The Instant Pot is the only way you should be making mashed potatoes from here on out (under 1 hour total cooking time). Creamy, fluffy, smooth, and dreamy, crowds will pound down your door for the secret!
Have you discovered the magic of pressure cooker mashed potatoes? Growing up, that’s about the only thing I ever saw my mom cook in her stove top pressure cooker. I was terrified of that pot so I literally never made mashed potatoes for my first 7 years of marriage.
The Instant Pot is THE secret to perfect mashed potatoes. I’m absolutely convinced of it. Here’s how I know.
My kids ate a vegetable, and they liked, no, loved it! They asked for seconds and thirds and then asked that I pack it in their lunch box.
I tried to play it cool, act like I didn't care, because of course, that would have ended the magic right there.
They stated that these mashed potatoes were better than restaurant's, grandma's, and the school lunchroom's (which I’m pretty sure are made from potato flakes).
Now I know kids aren't always the best food critics. My kids lost my respect when they said Kraft made better mac and cheese than my homemade version – spoiled little stinkers.
But I would be lying if I said I didn’t desperately want them to like the foods I make. Even if its a starchy white potato glistening with butter.
Oh! I should mention, my mother also gave high praises and she’s a tough critic! Her review she sent me through text said, “Veggies – mush, yuk, need more flavor. Ham – weird texture, what did you do to it? Potatoes creamy, very yummy. Peppermint Cheesecake – yum, but not to insult, there was nothing really special about the look of the cake.”
I have the best mother in the entire world.
While I get to work fixing those other recipes, allow me to brighten your world with the ultimate mashed potatoes.
WHY YOU WILL LOVE THESE INSTANT POT MASHED POTATOES
- Because even picky eaters love mashed potatoes
- No more waiting for a big pot of water to boil and testing the potatoes with a fork 86 times until they are done. Just me?
- If you get distracted (or, ya know, fall asleep while squeezing in 10 minutes of meditation), the potatoes will stay soft and warm in the pressure cooker until you’re ready. I’m not sure the limit on this, but I’ve let them sit an hour on warm before without problems
- They’re so smooth and dreamy, you just can’t help savoring every blissful bite
- Garlic Herb Cream Cheese – No space for bland potatoes here! This cream cheese mixture makes the potatoes ultra creamy and flavorful at a fraction of the calories of most other recipes
- This will compliment the rest of your Thanksgiving/Christmas/Sunday Dinner dishes.
HOW TO MAKE INSTANT POT MASHED POTATOES
- Peel and quarter 2 pounds of Yukon potatoes and 2 pounds russet. Cook for 10 minutes
- While the potatoes cook, whip up the Garlic Herb Cream Cheese. Set aside
- When potatoes are done cooking, check them with a fork to make sure they are very tender
- Add them to a mixer with the cream cheese mixture, mix about 20 seconds
- Add warm milk and continue to mix until smooth
- Stop mixing once they are nice and creamy
TIPS FOR MAKING THE PERFECT MASHED POTATOES
- Use the Right Kind of Potato.
- Most people will say Yukon OR Russet. I say both! My mom and I have often debated that I think Yukon are better because they’re so creamy, my mom says Russet are more fluffy. Guess what!? Put them together and you have the ultimate bundle of fluffy and creamy! I seriously feel like I’ve struck gold here
- Cook Potatoes Above the Water in a Steamer Basket, Not in the Water
- This will prevent waterlogged, grainy mashed potatoes
- Whip em’ Good (but not real good, as the song states)
- This is a very controversial subject, hear me out. I’ve read time and time again that whipping your mashed potatoes in a mixer or with a hand mixer will result in over whipped, gummy mashed potatoes. Are the people who discovered this taking a shower while they let the mixer run?
- I LOVE using my Bosch mixer with the whisk attachment to whip my potatoes. In 10 – 20 seconds, they are already smooth. At that point, I add my butter, milk, etc and let them whip a bit longer. The result is perfectly mashed potatoes with equal distribution of milk and seasonings throughout – not gum.
- Warm Milk
- When you add ingredients like milk, butter, etc, make sure they are warm or at least at room temperature. They’ll absorb better and allow your potatoes to stay hot for serving.
- Season Well!
- Potatoes love salt and are a perfect canvas for all kinds of flavors – parmesan, garlic, herbs, etc. Rachael Ray recently did a French Onion Mashed Potato that I’m dying to try!
- Serve Them Piping Hot
- If they are going to sit a minute before eating, they can be kept warm for a long time inside the instant pot using the “keep warm” setting, or just cover your serving bowl with a piece of foil if they will be eaten shortly.
- Doubling the recipes
- If you are cooking in an 8 quart pressure cooker, this recipe can be doubled. The amount of water added to the pot and the cook time will remain the same.
- Make Ahead Mashed Potatoes
- These Instant Pot Mashed Potatoes can be made a couple of hours ahead of time. I like to put them in a bowl and place them on top of a trivet inside the pressure cooker pot. Add water to the base of the pot and turn on the KEEP WARM function. The moist, warm environment will keep them hot and moist until serving time.
HOW TO MAKE LOW FAT MASHED POTATOES
When cooked and whipped properly, mashed potatoes don’t necessarily need a lot of butter and fat to make them taste creamy and indulgent. Feel free to cut the butter in this recipe in half and use buttermilk or skim milk instead of whole milk or cream.
My other trick for lower fat, ultra creamy mashed potatoes is to use half yukon and half russet potatoes like I did in these Garlic and Herb Mashed Potatoes. The velvety texture of these are outstanding!
If there were ever a universally pleasing side dish, mashed potatoes is it! I’ve been known to say, “I’ve had enough mashed potatoes in my lifetime, I don’t care to eat them ever again.”
I take back that statement. These potatoes are her to stay.
HOW LONG TO COOK POTATOES IN THE INSTANT POT
Here is my rule of thumb:
- Small diced potatoes (like for Potato Salad) – 4 minutes, Quick Release
- Medium sized potatoes, peeled and quartered – 10 minutes, Quick Release
- Medium to large, unpeeled potatoes – 25 minutes, Quick or Natural Release
HOW TO FREEZE MASHED POTATOES
Did you know you can freeze leftover mashed potatoes? It’s awesome! There are a couple different ways to do this.
- Scoop all the leftovers into a freezer safe ziplock bag or into a Food Saver bag. Press flat, seal shut, and freeze
- Use a large ice cream scoop to put scoops of potatoes on a sheet pan and freeze. Once frozen, place in a freezer safe bag. Now you have perfectly portioned servings of mashed potatoes!
HOW TO THAW FROZEN MASHED POTATOES WITHOUT DRYING THEM OUT
The pressure cooker of course! The moist environment is perfect for reheating potatoes.
- Place a trivet in the pot, add a pan or heat safe casserole dish, add frozen potatoes, and cook at high pressure for 5 minutes.
- Pour the water out of the pot, place the potatoes inside. Use the saute function to warm them all the way through, add a splash of milk if needed.
WHAT TO SERVE WITH THE BEST EVER MASHED POTATOES
- Instant Pot Turkey Breast
- Instant Pot Dijon Maple Glazed Ham
- Instant Pot Chicken Cordon Bleu
- Instant Pot Pot Roast
- Instant Pot Italian Stuffed Meatloaf
HOW TO USE UP LEFTOVER MASHED POTATOES
OTHER INSTANT POT POTATO RECIPES:
- Instant Pot Frittata – Reuben Style!
- Instant Pot Baked Potato
- Instant Pot Poached Egg and Hash Brown Stacker
TOOLS USED TO MAKE INSTANT POT CREAMY MASHED POTATOESPrint
Instant Pot Creamy Mashed Potatoes
The trick to the most perfect fluffy and creamy mashed potatoes is in the mix of potatoes!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
- 2 pounds medium Russet potatoes
- 2 pounds Yukon gold potatoes
- 1 –2 cups milk (any kind)
Garlic Herb Cream Cheese (see note)
- 8 ounce whipped cream cheese at room temperature (look for it near the other cream cheese. It will say “Whipped”)
- 2 tablespoons butter at room temperature
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/8 teaspoon onion powder
- pinch of black pepper
- pinch of thyme
- Wash, peel, and quarter potatoes.
- Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside. Stack potatoes inside, making sure the potatoes aren't sitting in the water.
- Secure the lid and turn pressure release knob to a sealed position.
- Cook at high pressure for 10 minutes.
- Garlic Herb Cream Cheese: While the potatoes cook, add cream cheese ingredients to a small bowl and whisk until smooth.
- When pressure cooking is complete, use a quick release.
- Poke the potatoes with a fork. It should slide through the potato very easily.
- Transfer potatoes to the bowl of a mixer with a whisk attachment. Add Garlic Herb Cream Cheese mixture.
- Whisk potatoes at medium speed for 10-20 seconds, until they appear smooth.
- Add 1 cup of warm milk and whisk for another 30 seconds or so on medium speed until they are smooth and creamy. Add more milk if needed to make them ultra moist and creamy.
- Taste, add extra salt if needed.
- Serve potatoes hot in a large bowl with a couple extra tabs of butter on top if desired.
- Prep the potatoes ahead of time by peeling and quartering them, place them in a bowl of cold water in the fridge for up to 12 hours
- If you want a simple, butter and salt flavored mashed potato, simply omit the herbs and spices from the cream cheese/butter mixture
- If you don't own a stand or hand mixer, use a ricer or potato masher to get those potatoes smooth and creamy.
- Freeze leftover mashed potatoes in freezer-safe ziplock for 3 or months
Keywords: instant pot recipe, mashed potatoes, thanksgiving