Instant Pot Mashed Potatoes - the best and fastest way to make mashed potatoes by cooking them in an electric pressure cooker. These potatoes are light, fluffy and delicious!
The Instant Pot keeps proving to me that it is quite an essential countertop appliance. I use it every day. I was already blown away how quickly I can cook Instant Pot Brussels Sprouts with Bacon and now these Mashed Potatoes. Serve them with Chicken Thighs for a delicious dinner!
If you love mashed potatoes as I do, this recipe will change your life! You will never make them on the stovetop again. Cooking potatoes in the Instant Pot is faster and you don't have to watch them. They are light and fluffy and the best thing is, I don't have to boil them on the stove for 30 minutes. It takes longer to peel the potatoes and cut into chunks than cook them in the Instant Pot! You have to try this recipe!
- Start by peeling and cutting the potatoes into large chunks. Place potatoes in Instant Pot. Add enough water to cover them by about 1".
Close the lid and set the valve to sealing position. Press the "manual" or "pressure cook" button and set timer to 7 minutes.
When the pressure cooker is done, carefully turn the valve to vent ( this is called quick pressure release).
Drain the potatoes and return to the IP insert or place in a mixing bowl. Add half and half, salt and pepper and if desired, dill or chives and sour cream. Mash with a potato mashed to desired texture.
Two methods of cooking:
I tried two methods for making mashed potatoes in the pressure cooker: steaming and cooking in water.
I steamed them using the steam basket insert and while the potato chunks were perfectly cooked, they turned into a very thick and not fluffy at all mixture when mashed. They will be perfect for a potato salad (and that's what I did for my Dill Pickle Potato Salad) but not for mashed potatoes.
cooking potatoes in water:
The second method is to simply place cut up potatoes in water, just enough to cover them, and cook that way. When the Instant Pot beeps, do a quick pressure release. Drain potatoes and place back in the IP. Add butter, milk or half and half and seasoning. Mash and serve!
What potatoes to use?
The best potato for mashed potatoes is Russet or Idaho kind, as they have more starch than golden or red potatoes. Keep those for salads!
- I love adding sour cream for a little tang in flavor and of course, dill or chives. Just like that, in not much time, you can make the best Mashed Potatoes and have the side dish on the table.
- To jazz up these mashed potatoes, add caramelized onions like I did in my new Caramelized Onions Mashed Potatoes recipe!
- for a dairy-free/vegan option use almond milk and olive oil. The potatoes will be creamy and delicious!
- add roasted garlic for more flavor and turn these mashed potatoes into the best BBQ side dish!
The cooking time depends on how big are the potato chunks. I cut mine to 1" pieces and set timer to 7 minutes. If you cut potatoes into quarters, adjust time to 10 minutes OR cut them into 1/2" pieces and cook for 4 minutes. The bigger the chunks, the longer the cook time.
Leftovers and reheating:
If by any chance, you happen to have leftovers of mashed potatoes, I highly recommend my Leftover Mashed Potato Cakes, my new Polish Potato Dumplings or my Mashed Potato Casserole. Both are delicious and my favorite recipes for using up leftovers.
To reheat mashed potatoes, simply set the IP to saute setting, add milk or heavy cream to potatoes and stir often until heated through.
More Instant Pot side dish recipes:
Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Mashed Potatoes Recipe
- 3 lbs russet potatoes , peeled, cut into 1" chunks
- 3 cup water
- 2 tablespoons butter
- 1/3 cup half and half or milk
- salt and pepper
- chopped dill , optional
- chopped chives , optional
- 1/4 cup sour cream , optional
- Place potatoes in Instant Pot. Add enough water to cover them by about 1".
- Close the lid. Set the valve to "sealing".
- Press MANUAL button. Press the +/- button to set to 7 minutes. The IP will start cooking.
- When the pressure cooker beeps, carefully turn the valve to vent ( this is called quick pressure release).
- Drain the potatoes and return to the IP insert or place in a mixing bowl. Add half and half, salt and pepper and if desired, dill or chives and sour cream. Mash with a potato mashed to desired texture.