a bit thick, add some of the reserved cooking liquid until they reach your desired consistency.)
- Season with salt and pepper to taste, then serve the mashed potatoes warm, topped with frehs parsley, if desired.
Nutrition
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My favorite mashed potatoes recipe! Easy and creamy!
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