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Home » Instant Pot Side Dish » Instant Pot Mashed Potatoes

Published: Aug 13, 2017 · Modified: Feb 2, 2021 by Lisa Johnson

Instant Pot Mashed Potatoes

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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Fluffy and creamy Instant Pot Mashed Potatoes are ready in minutes | cookingwithcurls.com

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.

A black bowl filled with fluffy mashed potatoes topped with butter.

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…..

Instant Pot Mashed Potatoes steamer cookingwithcurls.com

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.

Instant Pot Mashed Potatoes 8 minutes cookingwithcurls.com

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.

Instant Pot Mashed Potatoes smashed cookingwithcurls.com

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:

  • 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.

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can continue creating more delicious recipes!

More delicious Potato recipes:

  • Mashed Potatoes – stove-top version
  • Goat Cheese Whipped Potatoes
  • Instant Pot Loaded Mashed Potatoes
  • Mashed Sweet Potatoes
  • Crispy Roast Potatoes

Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!

Enjoy!!

Fluffy and creamy Instant Pot Mashed Potatoes are ready in minutes | cookingwithcurls.com

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!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: pressure cooker potatoes
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6
Calories: 213kcal
Author: Lisa Johnson

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.

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
Previous Post: « Classic Rice Pilaf
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Reader Interactions

Comments

  1. Seana Turner says

    August 14, 2017 at 4:59 am

    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!

    Reply
    • Lisa Johnson says

      August 15, 2017 at 9:02 am

      Awe, thank you Seana! 🙂

      Reply
  2. Luna says

    August 17, 2017 at 10:36 pm

    Now I’m gonna run out to buy an instant pot!

    Reply

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Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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