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. Pressure cooker mashed potatoes freeze well too, so they are great for batch cooking.
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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 these instant pot potatoes to suit your own tastes, and add lots of different seasonings too.
If you are looking for some more mashed potato recipes, try our Mustard Mash, Make Ahead Mashed Potatoes, Slow Cooker Mashed Potatoes or Microwave Mashed Potatoes.
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Why You Will Love It
- Quick, one pot side - This is a quick way of cooking mashed potatoes with perfect results every time.
- Near endless ways to add extra flavour - The great thing about this instant pot mashed potato recipe is that there are so many things you can add to it, you never have to have it the same way twice.
- Versatile - Mashed Potatoes go with so many dishes, and we have lots of suggestions for you below.
- Freezes really well - Make this ahead of time and then freeze it until you need it.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - You can use any potatoes for make ahead mashed potatoes, however starchy and fluffy potatoes work the best. King Edwards, Maris Piper, Russets, Yukon golds, Desirée or Rooster work really well for making the perfect mashed potato.
- Water - This is what the potatoes cook in.
- Milk and Butter - This is what makes perfectly creamy mashed potato. The key to freezing and reheating mashed potatoes is that they have plenty of fat in them.
- Chives - We love the addition of fresh herbs to freshen up the potatoes.
- Salt - Generously season.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
- Step 1: 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.
- Select the Pressure Cook setting and set the pressure to high. Set the timer to 10 minutes. When finished cooking, quick release the pressure.
- Step 3: Remove the potatoes and trivet and drain all the liquid. Return the potatoes to the pot. Add the milk, butter and chives.
- Step 4: 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.
Serving Suggestions
Mashed potatoes are such a versatile side dish, you can serve them with pretty much anything.
We served ours with vegetarian sausages and Minted Peas then smothered it in Onion Gravy, but we love it as an alternative to roast potatoes with a roast dinner.
Why not try our Slow Cooker Roast Beef or Perfect Roast Chicken?
Frequently Asked Questions
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.
Leftovers can be used to mashed potato cakes. Simply mix the mashed potato with some cheese, eggs and milk and form into 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 our Leftover Potato Gnocchi with it.
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 into 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.
To cook mashed potatoes in the instant pot, we have an Instant Pot Duo 7-in-1, 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 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.
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.
Dannii's Top Tips
- Cut all the potatoes to the same size to ensure that they all cook the same.
- If you prefer chunky mashed potatoes, then don't over mash them. We like ours really creamy and fluffy.
- We find using a potato masher is fine, however if you like really smooth potatoes then you can use a potato ricer.
- Add salt and pepper at the end to season, that way you can taste them and add more if you prefer.
- You don't have to peel the potatoes, and leaving the skin on will save even more time and still keep the fibre.
More Potato Recipes
If you've tried this Instant Pot Mashed Potato, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Instant Pot Mashed Potatoes
Ingredients
- 1 kg (2.25 lb) of Potato - (Maris Piper or King Edwards are best)
- 180 ml (0.75 cups) of Water
- 180 ml (0.75 cups) of Whole milk
- 85 g (0.33 cups) of Butter - unsalted
- 15 g (1 tablespoon) of Fresh chives - finely chopped
- 1 teaspoon of Fine sea salt
Instructions
- Put 180 ml of Water and 1 tsp of Fine sea salt into the Instant Pot. Place the metal trivet in the pot. Add 1 kg of Potato (chopped) on top of the trivet.
- Select the Pressure Cook setting and set the pressure to high. Set the timer to 10 minutes. When finished cooking, quick release the pressure.
- Remove the potatoes and trivet and drain all the liquid. Return the potatoes to the pot. Add 180 ml of Whole milk, 85 g of Butter and 15 g of Fresh chives.
- 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.
Recipe Tips
- 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.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Traci says
So easy, so delicious! I don't think I will will ever make mashed potatoes any other way...thanks!
Nart at Cooking with Nart says
Tried the recipe and it was so good. Loved the addition of fresh chives.
Rhonda Albom says
I love mashed potatoes and this easy recipe is perfect. I am surprised to read that they freeze well, and think this will be a good time saver.
Erica Schwarz says
Perfect creamy potatoes! And they were ready so much faster - thanks for the recipe!
Adrianne says
These mashed potatoes look so easy! I love that you can freeze them also. The chives look great. I can't wait to try them. Thanks!
Amy says
You can't beat mashed potatoes, they're the perfect side to so many meals!
Laura says
For recipes like this I need to invest in an instant pot! Looks so simple to prepare and delicious!
Rebecca says
I love making mashed potatoes in my instant pot! this recipe is so easy & delish
Emily Liao says
This was so easy to make right in my instant pot! The texture turned out great too.
kim says
Yum! My whole family loved this recipe. It was super easy and so tasty!
Danielle Wolter says
I am a huge fan of mashed potatoes, and love that they can be made right in the Instant Pot. Convenient and delicious!
Shashi says
I have yet to try whipping up mashed potatoes in the IP - yours look so light and fluffy!
Elizabeth says
Mashed potatoes are my absolute number one favourite comfort food, especially when served with lashings of gravy.