Creamy dreamy mashed potatoes that only take 8 minutes in the Instant Pot? Yes, please! The flavor in these Instant Pot Potatoes is perfection. Pressure-cooking the potatoes with salty water infuses every bite with so much flavor. You are going to love these delicious potatoes, and you’ll especially love how no-fuss they are! For another recipe made with ease, try The Best Instant Pot Macaroni and Cheese.
We are huge potato fans, and mashed potatoes are one of our favorites. After making them in the Instant Pot, I don’t know if I can ever go back to doing them on the stove. Woah, soooo good! The flavor is completely infused into every morsel of the potatoes. I felt like eating the entire bowl even without any gravy–so smooth, so flavorful, and so delicious!
One of the coolest things about making mashed potatoes in the Instant Pot is that after you smash them, you can leave them in the Instant Pot (with the lid on), set to “Keep Warm,” and they stay perfect for 3-4 hours or until you are ready to serve. It’s perfect for holiday meals or big meals where you have multiple things that need to be warm to serve. You can get the potatoes done and out of the way to make your life easier. Yay!
These potatoes are perfection. I can’t wait for you to give them a try! I know you are going to love them as much as I do!
Serve These With…
- Mom’s Sunday Pot Roast
- Easy Baked Pork Roast
- Workman’s Roast
- Stuffed Meatloaf
- Mom’s Baked Soda Cracker Chicken
- How to make Gravy out of Pan Drippings
Step-by-step pictures for how to make Instant Pot Mashed Potatoes
Frequently Asked Questions About Making Instant Pot Mashed Potatoes
What type of potatoes works best in the instant pot?
You can use any type of potato you want. I personally like Russet, Red Potatoes, or Yukon Gold.
If I don’t have sour cream or Buttermilk is there anything else I can use to get that creamy slightly tangy flavor?
Yes. If you don’t have sour cream or buttermilk, you can use a few ounces of cream cheese. Yum!
Do I need to drain the potatoes right away or can I wait until I’m ready to serve them?
Yes, you do need to drain and smash them right away. After they finish cooking, you do a quick release and then drain the liquid off, return them to the Instant Pot insert, and mash them with the butter, milk, and buttermilk or sour cream. Put the lid back on and turn the setting to “Keep Warm.” You can leave them on the “Keep Warm” setting for up to 4 hours before serving.
How long can I leave the potatoes in the instant pot before serving?
Once they are smashed, you can put the lid on the Instant Pot and set the setting to “Keep Warm.” You can leave them that way for up to 4 hours before serving.
Are there any other add-Ins you recommend?
You can add whatever you want to the mashed potatoes. If you like garlic-flavored potatoes, add 1/2 tsp garlic powder when you smash them. You can also add chives or green onions. If you want to make loaded mashed potatoes, you can add bacon, cheese, and green onions. If you are serving them with gravy over them, I suggest leaving them as the recipe is written. Any way you serve these, you are going to love them!
What is the best way to store leftover Instant Pot Mashed Potatoes?
The best way to store leftover mashed potatoes is to put them in an airtight container or Ziploc bag and keep them in the fridge. They can stay good for up to 5 days. Leftover mashed potatoes can be used to top Shepard’s Pie or to make potato patties.
Can you freeze mashed potatoes?
Freezing potatoes is usually not a good idea. It changes the texture. But, the exception is mashed potatoes. You can successfully freeze mashed potatoes for up to 10 months. Just make sure they have been smashed with butter and milk so that there is enough fat in them to keep the texture from becoming weird. To freeze them, put them in an airtight Ziploc bag and get as much air out as possible.
- 3-4 lbs of potatoes, cut into 1-inch pieces
- 3-4 cups of water or until potatoes are almost covered
- 1¾ tsp salt
- ¼ cup butter
- ½ cup buttermilk or ¼ cup sour cream
- 2 tbsp milk (add an additional 2 tbsp if needed for consistency)
- salt and pepper to taste
- Add the cut potatoes, water, and salt to your Instant Pot insert. Secure the lid and set it to 8 minutes, high pressure.
- When 8 minutes of pressure cooking are up, do a quick release. (I like to put a hand towel over the release valve to catch the steam.)
- When the quick release is finished, remove lid and use a strainer to drain the potatoes. Return drained potatoes to the Instant Pot and add the butter, buttermilk, and milk. Use a potato masher to mash the potatoes to the consistency you desire.
- Serve immediately or put the lid on the Instant Pot and set it to "Keep Warm" for up to 4 hours.
- Serve with your favorite main dish and gravy! YUM!