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Home » Vegetables » Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Last Updated on October 30, 2022. Originally Posted on November 15, 2022 By Laura Franco / Leave a Comment

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Creamy buttery smooth mashed potatoes are ready in 8 minutes in a pressure cooker. Serve with extra butter and fresh chopped parsley. via @krazykitchenmom

Creamy buttery smooth mashed potatoes are ready in 8 minutes in a pressure cooker. Serve with extra butter and fresh chopped parsley.

large bowl of mashed potatoes with butter and parsley with a large serving spoon

Use the Right Potatoes

I recommend using Russet Potatoes for this mashed potato or any mashed potato recipe. Russet potatoes are the classic rugged brown-skinned potatoes that become fluffy and creamy when cooked and mashed. It’s best to peel these potatoes before cooking for mashed potatoes. For baked potatoes, leave the heavy skin on; it’s edible and nutritious. Of course, they should be scrubbed clean before cooking.

Ingredients

SHOT OF 4 RUSSET POTATOES WITH INGREDIENTS TO MAKE MASHED POTATOES LISTED ON ONE OF THEM
  • Russet Potatoes
  • Butter
  • Whipped Cream Cheese – substitute sour cream if desired
  • Salt and Pepper
  • Water
  • Fresh Chopped Parsley for Garnish if desired

Let’s Make Instant Pot Mashed Potatoes

  1. Wash, peel, and slice potatoes.
  2. Place the potato slices into the bottom of the instant pot bowl.
  3. Add enough water to cover the potatoes.
  4. Add 1 teaspoon of salt.
  5. Place the lid on the instant pot to seal it closed.
  6. Cook on manual high pressure for 8 minutes.
  7. When the timer goes off, let the pressure release naturally on its own for 3 minutes.
  8. Drain the potatoes and return them to the instant pot.
  9. Add the remaining salt, pepper, whipped cream cheese, and butter.
  10. Mash until smooth. Add 1/3 cup of warm milk (20-30 seconds in the microwave) if the potatoes are too stiff.
four photos showing how to make instant pot mashed potatoes

Krazy Kitchen Mom Tips for Making the Best Mashed Potatoes

  • Don’t cut the potatoes too small. Tiny sliced potatoes absorb too much water and make the potatoes mushy and gummy.
  • Start with cold water in the instant pot bowl
  • Potatoes need a lot of salt; be sure to add it before and after cooking.
  • If adding milk to potatoes, do not use cold milk. Heat it in the microwave for 20-30 seconds.
  • Do not over-mash the potatoes or they will become gummy.
  • I use a hand-held potato masher for mashing. But if you have a potato ricer, use it because it makes the smoothest potatoes.
large bowl of mashed potatoes with butter and parsley

More KKM Instant Pot Recipes

  • Instant Pot BBQ Ribs
  • Instant Pot Beef Stroganoff
  • Instant Pot Pork Carnitas
  • Pressure Cooker Corned Beef
large bowl of mashed potatoes with butter and parsley

Instant Pot Mashed Potatoes

Creamy buttery smooth mashed potatoes are ready in 8 minutes in a pressure cooker. Serve with extra butter and fresh chopped parsley.
Print Pin Rate
Course: Side Dish, Vegetable, Vegetable/side dish
Cuisine: Amercian
Keyword: Instant pot, potatoes, pressure cooker
Prep Time: 7 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Author: Laura Franco

Equipment

  • Instant Pot or other Pressure Cooker
  • Potato Masher or Ricer
  • Cutting Board
  • Potato Peeler
  • Pairing Knife
  • Measuring spoons and cups

Ingredients 

  • 4 large russet potatoes
  • enough water to cover potatoes
  • 1/3 cup butter
  • 3 tbsp whipped cream cheese
  • butter and chopped parsley for garnish

Instructions

  • Wash, peel, and slice potatoes.
  • Place the potato slices into the bottom of the instant pot bowl.
  • Add enough water to cover the potatoes.
  • Add 1 teaspoon of salt.
  • Place the lid on the instant pot to seal it closed.
  • Cook on manual high for 8 minutes.
  • When the timer goes off, let the pressure release naturally on its own for 3 minutes.
  • Drain the potatoes and return them to the instant pot.
  • Add the remaining salt, pepper, whipped cream cheese, and butter.
  • Mash until smooth.
  • Add 1/3 cup of warm milk (20-30 seconds in the microwave) if the potatoes are too stiff.

Notes

Krazy Kitchen Mom Tips
  • Don’t cut the potatoes too small. Tiny sliced potatoes absorb too much water and make the potatoes mushy and gummy.
  • Start with cold water in the instant pot bowl
  • Potatoes need a lot of salt; be sure to add it before and after cooking.
  • If adding milk to potatoes, do not use cold milk. Heat it in the microwave for 20-30 seconds.
  • Do not over-mash the potatoes or they will become gummy.
  • I use a hand-held potato masher for mashing. But if you have a potato ricer, use it because it makes the smoothest potatoes.
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Last Updated: October 30, 2022

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