Instant Pot Mashed Potatoes

Instant pot mashed potatoes recipe

The Spruce / Emily Baker

  • Total: 23 mins
  • Prep: 15 mins
  • Cook: 8 mins
  • Pressure and Release: 20 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
583 Calories
30g Fat
19g Carbs
58g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 583
% Daily Value*
Total Fat 30g 38%
Saturated Fat 14g 68%
Cholesterol 191mg 64%
Sodium 694mg 30%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Protein 58g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mashed potatoes are no longer a chore with these Instant Pot mashed potatoes. They are a snap to fix because the pressure cooker cuts the cooking time in half. These creamy mashed potatoes took under 20 minutes to cook and mix using the Instant Pot electric pressure cooker. If you don't have an Instant Pot or similar multi-cooker, another brand of pressure cooker will work as well. Just follow the manufacturer's guidelines for setting and releasing steam. 

pressure cooker

The recipe calls for red skinned potatoes, but feel free to use Yukon Gold or another kind of potato in the recipe. The amount of butter can be adjusted as well, or use olive oil, ghee, or coconut oil in place of the butter. See the variations for more substitutions and ingredient ideas.

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Ingredients

  • 2 1/2 pounds potatoes (red-skinned, about 6 to 7 medium potatoes)
  • Optional: 3 to 4 cloves garlic
  • 1 teaspoon kosher salt (plus more, to taste)
  • 1 cup water (or low sodium chicken stock, or low-sodium vegetable broth)
  • 1/2 cup half-and-half (or whole milk)
  • 3 tablespoons butter
  • Black pepper to taste (freshly ground)
  • Optional: fresh chopped parsley
  • Optional: fresh chopped chives

Steps to Make It

  1. Gather the ingredients.

    Ingredients for instant mashed potatoes
    The Spruce / Emily Baker 
  2. Scrub the potatoes and remove any eyes or imperfections. If desired, peel the potatoes. Cut into 1-inch to 2-inch cubes.

    Scrub potatoes
    The Spruce / Emily Baker
  3. Put the potatoes in the Instant Pot. If you are adding garlic, peel the cloves and mince.

    Potatoes in instant pot
    The Spruce / Emily Baker
  4. Add the salt to the potatoes along with the water or stock.

    Add salt
    The Spruce / Emily Baker
  5. Cover the pot and make sure the vent is set​ to "seal."

    Instant pot
    The Spruce / Emily Baker
  6. Cook on high pressure for 8 minutes and then quick release.

    instant pot
    The Spruce / Emily Baker
  7. Meanwhile, on the stovetop or in the microwave, heat the half-and-half or milk with the butter until hot and the butter has melted.

    Heat half and half
    The Spruce / Emily Baker
  8. Place a large sieve or colander over a bowl and drain the potatoes and garlic. Reserve the cooking liquid in the bowl and set aside.

    Drain potatoes
    The Spruce / Emily Baker
  9. Put the potatoes and garlic in a large bowl and mash with a potato masher to break up.

    Potatoes and garlic
    The Spruce / Emily Baker
  10. Add the hot milk or cream and butter mixture and continue mashing until the potatoes are smooth and creamy. Add some of the cooking liquid to the potatoes to reach your desired consistency.

    Add hot milk
    The Spruce / Emily Baker
  11. Taste and add salt and freshly ground black pepper, to taste.

    Mashed potatoes
    The Spruce / Emily Baker

Tips

  • This recipe is made with red-skinned potatoes which are low in starch, or "waxy." For fluffier mashed potatoes, use russets or baking potatoes, which are high in starch, or use a medium starch potato such as Yukon gold or long whites.

Recipe Variations

  • Replace the butter with ghee, olive oil, or coconut oil.
  • Replace the cream or milk with coconut milk or broth.
  • Replace half of the potatoes with cauliflower for a lighter mash lower in carbs.
  • Add 1 to 2 cups of chopped cooked cabbage or kale to the pot for a traditional Irish-style colcannon.
  • Replace one-third to one-half of the potatoes with peeled and cubed rutabagas for delicious mashed potato and rutabaga combination.
  • To make mashed potatoes in the microwave, try this Easy Microwave Mashed Potatoes recipe.