Instant Pot Mashed Potatoes are the easiest and fastest mashed potatoes you will ever make. These mashed potatoes turn out light, fluffy, and naturally flavorful (in just over 20 minutes).
As much as we love our traditional mashed potatoes recipe, sometimes we just don’t have the stove space (or the time). Cooking them in an instant pot, or electric pressure cooker keeps things easy and fast.
The Ultimate Comfort Food
If you’re not familiar with the Instant Pot, it’s an easy to use an electric pressure cooker. Learn more about the Instant Pot here (and see why it’s one of my favorite appliances).
Instant Pot Mashed Potato Add-Ins
These delicious potatoes don’t have a lot of added ingredients, allowing the deliciousness of potatoes to shine! If you are like to add extras to your mashed potatoes, do not let me stop you. You could add the following to these Instant Pot Mashed Potatoes:
- Sour cream
- Cream Cheese
- Garlic salt
- Ranch seasoning
Instant Pot Mashed Potatoes (like slow cooker potatoes) will stay warm for a while and can be served by themselves (with a little butter and salt and pepper). You could make a gravy for them or stir in your favorite mix-ins.
Did you know the type of potato you use makes a huge difference in how your mashed potatoes come out? It is true.
Recommended Potatoes for Mashed Potatoes
Have you ever had really gluey mashed potatoes before instead of super smooth and creamy? The wrong potatoes (such as red potatoes), can cause poor results. You need a potato with a higher starch level.
The best kind of potatoes for light, fluffy, and flavorful mashed potatoes are russet potatoes or Yukon gold potatoes. How you cook your potatoes matter too. Instant Pot is my new favorite way, but slow cooker mashed potatoes are pretty amazing as well.
How to Make Mashed Potatoes in the Instant Pot
It literally takes longer to peel the potatoes and cut into chunks than to cook make Instant Pot mashed potatoes. Amazing right? So if you are at all like me, and forget to get things started before you head out for the day, utilize the pressure cooker and enjoy!
- Peel and chop potatoes.
- Add to the Instant Pot with 1″ water.
- Seal and cook.
Once cooked you can simply mash them right in the IP, no strainers etc required. If they’re done early, add the lid and they’ll keep warm for quite a while! If you happen to have leftovers, they can be made into potato pancakes or enjoyed atop a shepherd’s pie!
More Mashed Potato Favorites
- Traditional Mashed Potatoes
- Loaded Mashed Potato Cakes
- Cauliflower Mashed Potatoes
- Mashed Sweet Potatoes
- Loaded Mashed Potato Bombs
- Garlic Ranch Mashed Potatoes
Instant Pot Mashed Potatoes
- 5 pounds russet potatoes peeled and chunked
- Water maximum 1 1/2 cups, you need about an inch in the bottom of your pressure cooker, so amount may vary depending on the size of pressure cooker you use.
- 1 tsp salt
- 1/2 cup milk
- 1/4 cup butter
- Salt and Pepper to taste
Fill Instant Pot pot with 1 inch of water in the bottom, maximum 1 1/2 cups water.
- Peel and chop the russet potatoes.
- Place potatoes in an Instant Pot.
- Add the teaspoon of salt.
- Put the lid on top of the Instant Pot, and turn to close the lid.
- Set the valve to “sealing”.
- Press the MANUAL button. Press the +/- button to set to 12 minutes.
- Let the IP do it’s job. It will take a little while for the Instant Pot to come to pressure. At which time it will start counting down.
- When it counts to zero, it should beep. At this time, turn the valve/ vent to Venting. Immediately turn the steam release handle back to the Sealing position at the first sign of spattering. Quick Release should ALWAYS be closely attended.
- Once the pressure cooker has vented, open it, and add the milk and butter, as well as salt and pepper to taste.
- Use a potato masher to mash the potatoes right in the pot.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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