Honest to goodness creamy Instant Pot Mashed Potatoes made with sweet cream butter and whole milk. They are simply seasoned with salt, pepper, and some fresh or dried herbs. You will wonder why you have not be making these for years
This side dish is so quick and easy. They are cooked in the instant pot in ten minutes and it takes just a few more minutes to mash them making them perfect for busy holiday meals like Thanksgiving. It frees up space on the stove top and they cook so fast. I love to serve these with Beef Tips and Gravy, Salisbury Steak, and Hamburger Steak with Country Gravy
How to make no drain 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 than transfer to a mixing bowl and use an electric hand mixer. Season with salt and pepper to taste. If desired sprinkle with parsley or chives.
Recipe notes and helpful tips
- For best results use a combination of Russet Potatoes and Yukon Gold and get the best of both worlds. You get lighter fluffier texture from the Russets and buttery creaminess from the Yukon Golds.
- I like the flavor that the chicken broth brings to the dish however if you are a vegetarian you can simply use water.
- Don’t skimp on the butter. Use real sweet cream butter.
- If the potatoes are too thick simply add a little more milk or low sodium chicken broth. Add it very slowly though as you can always add more but you can’t take it back.
- Beat with a handheld masher for a slightly chunky finish, a potato ricer for a smoother texture, or with a electric mixer for a smooth and creamy texture. I do not recommend using an immersion blender or a stand blender.
- For a super rich and creamy texture stir in a little sour cream or cream cheese.
- You can garnish with any fresh herbs. Fresh chopped Italian parsley, chives, thyme and rosemary are always a great choice if you grow them or they are readily available.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze mashed potatoes in a sturdy airtight container for up to 1 month.
Best potatoes to use for Instant Pot Mashed Potatoes
- Yukon Golds – this medium starch potato has a rich buttery flavor and is more firm and dense than Russet Potatoes. It produces a denser mashed potato with more flavor and a beautiful gold appearance. They are our first pick or at the least a mixture including these.
- Russet Potatoes – are a high starch potato 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.
More potato recipes you will love
Instant Pot Mashed Potatoes Recipe
Easy and delicious Instant Pot Mashed Potatoes made with simple ingredients and ready in under 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: side
- Method: instant pot
- Cuisine: American
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. One the pressure has full released remove the lid. Carefully remove the trivet from the instant pot. Add the butter and 3/4 cup of milk. Use a manual potato masher to mash to desired consistency. If you like them super smooth than use a hand held mixer. If the potatoes are too thick simply add a little more milk.
- Season with kosher salt and black pepper to taste. If desired sprinkle with parsley or chives.
Notes
- For best results use a combination of Russet Potatoes and Yukon Gold and get the best of both worlds. You get lighter fluffier texture from the Russets and buttery creaminess from the Yukon Golds.
- I like the flavor that the chicken broth brings to the dish however if you are a vegetarian you can simply use water.
- Don’t skimp on the butter. Use real sweet cream butter.
- If the potatoes are too thick simply add a little more milk or low sodium chicken broth. Add it very slowly though as you can always add more but you can’t take it back.
- Beat with a handheld masher for a slightly chunky finish or with a electric mixer for a smooth and creamy texture.
- You can garnish with any fresh or dried herbs. Fresh chopped thyme and rosemary are always a great choice if you grow them or they are readily available.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze mashed potatoes in a sturdy airtight container for up to 1 month.
Keywords: instapot mashed potatoes, how to make mashed potatoes in an instant pot, mashed potatoes in the instant pot, instant pot recipes
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April
I really need to buy an insta pot! These look so yummy!! Now I’m hungry and online shopping for an Insta pot!!
★★★★★
Beth Pierce
Mission accomplished!
Ntensibe Edgar
This is one of my favorite dishes from childhood. I really loved the recipe and it was so easy!
Clarice
I love my instant pot thus, I really get excited to see recipes online. Thank you for sharing the recipe. I haven’t tried making mash potatoes so, I am excited to do this.
Terri Beavers
My gosh, I had no idea I could make mashed potatoes in an instant pot. They look way better than any I’ve ever made.
★★★★★
Beth Pierce
Thanks Terri! I hope you enjoy them as much as we do!
Millie
I bought an Instant Pot last a few months ago and I’m slowly adding recipes to try. Your Instant Pot mashed potatoes will be at the top of my list!
Beth Pierce
Thanks Millie! Enjoy!!
Melanie Edjourian
My husband is a big mashed potato fan. I didn’t know you could freeze it. That’s good to be aware of.
★★★★★
Fransic verso
I love how easily we can make this and yet it tastes so good. I’m going to try it again. Thank you for sharing!
Beth Pierce
My pleasure!
Tweenselmom
We looove mashed potatoes! I love how you gave notes on the texture, thank you!
★★★★★
Veronika Sykorova
I’ve been obsessed with cooking in my instant pot ever since I got it! These mashed potatoes were delicious and I’ll definitely be making them again!
★★★★★
Beth Pierce
Thanks Veronika! So glad that you liked them!
Krista
I still struggle with my Instant Pot, but this recipe was super easy, thanks!
Beth Pierce
Thanks Krista! So glad that it was easy for you!
Erin
I love that you used some broth! What a great way to get more of that into the diet.
Beti | easyweeknightrecipes
I can’t wait to try these mashed potatoes!! They are incredible!
★★★★★
katerina @ diethood.com
These mashed potatoes are amazing!! My family would love these!
★★★★★
Allyson Zea
I could eat these mashed potatoes every single day!
★★★★★
Erin | Dinners,Dishes and Dessert
This instant pot mashed potatoes are most definitely an EPIC side dish!
★★★★★
Amanda
Perfect use of my instant pot this year for thanks giving, thank you!