Instant Pot Mashed Potatoes
Instant Pot Mashed potatoes make putting together delicious homemade mashed potatoes a snap! Free up a burner and make these creamy potatoes right in your pressure cooker.
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I absolutely adore a good spud recipe. Seriously, french fries, garlic Parmesan twice baked potato casserole, mashed potatoes… I have never met a potato I don’t like. In fact, I’d make mashed potatoes every single day of the year if I had my druthers about it.
Does anyone actually say druthers? Just me? Ok. Moving on.
These Instant Pot mashed potatoes are the answer to fast easy mashed potatoes that you can make any night of the week. The potatoes cook in a fraction of the time of cooking them on the stove top.
Why make Instant Pot mashed potatoes?
The Instant Pot is fantastic at cooking potatoes for making mashed potatoes. Part of the reason why I love making mashed potatoes in the Instant Pot is because cooking potatoes in the Instant Pot takes a fraction of the time. The potatoes cook for just 8 minutes plus the time it takes for the pot to get up to pressure. That’s it.
Aside from making them in a fraction of the time? You are freeing up an extra burner. And for me that is crucial when I am making a big holiday dinner with all the different side dishes that need a spot on the burner or in the oven. Hello stuffing, I’m looking at you!
Ingredients
To make these mashed potatoes you’ll need:
- Potatoes– I like to use Russet potatoes or Yukon Golds. Peel them and cut then into equal sized cubes.
- Stock– For a vegetarian version, go for vegetable stock. You could absolutely use chicken or even turkey stock as well. And do go for stock over water for a little extra flavor.
- Butter– Unsalted butter is best so you don’t wind up with really salty potatoes.
- Garlic– I like added a pressed clove of garlic to all my mashed potatoes. It’s only one clove. I promise it won’t be overpowering!
- Parmesan cheese– Again, Parmesan cheese is a staple of all my mashed potatoes. It adds a little creaminess and bit of salty bite. So good!
- Half and half– Go for half and half or crean. Avoid lower fat milk for the best consistency and flavor.
- Salt and pepper– To your taste. I like to taste as I go.
How to Make Instant Pot Mashed Potatoes
Making mashed potatoes in the pressure cooker is pretty basic and starts out very similarly to making stove top mashed potatoes. Here’s how to do it.
1. Peel and cube the potatoes.
Cube the potatoes, put them in the inner liner and cover them in broth.
You start by peeling the potatoes and cutting them into equal roughly inch sized cubes.
Then add them to the inner liner of the of the Instant Pot.
Next up, just cover them in broth. I used vegetable broth, but you could use chicken or turkey if you are making these for Thanksgiving or just to serve along side a roast chicken.
2. Pressure cook.
After you have the potatoes covered in stock, just put the lid on the Instant Pot, make sure the valve is sealed, and set the Instant Pot to cook for 8 minutes.
It will take about 10 minutes for the pot to come to pressure plus the 8 minutes of cook time. When the pot beeps, you can do a quick release. Remove the lid and drain the potatoes.
3. Mash the potatoes with butter, milk, cream and seasonings.
Now you can add in your butter, milk or cream, and seasoning.
Then you can mash them with a potato masher or give them a quick mix with a hand mixer.
Then you’re ready to serve them and enjoy!
What to Serve with Them
These potatoes pair really well with any holiday meal. Make them with apple cider turkey breast, classic stuffing and cranberry sauce for a feast you won’t forget.
They also go really well with roast chicken recipes (personal favorite is this blood orange roast chicken) and aside beef dishes like this stuffed flank steak.
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 4 days. Reheat in the microwave or use in a casserole like shepherd’s pie.
Tips and Tricks
These tips and tricks will help you make the best mashed potatoes ever:
- Make sure you’re using a starchy potato. I like Russet potatoes for mashing. They will be nice and fluffy and not gluey. Yukon Golds will be creamier.
- Add your milk or cream in batches. I start with about a quarter of a cup and add it in gradually from there to get the right consistency.
- Don’t use low fat milk. The milk will be too runny and your potatoes won’t have that nice creamy mouth feel.
- Be careful if you are going to use a hand mixer to mash your potatoes. Don’t over mix or again your potatoes will go from creamy to gluey really quick. I find you only need to mix them for about a minute.
- Making a big turkey dinner? Serve the mashed potatoes with a generous helping of homemade gravy.
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Ingredients
- 3 pounds of Russet potatoes peeled and cut into cubes
- 3-4 cups of vegetable stock
- 3 tablespoons of butter
- 1 clove of garlic pressed
- 1/2 cup of Parmesan cheese
- 1/2 cup of whole milk cream, or half and half*
- salt and pepper to taste
Instructions
- Peel and cube the potatoes. Add them to the inner liner of the of the Instant Pot. Cover them in broth or stock. After you have the potatoes covered in stock, just put the lid on the Instant Pot and make sure the valve is sealed. Set the Instant Pot to cook on manual high pressure for 8 minutes. When the pot beeps, do a quick release. Then drain the potatoes and return them back to the pot. Now add in your butter, garlic, salt and pepper, cheese and about half of the milk and cream. Then you can mash them with a potato masher or give them a quick mix with a hand mixer. Gradually add in the rest of the milk or cream as you mash the potatoes. Serve hot.
