Quick and easy instant pot mashed potatoes make a simple and great side dish! This post will take you through the steps of making mashed potatoes in your instant pot. Plus give you one of the best Instant pot mashed potato recipe!
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“The only thing I like better than talking about food is eating.” –John Walters
Mashed potatoes seem to be a dish as old as time, as a matter of fact, it’s believed that we have been eating them since the 1600s with the first actual recipe being printed in France in 1771. Mashed potatoes are favorite among many, they are a super easy side dish, they work well with pretty much anything, and everyone always seems to love them.
Personally, they are comfort food and something I can remember eating and loving from a very young age, in a sense I’m not really sure why I am even posting this. I mean everyone knows how to make mashed potatoes, don’t they? I suppose most people do, but still, I couldn’t seem to help myself after all these are in my opinion the best-mashed potatoes. They are creamy, flavorful, and super easy to make. Not to mention, making them in the Instant pot means they pretty much make themselves.
This is a recipe I’ve slowly created and adapted over the past few years, and needless to say, I’m pretty happy with it.
These delicious mashed potatoes are made with simple ingredients and can be on the dinner table in less than 20 min. Making them not only the perfect side dish but also great for any busy weeknight dinner. They are also perfect for special occasions, topping shepherd’s pie, not to mention they make a great addition to any holiday dinner!
How To Use An Instant pot to make mashed potatoes
Please note, that my Instant pot is a bit older so it has a manual button. If you have a newer Instant Pot you’ll want to use the pressure-cook button.
- Place the instant pot on the counter and plug it in Then make sure that the seal is in the cover properly.
- Prepare your potatoes and place them in the Instant pot. Add some water, usually 1-2 cups. And put the cover on, making sure it locks in place, it should make a sort of beeping noise when the cover is in place. Turn the knob on the cover to the sealing position.
- Set the Instant pot to manual, high pressure, and set it for 10 min. After a few seconds, it will switch from the number to the word ON. Once the pot gets hot enough and seals, the pot will switch from ON back to the 10 and begin counting down.
- After the 10 min is up the pot should beep again and the screen will switch to L0:00. This is called the natural release, you will want to allow the Instant pot to count up to ten again. The screen should read L0:10.
- Carefully turn the knob on the cover from sealing to venting. There is going to be a lot of hot steam going out, so take care to be extra careful. You can also use a hot pot holder, or even a spoon or something to turn the knob so your hand isn’t as close, and there is less of a chance of getting burned.
- And that’s all, simply drain the potatoes and make them as usual.
It’s super easy and a great way to cut down on cooking time. I also love making mashed potatoes in my Instant pot as it saves me stovetop space and since it’s pretty hands-free, I can focus more on the rest of dinner!
Is there a stovetop Version?
Yes! These mashed potatoes can easily be made on the stove as well as in the Instant pot. Simply boil the potatoes on the stove until tender, drain, and follow the recipe listed below!
How To Make Quick and Easy Instant pot mashed potatoes.
- Several pounds of potatoes. Personally, I like to use red potatoes, but you can also use russet potatoes or Yukon gold potatoes
- Salted butter
- Cream cheese
- Sea salt
- White pepper
- Heavy cream or Milk.
Place the peeled and rinsed potatoes in the Instant pot and add 2 cups of water.
Put the cover on, and turn the knob on top to seal. Press the manual button, set it to high pressure, and set the timer for 10 min.
After the 10min. is up allow the Instant pot to ‘natural release’ for another 10 min.
Vent, then drain the potatoes over a colander and return them to the Instant Pot.
Using a potato masher, danish pastry whisk, electric mixer, hand mixer, or potato ricer. Mash the potatoes.
Add the remaining ingredients and continue to whisk or beat until smooth.
If you have a newer Instant Pot that doesn’t have a manual button. You will want to use the Pressure Cook button.
These mashed potatoes can either be served imminently or moved to an airtight container and stored in the fridge for up to 3 days.
Once you are ready to eat them, simply reheat them in a pan on the stove with a little milk or heavy cream to keep them from burning and sticking to the bottom of the pan.
You can also freeze mashed potatoes and keep them for 1-2 months.
How to freeze mashed potatoes
- Allow the potatoes to cool completely before freezing.
- Transfer the mashed potatoes into a labeled freezer bag-any size you like. And place them in the freezer.
When you are ready to eat them. Take the potatoes out of the freezer and let them thew in the fridge or in a dish on the counter. You can either reheat the potatoes in a pan on the stove or in a casserole dish covered in foil in the oven. You will likely want to add a little extra butter and cream to the potatoes before serving. Enjoy!
I hope you enjoy this recipe for quick and easy Instant pot mashed potatoes! These potatoes also make a great addition to both Thanksgiving and Christmas menus.
Quick and Easy Instant Pot Mashed Potatoes
- 2 lb. potatoes peeled and rinsed
- 8 tbsp salted butter
- 4 oz cream cheese
- 1 tsp salt
- 1/2 tsp white pepper
- a splash of heavy cream OR milk
- Put the cover on, and turn the knob on top to seal. Press the manual button, set it to high pressure, and set the timer for 10 min.
- After the 10min. is up allow the Instant pot to natural release for another 10 min.
- Vent, then drain the potatoes over a colander and return them to the Instant Pot.
- Using a potato masher, danish pastry whisk, electric mixer, hand mixer, or potato ricer. Mash the potatoes.
- Add the remaining ingredients and continue to whisk or beat until smooth.