Infused with dairy and herbs, this Instant Pot mashed potatoes recipe tastes just like the traditional dish but requires much less time and effort. With the push of a few buttons, a fluffy, buttery, and creamy-smooth mash of goodness can be whipped up in 40 minutes and ready to complement any main dish.
Are Instant Pot Mashed Potatoes Healthy?
As we created this recipe, we carefully selected our main ingredients based on their nutritional values to adhere to our healthy eating guidelines.
One serving of these Instant Pot mashed potatoes contains nearly 10% of your recommended daily fiber intake. It can help keep you feeling full and on that healthy eating track.
A serving of this recipe provides just 201 calories and 27.4 grams of carbohydrates — mainly from the russet potatoes. With one portion, you’ll take in just the right amount of salt and saturated fat to keep your body functioning well.
To achieve perfectly creamy, fluffy mashed potatoes, starchy russets and Yukon Golds are always our go-to varieties. You can use either of them, or combine both into the mash.
Russet potatoes are a great option if you want to make a tasty mash on a budget.
Compared to Yukon Golds, russet potatoes are cheaper, milder in taste, and readily available all year round. They’re also low in moisture, so when mashed, they easily soak up the dairy and become so light and creamy.
Yukon Gold potatoes
Generally, russet potatoes are larger and take a bit more time to cook, while Yukon Golds are usually smaller and easier to mash.
Yukon Golds are slightly sweeter and have a more buttery flavor and waxier texture. As this variety has a high starch content, they can make your mash thicker and starchier.
Yukon Golds also have yellow flesh, which can give your dish a super inviting look.
How to Prepare the Potatoes
Hold off on washing the potatoes until you’re ready to cook them. Pre-washed potatoes can trap moisture in their eyes and get moldy very quickly in storage.
After rinsing and peeling the potatoes, cut them into 1-inch-thick slices. After they are steamed and tender, you’ll use your mashing tool to determine the mash’s consistency.
A potato masher is the basic tool for most mashed potato recipes. It will make your mash creamy, smooth and just lumpy enough in a matter of minutes.
For lump-free and silky-smooth mashed potatoes, you may want to invest in a food mill or a potato ricer. Sometimes a hand mixer can also do the trick.
But here’s an important warning: A food-processor is an absolute no-no for mashed potatoes. It can grind the potatoes too finely, turning them gluey and yucky. That said, it can work just fine for other mashed vegetable recipes.
Storing and Reheating Mashed Potatoes
Leftover mashed potatoes can be stored in an airtight storage container and will keep well in the refrigerator for 3-4 days. The cold mash can be reheated later in the Instant Pot.
You can also microwave the leftover portions or heat them on the stovetop by gently simmering them with milk. This will wake up the flavor and prevent them from drying.
Instant Pot mashed potatoes are not so freezer-friendly, though. Their texture can become mealy once thawed. We suggest making this recipe no more than 1 or 2 days in advance of serving. Cover the portions with plastic wrap and refrigerate until you’re ready to serve.
Place 24 oz peeled and sliced potatoes at the bottom of the Instant Pot and cover with 1 cup water. Place the lid back on and set the valve to sealing position. Cook on the “Steam” setting for 10 minutes.
Quick-release the pressure by turning the valve to vent. Drain the potatoes and remove them from the Instant Pot.
Mash the potatoes with a fine mesh sieve using the back of a wooden spoon to the desired consistency.
Return the mashed potatoes to the Instant Pot and add 1 tbsp unsalted butter, 2 tbsp heavy cream, 1/4 tsp salt, 1/2 tsp ground black pepper, and 3 tbsp whole milk. Cover with the lid, seal the valve, and set the pot to the “Sauté” setting for 2 minutes.
Top with 0.5 oz bacon crumbs and 0.5 oz cheddar cheese. Spread them out evenly.
Turn off the Instant Pot. Garnish the mash with 1 tbsp scallion and serve.
Instant Pot Mashed Potatoes
Amount Per Serving (1 serving)
Calories 194Calories from Fat 72
% Daily Value*
Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Vitamin A 48IU
Vitamin C 16mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.