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.
We all know potatoes like to take their sweet time when cooking, but with the Instant Pot, they’ve finally met their match! Using a handful of kitchen staple ingredients, these creamy spuds take just 30 minutes from start to finish! Fluffy, smooth, and oh so decadent, these Instant Pot Mashed Potatoes are going to become your new go-to recipe, believe me!
Why These Instant Pot Mashed Potatoes Are The Best
- Instant Pot Recipe
- 30 Minutes Start to Finish
- Uses Simple, Kitchen Staple Ingredients
- One Pot Recipe
- You can peel the potatoes or leave the peel on – you decide!
- Very Versatile – add your favorite herbs to them!
- Easy and Delicious
Mashed potatoes are everyone’s favorite because they scream comfort food! Not only are they a must have for any holiday, they usually make it to my dinner table for a weeknight meal. By using the instant pot, this classic side dish is so much easier to make than ever before!
Ingredient Notes
- Potatoes – I use Yukon Gold always! See “FAQs & Expert Tips” for substitutions.
- 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 Mashed Potatoes In The Instant Pot
- 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 or a bowl. Add butter, buttermilk and pepper to the potatoes. Mash until smooth. Garnish with parsley and serve.
FAQs & Expert Tips
FAQs
The best potatoes for mashing are higher starch potatoes like Yukon golds (my favorite) or Russets. These potatoes will result in the fluffiest, smoothest and most flavor-packed mash. 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.
Did you know that removing the starch reduces the carbohydrate content? 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!
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
If you don’t have buttermilk on hand, you can make your own using regular milk, and either lemon juice or white vinegar, or just simply use regular milk.
Tips
- Make sure to cut your potatoes in cubes of equal size, this will ensure 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 much later on.
- Let the butter come to room temperature before melting it into the hot potatoes.
How To Serve Instant Pot Mashed Potatoes
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 suggestions:
- Baked Chicken Breast
- Prime Rib Roast
- Meatloaf
- Pork Schnitzel
- Brown Sugar Balsamic Pulled Pork (as seen below)
Leftovers
Fridge
Store leftover instant pot 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.
Ways To Use Leftover Mashed Potatoes
Mashed Potatoes are great in other recipes, so don’t ever throw away the leftovers, use them in the following recipes:
More Related Recipes:
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Instant Pot Mashed Potatoes
Equipment
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
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
- 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.
Hi Jo!
Absolutely love your recipes!
Can the mashed be held in the slow cooker until time to serve?
Thank you!
Absolutely and thank you! 🙂
My children love this recipe. It is absolutely amazing! I have made it multiple time, and it comes out great each time. Thanks for the suggestion to use gold rather than russet potatoes!
Can’t wait to try this recipe tonight. Might seem like a crazy question but I’ve never added sour cream to mashed potatoes. How much should I add? I’ve made about 3 lbs of russet potatoes.
It’s all up to personal taste! Start with 1/4 cup and add more as you see fit.
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?
The cooking time is okay to stay the same!
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!
I usually cube them, the important thing is for them to be roughly the same size so they cook at the same time.