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Instant Pot Mashed Potatoes are rich, creamy and so easy to make! Making mashed potatoes has never been easier or tasted better than this Instant Pot mashed potatoes recipe that is ready in 20 minutes.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
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!
How to make Instant Pot Mashed Potatoes:
Pour one cup of water {or chicken stock} into the liner of your pressure cooker. Place the steamer basket into the liner and fill with the cubed potatoes.....
Close the lid and check to make sure the knob is in the "Sealing" position. Select "Manual/Pressure Cook" and adjust the timer to 8 minutes.
When it beeps, release the pressure by carefully pulling the knob toward you.
Pour the cooked potatoes into a large mixing bowl. 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.
with or without gravy, but doesn't that look good with the Savory Beef Gravy?
Recipe Notes:
- I used Russet potatoes, but Yukon gold are also delicious.
- 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.
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.
More delicious Potato recipes:
- Mashed Potatoes - stove-top version
- Goat Cheese Whipped Potatoes
- Instant Pot Loaded Mashed Potatoes
- Mashed Sweet Potatoes
- Crispy Roast Potatoes
Enjoy!!
Instant Pot Mashed Potatoes
Ingredients
- 2.5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 cup water or chicken stock
- 3 tablespoons clarified butter or ghee
- .5 cup CashewMilk, 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 water into the liner of your pressure cooker. Place the steamer basket into the liner and fill with 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.
- Pour the cooked potatoes into a large mixing bowl. 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
- I used Russet potatoes, but Yukon gold are also delicious.
- 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.
Seana Turner says
Gave an instant pot to my daughter as a birthday gift. Just texted her the link to this so she can give it a try!
Lisa Johnson says
Awe, thank you Seana! 🙂
Luna says
Now I'm gonna run out to buy an instant pot!