Instant Pot Mashed Potatoes are soft and creamy, making them a perfect side dish for any meal. The best part? They cook quickly and save time in the kitchen!
These potatoes are so easy to prepare; just peel, chop, and let the Instant Pot do the work. No one will believe how fluffy they turn out—my family can never get enough!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my favorite for mashed potatoes because they’re creamy and buttery. If you can’t find them, Russet potatoes work well too. Just keep in mind they can be a bit drier, so add more milk or butter.
Unsalted Butter: Using unsalted butter lets you control the saltiness of your dish. If you’re dairy-free, try using olive oil or a dairy-free butter substitute for similar richness.
Whole Milk: Whole milk gives a nice creamy texture. If you want it richer, you could use half-and-half or heavy cream. For a lighter option, almond milk or oat milk can work too, but they might change the flavor slightly.
Seasonings: Salt and pepper are essential, but feel free to get creative. Adding garlic powder, cream cheese, or sour cream can boost flavor. I like adding a little garlic for a tasty twist!
How Do I Ensure My Mashed Potatoes Are Creamy?
The key to creamy mashed potatoes lies in the mashing technique and the liquid ratios. First, the potatoes should be well-drained after cooking to avoid excess water. Mash the potatoes gently—over-mashing can lead to a gluey texture.
- Start by using a potato masher or ricer for smoothness.
- Add melted butter first; this helps to coat the potatoes evenly.
- When adding milk, do it slowly. Mix in just enough to achieve your desired creaminess.
Don’t forget to taste and adjust the seasoning before serving—it’s the secret to delicious mashed potatoes!
Instant Pot Mashed Potatoes
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 cup water
- 4 tablespoons unsalted butter, melted
- 1/2 cup whole milk (or cream for richer potatoes)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and just 8 minutes to cook in the Instant Pot. You’ll need an additional 5 minutes for the pressure to release—so in about 25 minutes, you’ll have delicious mashed potatoes ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling your Yukon Gold potatoes and cutting them into 2-inch chunks. This size ensures they cook evenly and quickly. Place the chopped potatoes into your Instant Pot and add 1 cup of water.
2. Pressure Cook:
Secure the lid of the Instant Pot, making sure the valve is set to “sealing.” Select the pressure cook setting and adjust the time to 8 minutes. Once it finishes cooking, you’ll do a quick release by turning the valve to “venting” to let off the steam.
3. Mash the Potatoes:
Carefully open the lid after the steam has released and drain any extra water if needed. Now it’s time to mash! Use a potato masher or a ricer to mash the potatoes right in the pot. If you prefer, you can transfer them to a mixing bowl for mashing.
4. Add Butter and Milk:
Pour in the melted butter to enhance the flavor and creaminess. Gradually add the milk (or cream), continuing to mix until you reach your desired texture. If you like them extra creamy, feel free to add a bit more milk!
5. Season and Serve:
Finally, add salt and freshly ground black pepper to taste, mixing well. Transfer your fluffy mashed potatoes to a serving bowl. Make a small well in the center and drizzle a little extra melted butter on top, if you like. For a little color and flavor, sprinkle with chopped fresh parsley. Serve warm and enjoy!
Can I Use Other Types of Potatoes?
Yes! While Yukon Gold potatoes are recommended for their creamy texture, you can use Russet potatoes. Just note that they may require a bit more liquid due to their drier nature.
Can I Make These Mashed Potatoes Ahead of Time?
Absolutely! You can prepare the mashed potatoes, allow them to cool, and then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if needed to restore creaminess.
What’s the Best Way to Store Leftovers?
Leftover mashed potatoes should be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them in a sealed container for up to 2 months. To reheat, thaw in the fridge overnight before warming up.
Can I Add Additional Flavors or Ingredients?
Definitely! Feel free to add roasted garlic, cream cheese, or sour cream for extra flavor. Herbs like chives or thyme also make delicious additions. Get creative with your favorite seasonings!
