Instant Pot Mashed Potatoes

Creamy, comforting and quick to make, this recipe for Instant Pot Mashed Potatoes should be kept on stand-by for busy days when you need a simple, yet delicious side-dish. Once you make them in the Instant Pot, you’ll never go back! This recipe also offers options to make this dish dairy-free, Whole30 and Paleo-friendly.

A bowl of instant pot mashed potatoes.Mashed Potatoes in the Instant Pot

Is there any better comfort food than classic mashed potatoes? Mashed potatoes are a perfect side to serve alongside hearty meals, like roasted turkey or fried chicken. Well, we’ve been making them in our favorite gadget lately on nights when we need a quick, comforting and delicious side-dish to serve with dinner–and at this point, we’re never going back to making them the traditional way.

These Instant Pot Mashed Potatoes are creamy and flavorful, yet so simple to make. Plus, we’re sharing a few different suggestions for how to customize them to your dietary needs.

Cubed and raw potatoes in an instant pot.

Ingredients Needed

  • Potatoes (see below for suggestions)
  • Milk
  • Butter or Ghee
  • Salt and Pepper
  • Garlic Powder
  • Parsley or Chives

Substitution Ideas

Milk: You can use dairy milk here, or you can use another milk your family typically uses such as almond milk, oat milk or rice milk. I don’t recommend using coconut milk here, as it will impart too much of a coconut flavor. You could also use chicken or vegetable broth to avoid milk altogether, like we do in this Vegan Mashed Potato recipe.

Butter or Ghee: Butter is ideal for this recipe for the flavor it gives the mashed potatoes, but ghee works equally as well for Paleo and Whole30 diets. Alternatively, for fully dairy-free you could use olive oil or avocado oil.

Herbs: Use whatever herbs you like here, we recommend topping them with chives or parsley, but rosemary or thyme would work too.

Ideal Potato to Make Instant Pot Mashed Potatoes

You’ll often see recipes calling for the more traditional Russet potato to be used, because of its high starch and low moisture content. They work really well in this recipe.

But if we had to choose, we’d always choose yellow potatoes! Yellow potatoes, sometimes labeled as Yukon Gold or creamer potatoes, have creamy flesh with a medium starch level.

A third option would be a red-skinned potato. These potatoes can be a bit waxy, and low in starch, which can make them feel a bit denser. Some people enjoy mashed potatoes with red potatoes!

Mashed potatoes in the instant pot.

Different Ways of Mashing Potatoes

Everybody has their own favorite method of making mashed potatoes, and after they are cooked in the Instant Pot, you could use your favorite. We like to just grab out the trusty masher to easily and efficiently mash the potatoes right inside the Instant Pot. However, others find these other methods to be their favorite when it comes to actually mashing the cooked potatoes:

  • using a potato ricer
  • using a food mill
  • immersion blender
  • a fork
  • mixing them with an electric mixer

Please note, if you are using an immersion blender or an electric mixer you must be careful not to overmix potatoes. It is entirely possible to work the potatoes too much, which can turn the potatoes from creamy to gluey. So if you are using an electric machine, just work the potatoes until they just come together.

Looking for a main dish to serve with the mashed potatoes, check out these:

A bowl of mashed potatoes made in the instant pot.

If you like this side dish recipe, check out these others:

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Instant Pot Mashed Potatoes

A bowl of instant pot mashed potatoes.
  • Author: Lexi's Clean Kitchen
  • Prep Time: 00:10
  • Cook Time: 00:05
  • Total Time: 00:20
  • Yield: Serves 4-6 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Diet: Gluten Free
Scale

Ingredients

  • 2 lbs. yellow, russett or red potatoes, washed, peeled and cut to 1” pieces
  • 1 cup water
  • 3/4 teaspoon fine sea salt
  • ½3/4 cup milk of choice
  • 3 tablespoon butter or ghee
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • Parsley or chives, finely minced (optional)

Instructions

  1. Place potatoes inside the Instant Pot. Pour the water over the top, and sprinkle with salt. Close the lid, and switch the valve to sealing. Cook on high pressure for 5 minutes. Switch the valve to venting to release the steam.
  2. Drain the potatoes in a colander, and return back to the pot.
  3. While potatoes are still hot, add in the milk, butter, black pepper and garlic powder. Mash with a potato masher until smooth. If the potatoes are not loose enough, add in more milk as needed. Taste, and adjust seasoning
  4. Garnish with herbs and serve immediately.

Notes

  1. Try to cut the diced potatoes to a similar size so the pieces all cook evenly. This recipe calls for a smaller dice of the potatoes so they cook quicker.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 274
  • Sugar: 6g
  • Sodium: 448mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 25mg

Keywords: Instant Pot Mashed Potatoes

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January 24, 2021

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