Instant Pot Mashed Potatoes are creamy, rich, tasty and easy to make. Made quickly and without draining, this pressure cooker mashed potatoes are absolutely the best!
I cannot think of any side dish more versatile than mashed potatoes. They go well with most dishes and are the perfect side dish anytime, especially during the holidays.
Making the best mashed potatoes just got easier and quicker thanks to the pressure cooker. This Instant Pot Mashed Potatoes will save you time while producing fluffy, light and creamy mashed potatoes every time.
In culinary school I was taught that the secret to perfect and creamy restaurant quality mashed potatoes is “cream and butter”. After many trials, I must admit that is absolutely true. This Instant Pot Mashed Potato recipe is a basic and delicious recipe without a lot of added ingredients. Although I decided to use Half and Half instead of heavy cream, the result is a creamy and incredibly tasty side dish everyone will love.
If you want super decadent mashed potatoes, feel free to use heavy cream, I usually do that when serving them on special occasions.
What are the Best Potatoes for Mashed Potatoes?
- Starchy potatoes like Yukon Gold and russet potatoes are ideal for mashing. They produce tasty, creamy and super fluffy mashed potatoes.
- Waxy potatoes on the other hand, take longer to get smooth and creamy – for that reason, they tend to get “overworked” – that can end up in a gluey, gummy mess no one would like.
Mashed Potatoes Tips and Variations
- In culinary school we would get in trouble if we used anything other than a masher or a potato ricer to mash our potatoes. I know many people who uses a hand held mixer to whip their potatoes. As long as your potatoes are hot, they will easily mashed into fluffy and creamy clouds of deliciousness with a simple masher.
- Don’t use a blender or an immersion blender. The potatoes will end up in a gluey mess.
- Make your Instant Pot Mashed Potatoes very light by using a combination of broth and low fat buttermilk instead of using Half and Half.
- Here are a few addition ideas to turn your Instant Pot Mashed Potatoes into your own special creation:
Chopped Crispy Bacon
Truffle Oil (added at the end).
Roasted Garlic (added at the end).
How To Make Instant Pot Mashed Potatoes
Making mashed potatoes in the pressure cooker is so simple and easy. The best part is you don’t even need to drain your potatoes! Huge plus as I don’t like to deal with any unnecessary extra steps, especially when we are talking about hot liquid and hot potatoes!
- Add the chopped potatoes into the instant pot and add broth and milk – you can use just broth if you prefer but I love the extra flavor and creaminess the potatoes get from the milk.
- To peel or not to peel the potatoes? I love mashed potatoes either way but in this case I peeled the potatoes.
- Season lightly with salt and pepper. Don’t over season the potatoes at this point.
- Seal the instant pot and press “manual”. Set the timer to 10 minutes.
- When the timer is up, let the pressure release natural for 5 minutes. Then open the valve and do a quick release.
- Open the lid and start mashing the potatoes. Add the butter and Half and Half and season to taste.
- This recipe can easily be doubled. Use 5 lbs of potatoes and 1 1/2 cup of cooking liquid (broth or a combination of milk and broth). Adjust the rest of the ingredients accordingly. Cook on high pressure for 12 minutes.
- Serve these comforting and delicious pressure cooker mashed potatoes with:
Pressure Cooker Whole Chicken Rotisserie Style
Creamy Chicken with Artichokes and Sun Dried Tomatoes
Beer Braised Brisket with Vegetables
Perfect Pan Seared Steak
Honey Mustard and Herb Oven Roasted Pork Loin
Cajun Grilled Shrimp Skewers
Brined and Roasted Turkey (the best and juiciest Thanksgiving turkey ever!)
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Creamy Instant Pot Mashed Potatoes
- 2 1/2 pounds potatoes peeled and cut into 1.5 inch pieces
- 1/2 cup chicken broth
- 1/2 cup . milk *see notes
- Salt and ground black pepper to taste
- 3 tablespoons butter
- 1/4 cup Half and Half or more as needed
- Place the potatoes into the pressure cooker (Instant Pot). Add the broth, milk and season lightly with salt and ground black pepper. Stir,
- Put the lid on and turn to close. Turn the valve to "sealing". Press the "Manual" button and set the timer to 10 minutes. The Instant Pot will take a little time to come to pressure (about 5-8 minutes).
- When the time is up (your pressure cooker will beep) let the instant pot pressure release naturally for 5 minutes. Then, open the valve to release the remaining pressure.
- Open the lid and using a potato masher start mashing the potatoes right in the Instant Pot. Add the butter and Half and Half and keep mashing until you reach your desire consistency. Season with salt and ground black pepper to taste.
- Serve or keep them warm in the pressure cooker until ready to serve.
- Potatoes cooked with milk produce creamier mashed potatoes, however you can use just chicken broth to cook the potatoes if you prefer.
- The recipe calls for 1/4 cup of Half and Half. You can add more if needed until you reach a desire consistency.
- For richer, creamier potatoes, use heavy cream.
- For lighter potatoes you can use milk instead of Half and Half.
KEEP IN TOUCH AND NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!