The Best Instant Pot Mashed Potatoes are a game changer. Ready in under 30 minutes, they are incredibly fluffy, creamy, and require zero drainings or watching a boiling pot.
Steaming the potatoes under pressure locks in the flavor and creates a texture that is impossible to get with traditional boiling.
This is the mandatory side dish to serve with my Slow Cooker Beef Stew, creating the ultimate comfort meal.
Why You’ll Love This Recipe
Faster: No waiting for a huge pot of water to boil. The pressure cooker does the work in minutes.
One Pot: You cook and mash everything in the same stainless steel insert. Less cleanup!
Better Texture: Boiling potatoes in water can make them waterlogged and gluey. Pressure steaming keeps them fluffy.
Keep Warm: The Instant Pot keeps them hot and ready until dinner is served.
The Science of Fluffy Mash
- Why use the Instant Pot?
- Starch Preservation: When you boil potatoes vigorously in water, the agitation can break the starch granules, releasing them into the water and making the potatoes “gummy” or gluey. Pressure cooking steams them gently without agitation, preserving the cell structure for a fluffier mash.
- Warm Dairy: Always add warm milk/cream to the cooked potatoes. Adding cold liquid to hot starch shocks it and creates a gummy texture.
Ingredients You Need
- Potatoes: Peeled and cubed (Russet or Yukon Gold).
- Liquid: Water or Chicken Broth (for cooking in the pot).
- Butter: Unsalted, melted. You’ll need plenty for mixing and topping.
- Dairy: Warm Whole Milk or Heavy Cream.
- Seasoning: Salt and freshly ground Black Pepper.
- Garnish: Fresh chopped Chives (as clearly shown in your photos).
How to Make It (Step-by-Step)
Step 1: Pressure Cook
Place the peeled and cubed potatoes in the Instant Pot. Add 1 cup of water (or broth). Close the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
Step 2: Quick Release
Once the timer beeps, carefully do a “Quick Release” to vent the steam. Open the lid.
Step 3: Mash
Drain any excess liquid (if there is any). Mash the potatoes directly in the pot using a potato masher or ricer.
Step 4: Add Dairy
Stir in the melted butter and warm milk/cream. Mix gently until combined and creamy. Do not overmix! Season with salt and pepper.
3 Mistakes That Ruin Mashed Potatoes
- Using a Blender/Food Processor: NEVER do this! The high speed blades tear the starch molecules and turn your potatoes into wallpaper glue. Always mash by hand.
- Cold Ingredients: Adding cold butter or milk cools down the potatoes instantly and makes them waxy. Warm them up first.
- Undercooking: If the potatoes aren’t falling apart soft, you will have lumps. The Instant Pot ensures they are perfectly soft every time.
What to Serve with Mashed Potatoes
The Perfect Pair: Serve as a bed for Slow Cooker Beef Stew or alongside Air Fryer Chicken Wings.
Toppings: Create a “Mashed Potato Bar” with bacon bits, cheese, sour cream, and chives.
Instant Pot Mashed Potatoes
Equipment
Method
- Step 1: Pressure CookPlace the peeled and cubed potatoes in the Instant Pot. Add 1 cup of water (or broth). Close the lid, set the valve to "Sealing," and cook on High Pressure for 10 minutes.
- Step 2: Quick ReleaseOnce the timer beeps, carefully do a "Quick Release" to vent the steam. Open the lid.
- Step 3: MashDrain any excess liquid (if there is any). Mash the potatoes directly in the pot using a potato masher or ricer.
- Step 4: Add DairyStir in the melted butter and warm milk/cream. Mix gently until combined and creamy. Do not overmix! Season with salt and pepper.
Notes
