Instant Pot Mashed Potatoes

Name: Instant Pot Mashed Potatoes
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 kg potatoes ((Maris Piper or King Edwards are best)); 180 ml water; 180 ml milk; 85 g unsalted butter; 15 g fresh chives (finely chopped); 1 tsp salt

Jump to Recipe Print Recipe

Creamy and comforting mashed potatoes, all cooked in the Instant Pot. These Instant Pot Mashed Potatoes are a quick, one pot side dish that you can add so many different flavours to. The freeze well too, so they are great for batch cooking.

Mashed potato on a wooden plate next to a blue towel.

Rich, fluffy and creamy potatoes might just be the ultimate comforting side dish. Ready in just 20 minutes, the Instant Pot does all of the work for you, and it cooks potatoes perfectly. Whipped, smooth, with a few lumps, you can adapt them to suit your own tastes, and add lots of different seasonings too.

Jump to:

Ingredients
Step by step
Why should you try it?
What pressure cooker to use
How long does it really take?
Do I need an Instant Pot?
FAQs
Add-ins
More potato recipes
Recipe
Feedback

Ingredients

Potatoes
Water
Milk
Butter
Chives
Salt

Step by step

One: Put the water and 1 teaspoon of salt into the Instant Pot. Place the metal trivet in the pot. Add the chopped potatoes on top of the trivet.

An instant pot containing peeled and chopped potatoes.

Two: Select the Pressure Cook setting and set the pressure to high. Set the timer to 10 minutes. When finished cooking, quick release the pressure.

Three: Remove the potatoes and trivet and drain all the liquid. Return the potatoes to the pot. Add the milk, butter and chives.

An instant pot containing cooked shopped potatoes, milk, butter and chopped chives.

Four: Mash the potatoes with a potato masher until they are smooth. If the potatoes are too thick, add a little more milk until the desired texture is achieved. Add more chives to serve.

A wooden plate with a large serving of Instant Pot Mashed Potatoes.

Why should you try it?

Quick, one pot meal
Near endless ways to add extra flavour
Mashed Potatoes go with so many dishes
Freezes really well

What pressure cooker to use

To cook mashed potatoes in the instant pot, we have an Instant Pot Duo 7-in-1 6 Qt^(aff), which works perfectly. It has loads of functions and is really easy to clean once you've finished cooking in it. Not only is it a pressure cooker but it can also be used as a slow cooker and a yogurt maker!

How long does it really take?

How many times have you seen an Instant Pot recipe that says "7 Minute Instant Pot Chicken" and then you realise that the times don't include any pressure build up and release?! This recipe takes 20 minutes from start to finish. That time includes preparing the potatoes, getting to temperature, building the pressure, pressure cooking, steam release and finishing off.

Chopped chives on the top of mashed potato.

Do I need an Instant Pot?

No Instant Pot or Pressure cooker? No problem. We have a recipe for a super Creamy Mashed Potato that can be made on the hob (stove top).

FAQs

What potatoes are best for mash?

Choose higher starch potatoes, like Maris Piper or King Edwards, for the fluffiest and smoothest mash. Waxy potatoes (such as Charlotte or Jersey Royals) require more mashing to become creamy. Russets or Yukon Golds also make light, fluffy mashed potato.

Can I make vegan mashed potato?

Potatoes are naturally vegan, however the milk and butter we have used isn't. But there are still lots of ways to make creamy vegan mashed potatoes. You can add almond milk and a vegan butter, or you can also use olive oil or hummus to make it creamy.

How to use leftover mashed potato

Leftovers can be used to mashed potato "cakes". Simply mix the mashed potato with some cheese, eggs and milk and form in to patties. Fry them in a little oil for 3-4 minutes each side until nice and crispy.
The leftovers could be used as the topping for a pie, or you could make croquettes or gnocchi with it.

Can you freeze mashed potato?

Yes, mashed potato freezes really well. Of course it will always taste better fresh, but it is definitely freezeable. Once mashed and cooled down, put it in to freezer bags, flatten down and then lay flat in the freezer. You can keep it there for about 2 months. Defrost it at room temperature (this will take around 6 hours).
To reheat the mashed potato, put it in a pan with a little more milk and butter to stop it drying out and heat through, stirring regularly.

Add-ins

Next time you cook mashed potatoes in the Instant Pot, why not try adding some of the following:

If you want to add some extra fibre keep them skin on.
Cream cheese (garlic, herb, or plain all work) stirred in at the end.
Fresh herbs (chives and parsley are nice and fresh, but woody herbs like thyme and rosemary are delicious too)
Olive oil: use this instead of butter for a creamy vegan mashed potato
Add some veg by cooking some cauliflower with the potatoes and mashing them together.
Cheese and chopped cooked bacon (total comfort food), added at the end.
A spoonful of pesto in mashed potato is amazing.
Like things spicy? Add a spoonful of chipotle paste. It makes it a great colour too.
Add some greens with some finely chopped spinach.
A pinch of smoked paprika adds lots of flavour.
Another vegan way to make creamy potatoes is with hummus.
A spoonful of horseradish is another way to make it spicy.
For some Spanish flavour, add some chopped cooked chorizo at the end.

More potato recipes

Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds).
Click here to sign up.

If you’ve tried this Instant Pot Mashed Potato, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Recipe