These honest-to-goodness creamy Instant Pot Mashed Potatoes are made with sweet cream butter and whole milk. They are seasoned with salt, pepper, and fresh or dried herbs. You will wonder why you have not been making these for years.
This side dish is so quick and easy. It cooks in the instant pot in ten minutes and takes just a few more minutes to mash, making it perfect for busy holiday meals like Thanksgiving.
This instant pot recipe frees up space on the stove. There is no waiting for a large pot of water to boil. Creamy, fluffy, and flavorful, it’s the perfect side dish for any meal. I love to serve them with beef tips and gravy, Salisbury steak, and hamburger steak with country gravy.
Ingredient Notes and Substitutions
- Chicken broth: I like the flavor that the chicken broth brings to the dish; however, if you are a vegetarian, you can use water or vegetable broth.
- Potatoes: Use a combination of Russet Potatoes and Yukon Gold for the best results and get the best of both worlds. You get a lighter, fluffier texture from the Russets and buttery creaminess from the Yukon Golds. See more below.
- Butter: unsalted or salted. Use real sweet cream butter.
- Milk: preferably whole milk
- Herbs: Garnish with fresh herbs such as Italian parsley, chives, thyme, and rosemary.
How to make Instant Pot Mashed Potatoes
Start by peeling and chunking your potatoes. Cut them into large chunks so they do not slip through the trivet. Pour the chicken broth into the bottom of the electric pressure cooker. Then, place the metal trivet into the pot. Put the potatoes on top of the trivet and then seal the instant pot. Pressure cook on high pressure for 10 minutes.
Then, push the quick-release valve. Once the pressure has fully released, remove the lid. Carefully remove the trivet from the instant pot. Add the butter and 3/4 cup of milk. Mash to desired consistency. If you like them super smooth, transfer them to a mixing bowl and use an electric hand mixer, but don’t overmix them, as they may turn gluey. Season with salt and pepper to taste. If desired, sprinkle with parsley or chives.
Preparation Tips
- Add a little more milk or low-sodium chicken broth if the potatoes are too thick. Add it very slowly, though, as you can always add more but can’t take it back.
- Beat with a handheld masher for a slightly chunky finish or an electric mixer on low, but don’t overmix, as it can make the consistency gluey.
- Stir in a little sour cream or cream cheese for a super rich and creamy texture.
Best Potatoes to Use
- Yukon Golds: These medium-starch potatoes have a rich, buttery flavor and are more firm and dense than Russet Potatoes. They produce a denser mashed potato with more flavor and a beautiful gold appearance. They are our first pick or at least a mixture of these.
- Russet Potatoes: These are high-starch potatoes with a light, fluffy texture when mashed. I like to add a few to the mix when mashing potatoes.
- Yukon Golds and Russet Potatoes: Choose the best of both worlds and use some of each. You will get the delicious buttery goodness and color from the Yukons and the pillowy, light, and airy goodness from the Russets.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power so they heat all the way through, or place them back in the instant pot, seal the pot, and steam for 5 minutes.
Mashed potatoes can be frozen in a sturdy, airtight container for up to one month. Thaw in the fridge overnight. Reheat in the microwave with a little bit of butter on reduced power for slow and even heating.
More Potato Recipes
Instant Pot Mashed Potatoes Recipe
Ingredients
- 1 cup chicken broth
- 2 ½ lbs. Russet Potatoes peeled and cubed see notes
- 2 ½ lbs. Yukon Gold Potatoes peeled and cubed see notes
- ½ cup unsalted butter
- ¾ – 1 cup milk preferably whole milk
- Kosher salt and black pepper to taste
- Chopped fresh parsley or fresh chives
Instructions
- Pour the chicken broth into the bottom of the instant pot. Place the metal trivet into the instant pot. Put the potatoes on top of the trivet and then seal the instant pot.
- Cook on high pressure for 10 minutes.
- Push the quick-release valve. Once the pressure has fully released, remove the lid. Carefully remove the trivet from the instant pot. Add the butter and 3/4 cup of milk.
- Use a manual handheld potato masher to mash to the desired consistency. If you like them super smooth, use an electric mixer, but don't overmix, as the consistency can become gluey. If the potatoes are too thick, add a little more milk.
- Season with kosher salt and black pepper to taste. If desired sprinkle with parsley or chives.
Notes
- Add a little more milk or low-sodium chicken broth if the potatoes are too thick. Add it very slowly, though, as you can always add more but can’t take it back.
- Beat with a handheld masher for a slightly chunky finish or an electric mixer on low, but don’t overmix, as it can make the consistency gluey.
- Stir in a little sour cream or cream cheese for a super rich and creamy texture.
Nutrition
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Marybeth
I love this recipe. It makes making mashed potatoes so quick and easy yet they turn out just as good or even better than the traditional way. Thanks for the recipe, Beth!
Beth Pierce
The pleasure is all mine, Marybeth!