Basic Instant Pot Mashed Potatoes
Eager to enjoy mashed potatoes without the hassle? This instant pot mashed potatoes recipe is simple, quick, and delicious.
Instant Pot mashed potatoes will quickly become your favorite way to fix potatoes for your family. Using the Instant Pot, there are no boil-overs or babysitting. Just add cut potatoes, water, and salt, then let the pressure cooker handle the rest. Finish the potatoes with butter and milk right in the same pot for a creamy, classic side dish that’s ready in minutes. It’s a reliable option for busy weeknights and holiday dinners alike.
Recipe Variations
- Use Yukon Gold potatoes for a richer texture and natural butteriness.
- Replace the milk with sour cream or cream cheese for tangier, creamier mashed potatoes.
- Add roasted garlic or sautéed onions for extra depth of flavor.
- Substitute some or all of the milk with broth for a lighter version.
- Fold in shredded cheddar cheese or grated Parmesan for a cheesy twist.
?️Mashed Potato 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 and Reheat
Refrigerate: Let the mashed potatoes cool slightly and transfer them to an airtight container.Refrigerate within 2 hours and use within 3 to 4 days.
Freeze: Spoon mashed potatoes into a freezer-safe container or zip-close bag.
Flatten for even freezing and label with the date. Freeze for up to 2 months.
Reheat: Reheat in a saucepan over low heat, stirring frequently and adding milk or butter to restore texture.
For individual portions, reheat in the microwave in 30-second intervals, stirring in between, until hot.
Basic Instant Pot Mashed Potatoes
The Instant Pot makes boiling potatoes for mashed potatoes easy. No fuss, no spillover, and perfect every time!
Ingredients
Scale
- 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.
