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Instant Pot Mashed Potatoes

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Instant Pot Mashed Potatoes made with Yukon Gold potatoes are rich, creamy and super easy to make! Using this no drain method gives you creamy and delicious mashed potatoes in 30 minutes, all in one pot.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

A bowl of Instant Pot Mashed Potatoes topped with melted butter and chopped parsley.

They are the perfect side dish to make anytime of year, but especially during the holidays! There are so many recipes to prepare during the holidays and I decided to see how many of them could be streamlined, or made anywhere other than the stove.

They are done in less than 30 minutes and can be kept warm inside the Instant Pot!

📋 what you will need

Instant Pot Mashed Potatoes ingredients.
  • Yukon Gold or Russet Potatoes – peeled or unpeeled, your choice.
  • Chicken Stock/Broth adds richness to your potatoes, and there is no need to drain out the cooking liquid.
  • Butter and Milk give the potatoes their creaminess and decadent flavor.
  • Sea Salt and Pepper give them an added boost of flavor.
A black bowl filled with fluffy mashed potatoes topped with butter.

🥣 more side dish recipes

👩🏻‍🍳 How to make Instant Pot Mashed Potatoes:

Pour one cup of chicken stock (or water) into the liner of your pressure cooker. Place the cubed potatoes directly into the liner. Ignore the image below.

Potato chunks in a steamer basket.

Close the lid and check to make sure the knob is in the “Sealing” position. Select “Manual/Pressure Cook” and adjust the timer to 10 minutes.

When it beeps, release the pressure by carefully pulling the knob toward you, or pressing the button down.

Add the melted butter to the pressure cooker and smash the potatoes with a potato masher.

Cooked potatoes mashed with butter and pepper with a masher in a glass bowl.

Add the heated milk and continue mashing until you reach your desired consistency. Season with salt and pepper and serve.

Creamy and fluffy Instant Pot Mashed Potatoes topped with savory beef gravy | cookingwithcurls.com

with or without gravy, but doesn’t that look good with the Savory Beef Gravy?

📌 Recipe Notes & Tips

  • Cut the potatoes into uniform cubes so they cook in the same amount of time.
  • I peeled mine, but unpeeled “rustic style” is delicious as well.
  • These Instant Pot Mashed Potatoes are Whole30 and Paleo compliant {minus the gravy}.
  • The 10 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.

My mom always made her mashed potatoes with a hand mixer, so I did as well. If you over beat your potatoes they can become gummy which is not the desired texture I was going for. By smashing them with a Potato Masher they will remain fluffier.

🥡 storing leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on the stove with additional chicken stock or milk to thin as needed.

more instant pot recipes

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Enjoy!!

A bowl of Instant Pot Mashed Potatoes topped with melted butter and chopped parsley.

Instant Pot Mashed Potatoes

Fluffy and creamy Instant Pot Mashed Potatoes are ready in minutes, which makes them the perfect side dish anytime of the year!
4.67 from 3 votes
Print Rate
Course: Side Dish
Cuisine: American
Keyword: pressure cooker potatoes
Prep Time: 10 minutes
Cook Time: 10 minutes
Pressure Build and Release: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 213kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 2.5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup chicken stock or water
  • 3 tablespoons clarified butter or ghee
  • .5 cup Unsweetened Almondmilk, heated {or milk of your choice}
  • sea salt and ground pepper, to taste
  • chopped, Italian parsley to garnish {if desired}

Instructions

  • Pour one cup of chicken stock into the liner of your pressure cooker, then add the cubed potatoes.
  • Close the lid and check to make sure the knob is in the “Sealing” position. Select “Manual” and adjust the timer to 8 minutes.
  • When it beeps, release the pressure by carefully pulling the knob toward you.
  • Add the melted butter and smash the potatoes with a potato masher.
  • Add the heated milk and continue mashing until you reach your desired consistency. Season with salt and pepper and serve.

Notes

  • Cut your potatoes into uniform cubes to help them cook more evenly.
  • I peeled mine, but unpeeled “rustic style” is delicious as well.
  • These Instant Pot Mashed Potatoes are Whole 30 and Paleo compliant {minus the gravy}.
  • The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.

Nutrition

Calories: 213kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 25mg | Potassium: 796mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 1mg

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