Instant Pot Mashed Potatoes Recipe

I absolutely love this mashed potato recipe because it’s incredibly easy to whip up in the Instant Pot and delivers that perfect creamy texture millennials crave. Plus, the optional sour cream or cream cheese adds an elevated, delicious twist that feels like a warm hug in a bowl.

I enjoy preparing mashed potatoes in the Instant Pot because they turn out so creamy and are so quick to make. Using 2 pounds of Yukon Gold or Russet potatoes cooked in tasty chicken broth, a little warm milk, and melted unsalted butter, the consistency of which is just perfect for mashing, I season my instant mash with just enough salt and pepper to bring out their potato flavor.

They’re also very good with some sour cream mixed in, but that’s totally optional.

Ingredients

Spuds: High in carbs, serving up the energy and fiber that keep things moving in your digestive system.

Milk: Contributes to creaminess and slight sweetness with added calcium and protein.

Butter: Augments flavor with decadence; has fats that help with feelings of fullness.

Broth made from chicken: Supplies great, profound flavor of the sort that doesn’t just roll around on the tongue but also reaches some, to use the loathsome term, umami points in the mouth.

Sour cream: Provides creamy tang, boosting texture and flavor.

Ingredient Quantities

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 1 cup water or chicken broth
• 1 teaspoon salt
• 1/2 cup milk, warmed
• 1/4 cup unsalted butter, melted
• Salt and pepper to taste
• Optional: 2 tablespoons sour cream or cream cheese for extra creaminess
• Optional: Chopped chives or parsley for garnish

Instructions

1. Put the potatoes, which have been peeled and cubed, into the Instant Pot.

2. Include 1 cup of water or chicken broth and 1 teaspoon of salt in the pot.

3. Keep the lid on the Instant Pot. Be sure the valve is turned to sealing, and select the manual or pressure cook function. Cook at high pressure for 10 minutes.

4. After the cooking time is up, quickly release the steam by carefully turning the valve to venting.

5. Take the Instant Pot lid off and use a potato masher or a fork to mash the potatoes in the pot.

6. Combine the warmed milk and melted butter with the mashed potatoes, stirring until everything is well mixed.

7. To achieve extra creaminess, you may mix in the optional sour cream or cream cheese, if you desire.

8. Add more salt and pepper to the mashed potatoes to achieve the desired flavor.

9. If the potatoes are thicker than you like, slowly mix in additional milk until you reach the consistency you desire.

10. Place the mashed potatoes into a serving dish and sprinkle with chopped chives or parsley, if you’re using that. Serve it right away.

Equipment Needed

1. Instant Pot
2. Potato peeler
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Potato masher or fork
8. Small saucepan (for warming milk)
9. Spoon or spatula (for stirring)
10. Serving dish

FAQ

• Can I use a different type of potato?Certainly, Yukong Gold and Russet potatoes are excellent choices for a creamy texture, yet red potatoes can also yield an entirely different flavor and texture that is equally good.
• Do I need to peel the potatoes?Although removing the skin yields a smoother mashed potato, it is perfectly acceptable to keep the skins on if you prefer more texture and a potato with greater nutritional value.
• How long should I cook the potatoes in the Instant Pot?Place the potatoes in the cooker, and cover with water. Cook on high pressure for 8 minutes, followed by a quick release of the pressure.
• Can I make these mashed potatoes ahead of time?Certainly, they can be prepared in advance and reheated gently on the stove or in the microwave; just add a bit more milk if they seem too thick.
• What can I add for extra flavor?Think about incorporating garlic powder, Parmesan cheese that has been grated, or roasted garlic to further flavor the dish.
• How can I make the mashed potatoes creamier?To boost the creaminess, add sour cream or cream cheese, from the optional ingredients list, to the mixture.
• Is it necessary to use both melted butter and warmed milk?Certainly, incorporating both types of fat guarantees that the potatoes will have a buttery flavor and a silky mouthfeel.

Substitutions and Variations

Yukon Gold or Russet: Substitute with different flavors and textures by using red potatoes or sweet potatoes.
Substitute vegetable broth for the water or chicken broth to create a vegetarian version.
Milk: Use heavy cream for richer mashed potatoes, or an almond or oat milk for a dairy-free substitute.
Butter (unsalted): Substitute with either olive oil or plant-based butter for a dairy-free option.
Greek yogurt or a vegan cream cheese: Use these instead of sour cream or cream cheese for a non-dairy option with attitude.

Pro Tips

1. Fluffier Texture For ultra-fluffy mashed potatoes, use a potato ricer instead of a masher. This will give the potatoes an airy texture without overworking them.

2. Infused Aroma Add a peeled garlic clove or a sprig of rosemary to the Instant Pot when cooking the potatoes for a subtle infusion of flavor. Remove before mashing.

3. Uniform Cooking Ensure all potato cubes are evenly cut to the same size, about 1 inch, to promote uniform cooking and prevent some pieces from becoming overcooked while others are undercooked.

4. Texture Control If you prefer a bit of texture in your mashed potatoes, reserve some of the cubes after cooking and mash them lightly with a fork before mixing them back in with the smoother potatoes.

5. Perfect Seasoning Taste as you go when adding salt and pepper after mashing. Potatoes can absorb quite a bit, so adjust according to your taste preference for the best result.