Instant Pot Mashed Potatoes
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These Instant Pot Mashed Potatoes are just as fluffy and creamy as stovetop mashed potatoes, but made entirely in one pot in a fraction of the time! This quintessential side dish takes just 30 minutes from start to finish.
Instant Pot Mashed Potatoes Done Right
I make a lot of mashed potatoes, especially this time of year, and the Instant Pot is my secret for keeping things stress free. The potatoes cook fast, they turn out creamy and smooth, and I do not have to babysit a boiling pot when the rest of the kitchen is already in full holiday chaos. The best part is that it frees up precious stovetop space for everything else that needs attention.
If you want buttery, fluffy mashed potatoes without fuss, this is the way to do it. Perfect for Thanksgiving, Christmas, or any night when comfort on the table sounds like a good idea.
Why You’ll Love These Instant Pot Mashed Potatoes
- Ready in about 30 minutes
- All cooked in one pot which means fewer dishes
- Perfect when the stovetop is busy during the holidays
- Yukon Gold potatoes make the creamiest mash
- Buttermilk adds richness without needing heavy cream
- Simple ingredients you probably already have
- Reliable, fluffy results every single time
Ingredients and Tips
- Yukon Gold potatoes are my first choice because they mash incredibly well and have a naturally buttery flavor. Russets work too, but they need a little more mashing and can turn grainy if overworked.
- Cut the potatoes into equal sized cubes so they cook evenly. This is the best way to avoid undercooked chunks hiding in your mash.
- Salt the cooking water. It seasons the potatoes from the inside and makes a big difference in the final flavor.
- I like white pepper here because it blends into the mash and adds a warm, mild peppery taste without little black specks. Black pepper works if that is what you have.
- Buttermilk gives the mashed potatoes a creamy texture with a slight tang. If you do not have any, use regular milk or make a quick buttermilk substitute with milk and a splash of lemon juice.
- Use unsalted butter so you can control the final seasoning.
- Mash the potatoes gently. Stop once they look smooth and fluffy so they do not become gluey.
- Keep the lid nearby if you are cooking for a holiday meal. The Instant Pot keeps the potatoes warm until everything else is ready.
This method is fast, reliable, and perfect when you want creamy mashed potatoes without hovering over the stove.
Place the peeled and cubed potatoes into the Instant Pot. Pour in the water and stir in the salt. Secure the lid, set the valve to seal, and cook on high pressure for 8 minutes. When the timer finishes, turn off the Instant Pot and quick release the pressure.
Carefully drain the potatoes, then return them to the pot. Add the butter, buttermilk, and white pepper. Mash until smooth and fluffy. Taste and adjust the seasoning.
Spoon the mashed potatoes into a serving bowl, top with a bit more butter if you like, and sprinkle with fresh parsley. Serve warm with your holiday favorites or any cozy dinner.
How To Serve Them
These instant pot mashed potatoes pair with just about any comfort meal and are especially handy during the holidays when you need a reliable side that goes with everything. Here’s how I like to serve them:
Garlic and Paprika Chicken
Prime Rib Roast
Chicken Schnitzel
Baked Chicken Breast
Frequently Asked Questions
Can I make these ahead of time?
Yes. Make them earlier in the day, then reheat with a splash of milk or buttermilk to bring the creaminess back.
What if I do not have buttermilk?
Use regular milk or make a quick substitute by mixing milk with a little lemon juice or vinegar.
Can I leave the skins on?
Yes. Yukon Gold skins are thin and blend nicely into the mash. They give a slightly more rustic texture.
Can I double the recipe?
Yes, as long as the potatoes stay below the max fill line on your Instant Pot.
Can I freeze mashed potatoes?
Yes. Freeze up to ten months. Thaw, then warm gently with a splash of milk or butter to revive the texture.
Are Russets okay to use?
They work, but expect a fluffier, lighter mash that can turn gluey if overmixed. Yukon Golds are the most reliable for smooth, creamy results.
How do I keep them warm for the holidays?
Keep the lid on the Instant Pot after mashing. It holds the heat really well until everything else is ready.
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Instant Pot Mashed Potatoes
Video
Ingredients
- 3 pound potatoes (I used Yukon Gold, peeled and cut into cubes)
- 5 cups water
- 1 teaspoon salt
- ½ cup butter (unsalted)
- ½ cup buttermilk
- ½ teaspoon white pepper
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the peeled and cubed potatoes into the bottom of the instant pot.
- Cover with the water and stir in the salt. Place the lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes. When the timer goes off, turn the instant pot off. Quick release the pressure from the pot.
- Drain the potatoes and return to the instant pot.Add butter, buttermilk and pepper to the potatoes. Mash until smooth. Garnish with parsley and serve.
Equipment
Notes
- Make sure to cut your potatoes in cubes of equal size, this will ensure that they cook at the same time!
- Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 5 days.
- You can also freeze them in an airtight container or freezer bag for up to 10 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
