These Instant Pot Mashed Potatoes are seriously the easiest mashed potatoes I have ever made! This will definitely be the only way I make them now.
Thanksgiving is less than 1 week away, can you believe it?!
I decided to whip out my Instant Pot to make these mashed potatoes because I always feel like I never have enough room on the stovetop to cook all of my side dishes on that day.
This was definitely a time saver too!
I have been OBSESSED with my Instant Pot (affiliate link) lately! I just love how much quicker everything cooks and so far I have had no fails with any recipes.
I feel like everything comes out perfectly cooked every single time!
Reasons to Love Instant Pot Mashed Potatoes
There are just so many! Here are some of my favs:
- You can use Russet, Yukon or Red Potatoes.
- You can peel your potatoes or leave the skins on. I like to peel about half and leave the rest of the peels in to give it more texture.
- You can add any of your favorite herbs in to jazz them up.
- They’re done in less than 30 minutes
- It frees up stove top space, which is huge when you’re cooking a big Holiday dinner.
Ingredients for Instant Pot Mashed Potatoes
- 3 lbs Russet Potatoes peeled and quartered.
- 4 cloves Garlic peeled and left whole.
- 3 cups Water.
- Sea Salt and Pepper to taste.
- 1/2 stick Butter softened, I really like the flavor from Grass-fed butter.
- 1/2 cup Vegetable Broth heated, I prefer this over milk because it gives it such an incredible flavor!
- Dried Parsley to taste.
How to Make Mashed Potatoes in the Instant Pot
Add the Potatoes and Garlic to a 6 quart Instant Pot. Add just enough water to cover potatoes, around 3 cups.
Add a generous pinch of Sea Salt. Place lid on Instant Pot and set to high pressure for 12 minutes. When finished turn valve to quick release.
Drain any remaining liquid and place Potatoes and Garlic back into Instant Pot. Use a Potato masher to mash until smooth.
Add in Butter and Vegetable Broth, stir until desired texture. If you want it more smooth then add more Broth.
Add Salt, Pepper, and Parsley to taste. Then proceed to chow down!
What can I serve with Mashed Potatoes
- Roasted Cornish Game Hens
- Grilled Ribeye Steak
- Slow Cooker Turkey Breast with White Wine Gravy
- Roasted Chicken with Lemon and Parsley
- Green Bean Casserole
- New York Strip Steak with Blue Cheese Butter
Instant Pot Mashed Potatoes FAQ’s
You can use Russet, Yukon or Red Potatoes.
It’s totally up to you! I like to peel about half and leave the rest on for texture.
It takes 12 minutes to cook 3 lbs of potatoes on high pressure. Note: it takes roughly 10 minutes for the Instant Pot to build up pressure before the cooking timer starts.
I like to use a potato masher for a thicker texture. You can also use a wooden spoon, or if you want really fluffy potatoes use an electric hand mixer.
The Instant Pot has a setting “keep warm” that you can use. To avoid any potatoes sticking and burning to the bottom you will need to stir them once in a while, and maybe adding a bit more broth.
More Side Dish Recipes
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
PrintInstant Pot Mashed Potatoes
These Instant Pot Mashed Potatoes are seriously the easiest mashed potatoes I have ever made! This will definitely be the only way I make them now.
- Prep Time: 5
- Cook Time: 12
- Total Time: 27
- Yield: 6 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
- 3 lb Russet Potatoes peeled and quartered
- 3 cups Water
- 4 cloves Garlic peeled and left whole
- Sea Salt
- Black Pepper
- 1/2 stick Butter softened
- 1/2 cup Vegetable Broth heated
- Dried Parsley
Instructions
- Add Potatoes and Garlic to Instant Pot
- Add just enough water to cover potatoes, around 3 cups
- Add a generous pinch of Sea Salt
- Place lid on Instant Pot and set to high pressure for 12 minutes
- When finished turn valve to quick release
- Drain any remaining liquid and place Potatoes and Garlic back into Instant Pot
- Use a Potato masher to mash until smooth
- Add in Butter and Vegetable Broth, stir until desired texture
- If you want it more smooth then add more Broth
- Add Salt, Pepper, and Parsley to taste
- Enjoy!
Notes
It takes roughly 10 minutes for the Instant Pot to build up pressure before the cooking timer starts.
More Instant Pot Recipes:
- Instant Pot Turkey Breast
- Instant Pot Egg Roll in a Bowl
- Instant Pot Crispy Carnitas
- Instant Pot Lentil and Black Bean Chili
- Instant Pot Beef Barbacoa Bowls
- Instant Pot Chicken Fajita Soup
- Instant Pot Chicken Miso Ramen
- Instant Pot Mexican Chicken Stuffed Peppers
- Instant Pot Shrimp Boil
- Instant Pot Jambalaya
Leave a Reply