These Instant Pot Mashed Potatoes are so easy! They’re made in one pot with no draining and they turn out so incredibly creamy. Perfect for a side dish for Easter, Christmas, Thanksgiving or any holiday!
I know, I know — yet another Instant Pot potatoes recipe! This time, these creamy, flavourful, Instant Pot Mashed Potatoes are the star.
Recipe first published on The Recipe Critic.
You would think, since these Instant Pot Baked Potatoes have been so popular, that I would have tried mashed potatoes in my pressure cooker next.
Well, I didn’t.
In fact, I’ve been on my Instant Pot experiment for 3 months now and this is my first time making mashed potatoes in it. Can you believe it? Am I totally crazy?
Apparently I have been missing out, because I don’t know if I’ll ever make mashed potatoes another way.
Maybe you know that I was an Instant Pot skeptic at the beginning of the year. I’ve been cooking everything in it (from frozen chicken breasts to taco meat to baked ziti) to try and figure out if it is actually something worth keeping around.
Let me tell you, that slowly but surely my tune is changing!
I have never really enjoyed making mashed potatoes — it can be so much work to boil them, mash them, and season them — but these mashed potatoes are so tender after pressure cooking that they almost mash themselves. I add chicken broth for cooking instead of water for extra flavour, and they really only need minimal seasoning after that.
Plus, no draining!
Tips and Tricks for Making these Instant Pot Mashed Potatoes:
- These Instant Pot Mashed Potatoes are naturally vegetarian and gluten-free (but be sure to check all of your labels!). They can easily be made dairy-free by mashing only in chicken broth or using vegan margarine instead of butter.
- I like to leave the skin on my potatoes because it has so much good stuff in it! You can peel them if you really want, but why go through all the extra work?
- Try getting a little crazy with your flavours if you like — add in some garlic and herb cream cheese, brown butter, or basil pesto for a more adventurous mashed potato 😉
Instant Pot Mashed Potatoes
written by Ashley Fehr
Ingredients
- 2 lbs red potatoes cut into 1.5″ pieces
- 1 cup low sodium chicken broth
- 1/2 teaspoon salt
- ½ teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1 pinch black pepper
- 2 tablespoons butter
- salt and pepper to taste
Instructions
- Add potatoes to your Instant Pot (mine is a 6 quart) or electric pressure cooker (no need for a trivet!) Add the chicken broth, salt, Italian seasoning, garlic powder and pepper and stir until combined.
- Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure
- When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes (optional — you can do a quick release if you’re in a rush!) and then open the valve to release remaining pressure.
- Add butter and mash until smooth. Season to taste. Serve.
Nutrition Information
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donnad953@comcast.net says
This recipe couldn’t be easier or more delicious. I will be making this again for sure!
Ashley Fehr says
Thanks!
Meg says
Perfect (as always)! Big hit with my family! Thank you!
Ashley Fehr says
Thanks Meg!
Sherry says
These are awesome!!!
Ashley Fehr says
Thanks Sherry!
Rachel says
I’d like to make this for Thanksgiving. Can I double or triple in a 6Q and if so, what would you do to modify? More liquid? More time?
Ashley Fehr says
You can likely double — I would double all of the seasonings and liquid as well!
Eva says
On the instant pot manual they stress couple times that at least 2 cups (500ml) liquid must be added when cooking anything. Your recipes often calls for one cup. Is that works?
Ashley Fehr says
Different models call for different amounts unfortunately. I have a 6 quart that is a couple years old and it calls for a minimum of 1 cup. You can add more liquid, you just may want to drain some before mashing so they’re not too thin.
Taylor says
Can these be done with any potatoes?
Ashley Fehr says
I prefer red potatoes if I’m leaving the peel on, or Yukon Gold or russet if I’m peeling them. It’s up to you!
Carl says
These were outstanding!! I was skeptical due to the lack of cream or milk, but WOW !!
Ashley Fehr says
I’m so happy yo hear that Carl!
Phet says
If I make half or even a quarter of it to sample it out, do I use less time?
Ashley Fehr says
You will use the same time! I’d love to hear how you like them 🙂
Christina Lee says
Thanks for sharing the recipe, made it tonight to go along with a filet mignon & it was delicious!
Ashley Fehr says
I’m so glad! Thanks!
Lyn says
These potatoes are delicious! I love the addition of Italian seasonings. However, as the recipe calls for chicken broth, it is not “naturally vegetarian.”
Ashley Fehr says
I’m sorry — that’s an oversight on my part! It could definitely be subbed for vegetable broth
Lynnie says
Hi. I’m new to the instant pot concept. I’m old school crockpot. What brand of instant pot do you use/recommend? Thanks! Looking forward to trying this recipe! ??
Ashley Fehr says
Hi Lynnie! I use a 6 quart Instant Pot with bluetooth. The bluetooth is a mostly unnecessary tool though 🙂 I still love my crockpot for certain things too!
Lauren @ Lemon & Mocha says
I made mashed potatoes in my slow cooker for Christmas and was completely hooked. These look incredible and I love how quickly they come together in an Instant Pot! Might have to look into getting one… Thanks for sharing!
Ashley Fehr says
It’s crazy how much easier they are!
Danielle says
This is the best idea ever! I too hate making mashed potatoes because it does seem like so much work. I am in love with my Instant Pot and so excited to get another great recipe idea to make in it!
Ashley Fehr says
It is definitely addicting!