In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these creamy Instant Pot Mashed Potatoes a try!
Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy mashed potatoes are the stuff of meal legend.
Serve them at a gathering, and prepare to have your family request this exact recipe on repeat! You will be the Mashed Potato Queen/King, an honorable title indeed.
Similar to my feelings about Homemade Goat Cheese Scalloped Potatoes, until I started making these particular mashed potatoes, they were my least favorite item at a holiday feast (blasphemy, I know!).
Oven Roasted Potatoes? Gimme that crispy goodness.
But mashed potatoes? I didn’t get what the fuss was all about.
Sure, I put a scoop of mashed potatoes on my plate at the holidays beside my Roast Turkey—to omit them would somehow feel wrong—but my heart was never in it. I’d much rather devour an extra serving of Healthy Sweet Potato Casserole.
These fluffy instant pot mashed potatoes, however? I CANNOT GET ENOUGH.
5 Star Review
“Absolutely amazing! I didn’t think mashed potatoes could be this good!”
— Christi —
Why Use an Instant Pot for Mashed Potatoes?
Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version to the stovetop version.
- The prep is far more simple.
- The potatoes cook more quickly.
- The resulting texture is far superior.
This Instant Pot mashed potatoes recipe is not only dangerously simple to prepare, but it’s also incredibly versatile.
The possibilities are endless, meaning you’ll never grow weary of them.
And, with the lighter spin this recipe offers, you can let them be the trusty side dish you can turn to any night of the week!
Steam or Boil: The Great Debate
If you’re like me, you probably grew up having mashed potatoes (or Mashed Sweet Potatoes) made from boiled potatoes.
While boiling is classic, steaming potatoes for mashed potatoes (as done in the Instant Pot) is where the magic is.
- Steaming potatoes ensures they absorb just enough moisture to cook without becoming waterlogged.
- Steaming preserves the potatoes’ texture and natural, earthy flavor to yield the fluffiest, most flavorful, best mashed potatoes ever!
(If you need another preparation method, Crockpot Mashed Potatoes are the best of both worlds!)
How to Make Creamy Instant Pot Mashed Potatoes
For this recipe, I set out in earnest to create mashed potatoes that would right everything I deemed wrong with most mashed potato recipes.
Goodbye, watery, bland, gummy, and grease-oozing mashed potatoes.
Hello, creamy, dense (in a good way), herby, lightly tangy mashed potatoes of my dreams!
- Yukon Gold Potatoes. I know that amongst mashed potato enthusiasts, there is a hot debate over which potato makes the best mashed potatoes. Russets are the most common choice. Honestly? They aren’t my fave (except for Hasselback Potatoes). I personally think Yukon gold potatoes are best for mashed potatoes. While they may yield a more dense mashed potato, their superior, almost-buttery flavor and creamy texture are what seal the deal for me.
- Herbs. Mashed potatoes are ultra mild-mannered on their own. A handful of fresh chives brings them to life, and fresh thyme gives them a savory taste. (Herbs are also key for Crockpot Scalloped Potatoes.)
- Greek Yogurt. My swap for sour cream, cream cheese, or milk in mashed potatoes that adds creaminess (and a boost of protein) with less saturated fat and cholesterol. This recipe uses what will feel like an excessive amount, but trust me and go with it. Its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor.
- Parmesan. I adore the salty sharpness that the final sprinkle of Parm on top of the mashed potatoes adds. I have a suggested amount, but feel free to be more liberal if you like. (Love cheesy potatoes? You’ll rave over this Hash Brown Casserole.)
- Add water and salt to the Instant Pot. Place the potatoes in a steamer basket in the pot. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.
- Drain the pot, then return the cooked potatoes to it.
- Add the remaining ingredients.
- Mash the potatoes. DIG IN!
While I love the ease of the Instant Pot, you can also make this same recipe on the stovetop:
- Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt.
- Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. Adjust the cooking time as needed. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed.
- To Store. Keep leftovers in an airtight container with a lid for 3 to 4 days in the refrigerator to preserve their deliciousness.
- To Reheat. Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
- To Freeze. I don’t recommend freezing these mashed potatoes, as their texture may become mealy once thawed.
Meal Plan Tip
For best results, make the recipe up to 1 day in advance. Cover the potatoes tightly with plastic wrap and refrigerate them. Reheat them gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
Recommended Tools to Make this Recipe
The Best Instant Pot
The Instant Pot is an excellent way to speed up cooking times and create one-pot meals. It’s one of my favorite kitchen appliances!
After you try making mashed potatoes in a pressure cooker once, I promise you’ll be an “instant” convert to this perfect side dish recipe.
Frequently Asked Questions
You can keep mashed potatoes warm in the Instant Pot for 1 to 2 hours. Turn your Instant Pot to the “keep warm” setting, and stir the potatoes occasionally, adding milk or broth if they become too thick.
An Instant Pot steamer basket is a special add-on that’s specifically designed to be inserted into your Instant Pot to help steam your food. Some models come with a steamer basket, but you can also buy them separately online. I highly recommend using the basket as it ensures the potatoes don’t soak up too much water during the cooking process.
This tragedy isn’t unique to Instant Pot mashed potatoes. Mashed potatoes prepared using any method can become glue-like or gummy if they are overworked in a food processor, electric mixer, or immersion blender. Also, be sure to mash the potatoes immediately after cooking, as they can become gummy if they sit for an extended period after steaming or boiling.
While I know recipes for whole Instant Pot mashed potatoes exist, this is not one of them. In order for the potatoes to steam in 8 minutes, you really do need to cut them into 1-inch cubes. As for peeling, you’re welcome to leave them on if you prefer Instant Pot mashed potatoes skin on for some extra fiber.
- 2 1/2 teaspoons kosher salt divided
- 2 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch chunks
- 1 cup Greek yogurt at room temperature
- 2 tablespoons unsalted butter at room temperature
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh chives finely chopped
- 1/2 tablespoon fresh thyme chopped
- 1/4 cup Parmesan cheese freshly grated (plus additional to taste)
- TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
- TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
- TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
- TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
- TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
- TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
- TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.
Serving: 1(of 8)Calories: 161kcalCarbohydrates: 37gProtein: 6gFat: 4gSaturated Fat: 3gCholesterol: 13mgFiber: 3gSugar: 2g
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