Basic Instant Pot Mashed Potatoes
Eager to enjoy mashed potatoes without the hassle? This instant pot mashed potatoes recipe is simple, quick, and delicious.
The Instant Pot makes mashed potatoes almost effortless. Instead of watching a pot on the stove or dealing with boilovers, everything cooks neatly under pressure and turns out tender every time. It’s a reliable method that works just as well for a quick weeknight dinner as it does for a busy holiday menu.
These mashed potatoes are classic, fluffy, and easy to tailor to your taste. Mash them smooth or leave them a little chunky, use milk or half-and-half depending on how rich you want them, and keep them warm right in the pot until you’re ready to serve. Once you try this method, it’s hard to go back to stovetop boiling.
What You’ll Like About This Recipe
No boilovers or babysitting. The Instant Pot keeps everything contained, so you don’t have to watch a pot or adjust heat as the potatoes cook.
Consistently fluffy texture. Pressure cooking softens the potatoes evenly, which makes them easy to mash without dense centers or waterlogged edges.
One-pot convenience. You cook the potatoes, warm the butter and milk, and mash everything in the same insert, keeping cleanup simple.
Easy to customize. This basic version works as a neutral base for garlic, cheese, herbs, or richer add-ins depending on the meal.
Great for make-ahead meals. The warm setting lets you hold the potatoes until serving time without drying them out.
Ingredient Notes
- Baking potatoes – Starchy potatoes mash up light and fluffy, which is ideal for classic mashed potatoes.
- Water – Just enough liquid is needed to create steam and cook the potatoes evenly under pressure.
- Kosher salt – Salting the potatoes as they cook helps season them throughout instead of only at the end.
- Milk or half-and-half – Milk keeps things lighter, while half-and-half adds extra richness and creaminess.
- Butter – Melting the butter with the milk ensures it blends smoothly into the potatoes.
- Black pepper – Adds subtle warmth and depth without overpowering the potatoes.
- Fresh chives or parsley – A simple garnish that adds color and a fresh finish.
How to Make the Recipe
- Peel and cut the potatoes into even chunks and place them in the Instant Pot with water and salt.
- Cook the potatoes under pressure for 10 minutes, until they are very tender, then release the pressure and drain well.
- Warm the milk and butter in the pot just until the butter melts.
- Return the potatoes to the pot and mash them into the warm milk and butter.
- Season to taste and garnish before serving, or keep warm until ready to serve.
Pro Tips
- Cut the potatoes into similar-sized pieces so they cook evenly and mash without firm bits.
- Drain the potatoes thoroughly after cooking to avoid watery mashed potatoes.
- Warm the milk and butter before adding the potatoes to help create a smoother texture.
- Mash gently using a handheld masher or ricer; overmixing can make potatoes gluey. A ricer will give you the smoothest mash.
- If holding on warm, stir occasionally and add a splash of milk if the potatoes thicken.
Recipe Variations
- Garlic mashed potatoes. Add roasted or cooked garlic when mashing for deeper, savory flavor.
- Extra-rich version. Use half-and-half and an extra bit of butter for a creamier, holiday-style side.
- Lighter mashed potatoes. Replace part of the dairy with warm broth for a lighter texture.
- Sour cream and chive mash. Stir in sour cream and extra chives for a tangy, classic variation.
- Dairy-free mashed potatoes. Use olive oil or dairy-free butter and unsweetened non-dairy milk or broth.
Serving Suggestions
- Serve alongside air fryer roasted chicken, pork chops, or meatloaf.
- Top with butter, gravy, or a drizzle of browned butter and herbs.
- Pair with steamed green beans, glazed carrots, or creamed spinach.
- Use leftovers to top shepherd’s pie or make mashed potato cakes.
- Offer with crispy fried onions or chopped bacon for extra flavor and texture.
How to Store
Refrigerate. Cool slightly, then store in an airtight container and refrigerate within two hours. Use within 3 to 4 days.
Freeze. Transfer cooled potatoes to freezer-safe containers, label with the date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding milk or butter as needed. Heat until steaming throughout.
Frequently Asked Questions
Basic Instant Pot Mashed Potatoes
Ingredients
- 2 1/2 pounds baking potatoes, peeled and cut into chunks
- 1 1/2 cups water
- 2 teaspoons kosher salt, or to taste
- 3/4 cup milk , or half-and-half
- 6 tablespoons butter
- Freshly ground black pepper, to taste
- Fresh chopped chives or parsley, for garnish
Instructions
- Prepare the Potatoes: Combine the cut-up potatoes, water, and 2 teaspoons of salt in the Instant Pot inner pot.
- Pressure Cook: Lock the lid in place and make sure the valve is in the sealing position. Choose pressure cook/manual, high pressure. Set the timer for 10 minutes. It will take about 8 minutes to come up to pressure. When the cooking time is up, do a quick release. Drain the potatoes in a colander.
- Finish the Dish: Cancel the “keep warm” setting and select “sauté” (low or normal). Add the milk and butter and cook just until the butter is melted. Add the drained potatoes back to the pot. Mash with a potato masher and season with salt and pepper, as needed. You can set the pot on warm if not serving immediately.
- Serve: Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
