Instant Pot Mashed Potatoes recipe is the best easy homemade creamy side dish for a crowd during the holiday season!
Mashed Potatoes is a classic side dish especially during the holiday season. There are so many variations of this recipe. Some people like making it with cream cheese or sour cream, others with broth and lots of garlic.
I prefer the basic simple recipe with milk and butter. It always comes out perfect!
Since I got my Instant Pot, I started Instant Pot mashed potatoes, which makes the whole process so much easier! There is no spilling water on the stove, no need to check with the fork if it’s ready, and no drain!
All you need to do is set your pot for 10 minutes, then add butter, milk, and salt, and mash it all up.
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 content of water, 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:
- Short Ribs
- Meatballs with Rice (Tefteli)
- Beef Cutlets (Kotleti)
- BBQ Pulled Chicken
- BBQ Meatballs
- Pulled Pork
- Pot Roast
- Roasted Chicken
How to make Instant Pot Mashed Potatoes recipe
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.
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Instant Pot Mashed Potatoes recipe is the best easy homemade creamy side dish for a crowd during the holiday season!
Ingredients
- 4 pounds Russet potatoes (6 large potatoes)
- 2 cups water
- 5 tablespoons unsalted butter
- 1 cup milk
- salt to taste
Instructions
How to make Instant Pot Mashed Potatoes:
- 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.
Nutrition
- Serving Size: 0
- Calories: 253
- Sugar: 3
- Sodium: 25.2
- Fat: 7.4
- Saturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 42.5
- Fiber: 2.9
- Protein: 6
- Cholesterol: 19.7
Keywords: Instant Pot Mashed Potatoes recipe
how would you warm up the mashed potatoes
Hi Chelia! I prefer to make potatoes not more than 30-40 min before serving and they will stay warm in IP. When I bring it over to someone else house, I just put it in the oven on reheat or bake for 10-15 minutes.
How many potatoes for an 8qt?
Hi Renee! I have a 6qt IP and made 8 pounds of potatoes max. I think you will be able to fit up to 10 pounds into 8qt IP.
Instead of Milk, I used sour cream and I added garlic to the water while it cooked.
★★★★★
couldn’t edit the above lol I also drained all the water out, tired with leaving the water in it before and it gave it a funny taste. This means I used a bit more sour cream then the 1 cup called for
This is a great idea to add sour cream, it should make the potatoes even creamier! I also add garlic sometimes. But since many people serve mashed potatoes for a party, I didn’t want them to smell like garlic (if you know what I mean) 😉 though it definitely gives more flavor!)
Thanks for sharing! Super easy to follow, that now I want to make a bigger batch for Thanksgiving.
If I’m looking to feed 20+ people, how much more cook time and water is needed?
I know I’ll need more milk, butter, salt, etc.
★★★★★
Hi Suzanne! That’s a lot of people!)
I think you might need to do 2 separate batches because you will need at least 10 pounds of potatoes. I doubt it all will fit at once… if you have a standard 6 Qt size.
You can do 6 pounds each batch and use 2.5-3 cups of water, the same cooking time. Or 8 pounds with 4 cups of water, the same cooking time.
I was wondering if anyone has made a larger batch. I was hoping to make the recipe to serve 12. Maybe adding 5 more minutes to the cook time?
Hi Martha! I think 6 pounds of potatoes should be enough for 12 people. I would do the same cooking time, but use 2.5-3 cups of water. You also might need a bit more butter and milk)
Do you drain the potatoes after cooking?
Hi Paula! There is not a lot of liquid left after you cook the potatoes, so I don’t drain them. Though, if you feel like you want to do that, please do, and just add a bit more milk for the right consistency 😉