This Instant Pot Mashed Potatoes recipe is the best easy way to make a homemade creamy side dish for a crowd during the holiday season! You can make it in your pressure cooker in under 30 minutes from start to finish!
The best way to make a big batch of creamy mashed potatoes is in an Instant Pot. It takes less time to cook them and you won’t have any water boiling over on your stove!
All you need to do is set your pot for 10 minutes, then add butter, milk, and salt, and mash it all up. The result; you will get very light and velvety potatoes to complement any dish.
What are the best potatoes for Mashed Potatoes?
My number one choice for mashed potatoes is Russet potatoes. They have the most starch and the least water content, which helps to provide the most flavor and makes the dish rich and creamy.
Yukon Gold and Red potatoes will also work great for this recipe. Because of their consistency, they make your dish lighter and fluffier.
What to serve with Mashed Potatoes
You can serve pretty much anything with these mashed potatoes! It will be a perfect side dish for your regular dinner, or a holiday celebration.
Here are a few of my favorite ideas:
- Meats: Instant Pot Lamb Shanks, Oven Baked Meatballs, Red Wine Braised Short Ribs, Oven Roasted Turkey Breast, and Whole Roasted Chicken.
- Vegetables: Green Bean Almondine, Oven Roasted Butternut Squash, Sheet Pan Sausage and Veggies, and Roasted Broccoli with Parmesan.
- Salads: Butternut Squash Quinoa Salad, Summer Farro Salad, and Roasted Beet Salad.
How to make it
Peal 6 large Russet potatoes and cut them into 4 pieces.
Put in an Instant Pot and add 2 cups of water.
Cover with a lid and cook on Manual high pressure for 10 minutes. Make sure that the venting knob is turned to “Sealing”!
When it is done, switch the knob to venting position and do a quick pressure release. Make sure the steam is fully released and the valve is completely down before opening the pot!
Using a potato masher, mash the potatoes.
Add butter, ½ cup of milk, salt and mix it in. Gradually add more milk to get the perfect consistency.
Tips for Best Results
- Cooking. My timing for cooking is based on the size of my potatoes. I take regular large Russet potatoes and cut them in 4 pieces. If your pieces are smaller, you can reduce the cooking time.
- Cooking Liquid. I usually just use water, but you can easily substitute it with chicken and vegetable stock for more flavor.
- Make them extra creamy. If you like your mashed potatoes richer and creamier, you can cut down milk and add some heavy cream, sour cream, or even cream cheese.
Frequently Asked Questions
If I use Russet variety, I usually peel them because the skin is quite thick. If you are using some fresh potatoes with thin skin, you can easily leave the skin on.
Usually, I use a regular potato masher, because it’s easiest method. You can also use an immersion blender and mix it right in the pot or even put the cooked potatoes with other ingredients in a large stand mixer and whip it using a standard attachment.
Instant Pot has a “Keep Warm” option. I think it works really well and keeps the food warm for a long time.
There are many things you can do with it. Here are a few ideas:
– Make my Shepherd’s Pie with Red Wine and top it with leftover potatoes.
– You can use it to make my favorite Potato Bun Recipe. You will need to put the leftover potatoes into the dough, which will help it rise much faster than a regular bread dough.
– Add some cheese and bacon and make these delicious Loaded Mashed Potatoes!
You can refrigerate in in an air-tight container for about 3 days.
If you want to learn how to make more recipes in a Pressure Cooker, check out my post for Instant Pot Recipes for Beginners.
Instant Pot Mashed Potatoes Recipe
Ingredients
- 4 pounds Russet potatoes 6 large potatoes
- 2 cups water
- 5 tablespoons unsalted butter
- 1 cup milk
- salt to taste
Instructions
- Peal 6 large Russet potatoes and cut them into 4 pieces.
- Put in an Instant Pot and add 2 cups of water.
- Cover with a lid and cook on Manual high pressure for 10 minutes. Make sure that the venting knob is turned to “Sealing”!
- When it is done, switch the knob to venting position and do a quick pressure release. Make sure the steam is fully released and the valve is completely down before opening the pot!
- Using a potato masher, mash the potatoes.
- Add butter, ½ cup of milk, salt and mix it in. Gradually add more milk until you get the perfect consistency.
Notes
- Cooking. My timing for cooking is based on the size of my potatoes. I take regular large Russet potatoes and cut them in 4 pieces. If your pieces are smaller, you can reduce the cooking time.
- Cooking Liquid. I usually just use water, but you can easily substitute it with chicken and vegetable stock for more flavor.
- Make them extra creamy. If you like your mashed potatoes richer and creamier, you can cut on milk and add some heavy cream, sour cream, or even cream cheese.
- How to store? You can keep it in the refrigerator in an air-tight container for about 3 days.
Nutrition
Update Notes: This post was originally published in 2018, but was republished with new photos, step by step instructions, tips, and FAQs in November of 2021.
I absolutely love that you have the “jump to recipe” and “print recipe” buttons on the top. Looking through so many Pinterest recipes and having to scroll through everyone’s life story can be quite frustrating sometimes. It’s such a small thing but I love it.
Never made mashed potatoes before. These were fantastically easy and turned out amazing!
Thank you so much, Jason! Glad you enjoyed the recipe 😉
Hi Veronika, I love how simple and easy your recipe. this mashed potato very yummy.
I love how simple and easy this mashed potato recipe is! My new go to recipe!
Mashed potatoes have long been my favourite side-dish, especially when they’re creamy and smooth. I’ve never made them in the IP, don’t know why. Definitely want to try this!