Instant Pot mashed potatoes are easy to make, hands-off and come out so creamy, smooth and delicious! You’ll never want to make them another way!
Mashed potatoes are a staple at our Thanksgiving table.
I think my dad would balk if we were to skip them.
Doesn’t mean I can’t also sneak in my bourbon sweet potato casserole, but we simply cannot go without the classic mashed potatoes.
My kids have really taken to them too, especially my daughter. She loves potatoes all the ways - like me! - and she really adores some creamy, smooth mashed potatoes.
So I’ve started making them more often at home as a regular dinner side dish rotation. They go great with an easy roasted whole chicken and these easy skillet pork chops with gravy.
And if you think, like I used to, that they are a big production, or hard to get right, or just too much to deal with, then let me tell you, this pressure cooker version is going to be your new favorite thing.
Instant Pot mashed potatoes are actually really, really easy to make. They take the guesswork out of cooking the potatoes and then you just add your mix-ins. You'll be making mashed potatoes all the time this way!
Also, we’re using a trifecta of add-ins to get the most flavorful, creamiest, most silky and perfect mashed potatoes.
(I’ve done lots of tweaking and perfecting over the years and this combo is killer!)
We’ve got melted butter of course, we’ve also got milk or heavy cream (either works) plus some cream cheese to really take the flavor over the top.
(I do have some tips and substitutions for you if you need to switch that out though; just keep reading. Again, I’ve tried these lots of ways!)
You will love how quick and easy it is to make mashed potatoes this way. Ah, the glories of pressure cooking.
Plus, it frees up your stove if you’ve got other dishes going.
That’s especially helpful come Thanksgiving time when it seems like every cooking surface is needed. Sometimes twice.
So without further ado, let’s dive in and get cooking.
(Oh and if you want to see my regular stovetop creamy mashed potatoes, check out that post. Same great flavor!)
Now, I’ve got some notes and substitutions coming up on how to make Instant Pot mashed potatoes. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Instant Pot mashed potatoes:
- Yukon gold potatoes make the creamiest mashed potatoes in my opinion. However, you could also use this same method and recipe and substitute red potatoes (we love those too!) You could use russet potatoes too, but you would need to add a couple of minutes of high pressure time since they are larger.
- Speaking of sizes, be sure to place your larger potatoes on the bottom and stack any smaller ones on top so they’ll cook evenly.
- To peel or not to peel… is up to you! We love leaving the skin on our potatoes and mashing it right in. It’s rustic. And so much easier. Also, Yukon peels are pretty thin. However, you can peel your potatoes after they are cooked before you begin to mash them.
Otherwise, these are a cinch to prep. Just add your potatoes to the trivet in the Instant Pot, pour in some cold water, sprinkle with salt and that's it! Seal the pot, set it and forget it.
(Well, don't forget it - you've got to come back to mash the potatoes and add all the yummy add-ins.)
As for substitutions:
Milk: You can use milk or heavy cream for the liquid here. Even skim milk is fine (that’s what I usually have on hand so that's what I use most often).
Butter: The butter is the butter, you should probably stick with it.
Cream cheese: The cream cheese adds a really great boost of creaminess and helps with the texture. If you don’t have any, you could substitute some sour cream or plain Greek yogurt. Or skip it and just use additional milk or cooking liquid to get to the desired consistency.
Garlic lover? Feel free to add some roasted garlic to these mashed potatoes to flavor them up that way.
I’m all about making a recipe work for you!
And of course, everyone has their own ideas about the perfect consistency for mashed potatoes. If you like them chunky, just a few mashes will be needed. Just be sure to stir the potatoes well to get all the milk, butter and cream cheese mixed in evenly.
If you like really creamy mashed potatoes, just mash them a little longer until they get nice and smooth.
I use a really simple plastic potato masher (similar to this one). If your potatoes are properly cooked through and you add the right amount of liquids and add-ins, the potatoes should be really easy to mash.
Also, since timing is probably the most common question, let’s go ahead and call that out.
How long do you cook potatoes in the Instant Pot?
- When making mashed potatoes, you can cook small and medium sized potatoes for 15 minutes on high pressure, followed by a quick release.
- Larger potatoes, or ones that are especially fat, should be cooked for 18 minutes on high pressure.
Also, a disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it.
I have found it misleading when trying to plan, so I wanted to be sure to include it here.
I’ve listed “additional time” as 15 minutes to account for the amount of time it will take for the pot to come to pressure and then the time for the quick release. The exact amount of time can vary, but that’s at least a rough estimate.
In case you’re in the market for one, I have and love this 6-quart Instant Pot.
Oh, and because this is a key question to ensure everyone is happy, no one is fighting over the last spoonful and for planning purposes…
How much mashed potatoes do you need?
- You can plan on about ½ pound of potatoes per person when making mashed potatoes. So 4 pounds of potatoes would make enough mashed potatoes to serve about 8 people, while 2 pounds of potatoes is enough for a family of 4. (If you are hoping for leftovers, add an extra pound of potatoes.)
- This recipe calls for 3 pounds of potatoes, but you can certainly adjust this to suit your needs. (Of course, you have to be able to fit all of the potatoes in the Instant Pot but I think a 6-quart version could easily hold up to 6 pounds of potatoes.)
Finally, let’s talk toppings.
You know I love nothing more than to share topping ideas whenever possible. And while these mashed potatoes are plenty flavorful enough on their own, you can certainly add some extras if you’d like.
Topping ideas for mashed potatoes:
- Chopped fresh chives
- Extra pats of butter
- Shredded cheddar cheese (mixed in or melted on top)
- Grated Parmesan cheese
- Cooked, crumbled bacon
- Chopped fresh green onions
- Fresh herbs, such as parsley
- Hot turkey gravy
Choose your favorites!
I hope you give these Instant Pot mashed potatoes a try for some truly creamy, delicious and easy taters.
And if you love sweet potatoes like I do - all the potatoes for me! - check out Instant Pot sweet potatoes as well.
Enjoy!
XO,
Kathryn
P.S. Check out classic Thanksgiving dressing, baked mac and cheese and Southern style green beans with bacon for some other Thanksgiving side dishes for your meal.
Instant Pot mashed potatoes
Ingredients
- 3 lbs. medium Yukon gold potatoes, well scrubbed (see notes)
- 2 cups cold water
- 1 teaspoon kosher salt
- ¼ cup milk or heavy cream
- ¼ cup unsalted butter, melted
- ¼ cup plain cream cheese (optional, see notes)
- up to ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in the insert of the Instant Pot, being sure to place the largest potatoes on the bottom and any smaller ones on top.
- Pour in 2 cups of water and then sprinkle the potatoes with the teaspoon of kosher salt.
- Cover and seal the Instant Pot and set it for 15 minutes of high pressure. (Note, if you are using really large potatoes, set it for 18 minutes.)
- After the cooking time is done, use the quick release to release the pressure from the Instant Pot.
- Once the pressure has dropped, open the Instant Pot and carefully remove the potatoes and let cool for a couple of minutes, until cool enough to handle. (Reserve the cooking liquid.)
- If you want to remove the skins from the potatoes, do that now. Otherwise, you can leave them on.
- Place the potatoes in a large bowl. Add the milk and butter and 2 tablespoons of the reserved cooking liquid. Mash the potatoes until desired consistency (depending on whether you prefer chunky or very smooth).
- Add the cream cheese, ¼ teaspoon of salt and pepper and continue to mash. (Or if you like chunky potatoes, just stir the cream cheese in until well incorporated to avoid extra mashing.) Add an additional 2 tablespoons of the reserved cooking liquid, as needed, to get the potatoes to your desired consistency.
- Season to taste, adding the remaining salt if needed, and serve hot.
Notes
- Chopped fresh chives
- Extra pats of butter
- Shredded cheddar cheese (mixed in or melted on top)
- Cooked, crumbled bacon
- Chopped fresh green onions
- Fresh herbs, such as parsley
- Hot turkey gravy
Video
Nutrition
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