Instant Pot Mashed Potatoes
There’s no better side dish than these Instant Pot Mashed Potatoes! They’re creamy, fluffy, and they cook up in just 8 minutes. They free up space on the stove top and can be made completely in advance!
There are a few things that I consume every day, and I’m pretty sure by now you know that three of them are coffee, chocolate and peanut butter. 🙂
I eat potatoes almost every day in some form, too. It doesn’t matter if they’re sweet potatoes, fingerlings or yukon golds…just give me all the potatoes!
I actually prefer crispy smashed baby potatoes, but my husband and boys always prefer them mashed. And since I’m outnumbered, I make mashed potatoes pretty often. 🙂
Yukon gold mashed potatoes have been our favorite for years, but I’ve found that these Instant Pot Mashed Potatoes are even easier.
If you’re a fan of sweet potatoes, you’ll love these Instant Pot mashed sweet potatoes as well!
Why you’ll love this recipe:
- Instant Pot mashed potatoes are creamy, fluffy and are the perfect easy side dish.
- Cooking potatoes in the pressure cooker results in perfectly tender potatoes in just 8 minutes.
- There’s no water to boil — just pop the potatoes into the Instant Pot with just one cup of water and cook.
- They may be made in advance and kept warm in the Instant Pot, freeing up space on the stove top.
Recipe ingredients
Ingredient notes
- Potatoes. Yukon gold potatoes are the only potatoes I use for mashed potatoes. They have a creamy texture that translates to creamy, fluffy mashed potatoes!
- Garlic. Whole cloves of garlic cook with the potatoes in the Instant Pot, lending the mild flavor of garlic to the finished dish.
- Half and half. This is the perfect blend of heavy cream and whole milk for ultra rich mashed potatoes. You can buttermilk like I did in my crock pot mashed potatoes, or use whatever you have on hand. Keep in mind that if you use low fat or skim milk, the mashed potatoes will not be as creamy.
- Butter. A few tablespoons of butter is essential for great flavor.
- Chives. Fresh chives are a completely optional garnish, but they add a delicious mild onion flavor and make the mashed potatoes extra special. You can certainly sub them with your favorite chopped fresh herbs.
How to make this recipe
Making mashed potatoes in the Instant Pot couldn’t be easier, and I love that only a bit of water is necessary instead of an entire pot.
Pro tip: Cut the potatoes into uniform pieces for even cooking.
See the recipe card for full instructions.
- Place the potatoes, garlic, water and salt in the Instant Pot.
- Secure the lid and pressure cook for 8 minutes until tender.
- Drain the potatoes well in a colander, then place back in the Instant Pot.
- Add the half and half, butter, pepper and additional salt as needed and mash to the desired consistency.
Recipe notes
- Pro tip: Cut the potatoes into uniform pieces for even cooking.
- I highly recommend using yukon gold potatoes for these mashed potatoes. They make the creamiest mashed potatoes!
- You may use whatever type of milk that you have on hand, but the potatoes will be richer and creamier with half and half, heavy cream or whole milk.
- Add more or less liquid to achieve the desired consistency.
More side dish recipes you’ll love!
- Kabocha Squash Mashed Potatoes
- Mashed Cauliflower
- Mashed Potato Casserole by House of Yumm
- Parsnip Puree
- Twice Baked Mashed Potatoes
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Instant Pot Garlic Mashed Potatoes
Ingredients
- 3 lbs. potatoes peeled and chopped into 2″ chunks
- 4 cloves garlic smashed and peeled
- 1 cup water
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter softened
- 1 cup half and half room temperature; sub with your favorite milk
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
- fresh chives or parsley for garnish (optional)
Equipment
Instructions
- Place the potatoes and garlic in the Instant Pot, then add the water and salt. Secure the lid and close the sealing valve, and cook at High Pressure for 8 minutes. Quick release the pressure when finished cooking. Note: the Instant Pot will take 10 minutes to come to pressure before the cooking time begins.
- Drain the potatoes well in a colander, then add back to the Instant Pot. Add the butter, half and half, salt, and pepper to taste, and mash well.
- Serve mashed potatoes topped with fresh chives if desired. Enjoy!
Notes
- Pro tip: Cut the potatoes into uniform pieces for even cooking.
- I highly recommend using yukon gold potatoes for these mashed potatoes. They make the creamiest mashed potatoes!
- You may use whatever type of milk that you have on hand, but the potatoes will be richer and creamier with half and half, heavy cream or whole milk.
- Add more or less liquid to achieve the desired consistency.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
5 Comments on “Instant Pot Mashed Potatoes”
Mashed potatoes are always a favorite, and if I can make them quicker, I’d probably make them more often! Yours look SO creamy and delicious!
Quicker is always better! Thanks Katherine!
Marcie, potatoes are an almost-every-day staple at our house too! I love them all sorts of ways, but mashed is the most special. Definitely have to make these in the Insta Pot – how easy is that?!
I’ve had an Instant Pot for over a year, and I still haven’t made mashed potatoes in it! These look so smooth and creamy, I really must give it a try soon!
I hadn’t made mashed potatoes in it until recently — it was on my bucket list for so long!