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If you enjoy mashed potatoes as much as I do, then you will love this amazingly easy Instant Pot Mashed Potatoes recipe! It's so quick and easy, you don't even need to cut up the potatoes!
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Instant Pot Mashed Potatoes Ingredients
- Potatoes (Yukon Gold or Russet)
- Butter
- Salt
- Whole milk
- Green onions or parsley, to garnish
- Salt and pepper
How to Cook Mashed Potatoes in an Instant Pot
- Preheat a 6 qt.+ Instant Pot. While it's preheating, peel the potatoes, then add them into the pot. You can slice them if you want, but it's an optional step.
- Pour in enough water to halfway cover the potatoes without fully submerging them, and add salt to the water.
- Secure the lid, then set to high pressure and cook for 12 minutes. When finished, Let the pressure naturally release. Remove the inside pot with oven mitts, drain excess water, and return it to the cooker.
- Add in the butter 1 Tablespoon at a time, blending continuously. Once the butter is melted and the potatoes are nice and smooth, slowly add whole milk while continuing to blend.
- Finally, add salt and pepper to taste plus a dash of green onions or parsley, then serve!
Pressure Cooker Mashed Potatoes
Whipping up a big pot of creamy, fluffy mashed potatoes is hardly a rarity in my house, so trust me when I say, I've perfected the recipe! Instapot mashed potatoes are the perfect side for any cut of meat and elevate gravy to the next level of delicious.
And when I say these are easy, I mean they are easy. Cooking mashed potatoes in an instant pot is the fastest way to make a perfect side dish with the least amount of prep! You're going to love making mashed potatoes in the instant pot!
So never fear having to juggle too many kitchen tasks next time you're making supper! Just put your potatoes right in the instant pot, and use the free time to make some other amazing sides!
Mashed Potatoes in the Pressure Cooker FAQs
Using the right potatoes (I love yukon gold, but russet work too!) and making sure the potatoes are in big pieces makes for the best mashed potatoes. With this recipe for mashed potatoes in the Instant Pot, the potatoes can go in whole- keeping ALL the flavor!
Pressure cookers are the perfect place to keep mashed potatoes nice and warm while you prepare other dishes! Just put the lid back on after they're all done. Make sure to give them a mix now and then to prevent burning.
You can easily freeze mashed potatoes. Just store them in a freezer-safe, airtight container. They keep for up to one month frozen and reheat well on the stove or in the microwave.
It only takes 12 minutes to fully cook 2.5 lbs. of potatoes in a pressure cooker, making this recipe fast and easy!
IP Mashed Potatoes Tips
- The right potatoes are key! Make sure to use fresh, quality Yukon Gold or Russet potatoes for the best texture.
- It's okay to leave in the skins! If you like the added texture, feel free to leave the skins on before cooking. Just make sure to scrub the potatoes well!
- No need to slice these potatoes! While you can, it's not necessary. They'll cook perfectly whole, and it will make for a better texture and flavor overall. That's why mashed potatoes in the instant pot are the best!
- A common downfall of a good mash is thinking that high speed mixing makes for fluffier potatoes. It's actually the opposite! Gentle, low-speed mixing keeps the starches from getting too sticky.
What to Serve with Mashed Potatoes
- Sauteed Garlic Mushrooms
- Creamed Corn Casserole
- Grilled Corn on the Cob
- Mushroom Stuffing
- Pressure Cooker Green Beans
This dish is one of the best Sides for Chicken Wings!
Potato Side Dish Recipes
- Air Fried Potatoes
- Instant Pot Sweet Potatoes
- Grilled Potatoes in Foil
- Riced Potatoes Recipe
- Easy Scalloped Potatoes
Did you try this recipe? Let us know in the comments below, and leave a rating! We love to hear from you.
Instant Pot Mashed Potatoes Recipe
Equipment
- Electric hand mixer
Ingredients
- 2.5 lbs. Potatoes Russet or Yukon Gold, whole and peeled
- 3 teaspoons Salt two for salting the water, one for the mash!
- ½ stick Butter
- 2 cups Whole milk
- Green onions or Parsley for garnish
- additional Butter optionally, for flavor
- additional Salt and Pepper to taste
Instructions
- Preheat a 6 qt.+ Instant Pot. While it's preheating, peel the potatoes, then add them into the pot. If you want, you can slice them too.2.5 lbs. Potatoes
- Pour in enough water to halfway cover the potatoes, without submerging them, and add salt to the water.3 teaspoons Salt
- Secure the lid, then set to high pressure and cook for 12 minutes. When finished, Let the pressure naturally release. Remove the inside pot with oven mitts, drain excess water, and return it to the cooker.
- Add in the ½ stick of butter 1 Tablespoon at a time, blending continuously. Once the butter is melted and the potatoes are nice and smooth, slowly add 2 cups whole milk while continuing to blend.½ stick Butter, 2 cups Whole milk
- Finally, add salt and pepper to taste plus a dash of green onions or parsley, then serve!Green onions or Parsley, additional Butter, additional Salt and Pepper
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