Instant Pot Mashed Potatoes are my absolute weeknight secret weapon. Ever had a long day and all you wanted was homemade mashed potatoes, but the thought of peeling and boiling for ages just felt… exhausting? Yeah, I’ve been there too. That’s why figuring out this shortcut was a total game changer for me. No more anxiously poking potatoes on the stove, no more messy bubbling over. You get these fluffy, deliciously creamy mashed potatoes, with barely any effort. Now let’s get into all the details because you’ll want to use your Instant Pot for this every single time.
How to Cook Mashed Potatoes in the Instant Pot / Electric Pressure Cooker
So, here’s the scoop. Cooking mashed potatoes in the Instant Pot is almost laughably easy. Start by peeling your potatoes (or not — totally your call; sometimes I leave a bit of skin for “rustic” charm). Chop them into big chunks. Place those in the pot, add enough cold water to just cover them, and don’t forget a generous sprinkle of salt.
Pop the lid on. Set to high pressure for just eight minutes. That’s it. Eight. You don’t need to hover or stir. Once that little beep sounds, quick release the pressure. Then drain the potatoes, right in the pot if you want less mess (my favorite).
Seriously, science magic or not, the fluffiness you get is wild. They’re hot and steamy, ready for all the good stuff. You don’t have to fuss with checking for doneness every five seconds, and your stovetop stays clean. Easy, right?
“Tried this trick for mashed potatoes, and honestly, I’ll never go back! Perfect consistency every single time. Tip top!” — Jamie from Minneapolis
Best Potatoes for Making Mashed Potatoes
Here’s the truth: not all potatoes are created equal when we’re talking mashed potatoes. I’m a Yukon Gold girl, no contest. They’re buttery and just rich enough. Russets work if you want that lighter, fluffier mash, but they can get gluey if you overdo the mashing. Red potatoes? Meh, too waxy for super creamy Instant Pot mashed potatoes, if you ask me.
So, Yukon Gold or bust. They mash dreamy, almost like they know what you need. Sometimes, if I’m dealing with a random bag of mixed potatoes left from other dinners, I’ll just go for it and throw them all in. But every time I use straight Yukon Gold, people ask what my secret is. I usually say “love” but it’s really the potato oops.
Tricks for Smooth and Creamy Instant Pot Mashed Potatoes
Here’s where the big magic happens. You want perfectly creamy Instant Pot mashed potatoes? A couple tips will totally up your game.
First, always warm your milk and melt the butter together. Cold dairy on hot potatoes equals lumpy town. Next, use a potato masher or even a ricer for next-level smoothness. I only break out the mixer if I want to go fancy fancy, but most days? Masher all the way.
Don’t skimp on butter. Ever. I once tried to cut back. Regretted it instantly. Swear by this: splash in a bit of sour cream or cream cheese if you want real richness. And season—taste often! Because bland potatoes are just sad. Salt, a dash of pepper, sometimes some garlic powder if I’m feeling bold. Trust your tastebuds.
How to Make Flavored Mashed Potatoes
Life’s too short for boring food, right? Some days you just want a bit of flair. Making flavored mashed potatoes is so simple it feels a little rebellious. Toss in a handful of shredded cheddar for cheesy goodness or mix roasted garlic for mega flavor. Sometimes I throw in chopped chives, crispy bacon bits, or for a spicy kick—a spoonful of horseradish. You’re the boss of your bowl here.
My funniest mash-up? Wasabi and sour cream. Weirdly awesome. If you’re feeling extra, a swirl of pesto or even cooked spinach gives you a totally new side dish vibe. Anyway, don’t be scared to experiment. Potatoes want to be your flavor canvas.
What to Do with Leftover Mashed Potatoes
Don’t even think about tossing those extra mashed potatoes. They’re practically begging for a second life. Here are a few ways I love to use ‘em:
- Make potato patties: Shape cold leftover mashed potatoes into disks, dust with breadcrumbs, and fry until the outsides are crispy.
- Shepherd’s pie shortcut: Use the leftovers as a top layer over ground meat and veggies, bake till golden.
- Thicken soups: Stir a scoop or two into soup for instant creaminess.
- Lunchbox magic: Repurpose as filling for wraps with roasted veggies or cold chicken.
Basically, leftovers are your ticket to zero-waste and max flavor. The only sad thing? They disappear way too fast.
Common Questions
Q: Can I double this recipe for a party?
A: Yup, just don’t fill the Instant Pot above the max line. Everything else’s the same—maybe a little extra mashing elbow grease.
Q: Do I have to peel the potatoes?
A: Up to you! I leave the skins on if I’m feeling lazy. Little extra fiber, none of the fuss.
Q: Can I make these dairy-free?
A: Absolutely. Use olive oil or a plant butter and swap in your fave non-dairy milk.
Q: What if my mashed potatoes come out a bit gluey?
A: Happens to the best of us. Usually means over-mixed. Try mashing by hand next time and don’t rush—gentle wins.
Q: Can instant pot mashed potatoes be frozen?
A: Yes, but honestly, they’re best fresh. If you do freeze ‘em, add a splash of milk when reheating to get them creamy again.
Ready for the Most Delicious Potatoes Yet?
So, I mean, is there anything more comforting than fluffy, buttery mashed potatoes at dinner? Armed with the Instant Pot, you get that classic taste without all the hassle. Just trust me—once you try this, you’ll never want to cook potatoes any other way. Check out these super helpful step-by-step tips from The Salty Marshmallow’s Instant Pot Mashed Potatoes or dive deeper with this thorough guide for Creamy Pressure Cooker Mashed Potatoes if you need even more expert backup. Get that pot humming and go for it—I promise, your mashed potato game’s about to explode.
Instant Pot Mashed Potatoes
Ingredients
Method
- Peel the Yukon Gold potatoes if desired, chop into big chunks.
- Place the chopped potatoes in the Instant Pot.
- Add cold water to cover the potatoes and sprinkle with salt.
- Seal the lid on the Instant Pot and set to high pressure for 8 minutes.
- Once cooking time is complete, do a quick release of pressure.
- Drain the potatoes directly in the pot for less mess.
- In a separate bowl, combine warmed milk and melted butter.
- Add the milk and butter mixture, sour cream or cream cheese, salt, pepper, and garlic powder (if using).
- Mash until smooth and creamy, adjusting seasoning to taste.
