Instant Pot Mashed Potatoes

Instant Pot mashed potatoes are so easy you’ll never go back to boiling potatoes on the stovetop again. Perfectly cooked every time, faster and easier than traditional stovetop cooking. Take the stress out of cooking those big holiday dinners with this easy Instant Pot recipe.

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How To Make Mashed Potatoes In The Instant Pot

Making mashed potatoes in the instant pot is not only very easy but they turn out so perfect and creamy every time. 

You could take the time to peel all your raw potatoes but I prefer to leave the peel o and wash them. I think the peeling process is much easier when the potatoes are fully cooked.

Start by filling the inner pot with 1 cup of water. I recommend using a steamer basket like this one but if you don’t have one be sure to place your trivet in the bottom before you stack the washed potatoes inside.

Pressure Cook Whole Potatoes

Place the lid on the pot using the manual or pressure cook setting on high pressure for 8-12 minutes depending on the size of the potatoes you’re cooking. This will take about 15 minutes for the Instant Pot to come to pressure.  When the cooking time is complete allow the pressure to naturally release.

When the lid can safely be removed, carefully remove the potatoes using the steamer basket handle. Turn the Instant Pot off and clean the inner pot, return it back to the instant pot.

Allow the potatoes to cool for a few minutes then run the potatoes under cold running water for 1 minute. Using your fingers or a small knife to easily peel the skins off.

Turn the Instant Pot back on to keep warm, pour half of the milk in the bottom of the inner liner place peeled potatoes back in along with divided butter, black pepper, sea salt, garlic powder and, onion powder.

To “mash” the potatoes you can use a traditional handheld potato masher or a hand mixer. I prefer the hand mixer for a thick but creamy texture. Either way I “mash” I do it right in the stainless steel inner pot. No need to dirty another bowl. As you mash the potatoes add the rest of the milk a little bit at a time until you’ve reached the desired consistency.

Top with another pad of butter and some fresh chopped parsley. If you have a glass lid, it comes in handy when using the keep warm setting until you are ready to serve.

More Fall Recipes

Leftover Mashed Potaotes

Store leftover mashed potatoes in an airtight container for up to 5 days. Serve with Instant Pot Turkey, Instant Pot Corn on the Cob.

Use leftover mashed potatoes to make the BEST Instant Pot Loaded Baked Potato Soup.

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Yield: 12

Instant Pot Mashed Potaotes

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 25 minutes

Total Time: 40 minutes

Easy and creamy Instant Pot Mashed Potatoes

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Ingredients

• 6-8 small/medium russet potatoes
• 2 cups of 2% milk 
• 2-3 tablespoons of butter divided
• 2 teaspoons of black pepper
• 2 teaspoons of sea salt
• 1 teaspoon of garlic powder 
• 1 teaspoon of onion powder

Instructions

1. Start by filling the inner pot with 1 cup of water. I recommend using a steamer basket like this one but if you don't have one be sure to place your trivet in the bottom before you stack the washed potatoes inside.
2. Place the lid on the pot select the manual/pressure cook setting and set the cooking time for 8-12 minutes depending on the size of the potatoes you're cooking.
3. The Instant Pot will take 10-15 minutes to come to pressure and begin the cooking cycle. 
4. When the Instant Pot beeps to signal the cooking time is complete allow the pressure to naturally release.
5. When the lid can safely be removed, carefully remove the potatoes using the steamer basket handle.
6. Turn the Instant Pot off and drain and wash the inner pot. When it is dry return it back to the instant pot.
7. Allow the potatoes to cool for a few minutes then run the potatoes under cold running water for 1 minute. Using your fingers or a small knife to easily peel the skins off.
8. Turn the Instant Pot back on to keep warm
9. Pour half of the milk into the bottom of the inner pot and place peeled potatoes back into the Instant Pot.
10. Add the divided butter, black pepper, sea salt, garlic powder and, onion powder.
11. To "mash" the potatoes you can use a traditional handheld potato masher or a hand mixer. Mashe the potatoes right in the stainless steel inner pot. No need to dirty another bowl.
12. As you mash your potatoes add the remainder of the milk a little bit at a time until you've reached the desired consistency.
13. Top with another pad of butter and some fresh chopped parsley. If you have a glass lid, it comes in handy when using the keep warm setting until you are ready to serve.

Notes

Store leftover mashed potatoes in an air-tight container for up to 5 days in the refrigerator or freeze them in souper cubes for up to 2 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Avokado Silicone Steamer Basket for 6qt Instant Pot [3qt, 8qt avail], Ninja Foodi, Other Pressure Cookers and Instant Pot Accessories - Perfect Pressure Cooker Accessory - Rust and Dent Free
• 
  Cuisinart CSB-179 Smart Stick Hand Blender, 2019, Stainless Steel
• 
  Souper Cubes Gift Set, 1-Cup 2-Cup ½ Cup and 2 Tablespoon trays with lids, aqua color
• 
  Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt
• 
  The World’s Greatest 2-in-1 Mix N’Masher Potato Masher, 18/8 Stainless Steel

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 408mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 4g

Nutrition information is an estimate.

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How To Freeze Mashed Potatoes

To freeze mashed potatoes in individual portions I prefer to use my Souper Cube Trays. This allows me to freeze individual portions I can use for an easy side dish or use multiple cubes for a family-sized meal. Frozen mashed potatoes can be stored for up to two months in a freezer bag or up to 6 months if vacuum sealed.

How To Reheat Frozen Mashed Potatoes

Oven: Place mashed potatoes in a glass baking dish and bake at 350° for 15 minutes and stir. Continue to bake for another 15 minutes or until the mashed potatoes are warmed through completely.

Microwave: Place cubes of frozen potatoes in a microwave-safe dish and microwave in one-minute increments for about 5 minutes stirring frequently to be sure the potatoes are warmed through completely.

Stovetop: Place frozen cubes in a pot and heat on low to medium heat. Stirring frequently until the potatoes are hot and ready to serve.