Instant Pot Mashed Potatoes

Mashed Potatoes in the Instant Pot!  Super easy mashed potato perfection every time my friend!  No lumps just smooth, creamy, buttery, silky mashed potatoes.  And of course I had to add some garlic, herbs and a little Parmesan cheese to the equation 'cause we gotta keep it flavorful and interesting – am I right?

I truly LOVE making mashed potatoes in the pressure cooker.  It’s effortless... literally dump, pressure cook for 10  minutes and mash!

AND they ALWAYS turn out creamy and delicious.  These mashers are perfect for a simple week night meal, special evening with friends, or Thanksgiving dinner.

And since they are foolproof they are a go-to recipe in my house.

Here are some more of my go-to Instant Pot Recipes:

Instant Pot Garlic Parmesan Chicken Wings

Instant Pot Philly Cheesecake Pasta

Easy Instant Pot Spinach Artichoke Dip

Instant Pot Chicken Thighs with Risotto

Instant Pot and Slow Cooker Shredded Mexican Chicken 

WHAT IS THE BEST POTATO FOR INSTANT POT MASHED POTATOES?

I have some preferences when it comes to these Instant Pot Mashed Potatoes (shocker)… I like Yukon gold potatoes the best and next would be Russet Potatoes.  I like the texture and mouth feel of the Yukon potatoes - they’re just a bit more substantial, super smooth but not as airy as Russet potatoes.

But you do you my friend.  Both are great options.

Let’s get right to it…

HOW TO MAKE INSTANT POT MASHED POTATOES

Add 2 cups of water and 1 teaspoon salt to the bottom of the inner pot of the Instant Pot.  Add the trivet.  Then add the cut potatoes.

Secure the lid and set the pressure cooker to 10 minutes high/normal pressure.  When the time is up do a quick release.

Meanwhile, melt 2 tablespoons of butter.  Add the sage leaves, thyme or whatever herbs you like and sauté 3 minutes, add the minced garlic and sauté 1 more minute.

Stir in the milk/cream and simmer on medium low for 5 minutes.  Then stir in the parmesan cheese.  Remove from the heat and let sit.

When potatoes are finished cooking strain the sage and garlic from the milk.

Then strain the water off the potatoes and add the potatoes back to the IP and turn it to warm.

Add two tablespoons salted butter and allow it to melt.

HOW DO YOU MASH POTATOES?

The easiest way to mash potatoes is with a potato masher.  Gently mash the potatoes in the inner pot of your Instant Pot to break them up.  Then add 1 cup of the milk and 1 ½ teaspoons salt to the potatoes and continue to mash until they are creamy.

You can use a food mill or a potato ricer if want to take the extra step because you feel like you need to make them more smooth.  I found that by cooking them 10 minutes in the Instant Pot hand mashing the potatoes was all that was necessary to make them smooth and creamy.

If your potatoes are thicker than you’d like add more of the warm milk.  Then remove the potatoes from the IP and serve.

Garnish with tabs of butter, fresh chopped parsley, thyme or your favorite herb and some or parmesan cheese.

These Instant Pot mashed potatoes are such a delicious addition to any holiday meal, mainly because they don’t take up any oven or stove top space, leaving you plenty of space to cook your turkey, side dishes and desserts.

 

I’m pretty sure this is gonna be your new preferred way to make Mashed Potatoes.  Trust me these potatoes will speak for themselves – enjoy!