Once you make Instant Pot mashed potatoes, you may never be able to make them another way again. These are creamy, buttery, and always a crowd favorite.
Mashed Potatoes Instant Pot
I have already shared my love of mashed potatoes in our garlic mashed potatoes recipe.
So it only makes sense for me to share another delicious mashed potatoes recipe.
This is our first Instant Pot side dish – but I assure you, it won’t be the last.
These are so good. I made them on a whim earlier this year, and I discovered how easy the Instant Pot makes my favorite side dish.
We have made them many times since, and they are a huge hit every time. I always regret not making more, because they just turn out so well.
It’s a very simple recipe, and it’s pretty much fool-proof. I think it’s helpful to know how to make recipes in different vessels – especially around the holidays – because you only have so much space on the stovetop!
Serving Suggestions:
- Classic Green Bean Casserole
- Classic Sweet Potatoes
- Instant Pot Turkey Breast
- How to Make The Perfect Turkey Gravy with Drippings
Mashed Potatoes in Instant Pot
Equipment
Ingredients
- 5 lbs russet potatoes
- ¾ cup heavy whipping cream
- ½ cup butter
- Salt
- Pepper
Instructions
Peel and slice potatoes.
Place in Instant Pot and cover with water. You can usually get away with just two cups – it will take longer to get up to pressure if you cover it, but I find it covers all my bases if I just cover the potatoes completely.
High manual pressure for 8 minutes.
Quick pressure release.
Drain excess water.
Add in cream and butter.
Whip with a hand mixer or potato masher.
Add in salt and pepper
Top with butter and paprika
Instant Pot Mashed Potatoes
Once you make mashed potatoes in the Instant Pot, there's no going back!
Ingredients
- 5 lbs russet potatoes
- water
- ¾ cup heavy whipping cream
- ½ cup butter
- Salt
- Pepper
Instructions
- Peel and slice potatoes.
- Place in Instant Pot and cover with water (you can usually get away with just two cups - it will take longer to get up to pressure if you cover it, but I find it covers all my bases if I just cover the potatoes).
- High manual pressure for 8 minutes.
- Quick pressure release.
- Drain excess water.
- Add in cream and butter.
- Whip with a hand mixer or potato masher.
- Add in salt and pepper
- Top with butter and paprika
- About the Author
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Katie Clark is a mom of three with a passion for creating home-cooked meals every night for her family. She has learned the skill of cooking from the time she was young and comes from a long-line of women who love to cook. Over the years, she has developed this skill to not only help her family but thousands around the world with her popular copycat recipes, jello salads, and twists on traditional favorites. She has a degree in journalism and loves to help others succeed in getting dinner on the table!
Ai Nokea says
You don’t say exactly how much water!
It’s a major part of pressure cooking. How can you leave it out?!
Katie Clark says
That’s because I do what the recipe says – I just cover them with water, which works great regardless of how many you put in 🙂 However, since I know some people need exactly amounts, I have added the minimum amount I would add. Good luck!