How to Make the Best Instant Pot Mashed Potatoes (So Easy!)

I am so excited to share one of my favorite family recipes – Instant Pot Mashed Potatoes! I love mashed potatoes as a side dish for dinner, and making them in the Instant Pot makes it even easier to make them. Instant Pot mashed potatoes come out super creamy and flavorful, and best of all it can be done all in the Instant Pot – no draining required!

mashed potatoes in a bowl

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Ingredients

  • 3 lbs potatoes, washed, peeled and cut into small chunks
  • 1 cup broth or water
  • 3/4 cups milk
  • 5 tbsp butter
  • 1 tsp salt
  • pepper to taste

Instructions

  1. Place the diced potatoes in the Instant Pot and pour in the broth (or water) and salt.
  2. Seal the Instant Pot
  3. Set the Instant Pot to High Pressure (Manual) and set to 9 minutes (it will take about 10-15 minutes for the Instant Pot to come to pressure, depending on the size of the potatoes).
  4. Once done, carefully quick release (release pressure) of the Instant Pot
  5. (Skip this step if you’re using a Kitchenaid mixer) Add the butter and milk into the pot and mash with a hand masher until well mixed and the potatoes are no longer chunky
  6. If using a Kitchen Aid mixer, move the cooked potatoes into the mixer bowl and add the butter, milk and butter. Set on medium speed until completely blended.
  7. Taste and garnish as needed

How to make vegan mashed potatoes

To make this recipe vegan, use a vegetable broth (or water) and swap out the butter for vegan butter (this one is my favorite!)

Can I freeze mashed potatoes?

Leftover mashed potatoes can be frozen! To freeze, place them in an airtight container and press out all extra air. Store in a freezer for up to 6 months.

To defrost, you can:

  • Reheat in Oven: Preheat an oven to 350 degrees and remove the frozen mashed potatoes from the freezer container. Place on a greased baking dish and cook for 20-30 minutes.
  • Slow Cooker: Remove the mashed potatoes from the freezer container
  • Defrost in Refrigerator: Place the frozen mashed potato bag in the refrigerator 24 hours before serving. Reheat in microwave at 1 minute increments, stirring in between.

What are the best potatoes to use?

If you want to make your mashed potatoes thick and fluffy, use a Yokon or Russet potato. They’ll come out fluffier than other potatoes because they contain more starch. If you want the mashed potatoes to be a little chunkier, use red potatoes (or a combo of the two)

overhead of instant pot mashed potatoes in a bowl

Do I need to peel potatoes before cooking?

Peeling the skin off the potato will depend on the type of potato you’re using. If you’re using a russet you should peel because the skins might be tough after cooking. If you’re using a baby gold or red potato, you can leave the skin on. The skin will cook down enough as well as give the mashed potatoes a beautiful color.

What to eat with mashed potatoes

Here are a few of my favorite healthy dinners to serve with mashed potatoes:

Sheet pan Turkey Meatloaf with Roasted Veggies

Cheesy Baked Chicken

Recipe Variations and Tips

The best part of mashed potatoes is that they can be customized in so many different ways! A few of my favorite variations are:

  • Add in a little garlic powder to give the potatoes an extra flavor boost
  • To make the mashed potatoes even fluffier, use a Kitchenaid Stand mixer. I find that the mixer helps to add in air to while mixing and makes the potatoes super fluffy.
  • These potatoes are really good with a little cheese sprinkled on top to make cheesy mashed potatoes! After cooking, sprinkle extra cheese on top (I like to use cheddar) and mix in.

Easy Instant Pot Mashed Potatoes

overhead of instant pot mashed potatoes in a bowl
Once you make mashed potatoes in the Instant Pot you'll never make them any other way! Instant Pot mashed potatoes are extremely rich and creamy and can be made at a fraction of time thanks to the Instant Pot!
Ali
Prep Time 5 minutes
Cook Time 9 minutes
Additional Time 5 minutes
Total Time 19 minutes

Ingredients

  • 3 lbs potatoes washed, peeled and cut into small chunks
  • 1 cup broth or water use vegetable broth for a vegan mashed potato
  • 3/4 cups milk use a plant based milk for vegan – we like to use non sweetened almond milk
  • 5 tbsp butter or vegan butter
  • 1 tsp salt
  • pepper to taste

Instructions

  • Place the diced potatoes in the Instant Pot and pour in the broth or water and salt.
  • Seal the Instant Pot
  • Set the Instant Pot to High Pressure (Manual) and set to 9 minutes (it will take about 10-15 minutes for the Instant Pot to come to pressure, depending on the size of the potatoes).
  • Once done, carefully quick release (release pressure) of the Instant Pot
  • (Skip this step if you’re using a Kitchen Aid mixer) Add the butter and milk into the pot and mash with a hand masher until well mixed and the potatoes are no longer chunky
  • If using a Kitchen Aid mixer, move the cooked potatoes into the mixer bowl and add the butter, milk and butter. Set on medium speed until completely blended.
  • Taste and garnish as needed

Notes

  • If you’re using russet potatoes make sure you peel the skins off before adding to the pot.
  • To make this recipe vegan, swap out the broth for vegetable broth and butter for vegan butter

Pin for Later

instant pot mashed potatoes pin

Author

  • Ali Van Straten

    Ali Van Straten is the founder and journalist of Champagne and Coffee Stains. She is a Peloton expert, certified running coach and certified nutrition coach. Champagne and Coffee Stains provides information and resources on Peloton Interactive, running and recipes.

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