Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are the quintessential side dish made so much faster. We all know potato likes to take its sweet time, but with our Instant Pot it’s finally met its match! These spuds are just as fluffy, creamy, and dreamy as the kind made on the stove, but in a fraction of the time. 

Creamy, heavenly, and oh so decadent – these are the words that should be used to describe any mashed potato worth its stuff.

Best potatoes for mashing are higher starch potatoes like Yukon golds (which are my favorite) or Russets. These potatoes will result in the fluffiest, smoothest and most flavor-packed mash that’s ever graced your dinner or holiday table.

Of course you can use other varieties of red or white skinned potatoes, but they will require more mashing in order for them to become creamy, so save yourself the hassle.

Ingredients

• Potatoes – I use Yukon Gold always, as stated above I have my own reasons for preferring this spud over all the other varieties!
• Liquids – We’re using water and buttermilk. The buttermilk will impart a little bit of tang and acidity to our mashed potatoes. It will also help it be nice and creamy as well.
• Butter – Unsalted as we want to control the salt content of our dish.
• Seasoning – Salt and white pepper! Yes we’re using white pepper today, it has a totally different flavor profile than black and won’t look like little speckles in our mash.

How To Make Instant Pot Mashed Potatoes

1. Prep the potatoes: Place the peeled and cut potatoes into the bottom of the instant pot.
2. Cook the potatoes: 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.
3. Finish the potatoes: 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.

Looking To Cut Your Carbs A Bit?

Did you know that removing the starch reduces the carbohydrate content, so just place your cubed up peeled potatoes under some cold running water to rinse it off. This is perfect if you’re on a low-carb diet!

Some Tips

• Make sure you cut your potatoes in cubes of equal size so that they cook at the same time
• Just like you always salt your pasta water, you need to salt the water that the potatoes cook in. If you add salt while cooking the potatoes, you won’t need to add any much later on.
• Let the butter come to room temperature before melting it into the hot potatoes.

Optional Ingredients

You can improve upon perfection! All you need to do is add some of these toppings to this creamy carby side.

• Cheese – any cheese like cheddar cheese or Parmesan cheese
• Fresh herbs like rosemary, thyme, chives, or parsley
• Bacon
• Sour cream – it will make super creamy mashed potatoes

Storing Leftovers

Fridge

Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 5 days.

Freezer

You can also freeze them in an airtight container or freezer bag for up to 10 months.

How To Serve

When I make mashed potatoes I usually spoon them up alongside my Garlic and Paprika Chicken but that doesn’t mean you can’t play around with some other proteins! Here are a few other suggestions:

• Baked Chicken Breast
• Prime Rib Roast
• Beef Bourguignon
• Crock Pot Roast
• Meatloaf
• Honey Mustard Glazed Ham
• Pork Schnitzel
• Brown Sugar Balsamic Pulled Pork (as seen below)

Want To Take That Instant Pot For Another Spin?

• Chicken Shawarma
• Tikka Masala
• BBQ Pork Ribs
• Chicken Noodle Soup
• Teriyaki Chicken
• Beef Stroganoff
• General Tso’s Chicken
• Mac and Cheese