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 been 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, and they cook so fast. There is no waiting for a large pot of water to boil. 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, then transfer them 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 a 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 use water or vegetable broth.
- 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 an 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 if they are readily available. Or add a little garlic powder or onion powder.
- Store leftovers in an airtight container in the refrigerator 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 high-starch potatoes 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
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.
Nutrition
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Clarice
This is timely! We just got our new instant pot and would love to try making our own mashed potatoes. Will take your advise to use a combination of the Russet Potatoes and Yukon Gold. Thank you for sharing the recipe.
Beth Pierce
My pleasure Clarice! Enjoy!
Frank
I love making mashed potatoes and I have tried this recipe before and it is so good. Good reminder to try it again.
Mary
I love mashed potatoes, but I never make them because I find it too intimidating. This sounds like something I can handle doing!
Monica
I never knew you could make mashed potatoes so quick and easy. This is my new favorite way of making them. Thanks for sharing!
Mayuri
Yummm…I love mashed potatoes! I have never tried to make it in Instant Pot but now I will try out this recipe to see how it comes out for me. Thanks for sharing your recipe!
Zaria
Who knew that making mashed potatoes in an instant pot was so quick and easy. And you can keep them warm in there without taking up any more room on the stovetop or in the oven.
Edgar
I never knew that you could cook mashed potatoes so fast in an instant pot. They turned out perfect. I will make them again, soon.
Nikki
I love these mashed potatoes. They are so quick and easy and they turn out perfect everytime.
angie
thanks for sharing I love finding great tips to help me in the kitchen
Beth Pierce
Me too!
Heather
Perfect potatoes every time with this recipe. I won’t make them any other way.
Beth Pierce
Thanks, Heather! So glad that you enjoy the instant pot mashed potatoes
Ben
These are the best mashed potatoes I’ve ever made. The texture is perfect, they’re super fast, and the flavors are fantastic!
Beth Pierce
Thanks so much, Ben! I am glad that you enjoyed them!
Stephanie
What a great potato dish to make in my instant-pot. So simple to create and delish.