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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April
I really need to buy an insta pot! These look so yummy!! Now I’m hungry and online shopping for an Insta pot!!
Beth Pierce
Mission accomplished!
Sam
This is one of my favorite dishes from childhood. I really loved the recipe and it was so easy!
Clarice
I love my instant pot thus, I really get excited to see recipes online. Thank you for sharing the recipe. I haven’t tried making mash potatoes so, I am excited to do this.
Terri
My gosh, I had no idea I could make mashed potatoes in an instant pot. They look way better than any I’ve ever made.
Beth Pierce
Thanks Terri! I hope you enjoy them as much as we do!
Millie
I bought an Instant Pot last a few months ago and I’m slowly adding recipes to try. Your Instant Pot mashed potatoes will be at the top of my list!
Beth Pierce
Thanks Millie! Enjoy!!
Melanie Edjourian
My husband is a big mashed potato fan. I didn’t know you could freeze it. That’s good to be aware of.
Joe
I love how easily we can make this and yet it tastes so good. I’m going to try it again. Thank you for sharing!
Beth Pierce
My pleasure!
Tweenselmom
We looove mashed potatoes! I love how you gave notes on the texture, thank you!
Veronika Sykorova
I’ve been obsessed with cooking in my instant pot ever since I got it! These mashed potatoes were delicious and I’ll definitely be making them again!
Beth Pierce
Thanks Veronika! So glad that you liked them!
Krista
I still struggle with my Instant Pot, but this recipe was super easy, thanks!
Beth Pierce
Thanks Krista! So glad that it was easy for you!
Erin
I love that you used some broth! What a great way to get more of that into the diet.
Beti
I can’t wait to try these mashed potatoes!! They are incredible!
katerina
These mashed potatoes are amazing!! My family would love these!
Allyson Zea
I could eat these mashed potatoes every single day!
Erin
This instant pot mashed potatoes are most definitely an EPIC side dish!
Amanda
Perfect use of my instant pot this year for thanks giving, thank you!