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    You are here: Home / Recipes / Instant Pot / Instant Pot Mashed Potatoes

    Instant Pot Mashed Potatoes

    Posted: Sep 23, 2019 Last Modified: Nov 23, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Jump to Recipe - Print Recipe

    Creamy, rich, and delicious, it is so easy to make mashed potatoes in the Instant Pot. Ready in less than 30 minutes, this Instant Pot Mashed Potatoes recipe is flavourful and a household staple.

    A plate of Instant Pot Mashed Potatoes.

    Easy Instant Pot Mashed Potatoes

    Mashed potatoes are my jam. Every time we have a holiday dinner, when asked what my request is, it’s never a fancy ribeye or whatever but always “mashed potatoes.”

    H’s brother even starts off the conversation at this point with, “yes, there will be mashed potatoes, anything else you’d like?” I love my potatoes haha.

    Anyways, I personally feel that my love for potatoes means I’m a pretty good judge of how good mashed potatoes are.

    So when I say this is the best Instant Pot mashed potatoes, they’re the best mashed potatoes ;) So what makes it the best? It’s creamy, fluffy, and so easy to make, you could do it with your eyes closed.

    For this mashed potato recipe, I kept it simple. Just some water, potatoes, garlic, salt, milk, and butter. If you want to step this up a notch, roast the garlic separately, then add it near the end.

    What Potatoes to Use in Mashed Potatoes

    • Russet Potatoes are my go-to.
    • Yukon Yellow Potatoes are an alternative if you don’t want to peel potatoes.
    • Red Potatoes are will make waxy mashed potatoes so skip them!

    Ingredients for Instant Pot Mashed Potatoes

    • russet potatoes — peeled and diced.
    • garlic — to be honest, the more, the merrier. I love garlic.
    • water or broth — broth adds more flavour to the Instant Pot mashed potatoes, but you can use water in a pinch.
    • salt
    • milk — I recommend using whole milk. Other dairy product like sour cream or yogurt is a great addition as well.
    • butter — I recommend using unsalted butter as we are already adding salt to the mashed potatoes. Scale back on the sale if you use salted butter.
    Ingredients for mashed potatoes in the instant pot.

    How to Make the Easiest Mashed Potatoes in the Instant Pot

    • Place the peeled and cut potatoes, garlic, water, and salt in an Instant Pot. Put on the lid, set it to seal, and pressure cook on HIGH for 11 minutes.
    • Quick release when done and add in the milk and butter and mash using a potato masher. Mash until the potatoes are at your preferred consistency. Add in additional salt and pepper if desired.
    • Top off with more butter and chives.
    Diced potatoes in the pressure cooker.

    Tips and Notes

    • Start with smaller amounts of milk and butter, then add more until you hit your desired consistency as you mash.
    • Want to add to the flavor? Use herb butter!
    • Check out how I infuse rosemary and garlic in my rosemary mashed potatoes recipe and try it with this Instant Pot mashed potatoes recipe!
    • To make the mashed potatoes creamier, you can add up to 1 cup of plain greek yogurt or cream cheese along with the milk and butter. Sour cream also adds a delicious tangy flavor.
    • For extra light and fluffy pressure cooker mashed potatoes, transfer the potatoes to an electric hand mixer to beat some air into the potatoes.
    • If it was up to me, I would be serving Instant Pot garlic mashed potatoes for every holiday dinner. Roast 3 to 4 heads of garlic and mash it into the potatoes! It’s a little strong and isn’t for everyone, but I love it. Here’s how I roast garlic in the air fryer and how I roast garlic in the oven.
    Creamy mashed potatoes in the instant pot.

    Make Ahead Tips

    The best way to reheat leftover mashed potatoes from the fridge without drying them out is by baking them in the oven with additional broth and butter stirred in. Bake it at a low heat (350F) until heated through.

    To freeze leftover mashed potatoes, scoop one cup portions of the mashed potatoes onto a parchment-lined sheet pan, then freeze them until the mashed potatoes are completely frozen. Transfer the individual servings to a large freezer safe bag or container, and store in the freezer until ready to eat. This method is great if you only want to reheat 1-2 portions at a time. Freeze the entire batch of mashed potatoes in a freezer-safe bag if you don’t want to freeze/reheat them in portions.

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    To reheat the frozen mashed potatoes, thawed or straight from the freezer, place it in a covered casserole dish at 350F for about 30 minutes, or until the potatoes are completely heated through. Add additional butter and broth if needed to keep it creamy.

    Serving Ideas

    Here are some of my favorite recipes to serve with Instant Pot mashed potatoes!

    • Dutch Oven Chicken
    • Slow Cooker Turkey Breast
    • Slow Cooker Whole Chicken
    • Air Fryer Turkey Thighs
    • Air Fryer Whole Chicken
    • Instant Pot Whole Chicken
    • Instant Pot Turkey and Gravy
    • Slow Cooker Cranberry Sauce
    Want to know how to make the best Instant Pot Mashed Potatoes where everyone will ask for seconds? Here is the easiest Instant Pot Mashed Potatoes recipe!

    Instant Pot Mashed Potatoes

    Creamy, rich, and delicious, it is so easy to make mashed potatoes in the Instant Pot. Ready in less than 30 minutes, this Instant Pot Mashed Potatoes recipe is flavourful and a household staple.
    5 from 3 votes
    Print Rate
    Prep Time: 10 mins
    Cook Time: 11 mins
    Total Time: 21 mins
    Servings: 6 servings

    Ingredients

    • 2.5 lbs russet potatoes, peeled and quartered
    • 3 cloves garlic
    • 1 cup water or broth
    • 2 tsp salt
    • 3/4 cup milk
    • 6 tbsp butter

    Instructions

    • Place the peeled and cut potatoes, garlic, water and salt in an Instant Pot. Put on the lid, set it to seal, and pressure cook for 11 minutes.
    • Quick release when done and add in the milk and butter and mash using a potato masher. Mash until the potatoes are at your preferred consistency. Add in additional salt and pepper if desired.
    • Top off with more butter and chives.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 272kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 901mg | Potassium: 834mg | Fiber: 2g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 11.2mg | Calcium: 65mg | Iron: 1.6mg
    Author: Carmy
    Course: Side Dish
    Cuisine: American, Canadian

    More Holiday Dinner Recipes

    • Lemon Parmesan Brussels Sprouts
    • Rosemary and Garlic Focaccia
    • Instant Pot Baked Potatoes
    • Air Fryer Sweet Potato
    • Air Fryer Baked Potato
    • Easy Air Fryer Broccoli
    • Roasted Brussels Sprouts and Carrots
    • Pan Fried Brussels Sprouts
    • Maple Balsamic Brussels Sprouts
    • Rosemary Roasted Potatoes

    Other places to connect with me
    Instagram: @carmyshungry
    Facebook: https://www.facebook.com/carmyycom
    Email: [email protected]

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    Reader Interactions

    Comments

    1. Rosemarie Ellis

      November 26, 2019 at 6:52 pm

      can this recipe be doubled ?

      Reply
      • Carmy

        November 26, 2019 at 11:11 pm

        Yes, if it fits in your IP!

        Reply
    2. Mindy

      November 02, 2021 at 8:39 am

      5 stars
      This was perfect for Sunday dinner!

      Reply
      • Carmy

        November 03, 2021 at 11:56 am

        5 stars
        So glad you enjoyed!

        Reply

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