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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.
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
- 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.
🥣 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.
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.
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 & 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!!
Instant Pot Mashed Potatoes
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.
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!