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?
They are!
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.
What Are the Best Potatoes for Mashed Potatoes?
Similar to the traditional mashed potatoes your grandma used to make, we also use russet potatoes for this Instant Pot version.
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
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.
How to Cook Mashed Potatoes in an Instant Pot
These Instant Pot mashed potatoes can make perfect side dishes for everyday meals or special occasions. They are sure to be a huge hit with everyone in the family!
Place the potatoes at the bottom of the Instant Pot and cover with water. Place the lid on, seal the valve, and cook on the “Steam” setting.
Quickly release the pressure. 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. Add the dairy and spices, then cook on the “Sauté” setting.
Top with bacon crumbs and cheddar cheese. Spread them out evenly.
Turn off the Instant Pot. Garnish with scallion and serve.
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.
If you love simple recipes like this one, we also have an Instant Pot dinner roundup that you may like.
Main Dishes With Mashed Potatoes on the Side
Instant Pot mashed potatoes don’t take up too much space and also leave you plenty of hands-off time to prepare other main dishes and desserts. Here are some of our favorite combinations:
- Pan-seared or grilled dishes: Beef, pork, fish, or your favorite protein paired with mashed potatoes can make for a quick, simple, and delicious dinner.
- Meatloaf: Together with mashed potatoes, this meal makes for a classic combo.
- Shepherd’s pie: This dish would be incomplete without a mash.
- Meat patties: These pair exceptionally with our creamy recipe.
- Croquettes: These delicious fried balls compliment our mash beautifully.
If you’re interested in Instant Pot, these healthy and delicious Instant Pot side dish recipes may also tickle your fancy:
- Instant Pot Potatoes and Carrots Recipe
- Instant Pot Ratatouille Recipe
- Instant Pot Scalloped Potatoes Recipe
- Instant Pot Zuppa Toscana Recipe
- Instant Pot Minestrone Soup Recipe
Instant Pot Mashed Potatoes Recipe
This Instant Pot mashed potatoes recipe gives you a perfect side dish for everyday meals. They are sure to be a hit in the family!
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
- COURSE Side Dish
- CUISINE American
- SERVINGS servings
- CALORIES 194 kcal
INGREDIENTS
- 24 oz potatoes (peeled, sliced)
- 1 tbsp unsalted butter
- 1 1/2 tbsp heavy cream
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp whole milk
- 0.5 oz pan-fried bacon (crumbled)
- 0.5 oz cheddar cheese (grated)
- 1 tbsp scallion (chopped)
- 1 cup water
INSTRUCTIONS
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.
NUTRITION
Tuyet Pham
Chef, Culinary Consultant
Luna Regina
Writer, Author
Lizzie Streit, MS, RDN, LD
Nutrition Reviewer