If you are looking to whip up the creamiest, fluffiest, and most comforting mash in no time, this Instant Pot Mashed Potatoes Recipe is your new best friend. It transforms simple russet potatoes into a velvety side dish that effortlessly complements any meal, all while cutting down the usual stove-top babysitting. Whether it’s a busy weeknight or a festive gathering, this recipe makes mashed potatoes easy, delicious, and satisfying every single time.
Ingredients You’ll Need
This Instant Pot mashed potatoes recipe relies on straightforward, kitchen-friendly ingredients that each play a vital role. From the hearty russets to the rich butter and warming milk, every item adds layers of flavor, texture, and that perfect golden hue.
- 5 lbs russet potatoes: The ideal starchy potato for fluffy, smooth mashed potatoes that absorb butter and milk beautifully.
- 1 cup water or low sodium chicken broth: Provides the necessary liquid for pressure cooking and adds subtle depth if using broth.
- 1 tsp sea salt: Enhances the natural flavor of the potatoes and balances the creaminess with a touch of savory.
- 3/4 cup warm milk: Warmer milk blends in effortlessly, creating that silky, luscious texture everyone loves.
- 8 Tbsp unsalted butter: Adds richness and luxurious mouthfeel; softened or melted works great for even mixing.
- 1 Tbsp parsley or chives (optional): A fresh, colorful garnish to brighten up the dish visually and add a light herbal note.
How to Make Instant Pot Mashed Potatoes Recipe
Step 1: Prepare the Instant Pot
Start by placing the trivet inside your Instant Pot bowl — this keeps your potatoes elevated above the liquid. Pour in 1 cup of water or chicken broth, then sprinkle in the sea salt. This salt seasons the cooking liquid and ensures your potatoes absorb flavor from the start.
Step 2: Prep the Potatoes
Peel your russet potatoes and cut them into quarters roughly one inch thick. The size matters here: chunks too small might slip through the trivet, so keep them generously sized. Place the potatoes carefully on top of the trivet, starting with the biggest pieces to secure the pile.
Step 3: Cook Under Pressure
Seal the lid and set the pressure valve to the sealing position, then cook on high manual pressure for exactly 10 minutes. When the cooking time is up, perform a quick pressure release. Take off the lid and carefully lift out the trivet with tongs or an oven mitt. Notice you don’t need to drain the water—it holds precious starch that keeps your mash creamy.
Step 4: Mash and Mix
Use a potato masher to break down the tender potatoes right in the pot. Pour in the warm milk little by little until you reach your ideal consistency. Then blend in the softened butter just until it melts into the potatoes, creating an irresistible smoothness. For those who want extra silky mash, use an electric hand mixer and whip the potatoes until absolutely lump-free. Taste and adjust salt if needed.
How to Serve Instant Pot Mashed Potatoes Recipe
Garnishes
Sprinkle freshly chopped parsley or chives on top to add a pop of color and fresh flavor. A few pats of extra butter melting over the warm potatoes instantly elevates the presentation and taste.
Side Dishes
These mashed potatoes are classic partners for roasted chicken, grilled steak, or sautéed vegetables. They soak up gravies and sauces beautifully and are divine alongside holiday favorites like turkey or ham.
Creative Ways to Present
Try piping your mashed potatoes into swirls on a baking sheet and baking until golden and crispy, or top with shredded cheese and broil for a quick, cheesy crust. For extra comfort, stir in roasted garlic or caramelized onions for a flavor twist.
Make Ahead and Storage
Storing Leftovers
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and are perfect for quick reheats.
Freezing
You can freeze mashed potatoes, but keep in mind the texture might change slightly. Store them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat mashed potatoes gently on the stove or in the microwave, stirring occasionally. Add a splash of milk or a little more butter to restore the creamy texture and prevent drying out.
FAQs
Can I use other types of potatoes in this Instant Pot Mashed Potatoes Recipe?
Absolutely! While russet potatoes are preferred for their fluffy texture, Yukon Gold can also work and will give a creamier, buttery flavor. Just keep in mind the cooking times and water ratios might need slight adjustments.
Is it possible to make dairy-free mashed potatoes with this recipe?
Yes! Simply swap out the milk for your favorite plant-based milk, like almond or oat milk, and use a dairy-free butter substitute. The Instant Pot method still delivers creamy results without dairy.
Why do I not drain the cooking water after pressure cooking?
Keeping the cooking liquid adds extra starch back into the potatoes, helping them stay moist and creamy. Draining it away can make the mash dryer and less flavorful.
Can I use frozen potatoes in this recipe?
Fresh potatoes are best for texture and flavor. Frozen potatoes tend to release extra water and can become watery or gummy when mashed, so it’s advisable to use fresh russet potatoes for this recipe.
How do I get super smooth mashed potatoes without lumps?
The secret is mashing well with either a hand masher or using an electric hand mixer as described in Step 4. Also, using warm milk and softened butter helps everything combine evenly. Avoid over-mixing to keep some fluffy texture.
Final Thoughts
This Instant Pot Mashed Potatoes Recipe takes a beloved classic and makes it effortless, fast, and utterly delicious. Whether it’s a weeknight staple or part of your holiday spread, it’s bound to bring smiles to your table. Don’t hesitate to give it a try and enjoy creamy mashed perfection in a fraction of the time!
