If you have ever craved the perfect creamy and fluffy comfort side, this Instant Pot Mashed Potatoes Recipe is here to become your new favorite go-to dish. By using your Instant Pot, these mashed potatoes come together faster than the traditional stovetop method without sacrificing any of the rich, buttery flavor and velvety texture that makes mashed potatoes so irresistible. Whether you are preparing a quick weeknight dinner or an impressive holiday feast, this recipe promises that every spoonful will be pure potato heaven.
Ingredients You’ll Need
You won’t need a long list of ingredients for this Instant Pot Mashed Potatoes Recipe, but each one plays a vital role in creating that perfect balance of flavor and texture. Simple pantry staples come together to turn humble potatoes into a luscious side dish that everyone will love.
- Russet or Yukon Gold potatoes, 2 pounds: These varieties are ideal for mashing because they cook evenly and yield a creamy result.
- Water, 2 cups: Essential for steaming the potatoes perfectly in the Instant Pot.
- Fine salt and black pepper: To season and enhance the natural potato flavor.
- Unsalted butter, 2 tablespoons: Adds rich creaminess; use vegan butter for a dairy-free version.
- Milk of choice, ¼ cup: Helps make the potatoes fluffy—unsweetened non-dairy milk works great too.
- Sour cream or plain Greek yogurt, ¼ cup (optional): Adds tang and extra creaminess, or omit for a dairy-free mash.
- Optional garnish: finely chopped parsley: A fresh pop of color and subtle herbaceous note.
How to Make Instant Pot Mashed Potatoes Recipe
Step 1: Prep and Cook the Potatoes
Start by peeling your potatoes and cutting them into evenly sized 1-inch pieces to ensure they cook uniformly. Place them in your 6-quart Instant Pot along with 2 cups of water and a pinch of salt. Lock the lid securely and set the vent to sealing. The pressure will build for about 10 minutes before the timer starts, so be patient as this step ensures perfectly steamed potatoes.
Step 2: Pressure Cook
Set the Instant Pot to high pressure for 8 minutes. This timeframe is perfect for Russet or Yukon Gold potatoes to become tender without turning mushy. Once the cooking cycle completes, perform a quick-release of the pressure. Carefully check the potatoes by piercing one with a knife; it should slide in effortlessly. If not quite done, simply cook for another 1 to 2 minutes under pressure to finish them off.
Step 3: Mash to Perfection
Before draining, scoop out and reserve about ¼ cup of the potato cooking water—this can be a secret weapon in adjusting the consistency later. Drain the potatoes well and return them to a bowl. Add the butter and milk of your choice, plus sour cream if you’re using it. Now, mash until the mixture becomes light, fluffy, and creamy. Season with salt and pepper to your taste. The cooking water you reserved can be mixed in a little at a time if you want to loosen up the mash without diluting flavor.
How to Serve Instant Pot Mashed Potatoes Recipe
Garnishes
A simple sprinkle of finely chopped parsley adds a fresh burst of green and subtle aroma that brightens these creamy mashed potatoes beautifully. If you’re feeling adventurous, try a dash of smoked paprika or freshly grated cheddar for added flavor and color dimension.
Side Dishes
This Instant Pot Mashed Potatoes Recipe is an ideal companion to roasted meats like turkey, chicken, or beef. It also pairs wonderfully with sautéed vegetables or a hearty stew. Its creamy texture makes it perfect to soak up savory gravies and sauces, turning every bite into a cozy delight.
Creative Ways to Present
For a fun twist, serve these mashed potatoes in individual ramekins topped with a pat of herb butter and crispy fried onions. You can also ripple the surface with a fork for a rustic look, then broil for a few minutes to add a golden crust layer—like a mini potato soufflé!
Make Ahead and Storage
Storing Leftovers
If you have leftover mashed potatoes from this Instant Pot Mashed Potatoes Recipe, store them in an airtight container in the refrigerator. They will stay fresh and tasty for up to 4 days, perfect for quick meals the next day without losing their creamy appeal.
Freezing
You can freeze mashed potatoes for up to 2 months without much loss in quality. For best results, portion them into freezer-safe containers or bags, leaving some space for expansion. When thawed, they may require a little extra stirring or milk to restore their silky smooth texture.
Reheating
Reheat refrigerated or frozen mashed potatoes gently on the stovetop over low heat, stirring frequently and adding a splash of milk or reserved cooking water to refresh their fluffiness. Alternatively, warm them in the microwave using short bursts, stirring in between, so they heat evenly without drying out.
FAQs
Can I use sweet potatoes instead of regular potatoes in this Instant Pot Mashed Potatoes Recipe?
Absolutely! Sweet potatoes work wonderfully with the Instant Pot method; just adjust the cooking time slightly as sweet potatoes cook faster. Their natural sweetness brings a delightful twist to the classic mash.
What if I don’t have sour cream or Greek yogurt?
No worries! You can omit these, or substitute with a plant-based yogurt or extra butter to keep the creamy texture. The mashed potatoes will still taste fantastic and rich.
Is it possible to make this recipe vegan?
Yes. Use vegan butter and an unsweetened non-dairy milk such as almond or oat milk. Skip the sour cream or use a dairy-free alternative to keep it completely plant-based and delicious.
How can I make mashed potatoes extra fluffy?
Be sure to choose starchy potatoes like Russets, avoid overcooking, and use warm milk or cooking water when mashing. Mashing gently but thoroughly will also create that cloud-like softness everyone loves.
Can I use the Instant Pot’s sauté function to keep mashed potatoes warm?
You can keep your mashed potatoes warm on the sauté function at the lowest setting, but stir often and add a bit of milk if they start to dry out. This is handy if you want to prepare other dishes while waiting to serve.
Final Thoughts
There is truly nothing like the comfort of smooth, creamy mashed potatoes, especially when they come together quickly and effortlessly in the Instant Pot. This Instant Pot Mashed Potatoes Recipe will become your trusted companion whether for everyday dinners or special occasions. Give it a try, and enjoy a side dish that never fails to bring smiles to the table!
PrintInstant Pot Mashed Potatoes Recipe
This recipe for Instant Pot Mashed Potatoes offers a quick and easy way to prepare creamy, fluffy mashed potatoes using the pressure cooking method. With simple ingredients like Russet or Yukon Gold potatoes, butter, milk, and optional sour cream, this dish is perfect for a comforting side that can be customized to be dairy-free and vegan. The Instant Pot drastically reduces cooking time while preserving the potatoes’ natural flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 cups water
- Fine salt and black pepper, to taste
- 2 tablespoons unsalted butter (use vegan butter for dairy-free and vegan)
- ¼ cup milk of choice (unsweetened non-dairy milk and/or reserved cooking water for dairy-free and vegan)
- ¼ cup sour cream or plain Greek yogurt (optional; use dairy-free version or omit for dairy-free and vegan)
- Optional for garnish: finely chopped parsley
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into 1-inch pieces to ensure even cooking inside the Instant Pot.
- Add Ingredients to Instant Pot: Place the potatoes, 2 cups of water, and ¼ teaspoon salt into the 6-quart Instant Pot. Secure the lid and set the vent valve to the sealing position. Note that it may take about 10 minutes for pressure to build before the cooking timer starts.
- Pressure Cook: Set the Instant Pot to cook at high pressure for 8 minutes. Once the timer goes off, perform a quick pressure release by carefully flipping the vent valve to the venting position.
- Check Doneness: Test the potatoes by piercing them with a knife. They should be soft and easily pierced. If not fully cooked, pressure cook for an additional 1–2 minutes.
- Drain and Mash: Reserve ¼ cup of the cooking water if you plan to use it instead of milk. Drain the potatoes and transfer them to a medium bowl. Add the butter, milk, and sour cream (if using). Mash with a potato masher until the mixture is light and fluffy. Season with salt and black pepper to taste.
- Serve and Store: Garnish with finely chopped parsley if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet for a fluffier consistency.
- For dairy-free and vegan versions, substitute vegan butter, use unsweetened non-dairy milk, and omit sour cream or use a dairy-free alternative.
- Reserving some cooking water is helpful to adjust the mashed potatoes’ consistency without diluting the flavor.
- Instant Pot cooking times may vary slightly depending on the model, so check doneness before serving.
- To reheat leftovers, warm gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.
