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…
Hello, instant pot mashed potatoes
I belong to both those camps and I don’t even need gravy to devour really great mashed potatoes (though amazing homemade gravy certainly doesn’t hurt.)
Many of us would happily serve up homemade mashed potatoes a lot more often if it were as easy as 8 minutes and 5 ingredients. No boxed or pouched or otherwise packaged stuff. Please give a warm welcome to today’s special dinner guest, the lovely Instant Pot Mashed Potatoes. I see regular appearances happening from here on out.
The Big Five Ingredients
The goal is to create a mashed potatoes recipe that’s not only busy-weeknight-friendly and fast, but also to deliver on the all-important deliciousness factor.
This Instant Pot mashed potatoes recipe boasts a pure buttery flavor with creamy texture, and is even (a little) healthier without any sour cream or cream cheese or what-not cheese.
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 lowfat 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?)
Flavor options for your instant pot mashed potatoes
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.
- If you really want to go all out with creaminess, you can add in a bit of sour cream or almost-melted cream cheese.
- Sprinkle in a bit of freshly grated parmesan cheese or other cheese, for all the cheese lovers.
Serve instant pot mashed potatoes with:
- 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
You’ll also love this Roasted Greek Chicken with Garlic Potatoes:
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…
- 1/2 cup regular strength chicken broth or stock
- 3 lbs russet or yukon gold potatoes, peeled and cut into 2-inch pieces
- 1/2 cup milk (regular or lowfat)
- 8 TB (1/2 cup or 4oz) 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)
- 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 completed melted and milk is warmed through. Turn heat off and keep warm.
- Once pressure cooker is done cooking potatoes, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes in the inner pot with the broth. Use a potato masher to mash potatoes until almost done.
- 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, gravy, or as is.
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.
Keywords: Instant Pot Mashed Potatoes, Instant Pot Potatoes, Pressure Cooker Mashed Potatoes