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mashed potatoes in a serving bowl with butter and chives on top.
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Instant Pot Mashed Potatoes

This Instant Pot Mashed Potatoes recipe is creamy, tasty, and just delicious!  It’s made with a handful of ingredients, feeds a crowd, and is ready in 20 MINUTES. It also can be prepared ahead of time.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories 227kcal

Ingredients

  • 5 lb (2.2 kg) potatoes (Russet or Yukon Gold)
  • 1 tablespoon kosher salt plus more, to taste
  • 4 cups (1 L) water
  • 2/3 cup (160 ml) half-and-half or whole milk or heavy cream, warm
  • 8 tablespoons (115 g) butter, melted (1 stick)
  • Freshly cracked black pepper (optional)
  • Finely chopped fresh chives (optional)
  • Additional pats of butter to serve (optional)

Instructions

  • Wash the potatoes and peel the skin off. Then cut potatoes into 1- inch cubes.
  • 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 10 for minutes. When the time is complete do a quick release to depressurize.
  • Drain the potatoes and put them back into the pot.
  • 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 desire.
  • Spoon into your serving dish and top with chopped chives and a pat of butter, if desired.

Notes

 
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. 
Recipe Tips:
  • Use Russets or Yukon Golds. The Russet is my favorite of the two because they make the creamiest mash.
  • Try cutting all the potatoes about the same size so that they will cook evenly; 1-inch cubes will work great.
  • Make sure to add enough water to cover the potatoes. For 5 lb. of potatoes, you need to add 4 cups of water.
  • You can use low-sodium chicken stock or low-sodium vegetable broth for cooking the potatoes instead of water, but make sure to adjust the amount of salt.
  • 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.
  • 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 (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.
Add-Ins 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
 

Nutrition

Calories: 227kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 709mg | Potassium: 801mg | Fiber: 4g | Vitamin A: 395IU | Vitamin C: 21.7mg | Calcium: 77mg | Iron: 6.1mg