Instant Pot Mashed Potatoes Recipe Highlights
The Instant Pot saga continues! Today, we are making super easy, delicious, creamy, out-of-this-world Instant Pot Mashed Potatoes, which only take 20 minutes. When it comes to side dishes, mashed potatoes are a no-brainer, a workhorse par excellence. I love them! They go with everything, are easy to make, and are super tasty, especially if you add some extras such as roasted garlic, parmesan cheese, sour cream, etc. With the holidays just around the corner, I know you will be making TONS of mashed potatoes in the next few weeks, so I figured we could use some help making an easy recipe even easier. Yep! This is the easiest, creamiest mashed potato recipe you will ever need. This Instant Pot Mashed Potatoes recipe uses a handful of ingredients, feeds a crowd, and is ready in 20 minutes thanks to the Instant Pot magic. Make sure you save this recipe for the holidays because it’s a crowd-pleaser and outrageously yummy!
Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Potatoes: I recommend using Russets or Yukon Golds potatoes for a creamy and fluffy consistency. Water: For cooking the potatoes! For extra flavor, you can use low-sodium chicken stock or low-sodium vegetable broth instead of water, but make sure to adjust the amount of salt. Half-and-half, Whole Milk, or Heavy Cream: You can use either. My personal preference is heavy cream because it makes the texture super creamy and rich. If using milk, I recommend whole milk. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Black Pepper: I love adding freshly cracked black pepper to my mashed potatoes for a burst of flavor, but this is totally optional.
Step 1 – Wash and Peel
Wash the potatoes and peel the skin off. Then cut potatoes into 1- inch cubes. Then cut potatoes into 1- inch cubes.
Step 2 – Cook In The Instant Pot
Place the potatoes in the Instant Pot. Add water and salt. Secure the lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure for 10 minutes.
Step 4 – Drain
Drain the potatoes and put them back into the pot.
Step 4 – Mash
Add the butter and mash the potatoes until the butter is absorbed. Then add the half-and-half (or milk or heavy cream) little by little. Mash them until you reach your desired consistency. Be careful not to over-mash. Taste and add more salt and black pepper if necessary. Pro Tip: Use a potato masher for chunkier mashed potatoes. Or use your electric mixer to mash the potatoes for a super smooth consistency. Just make sure not to over-mash, or they will become gluey.
Try cutting all the potatoes about the same size so they will cook evenly; 1-inch cubes will work great. Add enough water to cover the potatoes. For 5 lb. of potatoes, you need to add 4 cups of water. You can cook the potatoes with low-sodium chicken stock or low-sodium vegetable broth instead of water, but make sure to adjust the amount of salt. Use your electric mixer to mash the potatoes for a super smooth consistency. Be careful not to over-mash them, or they will become gluey. If you are not serving the potatoes immediately, you can keep them warm for up to 4 hours in the Instant Pot. In that case, add 4 more tablespoons of butter (2 sticks total). After the mashed potatoes are ready, select “slow cooker” in LOW mode. Cover with the Instant Pot lid and occasionally stir every hour or so.
How to Keep Mashed Potatoes Warm
Oven: Place your mashed potatoes in an oven-safe dish. Put a few pats of butter on top and cover with foil. Keep in the oven at 300º F (150º C) for up to 1 hour. Instant Pot: If you are not serving the potatoes immediately, you can keep them warm for up to 4 hours in the Instant Pot. In that case, add 4 more tablespoons of butter (1 1/2 sticks total). After the mashed potatoes are ready, select “slow cooker” in LOW mode. Cover with the Instant Pot lid and occasionally stir every hour or so.
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Storing & Freezing Instructions
Store: Let the mashed potatoes cool completely and refrigerate in an airtight container for up to 5 days. Freeze: Let the mashed potatoes cool completely, then place them in a freezer container or bag and freeze for up to one month.
Reheating Mashed Potatoes
Stovetop: Let the frozen potatoes sit over the counter for 15-20 minutes. Then, place the frozen mashed potatoes into a medium saucepan or Dutch oven and occasionally stir over low heat until they begin to thaw. Then cover the potatoes and stir them occasionally until they are completely warmed through and smooth. Add little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy. Microwave: Put your frozen potatoes in a microwave-safe bowl and microwave for 2, then stir. Continue microwaving in 1-minute increments until the potatoes are totally warmed through. Add a little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy.
Recipe Card
This recipe was originally published in October 2017. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
