Instant Pot Mashed Potato recipe is creamy, smooth, delicious and easy to prepare. No boiling or saucepan/stovetop cleaning required with this side dish. The Instant Pot gets this easy mashed potato recipe done in 30 minutes!
Original post: November 2018 | Updated: December 2020
Why This Recipe Works
My mom is a great cook and many of her recipes appear here on this blog (her Meatloaf and Chicken Rice Bake are two of my faves!). Something she is known for is making the creamiest, dreamiest mashed potatoes known to humankind.
Every time I make mashed potatoes I think of her, knowing mine will never turn out as delicious as hers. But my family loves mashed potatoes. So I set out to improve.
After creating a handful of delicious batches of potatoes in my Instant Pot, I will NEVER make mashed potatoes another way again. My handy pressure cooker makes this side dish quickly (only 15 minutes of steaming) and easily, with minimal clean-up.
Expect a super smooth mashed potato recipe. No hard lumps that won’t mash down. We typically boil potatoes on the stove top and every single time there are pans and lids and grimy surfaces to clean afterward. NO MORE OF THAT!
Throw everything into one tidy little pot, press a few buttons and your creamy potato side dish is DONE. It’s a dream come true!
Recipe Ingredients
Russet potatoes – These potatoes are known for making good baked potatoes, mashed potatoes and homemade french fries with their dark skin, few eyes and white flesh.
Cream cheese – Cream cheese is a good addition to mashed potatoes to make them creamy.
Parmesan cheese – This is a delicious cheese to add to potatoes because it has a harder texture that doesn’t get soupy but adds a salty nutty flavor.
How to Make This Instant Pot Mashed Potatoes Recipe
Step 1
Peel and quarter 7 to 8 large red or russet potatoes. Place the trivet inside the pot and add the potato pieces. Pour 4 cups of water over the top and add 4 cloves of halved garlic. Secure the cover and set to high pressure.
Press the STEAM setting and set timer for 15 minutes. It will take the pot approximately 15 minutes to come to pressure. When the time is done, perform a quick release and wait for the float valve to drop. Remove the lid and drain the potatoes.
Step 2
Add the potatoes back to the pot or into a separate large mixing bowl. Add butter, cream cheese, Parmesan cheese and salt. Mash until creamy. Serve immediately!
Recipe Notes
- In the past I’ve been tempted to use a blender or immersion blender to achieve a super smooth consistency for my potatoes. I don’t recommend doing this! Your mashed potatoes will likely turn into a gluey, sticky mess when over-mixed.
- Make this a super easy recipe and go simple! Place a simple pat of butter over these babies just before serving.
- Use a potato ricer instead of a masher if you have one!
What to Add to Mashed Potatoes
My favorite ingredients to mash with potatoes are butter and roasted garlic. Here are a few other delicious options:
- Sour cream
- Greek yogurt and/or milk
- Salt and Pepper
- Cream Cheese
- Chopped chives
- Cayenne pepper
- Paprika
- Shredded cheddar or Feta crumbles.
Can You Freeze Mashed Potatoes
Stir in butter and/or sour cream before freezing in order to retain as much of that fluffy texture as possible. Allow the mashed potatoes to completely cool before freezing.
Place in a shallow container in an even layer and wrap tightly with foil. Place into a resealable freezer bag and freeze for 1 to 3 months. Thaw potatoes overnight in the fridge before reheating and serving.
What to Do With Leftover Mashed Potatoes
- Freeze them! (See note above for freezing instructions.)
- Use them to make your next Shepherd’s Pie.
- Serve pot roast over top of them.
- Throw them into a Thanksgiving Stromboli along with the rest of your leftovers!
FAQ About Potatoes
Potatoes are categorized as a starchy potato because of the higher content of carbs they contain.
You should store your potatoes along with onions, in a cool, dry place.
Mashed potatoes in balance can offer vitamins, minerals and antioxidants so they have some healthy value. Minus the butter and any other toppings that might get incorporated into your creamy side dish, 1 cup of plain mashed potatoes contains approximately 35 grams of carbohydrates so you want to be sure to add other proteins and vegetables to your meal.
Typically Russet potatoes are the best choice for making mashed potatoes, but Yukon gold potatoes also work great and my personal favorite is red potatoes. They add an extra soft, buttery and flavorful touch! Steaming potatoes in an Instant Pot is the perfect way to prep potatoes for mashing and it also saves you time and clean-up! It’s a win-win!
Potatoes that are not stored properly and are exposed to light will turn green. A formation of chlorophyll begins with this green color and then you want to be careful about eating them.
Delicious Thanksgiving Sides
- Feta Cheese Mashed Potatoes can be made the day before and heated before serving.
- Homemade Cranberry Sauce can also be made a day ahead. Be sure to press plastic wrap directly onto the surface of the sauce before refrigerating.
- Make the dessert ahead of time to save yourself a ton of time! These TOTALLY DELICIOUS Pumpkin Bars stay perfectly fresh when stored in a covered container in the fridge for up to 3 days.
- Creamy Crockpot Corn and Crockpot Mac and Cheese are two holiday hit recipes that can simmer in your slow cooker while you get everything else done in the kitchen!
- Green Bean Casserole is a Thanksgiving favorite that your guests cannot go without!
Best Instant Pot Recipes
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Instant Pot Mashed Potato Recipe
Equipment
- Pressure Cooker
Ingredients
- 5 Russet potatoes (or 8 red) peeled and quartered
- 4 cups water
- 4 cloves garlic halved
- 1/2 cup salted butter
- 4 oz cream cheese
- 1/4 cup Parmesan cheese grated
- 1/2 tsp salt
Instructions
- Place trivet inside Instant Pot and add potato pieces. Pour water over the top and add garlic. Secure cover and set to high pressure. Select STEAM setting and set timer for 15 minutes. It will take the pot approximately 15 minutes to come to pressure.
- When the time is done, perform a quick release and wait for the float valve to drop. Immediately remove cover and drain potatoes.
- Add the potatoes back into pot or a separate large mixing bowl. Add the butter, cream cheese, Parmesan cheese and salt and mash until creamy. Serve immediately!
Notes
- In the past I’ve been tempted to use a blender or immersion blender to achieve a super smooth consistency for my potatoes. I don’t recommend doing this! Your mashed potatoes will likely turn into a gluey, sticky mess when over-mixed.
- Make this a super easy recipe and go simple! Place a simple pat of butter over these babies just before serving.
- Use a potato ricer instead of a masher if you have one!
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