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Creamy and silky mashed potatoes made in no time. These Instant Pot Creamy Mashed Potatoes are quick and easy to make. They are super creamy and perfect to make for a busy weeknight dinner.
Instant Pot Creamy Mashed Potatoes
There’s nothing quite as comforting as warm, creamy, and smooth mashed potatoes are. Mashed potatoes are always on top of the comfort foods list. Making them in the Instant Pot is a total game changer!
Making mashed potatoes in the Instant Pot is super quick and super easy. In 15-20 minutes you have a good batch of mashed potatoes. You can even mash the potatoes right in your Instant Pot! Hello less dirty dishes to do!
Whether you’re looking to make some quick creamy mashed potatoes on a busy weeknight. Maybe a batch for Thanksgiving or Holiday dinner. Take out your Instant Pot for the easiest way you will ever make mashed potatoes! Don’t forget to make some rich and flavorful Homemade Gluten-Free Gravy to compliment your mashed potatoes. You can’t have warm, creamy mashed potatoes without a good gravy!
Why make mashed potatoes in the Instant Pot?
Making mashed potatoes in the Instant Pot is such a game changer. It allows for just one pot to be used from beginning to end. This process allows for the potatoes to be cooked evenly in just 10 minutes. Less time and less hassle!
What are the best potatoes to make mashed potatoes?
Essentially, any starchy potato can be used to make mashed potato. Depending on what kind of potatoes you use, the texture and consistency of your mashed potatoes will vary. For classic mashed potatoes, which is what we’re going for with this recipe, your best bet are russet potatoes. Russet potatoes are starchy and make for light and smooth mashed potatoes. Yukon gold potatoes are also great to make the creamiest and smoothest mashed potatoes.
What you need to make these Instant Pot Creamy Mashed Potatoes:
Ingredients:
- Russet Potatoes
- Unsweetened Almond Milk (or milk of choice)
- Pink Sea Salt
- Unsalted Butter
- Chicken or Vegetable Broth
Equipment:
- Instant Pot
- Trivet
- Potato Peeler
- Potato Masher
How to make mashed potatoes in the Instant Pot:
- Rinse and peel russet potatoes then chop them into fourths. Place trivet in Instant Pot and pour chicken or vegetable broth in it. Gently place potatoes in instant pot making sure the bottom chunks stay over the trivet.
- Place lid on Instant Pot and close placing steam release valve on sealing position. Manually set IP to pressure cook on high for 10 minutes. It will take some time for the preassure to build up and for timer to start counting down from 10.
- Once timer goes off, allow for IP to NRP (naturally release pressure) for 5 minutes then manually release the rest of the pressure.
- Remove lid and carefully remove trivet tossing potatoes into the pot. Use potato masher and gently mash potatoes a bit into broth. Toss in butter, sprinkle salt, and pour milk. Continue to mash until potatoes are completely mashed and smooth.
- Mashed potatoes are better served immediately. However, if you have some leftover place in a Tupperware dish and keep refrigerated for up to 2-3 days.
What to serve Instant Pot Creamy Mashed Potatoes with:
- Homemade Gluten-Free Gravy
- Instant Pot Roasted Whole Chicken
- Air-Fryer Parmesan Crusted Cod
- Orange Rosemary Chicken
- Baked Salmon with Lemon Dill Sauce
- Avocado Kale Pesto Salmon with Asparagus
- Roasted Turkey
- Sheet Pan Salmon and Veggies
- Garlic Butter Sautéed Mushrooms
- Baked Turkey Meatballs
Tips and Substitutions:
- Use trivet to place potatoes over in Instant Pot- This will allow the potatoes to evenly cook and to not get mushy while pressure cooking right in the broth.
- You can substitute russet potatoes with other kind of potatoes- Yukon Gold potatoes are great for making mashed potatoes as well.
- I like to use 2 teaspoons pink sea salt in this recipe- However, I recommend starting off with 1 teaspoon and tasting your mashed potatoes first. Add another teaspoon if you’d like.
- Use broth as supposed to water to build the pressure in the Instant Pot- This will make the mashed potatoes much more flavorful.
- It’s normal for the Instant Pot to take some time to build-up pressure- Once it does, the timer will start to countdown from set time.
What to serve Instant Pot Creamy Mashed Potatoes with:
- Homemade Gluten-Free Gravy
- Instant Pot Roasted Whole Chicken
- Orange Rosemary Chicken
- Air-Fryer Parmesan Crusted Cod
- Baked Salmon with Lemon Dill Sauce
- Avocado Kale Pesto Salmon with Asparagus
- Roasted Turkey
- Sheet Pan Salmon and Veggies
- Garlic Butter Sautéed Mushrooms
- Baked Turkey Meatballs
Love using your Instant Pot as much as we do? Check out these other Instant Pot recipes:
- Instant Pot Taco Meat
- White Chicken Chili with Roasted Poblano Peppers
- Easy Flavorful Shredded Chicken
- Homemade Beef Bone Broth
- Cajun Chicken and Rice
- Instant Pot Roasted Whole Chicken
Did you like this Instant Pot Creamy Mashed Potatoes recipe? You may also like these other recipes for other sides:
- Herbed Butter Roasted Potatoes
- Cauliflower Mashed “Potatoes”
- Gluten-Free Homemade Cornbread
- Honey-Ginger Roasted Carrots
- Corn on the Cob
Instant Pot Creamy Mashed Potatoes
Ingredients
- 6 medium Russet Potatoes (about 3 lbs)
- 3/4 cups unsweetened almond milk (or any milk of choice)
- 1 tsp pink sea salt (see note)
- 6 tbsp unsalted butter
- 1 cup chicken or vegetable broth
Instructions
-
Rinse and peel russet potatoes then chop them into fourths. Place trivet in Instant Pot and pour chicken or vegetable broth in it. Gently place potatoes in instant pot making sure the bottom chunks stay over the trivet.
-
Place lid on Instant Pot and close placing steam release valve on sealing position. Manually set IP to pressure cook on high for 10 minutes. It will take some time for the preassure to build up and for timer to start counting down from 10.
-
Once timer goes off, allow for IP to NRP (naturally release pressure) for 5 minutes then manually release the rest of the pressure.
-
Remove lid and carefully remove trivet tossing potatoes into the pot. Use potato masher and gently mash potatoes a bit into broth. Toss in butter, sprinkle salt, and pour milk. Continue to mash until potatoes are completely mashed and smooth.
-
Mashed potatoes are better served immediately. However, if you have some leftover place in a Tupperware dish and keep refrigerated for up to 2-3 days.
Recipe Notes
Tips and Substitutions:
- Use trivet to place potatoes over in Instant Pot- This will allow the potatoes to evenly cook and to not get mushy while pressure cooking right in the broth.
- You can substitute russet potatoes with other kind of potatoes- Yukon Gold potatoes are great for making mashed potatoes as well.
- I like to use 2 teaspoons pink sea salt in this recipe- However, I recommend starting off with 1 teaspoon and tasting your mashed potatoes first. Add another teaspoon if you’d like.
- Use broth as supposed to water to build the pressure in the Instant Pot- This will make the mashed potatoes much more flavorful.
- It’s normal for the Instant Pot to take some time to build-up pressure- Once it does, the timer will start to countdown from set time.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
