These Instant Pot mashed potatoes are creamy and fluffy, perfect for any meal! With just a few ingredients like potatoes, butter, and milk, you’ll have a tasty side dish ready in no time.
I love how quick they are to make—just chop, add to the pot, and let it work its magic. Plus, no more messy pots to clean! Who can resist a smooth scoop of mashed goodness? 😋
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold potatoes for their buttery flavor and creamy texture. Russet potatoes can work too, but they tend to be fluffier. If you’re looking for a low-carb option, cauliflower can be a great substitute—just steam it first!
Butter: Unsalted butter is ideal because you have control over the saltiness. If you’re vegan or dairy-free, you could use olive oil or vegan butter for a similar richness.
Milk: Whole milk gives the best creaminess, but you can swap it for half-and-half or even non-dairy milk like almond or oat milk. Warm the milk first to help it mix smoothly into the potatoes.
Seasoning: Salt and pepper are essential for flavor. Feel free to add garlic powder or onion powder for an extra kick. I often like to sprinkle some fresh herbs on top for freshness!
How Do You Get the Creamiest Mashed Potatoes?
Achieving the perfect creamy texture with mashed potatoes involves a few simple tips:
- Ensure the potatoes are cooked until tender—this should take about 8 minutes in the Instant Pot. You can check by piercing them with a fork.
- Drain excess water right after cooking to avoid watery mashed potatoes.
- Use a potato masher or a hand mixer, but don’t overmix! Mixing too much can make potatoes gummy.
- Add warm milk gradually while mashing to keep them fluffy. Cold milk can make them dense.
- Taste and adjust seasonings until you’re satisfied with the flavor.
With these steps, you’ll have the creamiest mashed potatoes to serve alongside your favorite dishes!
Instant Pot Mashed Potatoes
Ingredients You’ll Need:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup water
- 4 tablespoons unsalted butter, plus more for serving
- 1/2 cup whole milk (warm)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: dried parsley flakes or chives for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 8 minutes of cooking in the Instant Pot. Plus, you’ll add a couple of minutes for mashing and mixing—making it a total of around 30 minutes, from start to finish. Super quick and easy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling and cutting your potatoes into chunks. This helps them cook evenly and quickly in the Instant Pot.
2. Cook the Potatoes:
Place the cut potatoes into the Instant Pot and pour in 1 cup of water. Secure the lid and set the valve to the sealing position. Choose the Manual or Pressure Cook setting, set it to cook for 8 minutes at high pressure.
3. Release the Pressure:
Once the cooking time is up, carefully perform a quick pressure release by turning the valve to venting. Be cautious as the steam will be hot!
4. Mash the Potatoes:
Open the lid and drain any excess water if necessary. Add the unsalted butter to the hot potatoes. Mash them using a potato masher or a hand mixer until they’re mostly smooth.
5. Add Milk and Season:
Gradually pour in the warm milk while continuing to mash or mix. Aim for a creamy, fluffy texture. If you want them creamier, feel free to add more milk! Then, season with salt and freshly ground black pepper to taste and mix well.
6. Serve and Enjoy:
Transfer the mashed potatoes to a serving bowl. Top with an extra pat of butter and sprinkle some dried parsley flakes or chives for a lovely touch. Serve immediately and enjoy your comforting, creamy mashed potatoes!
Can I Use Other Types of Potatoes?
Yes, you can! Yukon Gold potatoes offer a creamy texture, while Russet potatoes are fluffier. If you’re looking for a low-carb option, try using steamed cauliflower instead for a delicious alternative!
Can I Make These Mashed Potatoes Ahead of Time?
Absolutely! You can prepare the mashed potatoes in advance and store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm gently on the stove or in the microwave, stirring until smooth and creamy again.
What Can I Use Instead of Milk?
If you don’t have whole milk, you can substitute it with half-and-half, heavy cream, or even non-dairy milk such as almond, oat, or soy milk. Just make sure to warm it up first for the best results!
How to Avoid Watery Mashed Potatoes?
To prevent watery mashed potatoes, make sure to drain any excess water after cooking. Also, avoid adding cold milk, as it can change the texture. Warm the milk before mixing it in to help achieve the perfect creamy consistency!
