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Instant pot mashed potatoes recipe! creamy, light, and fluffy are some few words to describe this pressure cooker mashed potatoes. It’s also easy, quick and you get perfect mash in under 30 minutes using the no drain or drain method. Let me show you how to make mashed potatoes in instant pot pressure cooker.
Mashed potatoes are like the best side dish. So creamy and tasty you can eat it on its own or serve with any food from vegetables to beef and chicken.
I am glad to be finally putting up my easy mashed potatoes recipe (I have been partial with the rice side dishes).
There are two ways I make mash in the pressure cooker- drain and no drain method. The drain method is slightly quicker in terms of pressuring cooking time and gives room to use milk as all of my liquid base. I prefer this method however I have also detailed the no drain method so feel free to use either of the two.
Let me show how to make mashed potatoes in your instant pot pressure cooker with this detailed step by step guide.
Instant Pot Mashed Potatoes Recipe that rocks
This creamy mashed potatoes recipe is simple but delicious. Here are some of the reasons you should be making mash in instant pot.
- You free up stovetop space especially when making big meals like Christmas dinner or thanksgiving
- This is a quick recipe. The potatoes pressure cook in just 9 minutes which saves at least half the time of cooking it on the stove and you get perfectly creamy mashed potatoes in less than 25 minutes.
- You can make it no drain when making these mashed potatoes and still get a perfect outcome.
- Makes use of a few simple ingredients.
- This simple pressure cooker mashed potatoes recipe is versatile and can be customized to suit your taste.
- Makes perfect side dish for midweek dinners, Sunday roast, Christmas dinner, Thanksgiving or for any occasion.
Ingredients
Potatoes – Use Yukon gold or Mary piper, King Edwards, Desiree, russet or any floury potatoes. These are best for mashed potatoes but you can also use
Butter
Milk – I used whole milk (full fat) for that you can use semi-skimmed, skimmed or almond milk for dairy-free.
WHAT ELSE CAN YOU ADD
Black pepper
Chive
Olive oil
Parmesan cheese
Garlic
Variation
Garlic
How to make mashed potatoes in the instant pot
Peel potatoes, cut into chunks and rinse.
Add the potatoes in the pot of the instant pot then add water and salt. Close the pressure cooker with its lid and lock it to safety. Turn the knob to the “sealing” position.
Turn on Instant Pot and set to pressure cook on high for 5 minutes. After the 5 minutes pressure cooking cycle, do a quick release by turning the valve to “vent.”
Once the pot is depressurised, open the lid then drain the water before adding in butter and warm milk.
Using a potato masher, ricer or hand mixer, mash the potatoes till smooth and fluffy.
Serve mashed potatoes with sides of choice.
Instant Pot Mashed Potatoes No Drain
Peel potatoes, cut into chunks and rinse. Add the potatoes in the pot of the instant pot then add water and salt. Close the pressure cooker with its lid and lock it to safety. Turn the knob to the “sealing” position.
Turn on Instant pot and set to pressure cook on high for 9 minutes. After the 9 minutes pressure cooking cycle, do a quick release by turning the valve to “vent.”
Once the pot is has released all pressure, open the lid then add in butter and warm milk. No need to drain.
Mash with a potato masher or hand mixer till smooth, creamy and fluffy.
VARIATION
Creamy Garlic mashed Potatoes– Add whipping cream and some garlic to give you that extra creamy and garlicky flavored mash.
Roasted Garlic Mashed Potatoes – Add some roasted or caramelized garlic.
What to serve with mashed potatoes
Mashed potatoes serve as a perfect side dish with Sunday roast dinner, with beef, chicken, and vegetables. Some recommendations of what to serve with are
Best Instant pot beef tips and gravy
Vegetables like instant pot carrots and Instant pot cabbage
How to Store
Leave to cool completely, pour in an airtight container, and store in the fridge for up to 3 days. You can also store leftovers in the freezer.
To reheat on the stove or microwave, add a little milk in the mash to avoid it from drying out and to get it back to the desired texture if thickened.
Tips
- Mash the potatoes immediately when they are still hot.
- Try and cut the potatoes in equal sizes to ensure they cook evenly.
- You can mash the potatoes right in the pot saving you having to clean additional utensils.
- Use semi-skimmed or skimmed milk for fewer calories.
- Make it dairy-free by using almond milk.
- You can make it Vegan by using olive oil instead of butter
- You can also use low-fat butter for fewer calories.
More potato recipes on the blog
Best instant pot baked potatoes
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Instant Pot Mashed Potatoes (Pressure Cooker Mashed Potatoes)
Equipment
- Instant pot pressure cooker
- Potato Masher
Ingredients
- 1.5 kg Potatoes
- 1/3 cup Butter
- 1 cup Milk
- Salt
- 1 cup Water
Optional Ingredients
- Black pepper to taste
- Garlic
- Chives
- Parmesan Cheese Sprinkle
Instructions
- Peel potatoes, cut into chunks and rinse.
- Add the potatoes in the pot of the instant pot then add 3 Cups of water and salt.
- Close the pressure cooker with its lid and lock it to safety. Turn the knob to the "sealing" position.
- Turn on Instant Pot and set to pressure cook on high for 5 minutes. After the 5 minutes pressure cooking cycle, do a quick release by turning the valve to “vent.”
- Once the pot is depressurised, open the lid, drain water then add in butter and warm milk.If using this drain method method use 1.5-2 cups milk.
- Using a potato masher or hand mixer, mash the potatoes till smooth and fluffy. Serve mashed potatoes with side of choice.
Instant Pot Mashed Potatoes (No drain)
- Peel potatoes, cut into chunks and rinse. Add the potatoes in the pot of the instant pot then add water and salt.
- Close the pressure cooker with its lid and lock it to safety. Turn the knob to the "sealing" position. Turn on Instant pot and set to pressure cook on high for 9 minutes. After the 9 minutes pressure cooking cycle, do a quick release by turning the valve to “vent.”
- Once the pot has released all pressure, open the lid then add in butter and warm milk. No need to drain.
- Mash with a potato masher or hand mixer till smooth, creamy and fluffy.
Recipe Notes
- Mash the potatoes immediately when they are still hot.
- Try and cut the potatoes in equal sizes to ensure they cook evenly.
- You can mash the potatoes right in the pot saving you having to clean additional utensils.
- Use semi-skimmed or skimmed milk for fewer calories.
- You can also use low-fat butter for fewer calories.
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