Instant Pot Creamy Mashed Potatoes

Best Potatoes To Make Mashed Potatoes

The best potatoes to make mashed potatoes are Russets or Yukon Golds. They are starchy and help to make the consistency creamy and fluffy. The Russet is my favorite of the two because they make the creamiest mash.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Potatoes: I recommend using Russets or Yukon Golds potatoes for a creamy and fluffy consistency.
• Water: For cooking the potatoes! You can use low-sodium chicken stock or low-sodium vegetable broth for cooking the potatoes instead of water for extra flavor, but make sure to adjust the amount of salt.
• Half-And-Half or Whole Milk or Heavy Cream: You can use either. My personal preference is heavy cream because it makes the texture super creamy and rich. if using milk, I recommend whole milk.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Black Pepper: I love adding freshly cracked black pepper to my mashed potatoes for a burst of flavor, but this is totally optional.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Wash and Peel

Wash the potatoes and peel the skin off. Then cut potatoes into 1- inch cubes. Then cut potatoes into 1- inch cubes.

Step 2 – Cook In The Instant Pot

Place the potatoes in the Instant Pot. Add water and salt. Secure the lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure for 10 minutes.

Step 3 – Quick Release 

When the time is complete, do a quick release to depressurize by carefully turning the valve.

Step 4 – Drain

Drain the potatoes and put them back into the pot.

Step 4 – Mash

Add in the butter and mash the potatoes until the butter is absorbed. Then add little by little the half-and-half (or milk or heavy cream). Mash them until you reach your desired consistency. Be careful not to over-mash. Taste and add more salt and black pepper if necessary.

Pro Tip: Use a potato masher for chunkier mashed potatoes. Or use your electric mixer to mash the potatoes for a super smooth consistency. Just make sure not to over-mash, or they will become gluey.

Add-In Ideas

Roasted Garlic: You can add ½ to 1 tablespoon of roasted garlic. You can use this roasted garlic paste or dissolve 1-2 teaspoons of roasted garlic granules in the warm liquid of your choice.

Cheese: Prepare and mash the potatoes as directed and add up to 1 cup of your favorite melting cheese (shredded), then spread them into a baking dish and top with cheese. Bake in the oven until the cheese is nice and bubbly. I love adding Parmesan cheese.

Sour Cream: You can add ¼ cup of sour cream or even cream cheese for extra flavor!

Bacon: Cook 4 – 6 bacon slices in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle. Then add the crumbled bacon to the mashed potatoes.

Herbs: You can add fresh chopped chives, scallions, or parsley. I do not recommend using dried herbs.

Make Ahead Mash Potatoes

You can easily make these mashed potatoes in an instant pot ahead of time. Prepare the mashed potatoes as instructed in the recipe. Transfer to a serving dish. Then put a few pats of butter on top and cover with foil. Refrigerate mashed potatoes until serving. Then warm in the oven (covered) at 300° F (150 º C) for about 20 -25 minutes or until warmed through.

How to Keep Mashed Potatoes Warm

Oven: Place your mashed potatoes in an oven-safe dish. Put a few pats of butter on top and cover with foil. Keep in the oven at 300º F (150º C) for up to 1 hour.

Instant Pot: If you are not serving the potatoes immediately, you can keep them warm for up to 4 hours in the Instant Pot. In that case, add 4 more tablespoons of butter (1 1/2 sticks total). After the mashed potatoes are ready, select “slow cooker” in LOW mode. Cover with the Instant Pot lid and occasionally stir every hour or so.

Favorites to Serve With

This delicious side dish tastes amazing when served alongside beef, chicken, fish…you name it. These are a few of my favorites!

• BEST Eggless Italian Meatballs
• Easy Eggless Meatloaf
• Easy Slow Cooker Chipotle Beef Brisket
• Instant Pot Beef Tips with Gravy
• Easy Eggless Salmon Patties

Storing & Freezing Instructions

Store: Let the mashed potatoes cool completely and refrigerate in an airtight container in the refrigerator for up to 5 days.

Freeze: Let the mashed potatoes cool completely, place them in a freezer container or freezer bag, and freeze for up to 1 month.

Reheating Mashed Potatoes

Stovetop: Let the frozen potatoes sit over the counter for 15-20 minutes. Then, place the frozen mashed potatoes into a medium saucepan or Dutch oven and occasionally stir over low heat until they begin to thaw. Then cover the potatoes and stir them occasionally until they are completely warmed through and smooth. Add little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy. 

Microwave: Put your frozen potatoes in a microwave-safe bowl and microwave for 2, then stir. Continue microwaving in 1-minute increments until the potatoes are totally warmed through. Add little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy.