Instant Pot mashed potatoes are a delightful comfort food made faster with help from the pressure cooker!
Quick and easy Instant Pot mashed potatoes made in the pressure cooker can save so much time and effort! Add these to your holiday menu!
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Are you hosting a Thanksgiving or Easter dinner this year? If so, then this recipe needs to be on your menu!
I typically really enjoy hosting holiday dinners, but it can be a little tricky to get the timing of everything just right.
Can I make anything ahead of time? What all needs to be baked in the oven? What all needs to be cooked on the stove top? Can I make anything in the slow cooker?
And this year, what can I make in my Instant Pot pressure cooker?
By now, it’s no secret that I love my Instant Pot. While I often use it for soups or other main dishes, I also love using it for side dishes! That’s why I love these Instant Pot mashed potatoes!
I have to say, these were seriously quite possibly the quickest and easiest mashed potatoes I’ve ever made (instant powdered mashed potatoes don’t count!).
Normally, I feel like it takes forever to make homemade mashed potatoes. Peeling all of the potatoes, dicing them into cubes, boiling them, blah blah blah. Too time consuming for me these days!
I’ve also used this method successfully when making this Instant Pot Salisbury Steak!
But now that I’ve discovered this method, I won’t think twice about making homemade mashed potatoes. There were a couple of tricks that made this process a breeze.
And not only can you use your Instant Pot to make the mashed potatoes, but you can also reheat mashed potatoes in the Instant Pot!
How to Make Mashed Potatoes in the Instant Pot
First of all, this gadget is a life saver–it peels potatoes like a boss. Really. A few quick cranks and the job of peeling is done. No more sore wrists from peeling those babies by hand!
Second, you’ll love the fact that cooking the potatoes in the Instant Pot is a so.much.easier. No more boiling water and babysitting the pot while the potatoes cook.
You just pour a bit of water into the Instant Pot, put the quartered potatoes onto the trivet (or you can use a steamer basket, if you have one!), lock the lid and cook for 8 minutes.
While that is happening, you can be doing something else! After 8 minutes, do a quick pressure release and your potatoes should be perfectly cooked and ready to mash.
Mashing by hand does typically result in a better texture, in my opinion. It takes a few minutes, but since these are cooked so nicely, it’s actually pretty easy.
Then, you combine the potatoes with a mixture of warm milk, butter, and other yummy goodness!
The other magnificent thing is that once your potatoes are mashed, you can keep them in the Instant Pot on the “Keep Warm” function until you are ready to serve.
You should definitely add these to your Easter or Thanksgiving dinner repertoire!
Other Instant Pot Side Dishes:
- Instant Pot Cranberry Sauce
- Southern Style Green Beans in the Instant Pot
- Instant Pot Dinner Rolls
- Instant Pot Crescent Rolls
- Instant Pot Au Gratin Potatoes
- 6 medium russet potatoes
- 1 cup of water
- 2 Tbs sour cream (optional)
- 2/3 cup milk
- 1/2 stick butter
- salt and pepper to taste
- Peel and quarter the potatoes.
- Pour water into the bottom of the Instant Pot pressure cooker.
- Place potatoes onto the trivet within the Instant Pot.
- Close lid and set vent to "sealed."
- Using the manual setting, cook at high pressure for 8 minutes.
- While potatoes are cooking, combine the sour cream, milk, and butter and warm either on the stove top or in the microwave.
- At the end of the 8 minute cook time, do a quick pressure release.
- Remove potatoes to a bowl and add in the warmed milk mixture. Mash by hand until desired consistency is reached.
- Add salt and pepper to taste.
- Serve immediately or use the "Keep Warm" function of the Instant Pot until ready to serve.
Adapted from Pressure Cooking Today
Amount Per Serving Calories 258