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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Isabella
I never thought of using the Instant Pot for mashed potatoes, but it sounds like such a time saver. I’m definitely going to make this for the holidays.
Beth Pierce
Thanks, Isabella! They are so delicious and easy to make!
Ebony
This recipe is excellent! I made these for dinner yesterday and garnished with fresh chives! This recipe is a keeper!
Beth Pierce
Thanks, Ebony! I am so glad that you liked them!
Kim
These instant pot mashed potatoes are absolutely perfect and so easy to make! I love how creamy and delicious they were. Thanks for sharing this simple yet comforting recipe!
Beth Pierce
The pleasure is all mine, Kim!
Emily
Oh my, these were so yummy and easy to make! I love using my Instant Pot!
Beth Pierce
Me too, Emily!
Clarice
This is timely! We just got our new instant pot and would love to try making our own mashed potatoes. Will take your advise to use a combination of the Russet Potatoes and Yukon Gold. Thank you for sharing the recipe.
Beth Pierce
My pleasure Clarice! Enjoy!
Frank
I love making mashed potatoes and I have tried this recipe before and it is so good. Good reminder to try it again.
Mary
I love mashed potatoes, but I never make them because I find it too intimidating. This sounds like something I can handle doing!
Monica
I never knew you could make mashed potatoes so quick and easy. This is my new favorite way of making them. Thanks for sharing!
Mayuri
Yummm…I love mashed potatoes! I have never tried to make it in Instant Pot but now I will try out this recipe to see how it comes out for me. Thanks for sharing your recipe!
Zaria
Who knew that making mashed potatoes in an instant pot was so quick and easy. And you can keep them warm in there without taking up any more room on the stovetop or in the oven.
Edgar
I never knew that you could cook mashed potatoes so fast in an instant pot. They turned out perfect. I will make them again, soon.
Nikki
I love these mashed potatoes. They are so quick and easy and they turn out perfect everytime.
angie
thanks for sharing I love finding great tips to help me in the kitchen
Beth Pierce
Me too!
Heather
Perfect potatoes every time with this recipe. I won’t make them any other way.
Beth Pierce
Thanks, Heather! So glad that you enjoy the instant pot mashed potatoes
Ben
These are the best mashed potatoes I’ve ever made. The texture is perfect, they’re super fast, and the flavors are fantastic!
Beth Pierce
Thanks so much, Ben! I am glad that you enjoyed them!
Stephanie
What a great potato dish to make in my instant-pot. So simple to create and delish.