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Instant Pot Mashed Potatoes - the best recipe for mashed potatoes in Instant Pot. Creamy, buttery, silky smooth mashed potatoes that takes only 10 mins active time to make.
Instant Pot Mashed Potatoes
Thanksgiving is coming up soon and I wanted to share this easy Instant Pot Mashed Potatoes recipe with you.
Thanksgiving can be stressful so I always use Instant Pot to make quick and fast side dishes and free up my time to work on the main dishes and desserts.
Instant Pot and pressure cookers are useful when it comes to potatoes. It takes 10 minutes active time to make this side dish and you’ll have the most buttery, delicious, creamiest the BEST mashed potato ever!
This is the ULTIMATE recipe because I adapted Joel Robuchon’s recipe for Instant Pot and you really have to try it this holiday season!
How To Make Mashed Potatoes In Instant Pot
Making mashed potato in the Instant Pot takes two simple steps. First, you pressure cook the potatoes.
Next, you mash the potatoes in the Instant Pot and mix with butter, milk, salt and pepper. It’s really that easy!
Cooking Tips
- Use Russet Potatoes to make Instant Pot mashed potatoes. Russet potatoes are usually big with an almost oblong shape, making peeling the skin super easy and hence saving time. Russet potatoes are also high in starch contents so the end results are light, fluffy and creamy mashed potatoes.
- Use real and good quality butter. I like Challenge brand unsalted butter.
- Use whole milk for creamier texture and richer taste.
- Use sea salt for the best flavors. I like Maldon sea salt flakes.
- Use ground white pepper for seasoning. White pepper blends in with the potatoes while ground black pepper leaves speckled black spots. Ground white pepper also lends an earthy peppery aroma.
How Long To Cook Potatoes In Instant Pot
For big Russet Potatoes (average 1 lb. each), pressure cook for 12 minutes on high pressure to make sure that they are completely cooked through.
You may cut the potatoes into smaller pieces if you want to cut down the pressure cooking time to 10 minutes.
Frequently Asked Questions
Sure, you certainly can use skin on potatoes to make this recipe. Just make sure you scrub the skin clean of dirt before pressure cooking in the Instant Pot.
Alternatively, you can peel off the skin after pressure cooking before you mash the potatoes. The skin should come off very quickly after pressure cooking.
This Instant Pot mashed potatoes recipe is only 366 calories per serving.
What To Serve With Instant Pot Mashed Potatoes
Serve mashed potatoes with main dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Ultimate French Mashed Potatoes (Joël Robuchon)
- Creamy Mashed Potatoes
- Parmesan Bacon Pumpkin Mashed Potatoes
Instant Pot Mashed Potatoes
Ingredients
- 3 lbs. Russet potatoes, peeled (3 big potatoes, 1 lb. each)
- 2 cups water
- 3 sticks unsalted butter, cold, cut into pieces
- 1 cup whole milk
- 3 dashes ground white pepper
- 3 teaspoons sea salt
- chopped parsley, for garnishing
Instructions
- Place the potatoes in the Instant Pot and add 2 cups of water. If the potatoes are too large, cut each potato in half. Cover the pot, select Manual, and set it to High Pressure for 12 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover. Drain the water completely, but keep the potatoes inside the Instant Pot.
- Use a potato masher to mash the potatoes to your desired consistency. (I prefer tiny potato chunks in my mashed potatoes.)
- Turn on the Sauté Mode and add the butter, whole milk, salt, and pepper to the potatoes. Stir to combine until the mashed potatoes become creamy. Turn off Sauté Mode, garnish the mashed potatoes with chopped parsley, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it seriously 1 stick butter ratio to a 1 lb potato?
Yes please follow the recipe.
Could this be doubled, or would it be too much volume for the IP?
I think double is fine. You can add 4 cups of water just to make sure that the potatoes are cooked properly. You may want to add a few more minutes to pressure cooking the potatoes just to be sure if the IP is crowded with a lot of potatoes. It is SO GOOD you have to make this.
I actually use the smaller yellow potatoes and don’t even peel them because the skin is so thin. I then cut them in chunks to cut down PC time. I use one cup of chicken brother, and pc for 8 min. Into the warm pot goes some (not three sticks though) butter, milk and salt/pepper. I mash it and it’s all ready.
Yes, you can use Yukon gold. You don’t have to peel the skin. But try this recipe, I think you will really love it. You don’t need any chicken broth.
I trust any recipe you have. I just got super lazy one day, did not want to peel, and also wanted to finish up my better than boullion, as well as I had a few Yukon golds. It’s just an alternative. I do think russets have a more pronounced potato flavor so for company I would use those.
Awesome Claudia, you should make this for Thanksgiving.