Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are the ultimate time-saving side dish. Creamy, fluffy, and full of flavor, they come together in one pot without the need to boil water or drain heavy pots. Whether you’re planning a holiday meal or a simple weeknight dinner, this recipe makes mashed potatoes effortlessly delicious.

Why You’ll Love This Recipe

• Cooks in a fraction of the time compared to stovetop methods
• No need to drain—everything happens in the Instant Pot
• Smooth, rich texture with minimal effort
• Easily customizable with herbs, garlic, cheese, or dairy-free options

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
• 1 cup water or low-sodium chicken broth
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• ½ cup warm milk (more as needed)
• Salt and pepper to taste

Directions

1. Place peeled and chopped potatoes into the Instant Pot. Add water or broth and 1 teaspoon of salt.
2. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
3. Perform a quick release.
4. Add the butter directly to the hot potatoes and mash using a potato masher.
5. Slowly stir in warm milk, a little at a time, until the potatoes reach your desired consistency.
6. Season with additional salt and pepper to taste.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Garlic Mashed Potatoes: Add 2–3 cloves of garlic to the pot with the potatoes.
• Cheddar Style: Mix in ½ cup shredded cheddar cheese before serving.
• Herbed Mashed Potatoes: Stir in chopped chives, parsley, or thyme.
• Creamy Upgrade: Use heavy cream or sour cream instead of milk.
• Dairy-Free: Use vegan butter and plant-based milk for a dairy-free version.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 1 month. Thaw overnight before reheating.
• Reheating: Reheat in the microwave or on the stovetop, stirring in extra milk or butter to refresh the texture.

FAQs

Can I leave the skins on?

Yes, especially if using Yukon Gold potatoes. It adds texture and nutrients.

Do I need to drain the potatoes?

No, the small amount of water used is absorbed or can be mashed in.

Can I use red potatoes?

Yes, but they’re waxier, so the texture may be a bit different—less fluffy, more creamy.

How do I avoid gluey mashed potatoes?

Use a masher or ricer, and avoid overmixing, which breaks down the starches too much.

Can I make these ahead?

Absolutely. Reheat gently and add a splash of milk or butter before serving.

Can I double this recipe?

Yes, just don’t fill the Instant Pot past the max fill line.

What if I want them extra smooth?

Use a potato ricer for the smoothest texture.

How do I make them more flavorful?

Use broth instead of water, or add roasted garlic, cheese, or herbs.

Can I mash them directly in the Instant Pot?

Yes, that’s the beauty—no need to transfer or dirty extra bowls.

Are they gluten-free?

Yes, as long as all added ingredients (like broth or seasonings) are gluten-free.

Conclusion

Instant Pot Mashed Potatoes are an easy, reliable, and delicious addition to any meal. With a few simple ingredients and one appliance, you get creamy, fluffy potatoes without the fuss. Whether it’s a weeknight dinner or a holiday feast, this recipe delivers comfort and convenience in every bite.

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