Instant Pot Mashed Potatoes – Fluffy, Creamy & Easy Pressure Cooker Recipe

Introduction

Instant Pot Mashed Potatoes are the perfect way to bring silky, fluffy, and flavorful potatoes to your table in a fraction of the time it usually takes. Forget about babysitting a pot of boiling water, your pressure cooker does all the work.

Why Use the Instant Pot for Mashed Potatoes?

Unlike stovetop methods, using the Instant Pot guarantees:

• Speed — no waiting forever for water to boil.
• Hands‑off convenience — once sealed, the pot does the work.
• Consistency — evenly cooked potatoes, every batch.
• Keep Warm option — keeps potatoes ready until serving.

Equipment & Tools

• Instant Pot (6‑quart standard) — works for most households.
• Potato masher — creates rustic, chunky texture.
• Ricer — makes ultra‑fluffy potatoes.
• Hand mixer — quick but use carefully to avoid gummy texture.
• Immersion blender — not recommended (can overwork starch).
• Optional tools — steamer basket, silicone spatula, trivet.

Best Potatoes for Mashing

• Russet Potatoes — starchy, fluffy, traditional.
• Yukon Gold — creamy, buttery, naturally golden.
• Red Potatoes — waxy, more texture, hold shape better.

Mixing Russets and Yukons gives you the best of both worlds.

Ingredients for Instant Pot Mashed Potatoes

• 2 pounds of potatoes, peeled and cubed
• 1 cup of chicken or vegetable broth
• 1/2 cup of milk
• 1/4 cup of butter
• Salt to taste
• Pepper to taste

Optional add‑ins: cream cheese, sour cream, garlic, cheddar, chives, parsley, truffle oil.

Prepping Your Potatoes

• Peel or leave skins on depending on texture preference.
• Cut into uniform 2‑inch chunks for even cooking.
• Add to Instant Pot with salted water or broth.
• Toss in garlic cloves or herbs if you want extra flavor infused.

Step-by-Step Instructions for Instant Pot Mashed Potatoes

1. Prepare the Potatoes
   • Peel (optional) and cut the potatoes into uniform chunks, about 2 inches.
2. Add to Instant Pot
   • Place potatoes in the inner pot with 1 cup of water or broth.
   • Add 1 teaspoon of salt to the liquid.
3. Seal and Pressure Cook
   • Lock the lid and set the valve to sealing.
   • Cook on High Pressure for 10 minutes.
4. Release Pressure
   • Perform a Quick Release for chunkier texture.
   • Or allow a Natural Release for a softer mash.
5. Drain or Reserve Liquid
   • Drain excess water, or reserve some to adjust consistency later.
6. Mash the Potatoes
   • Use a potato masher or ricer directly in the Instant Pot.
   • Start by mashing the potatoes alone to break them down.
7. Add Butter and Cream
   • Stir in warm butter first.
   • Slowly add warmed cream, milk, or half-and-half until desired creaminess is reached.
8. Season to Taste
   • Add more salt, pepper, and any mix-ins (garlic, herbs, cheese, etc.).
9. Serve or Keep Warm
   • Serve immediately, or use the Keep Warm function until ready to eat.

Troubleshooting

• Gummy texture: caused by overmixing. Solution: mash gently or use a ricer.
• Watery mash: drain and let potatoes steam dry before mashing.
• Undercooked chunks: pressure cook for 2–3 more minutes.
• Lumpy mash: use a ricer or add more warm liquid gradually.

Flavor Variations

• Garlic & Herb: cook whole garlic cloves with potatoes, mash with fresh herbs.
• Bacon & Chive: stir in crispy bacon and fresh chives.
• Cheddar & Scallion: fold in shredded cheddar and sliced scallions.
• Parmesan & Truffle Oil: add grated parmesan and a drizzle of truffle oil.

Make‑Ahead & Keeping Warm

• Use the Keep Warm function for up to 2 hours.
• Make ahead: refrigerate mashed potatoes up to 3 days.
• Freeze: portion into freezer bags, press flat, and store for up to 1 month.
• Reheat gently, adding a splash of cream or broth to restore creaminess. For official guidance, see reheating and leftover safety guidelines.

Serving Suggestions & Pairings

• Main dishes: roast turkey, pot roast, beef brisket, roast chicken.
• Sauces: rich brown gravy, herbed butter, pan drippings.
• Garnishes: chopped parsley, crispy onions, browned butter, scallions.

FAQs

Conclusion

Instant Pot Mashed Potatoes are fast, reliable, and endlessly versatile. With the right potato choice, careful mashing, and warm add‑ins, you’ll create a side dish that’s fluffy, creamy, and customizable. Whether it’s a weeknight dinner or a holiday feast, this method will be your go‑to for perfect mashed potatoes every time.

Instant Pot Mashed Potatoes – Fluffy, Creamy & Easy Pressure Cooker Recipe

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• Author: Velma
• Total Time: PT25M
• Yield: About 6 servings 1x
• Diet: Vegetarian

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Description

Creamy, buttery, and smooth Instant Pot Mashed Potatoes made in a fraction of the time! A comforting side dish that pairs perfectly with roasted meats, holiday dinners, or weeknight meals—without all the stovetop fuss.

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Ingredients

Scale 1x2x3x

• 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
• 1 cup chicken broth or water
• 4 tbsp unsalted butter
• ½ cup heavy cream (or milk, warmed)
• 2 tsp salt (adjust to taste)
• ½ tsp black pepper
• Optional: garlic powder, sour cream, or cream cheese for extra creaminess

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Instructions

1. Prepare the potatoes: Peel and cut into evenly sized chunks.
2. Cook in Instant Pot: Add potatoes and chicken broth (or water) to the Instant Pot. Close the lid, set valve to Sealing, and cook on High Pressure for 10 minutes.
3. Quick release: Once cooking ends, carefully quick release the steam. Drain excess liquid if needed, but keep a little for creaminess.
4. Mash: Add butter, salt, and pepper. Mash with a potato masher until fluffy.
5. Finish: Stir in warm cream or milk until smooth and creamy. Taste and adjust seasoning.
6. Serve: Garnish with fresh herbs or a drizzle of melted butter.

• Prep Time: PT10M
• Cook Time: PT15M
• Category: Side Dish
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Calories: 220kcal
• Sugar: 2g
• Sodium: 550mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 25mg