Make perfect creamy homemade mashed potatoes every single time with my easy-to-make recipe for Instant Pot Mashed Potatoes. This classic side dish is made within 30 minutes with fresh ingredients.
If you love homemade mashed potatoes or maybe have never made them? I’m excited to share with you my easy Instant Pot Mashed Potatoes recipe. If you struggle with making mashed potatoes from scratch you are going to love all my step-by-step instructions.
I’m going to admit something that I never thought I would ever write about… since having children I have failed miserably at making mashed potatoes from scratch. Woooo, now that I got that off my chest– I can tell you how incredibly excited I am that I finally can make homemade mashed potatoes, from scratch.
All thanks to my Instant Pot.
You see, before kids I probably made mashed potatoes at least once a week and dang, I made AMAZING mashed potatoes. Then, I had children and I can’t for the life of me figure out what the heck happened… other then time. There is an art to making mashed potatoes and timing is everything. So when I started experimenting in my kitchen by making mashed potatoes in the Instant Pot I knew I was on to something.
In this post you will learn the following information.
Ingredients
- Russet Potatoes – I find that russet work best for mashing. They tend to get less
- Heavy Cream – If you don’t have heavy cream, you can use half and half or milk. Make sure the heavy cream is at room temperature before mashing.
- Butter – In my book, you can never have enough butter for mashed potatoes!
- Seasonings – The basic salt, pepper, and parsley is what I like to
Directions
- First, peel the potatoes, and cut into large 1-inch cubes (make sure all pieces are similar in size). Place in the Instant Pot and cover with about 4 cups of water. Add one teaspoon of salt to the water.
- Close the lid, making sure the valve is in “sealing” position. Select the “steam” setting and cook for 10 minutes.
- As soon as the Instant Pot beeps and the potatoes are done; carefully do a quick pressure release. Drain the potatoes immediately into a strainer.
- Return the potatoes back to the Instant Pot. Using a potato masher immediately mash the potatoes. Let the steam escape for a few minutes. Then mix in the butter and heavy cream. Salt and pepper to taste and add parsley flakes on top for garnish. Serve immediately.
FAQS
You want to use Russet Potatoes or even Yukon Golds. They are a higher starch potato and will yield the fluffiest, smoothest, and most flavor-packed mashed potato. You will want to stay away from waxy potatoes like a red or white potato. These require more mashing to become creamy, which could lead to the dreaded “potato paste.” Which is what I would almost always get every time I was trying to make mashed potatoes. I know it’s crazy to think a food blogger having issues making mashed potatoes, but y’all… the struggle has been real!
Yes, for this recipe you need to drain the cooked potatoes, and you need to drain them immediately. It’s very important you don’t let them sit. The more you let them sit the greater the chance you’re going to have potato “paste”.
After doing a lot of testing I found that 10 minutes on the “steam” setting is the magic combo. The potatoes come out fork tender and are perfect for mashing. Now, remember it will take at least 10 minutes to come to pressure before the timer begins on the Instant Pot—so it’s safe to say “20” minutes of cooking time (roughly total).
Tips & Tricks
I have a few more helpful tips I’ve learned along the way that I feel I must tell you to make you not only confident in making mashed potatoes but well equipped and ready to tackle a simple yet daunting cooking skill.
- DO NOT use a hand-mixer or stand-mixer when making mashed potatoes. This was the number one reason why my mashed potatoes were turning to paste. I over mixed them.
- Invest in a potato masher. I know what your thinking–another kitchen gadget?!?! Yes, if you want to make successful mashed potatoes every single time you need to invest in a potato masher.
- Do not over mix. After you have drained *and rinsed your potatoes you’ll place them back in the Instant Pot. Then, using the potato masher you will begin to mash the potatoes. I spend 30-60 seconds tops doing this and leave them a little lumpy. Then I let them rest for a few minutes. I return to add in cubed salted butter and heavy cream. My potatoes are creamy and I’m not beating them to death.
- Even Cuts – By cutting the potatoes in even size this will prevent some to turn to mush while others not cook through. I find that a thicker 1-inch size piece of potato works just fine.
- Room Temperature – For best results and to ensure you don’t end up with gummy potatoes have the butter and heavy cream at room temperature.
Now that I’ve shared all my tips and tricks I hope that you’re feeling even more confident and ready to make homemade mashed potatoes from scratch using your Instant Pot.
Main & Side Dish Recipes
Here are a few of my favorite main dishes and side dishes that compliment my Instant Pot Mashed Potatoes recipe:
- Roast Beef
- Oven Roasted Turkey Breast
- How to make Turkey Gravy
- Green Beans with Caramelized Pearl Onions
- Stovetop Creamed Corn
- Slow Cooker Honey Glazed Carrots
Have leftovers? You can transform them into a pot of my Mashed Potato Soup! Think of that recipe as a quicker and just as tasty version of baked potato soup! Or make my potato patties!
If you make my mashed potatoes in the Instant Pot, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Instant Pot Mashed Potatoes
Equipment
- Instant Pot
Ingredients
- 7 Russet potatoes peeled and cubed
- 1 teaspoon Salt
- 4 tablespoons Butter
- 1/2 cup Heavy cream
- salt and black pepper to taste
- dried parsley flakes for garnish
Instructions
- First, peel the potatoes, and cut into large 1-inch cubes (make sure all pieces are similar in size). Place in the Instant Pot and cover with about 4 cups of water. Add one teaspoon of salt to the water.
- Close the lid, making sure the valve is in "sealing" position. Select the "steam" setting and cook for 10 minutes.
- As soon as the Instant Pot beeps and the potatoes are done; carefully do a quick pressure release. Drain the potatoes immediately into a strainer.
- Return the potatoes back to the Instant Pot. Using a potato masher immediately mash the potatoes. Let the steam escape for a few minutes. Then mix in the butter and heavy cream. Salt and pepper to taste and add parsley flakes on top for garnish. Serve immediately.
Notes
- DO NOT use a hand-mixer or stand-mixer when making mashed potatoes. This was the number one reason why my mashed potatoes were turning to paste. I over mixed them.
- Invest in a potato masher. I know what your thinking–another kitchen gadget?!?! Yes, if you want to make successful mashed potatoes every single time you need to invest in a potato masher.
- Do not over mix. After you have drained *and rinsed your potatoes you’ll place them back in the Instant Pot. Then, using the potato masher you will begin to mash the potatoes. I spend 30-60 seconds tops doing this and leave them a little lumpy. Then I let them rest for a few minutes. I return to add in cubed salted butter and heavy cream. My potatoes are creamy and I’m not beating them to death.
- Even Cuts – By cutting the potatoes in even size this will prevent some to turn to mush while others not cook through. I find that a thicker 1-inch size piece of potato works just fine.
- Room Temperature – For best results and to ensure you don’t end up with gummy potatoes have the butter and heavy cream at room temperature.
Nutrition
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