Instant Pot Mashed Potatoes (5 Ingredients)

This 5-Ingredient Instant Pot Mashed Potatoes recipe is the easiest mashed potatoes ever. Fluffy, creamy, flavorful mashed potatoes can be on your table in no time. Stovetop option included.

Key Recipe Ingredients

This Instant Pot mashed potatoes recipe boasts a pure buttery flavor with creamy texture. Here’s what you’ll need:

• Russet potatoes or Yukon Gold potatoes: Russet potatoes are high in starch and low in moisture, resulting in a fluffier and drier texture. Yukon Golds are medium in starch level and low moister, which yields a creamier texture. The choice is yours, and if you don’t want to choose, use a combination of both.
• Regular strength chicken broth or stock: many recipes use water, but we love the flavor that a good broth provides. It also adds moisture/liquid to the mashed potatoes without adding more fat.
• Milk: feel free to use either whole milk or low-fat milk, but try to avoid fat-free milk, as you do need some fat for creaminess. Whole milk is the favorite here.
• Real butter. Of course butter and plenty of it. Though it might sound like a lot of butter, it’s actually less than most mashed potato recipes. Start with the amount listed, and add more melted drizzles at the end if you’d like – who doesn’t like?

Substitutions and Variations

Your 5-ingredient Instant Pot mashed potatoes recipe is awesome as-is. Just a simple drizzle of butter on top or homemade gravy is drool-worthy and tastes incredible. However. If you would like to jazz things up once in awhile, here are flavor options to help you make that happen:

• Roasted garlic. This is the ultimate add-on for mashed potatoes, if you’re going to add on. It’s crazy easy to roast whole heads of garlic ahead of time. If you’re a garlic fiend like myself, feel free to go wild and roast an extra head of garlic to make garlic-butter to spread on everything.
• Freshly chopped herbs: play with your favorite herbs, including chives, parsley, or thyme. Just sprinkle a bit of it in at the end – remember that less is more when it comes to mashed potatoes.
• Cream: If you really want to go all out with creaminess, you can add in a bit of sour cream or almost-melted cream cheese.
• Cheese: Sprinkle in a bit of freshly grated parmesan cheese or other cheese, for all the cheese lovers.

Step-By-Step Recipe Instructions

1. Pour broth into the inner pot of your Instant Pot. Place potatoes onto steamer rack. Close lid and lock in place. Turn steam release handle/valve to correct position, if needed. Cook on high pressure for 8 minutes. 
2. While potatoes are cooking, combine milk and softened butter slices into a saucepan over low heat. Stir until butter is completely melted and milk is warmed through. Turn heat off and keep warm.
3. Once pressure cooker is done, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes into the pot with broth. Use a potato masher to mash potatoes.
4. Add warm milk/butter mixture and a generous sprinkle of kosher salt – any optional seasonings can be added now as well.Keeping Instant Pot on “warm,” continue to hand-mash potatoes to your desired texture.

What to Serve With mashed potatoes

Roast Meats

• Tender Roast Turkey, which is super delicious for any and all holidays.
• Slow Cooker Pot Roast with Gravy, so you can have the roast cooking while you’re at work all day and just snap together the Instant Pot mashed potatoes afterwards.
• Beef Tenderloin with Garlic Wine Sauce, which is my favorite dish to serve when friends come over for dinner

Side Dishes

• Homemade Stuffing with Apples and Sausage – if it’s the holiday season, you simply cannot go wrong with this beautiful side.
• Kale Brussel Sprouts Salad with Honey Mustard Dressing – this salad makes kale and brussels sprouts taste almost like candy.
• Easy Dinner Rolls (Less Than 1 Hour) – these are the best, fluffy, tender homemade rolls that go from flour to table in about an hour.

Also Try Greek Chicken with Potatoes

Instant Pot Mashed Potatoes

5 from 24 ratings

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This Instant Pot Mashed Potatoes recipe is the easiest mashed potatoes ever. Fluffy, creamy, flavorful mashed potatoes can be on your dinner table in no time…

Prep Time: 7 minutes mins

Cook Time: 8 minutes mins

Servings: 8

Author: Amy Dong

Ingredients  

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• ½ cup chicken stock, regular strength
• 3 lbs russet or yukon gold potatoes, peeled and cut into 2-inch pieces
• ½ cup milk, whole preferred
• ½ cup butter, sliced and softened, plus more for drizzling
• Kosher salt
• Optional seasonings: freshly ground black pepper, garlic powder or roasted garlic, chopped herbs of your choice

Instructions

• Pour broth into the inner pot of your Instant Pot. Place potatoes onto steamer rack. Close lid and lock in place. Turn steam release handle/valve to correct position, if needed. Cook on high pressure for 8 minutes. 
• While potatoes are cooking, combine milk and softened butter slices into a saucepan over low heat. Stir until butter is completely melted and milk is warmed through. Turn heat off and keep warm.
• Once pressure cooker is done, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes into the pot with broth. Use a potato masher to mash potatoes.
• Add warm milk/butter mixture and a generous sprinkle of kosher salt – any optional seasonings can be added now as well.
• Keeping Instant Pot on "warm," continue to hand-mash potatoes to your desired texture. Taste and add more salt, if needed. Serve with drizzle of melted butter or gravy, if desired.

Notes

• Russet potatoes tend to result in fluffier, lighter texture, while yukon gold potatoes will yield a creamier consistency. The choice is yours; you can try combining both types of potatoes as well.
• If you’d like to make roasted garlic mashed potatoes, you can roast the garlic a day ahead of time.
• Over-mashing potatoes can lead to gumminess, so be sure to watch carefully as you mash and stop as soon as your potatoes turn creamy.
• Finished mashed potatoes can be kept warm in the Instant Pot for 1-2 hours before serving, though the sooner you can serve it, the better. If needed, you can stir in a bit more liquid (broth or milk) to mashed potatoes before serving.
• Stovetop option: boil peeled/cubed potatoes in a large pot of salted water for 15 minutes, or just until potatoes are fork-tender. Drain and proceed with recipe as written.
• We adore these mashed potatoes with Smoked Spatchcock Turkey or Beef Tenderloin Roast.
• This recipe is part of our Delicious Potato Recipes Collection. 

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Nutrition (per serving)

Calories: 235kcal | Carbohydrates: 34.6g | Protein: 8.4g | Fat: 8.3g | Saturated Fat: 1.7g | Cholesterol: 0.6mg | Sodium: 139.9mg | Fiber: 3.1g | Sugar: 3.6g

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: pressure cooker, Stovetop