Instant Pot Mashed Potatoes (Pressure Cooker)

Instant Pot Mashed Potatoes, are smooth, fluffy and creamy perfection  in the pressure cooker. They are a time saver for Thanksgiving and Christmas dinner!

Pressure Cooker Instant Pot Mashed Potatoes

Steaming the Potatoes in an Instant Pot, Mealthy MultiPot or Pressure Cooker, instead of boiling them in water will take your ordinary Mashed Potatoes to a new level.

No more standing over a stove with a fork, waiting until your boiled Potatoes are just right.

No more water logged Potatoes! The days of boiling water, adding Potatoes and then poking with a fork to check for doneness are over!

Steaming Potatoes in an Instant Pot, Mealthy MultiPot or Pressure Cooker using the pressure cook function, yields a nice and dry Potato.

The perfect base to make fluffy and creamy Mashed Potatoes or Smashed Potatoes or Whipped Potatoes!

Cast of Ingredients for Pressure Cooker Instant Pot Mashed Potatoes

Ingredients for Instant Pot Mashed Potatoes.

• Potatoes – Idaho Russets and Yukon Gold are delicious.
• Sea Salt
• Milk
• Butter

Does Type of Potato Matter?

• Yes.
• Russet potatoes are best cooked using the steam method. When boiled in water, they tend to fall a part and become gummy and not pleasant to mash.
• Yukon Gold potatoes are more versatile and can be boiled or steams.

In my opinion, whatever type of potato you want to use for mashing, tastes better after being steamed.

In my Pressure Cooker Syracuse Salt Potato recipe, new potatoes are used, as they work well cooking in water.

Peel and Quarter the Potatoes

Potatoes are one of my favorite foods to eat, in all forms.

It is also one of the only types of food, where I add salt to taste.

I use salt sparingly when I cook. Potatoes, Eggs and Rice, are the three types of food, where I do like to have a little bit of a salty taste.

If you would to make Pressure Cooker Garlic Mashed Potatoes, just add a couple cloves of peeled Garlic in with the Quartered Potatoes.

If you have a picky kid or adult (as do I) and want to hide a vegetable, add in some raw Cauliflower and then mash it with the Steamed Potatoes.

How to Make Instant Pot Mashed Potatoes.

• Peel or leave skins on.
• Cut the potatoes in chunks.
• Soak in a big bowl with water to remove some of the starch.
• Use a Strainer Basket to cook.
• Starting with room temperature butter and milk, make things easier.

For my favorite take on Pressure Cooker Instant Pot Mashed Potatoes, try my Healthy Pressure Cooker Potato Carrot Mash.

The carrots add such a nice color, but best of all, vegetables! Half the calories of regular Mashed Potatoes and just as good, if not better taste (in my opinion).

Even my picky eater, loves the Potato Carrot Mash! For special occasions and company, this Pressure Cooker Creamy Mashed Potatoes is oh my gosh, so friggin’ delicious.

Add Basket of Quartered Potatoes to Cooking Pot

You can also pile up the potatoes on a Trivet to steam.

Steamed Potatoes

The Potatoes are nice and firm, yet nicely cooked.

They are not falling apart or mushy.

If this photo does not convince you that Steaming Potatoes in an Instant Pot, Mealthy MultiPot or Pressure Cooker is the way to go, I don’t know what will.

Sure, you can steam Potatoes on the Stove, but you would have to hang out with them, until they are done.

While they are steaming in the Instant Pot, Mealthy MultiPot or Pressure Cooker, you can go take a shower, wash the kid, set the dinner table, etc.

Mash the Fluffy Potatoes

The taste will be pure Potato, not watered down Potatoes!

Use a Potato Masher or Fork to Mash the PLAIN Potatoes, while hot.

Not everyone agrees with me, but in my opinion, order matters.

If you have used Garlic Cloves, mash them up with the Potatoes

Milk, Half & Half, Cream, all Work Well

Remember not to go overboard on the salt, as diners can add more as needed

The more you mix the Instant Pot Mashed Potatoes, the more smooth and Whipped they become.

Turn mashed potatoes into Instant Pot Whipped Potatoes, just by hand whipping or using a hand held electric mixer. An immersion blender will work super fast too.

Tips and Tricks for Instant Pot Mashed Potatoes.

1. Store potatoes in a cool place.
2. Start with firm potatoes.
3. Remove any dark spots.
4. Place potatoes in a bowl of water as soon as they are cut or peeled to remove starch. This also prevents the potatoes from turning black. Otherwise, they will have an enzymatic reaction from the oxygen and turn black.
5. If you take out the milk and butter before cooking, it will be easier to incorporate while mashing potatoes.

Instant Pot Mashed Potatoes Whipped Chives Butter

Serve along side my Pressure Cooker Classic Pot Roast Dinner, Pressure Cooker Best Ever Meatloaf or any of my other delicious main courses.

Other Instant Pot Potato Recipes to Love:

• Instant Pot/Pressure Cooker Chicken Fried Quinoa “Rice”
• Pressure Cooker Southern Style Green Beans
• Pressure Cooker Baingan Bharta {Indian Eggplant Stew}
• Pressure Cooker Cuban Black Beans {Frijoles Negros}

Kitchen Equipment and Essentials

• Instant Pot, Mealthy MultiPot or Pressure Cooker
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Alpha Armour Salt Box with Spoon
• Gravity Electric Salt and Pepper Grinder
• Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
• Salbree Steamer Basket
• Stainless Steel Tall/Short Trivet & Egg Cooker Set
• 3.5 Quart Stainless Steel Mixing Bowl
• Potato Masher

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Here is the handy printable recipe:

Instant Pot Mashed Potatoe

5 from 13 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, Christmas, Easter, Thanksgiving

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Servings: 6 servings

Calories: 325kcal

Author: Jill Selkowitz

Ingredients

• 2 pounds Russet Potatoes peeled and quartered
• 1.5 cups Water
• 2 teaspoons Sea Salt or to taste
• 1 cup Heavy Cream or milk
• 1/4 cup Butter

Add Ins

• 2 cloves Fresh Garlic peeled
• Cauliflower (to sneak in veggies)
• Fresh or Dried Chives for garnish

US Customary - Metric

Instructions

• Place Water and Trivet into Pressure Cooker cooking pot.  Place basket of quartered potatoes on top of Trivet.
• Lock on Lid and close Pressure Valve.  Cook on High Pressure for 7 minutes.  When Beep sounds, allow a 10 minute Natural Pressure Release.
• Remove Potatoes from cooking pot and place into Mixing Bowl.  Mash Potatoes and add milk, mashing/whipping as you go.  Add Salt and mix.  Add Butter and combine.  Taste and adjust as needed.  Top with Chives, if desired.

Notes

Pour in about half of the Milk and mash the Potatoes with the Milk. Amount of milk is a personal preference, as are the Butter and Salt. Remember, you can always add more Milk, Butter and Salt, but you can't take away. Mix the Potatoes with the Milk until they are just a bit firmer than you like, as the Butter will further thin the Potatoes. Add more Milk as needed. Add in the Salt and mix through. Start with a little Butter and add more as needed. Once plated, people can add more Butter and Salt, so don't go overboard. 🙂

The more you mix the Instant Pot Mashed Potatoes, the more smooth and Whipped they become. Turn Mashed Potatoes into Instant Pot Whipped Potatoes, just by hand whipping or using a Hand Held Mixer.

Nutrition

Nutrition Facts

Instant Pot Mashed Potatoe

Amount Per Serving

Calories 325 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 14g88%

Cholesterol 74mg25%

Sodium 868mg38%

Potassium 660mg19%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 0g0%

Protein 4g8%

Vitamin A 820IU16%

Vitamin C 9.2mg11%

Calcium 51mg5%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Pressure Cooker Mashed Potatoes