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.
Instant Pot Mashed Potatoes
Who else absolutely loves their Instant Pot? I’m still constantly finding myself wanting to play around for it, discover the best ways to create quick, delicious dishes all in one mighty machine. With the holidays coming at us full tilt, I thought I’d show all my lovely readers how to make super creamy and smooth mashed potatoes in the amount of time it takes to set the table!
One of the toughest parts of putting together a big spread is timing everything in the kitchen. Sides like our mashed potatoes can get a little neglected as we try to get everything else together, although when it’s so delicious it deserves to be served hot and fresh!
Creamy, heavenly, and oh so decadent – these are the words that should be used to describe any mashed potato worth its stuff. So what are we waiting for? Let’s get into it!
Which Potatoes Are Best For Mashing?
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 In Instant Pot Mashed Potatoes
- 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
- Prep the potatoes: Place the peeled and cut potatoes into the bottom of the instant pot.
- 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.
- 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!
Tips For Making The Best Mashed Potatoes
- 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.
What Else Can I Add To My Instant Pot Mashed Potatoes?
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 Leftover Mashed Potatoes
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.
What Do Instant Pot Mashed Potatoes Pair Well With?
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
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Instant Pot Mashed Potatoes
Equipment
Ingredients
- 3 lb potatoes I used Yukon Gold, peeled and cut into cubes
- 5 cups water
- 1 tsp salt
- 1/2 cup butter unsalted
- 1/2 cup buttermilk
- 1/2 tsp white pepper
Instructions
- Prep the potatoes: Place the peeled and cubed potatoes into the bottom of the instant pot.
- 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.
- 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.
Video
Recipe Notes
- 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.
Mags says
Question- I’m making this for a bigger crowd and need to double the recipe.
How long should I cook the potatoes for? Maybe double the cooking time?
Jo Cooks Team says
The cooking time is okay to stay the same!
Sara T says
Question: the recipe says sliced potatoes, but your description of what to do says cubed. Which way is best?
They sure look delicious and I’m ready to make them.
Thanks!
jo says
I usually cube them, the important thing is for them to be roughly the same size so they cook at the same time.