Whip up a big batch of creamy mashed potatoes with our no-fail recipe for instant pot mashed potatoes! Pressure cooker mashed potatoes really are the easiest way to make mashed potatoes – without having to babysit boiling potatoes on the stove!
I love, love, love my instant pot! I even wrote a best-selling cookbook with 175 tried and true instant pot recipes. That is love!
I also run a recipe sharing group on Facebook, which I would love for you to join.
Mashed potatoes in the instant pot
Today, I’m sharing the simplest and tastiest way to make mashed potatoes. In your instant pot.
You might be wondering why you should go through the trouble of learning how to make them in the pressure cooker, when they are easy enough to make on the stove.
I will tell you. No. More. Babysitting. I don’t know about you, but I have had boiling potatoes boil over on my stove more times than I can count.
And with four kids, I often get distracted and want to be able to set it and forget it.
That’s where this recipe for instant pot mashed potatoes come in. Get those creamy, delicious, and filling mashed potatoes ready for dinner.
Without much hands-on work. Let your pressure cooker do the work.
How to keep mashed potatoes warm?
I love mashed potatoes, but cold mashed potatoes just aren’t good. The easiest way to keep your potatoes warm until you are ready to serve them is to leave them inside your instant pot or other brand multi-cooker and set it to “keep warm”.
Alternately, you can keep your mashed potatoes warm in a slow cooker set to warm, in an oven safe dish inside your oven, set to the lowest warm setting.
How to make mashed potatoes non-dairy?
This recipe calls for whole milk and butter. However, you can absolutely use your favorite milk and butter substitutes in this recipe. Make sure you use products you love because the flavor will come out in the potatoes.
The only thing I don’t recommend is a flavored milk alternative because it will change the taste of your potatoes. Enjoy!
What to serve with instant pot mashed potatoes?
Mashed potatoes go well with so many dishes. Here are a few recipes for you to try!
Don’t forget to Pin!
- 2 pounds potatoes, washed and peeled
- 1 cup chicken stock
- 1/4 cup whole milk, warmed
- 1/4 cup butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- Combine potatoes and chicken stock inside instant pot.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 15 minutes on high pressure.
- Use the pressure release valve to quick release the pressure (keep your hand out of the way of the steam hole).
- Once all pressure has been released, remove the lid.
- Use a pototo masher to mash up the potatoes (they should be very soft by now).
- Mix in the warmed milk and butter. Stir until butter is melted.
- Season with salt and pepper and stir again.
- Serve with additional butter, if desired.
- Any variety pototo may be used in this recipe. We prefer yukon gold or russet potatoes.
- Non-dairy milk and butter may also be used in place of the whole milk and butter.
- Prepared mashed potaotes can be kept in the multi-cooker on the "keep warm" setting unitl ready to serve. This is especially helpful during big family meals and parties.
- Mashed potatoes stay fresh in the refrigerator for 3 to 5 days.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 230Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 490mgCarbohydrates 34gFiber 3gSugar 3gProtein 5g
Nutrition information is an estimate.