This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!
This Instant Pot mashed potatoes is easy, no-drain, dump and go recipe to make the best, creamiest, fluffiest mashed potatoes. Easy to make classic side dish that comes together in a fraction of a time.
INSTANT POT MASHED POTATOES
A classic side dish made with potatoes, garlic, milk, butter, salt and freshly ground pepper. An ultimate comfort dish that pairs well with almost everything and is so easy to make.
This recipe is our family favorite, and we enjoy this simple, classic side dish all year round. No holidays are complete without this humble mashed potatoes.
This is by far one of the simplest recipe you will find on my blog. Honestly, even my kids can make these mashed potatoes. With just a few ingredients you can whip up moist, creamy, fluffiest mashed potatoes.
INGREDIENTS FOR MASHED POTATOES
POTATOES: I prefer Russet potatoes or Yukon gold but red potatoes also work fine. You can choose a combination of potatoes to add flavor and texture to this dish.
I prefer to peel Russet potatoes, as the skin is thick. For Yukon gold or red potatoes, if desired you can peel the potatoes.
GARLIC (OPTIONAL): Garlic is optional, however, it adds a nice flavor. You can add as much or as little to your preference.
BUTTER: Adds a nice buttery flavor. You can also use some ghee instead of butter for a rich, nutty flavor.
BROTH (OR WATER): I prefer broth, it adds an added flavor to the dish. However, you can use water instead.
SEASONINGS: Salt and freshly ground pepper to taste.
FRESH HERBS (OPTIONAL): Handful of freshly chopped parsley or chives.
Pic Shown: Instant Pot Mashed Potatoes
INSTANT POT MASHED POTATOES
Hands down this is one of the best ways to make classic, old-fashioned style mashed potatoes. This recipe is no-drain, one-pot dish. Enjoy these creamy, fluffiest mashed potatoes this holidays or on anytime of the year. This recipe will soon be your favorite.
PREP FOR MASHED POTATOES
Wash, peel, and cut the potatoes into large chunks (around 2-3 inch).
Peel the garlic cloves.
INSTANT POT MASHED POTATOES
You will need INSTANT POT
Add potatoes, broth or water, garlic (optional), salt to taste.
Close the lid, vent sealed. Turn ON PRESSURE COOK (high) for 15 minutes.
Note: The cooking time will vary depending upon the size of the potatoes. I used large chunks (2-3 inch) potatoes for this recipe.
Allow natural pressure release. Open the lid, using a potato masher, mash the potatoes.
Add milk and butter to a microwave safe cup and microwave for 60 seconds or until the butter is melted.
Add milk and butter mixture, salt and freshly ground black pepper, to taste. Keep mashing the potatoes until desired consistency.
Note: If required, add some more milk or cream to achieve desired consistency.
Transfer mashed potatoes to a serving bowl. Garnish with some butter, freshly crushed black pepper, and/or some fresh herb (chives or parsley).
Enjoy these creamiest, fluffiest mashed potatoes with your favorite dish!!
Pic Shown: Instant Pot Mashed Potatoes
PRO TIPS FOR BEST INSTANT POT MASHED POTATOES
Key ingredient in this recipe is potatoes. Choose potatoes you like to eat. I prefer baking or Russet potatoes as my family loves the taste of it. Yukon gold or red potatoes also make great mashed potatoes.
Russet potato tend to dry out quickly, so you may have to add more liquid to soften them up. Yukon gold are moist, and hold moisture well.
It is easy to overwork the potatoes, specially when you are using electric mixer. I prefer potato masher, and than using a spatula mix the potatoes to a desired consistency. This prevents potatoes from being overworked and turn into gluey mess.
Classic mashed potatoes is made with simple ingredients milk, butter, garlic (optional), some salt and pepper. However, you can add variation to this classic dish by adding some sour cream, cream cheese, some herbed cheese like Boursin or goat cheese, adds a rich flavor. Also, you can add some fresh herbs such as chives, parsley, to add some flavor and color to the dish.
Add warm milk (or cream) and melted butter while mashing the potatoes. Use liquid as needed to achieve desired consistency.
Pic Shown: Instant Pot Mashed Potatoes
FREQUENTLY ASKED QUESTIONS
WHAT POTATOES TO USE
Russet potatoes, Yukon gold, or red potatoes work fine. You can also use combination of potatoes for added flavor and texture.
DO I NEED TO PEEL THE POTATOES
I prefer to peel the Russet potatoes as they have thick skin. For Yukon gold or Red potatoes, you can leave the skin on as they have thin skin. For a smooth, creamy texture mashed potatoes, I always peel the potatoes.
DO I NEED TO CUT POTATOES
I normally cut the potatoes into chunks (2-3 inch). If the size of the potatoes is small to medium, you can leave them whole. Adjust the cooking time depending upon the size of the potatoes.
For whole small (5-6 oz) size potatoes, cook time = 12-15 minutes.
For whole medium (7-9 oz) size potatoes, cook time = 15-20 minutes.
HOW LONG TO COOK
Pressure cooking time will vary, depending upon the size of the potatoes. I normally cut the potatoes into large chunks (2-3 inch) and it takes around 15 minutes.
WILL MY POTATOES GET WATERLOGGED
No, we are adding just enough water (or broth) to build the pressure and cook the potatoes.
HOW TO PREVENT MASHED POTATOES FROM TURNING GUMMY
Do not overwork the potatoes. Use potato masher initially to mash the potatoes, and than switch to a wooden spatula and mix until desired consistency.
CAN I DOUBLE THE RECIPE
Absolutely, you can double the recipe. Cooking time remains the same.
SERVING SUGGESTIONS PER PERSON FOR MASHED POTATOES
I would say around one medium potato (7-9 oz) or half a pound of mashed potatoes per serving.
HOW LONG CAN YOU STORE MASHED POTATOES
Mashed potatoes stays good for up to 5 days in the refrigerator. Add a splash of milk just before reheating them.
Pic Shown: Instant Pot Mashed Potatoes
TRIED THIS RECIPE ?
★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.
Follow me on Facebook , Pinterest, Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!
SOME MORE RECIPES FROM BLOG!!
HOMEMADE NAAN BREAD [GARLIC NAAN]
SALT POTATOES [SYRACUSE, NEW YORK STYLE]
SOME SOUP RECIPES FROM BLOG:
Instant Pot Mashed Potatoes
Ingredients
- 2.5 lbs Russet potatoes or Yukon Gold
- 3 cloves garlic, whole (optional)
- 3/4 cup broth or water
- 3 tablespoon unsalted butter
- 1/2 cup milk or cream, plus as needed
- salt and pepper to taste
- Handful of fresh parsley or chives, chopped (optional)
Instructions
PREP FOR MASHED POTATOES
- Wash, peel, and cut the potatoes into large chunks (around 2-3 inch).
- Peel the garlic cloves.
INSTANT POT MASHED POTATOES
- You will need INSTANT POT Add potatoes, broth or water, garlic (optional), salt to taste.
- Close the lid, vent sealed. Turn ON PRESSURE COOK (high) for 15 minutes.Note: The cooking time will vary depending upon the size of the potatoes. I used large chunks (2-3 inch) potatoes for this recipe.
- Allow natural pressure release. Open the lid, using a potato masher, mash the potatoes.
- Add milk and butter to a microwave safe cup and microwave for 60 seconds or until the butter is melted.
- Add milk and butter mixture, salt and freshly ground black pepper, to taste. Keep mashing the potatoes until desired consistency.Note: If required, add some more milk or cream to achieve desired consistency.
- Transfer mashed potatoes to a serving bowl. Garnish with some butter, freshly crushed black pepper, and/or some fresh herb (chives or parsley).
- Enjoy these creamiest, fluffiest mashed potatoes with your favorite dish!!
Video
Notes
- I used three x-large (13-15 oz) Russet potatoes, peeled and cut into thirds for this recipe. The total weight of the potatoes was around two and a half pounds.
- If the size of the potatoes is small to medium, you can leave them whole. Adjust the cooking time depending upon the size of the potatoes.
- For whole small (5-6 oz) size potatoes, cook time = 12-15 minutes.
- For whole medium (7-9 oz) size potatoes, cook time = 15-20 minutes.
- Key ingredient in this recipe is potatoes. Choose potatoes you like to eat. I prefer baking or Russet potatoes as my family loves the taste of it. Yukon gold or red potatoes also make great mashed potatoes.
- Russet potato tend to dry out quickly, so you may have to add more liquid to soften them up. Yukon gold are moist, and hold moisture well.
- It is easy to overwork the potatoes, specially when you are using electric mixer. I prefer potato masher, and than using a spatula mix the potatoes to a desired consistency. This prevents potatoes from being overworked and turn into gluey mess.
- Classic mashed potatoes is made with simple ingredients milk, butter, garlic (optional), some salt and pepper. However, you can add variation to this classic dish by adding some sour cream, cream cheese, some herbed cheese like Boursin or goat cheese, adds a rich flavor. Also, you can add some fresh herbs such as chives, parsley, to add some flavor and color to the dish.
- Add warm milk (or cream) and melted butter while mashing the potatoes. Use liquid as needed to achieve desired consistency.
- Please refer to the post for - Frequently Asked Questions.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
mashed potatoes, instant pot mashed potatoes, homemade mashed potatoes, best mashed potatoes, easy mashed potatoes recipe
