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!
Instant Pot Mashed Potatoes
Super easy, smooth, creamy, buttery, mashed potatoes every time!
- 3 ½ pounds gold potatoes, skins removed and cut into small pieces about 1x2 inches
- 2 cups water
- 21/2 teaspoon salt, divided
- 5 cloves garlic minced
- 15 sage leaves on their stems
- 5 thyme sprigs
- 4 tablespoons butter, divided (more for garnish)
- 1 ½ cups half and half or heavy cream
- ¼ cup grated parmesan cheese (more for garnish)
- Chopped parsley, thyme or whatever herb you choose if desired for garnish
- 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 and thyme stems and sauté 3 minutes, add the minced garlic and sauté 1 more minute.
- Stir in the milk 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.
- Next, 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 to melt. Gently mash the potatoes to break them up.
- Then add 1 cup of the cream and 11/2 teaspoons salt to the potatoes and mash until creamy. If your potatoes are thicker than you’d like add more of the warm milk.
- Remove the potatoes from the IP and serve.
- Garnish with tabs of butter, fresh chopped parsley, thyme or whatever herb you prefer and more parmesan cheese.
Amount Per Serving Calories 321Total Fat 13gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 4gCholesterol 38mgSodium 2930mgCarbohydrates 46gFiber 5gSugar 4gProtein 8g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group - https://www.facebook.com/groups/434020724110015/
Hi Shannon thanks for the kind words! I'll take a look at the FB group!