Instant Pot Mashed Potatoes

Why You’ll Love This Recipe

I love how fast and foolproof this mashed potato recipe is. Using the Instant Pot takes the guesswork out of doneness, and I don’t have to babysit a boiling pot. The texture turns out incredibly smooth every time, and the addition of butter and a hint of nutmeg gives a subtle richness that elevates the flavor. Whether I’m preparing a holiday dinner or just need a cozy side dish during the week, this recipe fits the bill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs potatoes, peeled and cut into 1-2 inch pieces (I prefer Russet or Yukon Gold)

• 1 cup water

• ½ cup whole milk

• 6 tablespoons butter

• ½ teaspoon salt, or more to taste

• ½ teaspoon black pepper

• ⅛ teaspoon ground nutmeg (optional, but I love the depth it adds)

Directions

1. Add potatoes to Instant Pot: I start by placing the trivet inside the Instant Pot and pouring in 1 cup of water. Then, I add the potatoes on top of the trivet, close the lid, and set the valve to the “sealing” position.

2. Pressure cook: I select the “pressure cooking” or “manual” mode and set the timer for 5 minutes. After cooking, I let the pressure release naturally for 2 minutes, then carefully release the remaining pressure manually.

3. Mash the potatoes: After removing the trivet (carefully—it’s hot!), I drain the water and add the milk, butter, salt, pepper, and nutmeg directly into the pot. Using a potato masher, I mash everything together until smooth. I sometimes add more milk if I want it extra creamy and always taste for seasoning before serving.

Servings and timing

This recipe yields 6 servings and takes about 25 minutes total, including:

• Prep time: 10 minutes

• Cook time: 5 minutes

• Additional time (pressure build-up and release): About 10 minutes

Variations

When I want to switch things up, I try these ideas:

• Garlic mashed potatoes: I add 2-3 cloves of minced garlic before cooking or stir in roasted garlic at the end.

• Cheesy version: Stir in shredded cheddar, parmesan, or cream cheese after mashing.

• Herb-infused: I mix in chopped fresh parsley, chives, or thyme for a fresh twist.

• Dairy-free: Use plant-based butter and non-dairy milk like almond or oat milk.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk and microwave in short intervals, stirring in between until warmed through. They can also be gently reheated on the stove over low heat.

FAQs

What kind of potatoes work best for mashed potatoes?

I prefer using Russet or Yukon Gold potatoes. Russets give a fluffier texture, while Yukon Golds are naturally buttery and creamy.

Can I make this ahead of time?

Yes, I often make these a few hours ahead and keep them warm in the Instant Pot on the “Keep Warm” setting. Just stir occasionally and add a splash of milk if they thicken.

Can I leave the potato skins on?

Absolutely! When I’m using Yukon Golds, I sometimes leave the skins on for a more rustic texture and added nutrients.

How can I make them even creamier?

For ultra-creamy mashed potatoes, I sometimes stir in a few tablespoons of cream cheese or sour cream. It adds a tangy richness I really enjoy.

What if my potatoes aren’t soft enough after 5 minutes?

While they usually are, if they’re still a bit firm, I just close the lid again and cook for 1 more minute on high pressure.

Conclusion

Instant Pot Mashed Potatoes have completely changed how I make this classic side dish. With minimal effort and maximum flavor, this recipe delivers silky, buttery mashed potatoes every time. Whether it’s a holiday feast or a weeknight dinner, I know I can count on this recipe to impress and satisfy.

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