Smooth and fluffy mashed potatoes in under 20 minutes!
hese instant pot mashed potatoes are so good and so easy they’re dangerous. Mashed potatoes are the ultimate comfort food and now that I have a hands off way of making them, I’m pretty sure I’m going to be eating so many potatoes that I’m going to turn into one.
I love how you just set everything in one pot and you’re done. Just pop your potatoes in, cook on high pressure for 7 minutes, mash, season, and eat. So simple and so good. My pro tip here is using a sieve (or a ricer) to push your potatoes through instead of mashing. You end up with super smooth and creamy mashed potatoes.
4 secrets to the best mashed potatoes:
1. Water is the enemy
Waterlogged potatoes mean gluey mashed potatoes. To avoid this, we’re going to steam the potatoes in the Instant Pot with just the minimal amount of liquid, which will make them fluffy, cooked through, and full of potato-y flavor.
Season at every step. I like to steam/cook the potatoes in chicken stock so it adds an extra layer of flavor. If you don’t want to use chicken stock, you can use vegetable stock or just make sure to salt the water you cook the potatoes in. You want to season when you’re cooking the potatoes and afterwards when you add in the butter and milk so you have layers of seasoning.
3. How you mash matters.
I love the way mashed potatoes taste when you push the potatoes through a fine mesh sieve. It gives you the smoothest, most luscious mashed potatoes you’ve ever eaten. But, if you like a slightly chunkier mash, use a potato masher. There are even different kinds of mashers: smooth mashers or chunky mashers depending on how you like your potatoes.
4. Don’t over mix.
Once your potatoes are mashed, you want to just stir in the liquids (butter and milk or cream) without over mixing, which can lead to gummy potatoes.
What are the best kind of potatoes for instant pot mashed potatoes?
There are only two kinds of potatoes that are perfect for mashed potatoes: Yukon golds (my absolute favorite) and Russets.
- Yukon golds are perfect for mashing because they’re starchy, beautifully yellow, and have a rich buttery potato taste. They’re also a more dense potato with a thin skin, and when you use them, you get a more luxurious mash.
- Russets (or Idaho) potatoes are those big potatoes with the dusty skin that most people use for baked potatoes. These are also excellent for mashed: fluffy, dry, and starchy, when cooked right. Russets are the more mild potato of the two potatoes I recommend and if you’re a fan of lighter potatoes, they make a mash with a more delicate texture.
Yukon golds: dense, buttery, rich, more potato flavor
Russets: light, delicate, fluffy, mild potato flavor
If you want the best of both worlds, use a mix!
Skin on or skin off for mashed potatoes?
Because I’m in the smooth mash camp, I don’t think potato skin belongs in mashed potatoes. But some people love that texture contrast. And for those people, I say, feel free to leave the skins on!
Instant pot mashed potato ingredients
- Potatoes: Like I mentioned above, I always use either Yukon golds or Russet potatoes. Either are a solid choice and if you like you can even mix them for the best of both worlds.
- Garlic: Who doesn’t love garlic mashed potatoes? Give it gives these potatoes a warm garlicky flavor. Feel free to increase or decrease the amount of cloves used.
- Butter: Butter is essential so use a good one – we love grass-fed butter.
- Milk or cream: I almost always use whole milk for my mash, but if you want an extra indulgent potato, use half and half or heavy cream.
- Salt: Don’t forget to season!
- Toppings: I keep it pure with just a butter pool, but chopped chives or sliced scallions look pretty and add some color and herbaceous. Cracked black pepper is always good. You can always customize as you wish and stir in cheese, top with bacon bits, and jalapeños, or everything bagel seasoning.
How to make the best instant pot mashed potatoes
- Prep the potatoes: Scrub and peel (or leave the skins on if you’re into that) the potatoes and cut into quarters.
- Place in the Instant Pot with garlic and a bit of chicken stock. Pressure cook on high for 7 minutes, then quick release.
- Mash by pushing the potatoes and garlic through a fine mesh sieve or ricer. If you like a lumpier mash, use a masher.
- Stir in room temp butter, then the milk. Taste and season with salt (and pepper if desired) and serve warm!
Place the potatoes, chicken stock, and garlic (if using) in your Instant Pot/pressure cooker. Put the lid on, set the pressure to high and cook time to 7 minutes. Quick release the pressure when cooking time is completed.
Remove the potatoes from the liquid and mash or push through a ricer or a sieve. Optionally add a bit of the leftover chicken stock that the potatoes were cooked in for a bit more flavor.
Stir in the butter, milk, and salt and pepper to taste. Enjoy!