These Instant Pot Mashed Potatoes are creamy, fluffy, and super easy to make! Just chop, cook, and mash for a delightful side dish in no time.
I love how quickly they come together. Plus, you can customize them with garlic or cheese. Trust me, your taste buds will thank you! 🥔✨
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery in texture, perfect for mashing. If you can’t find them, try Russet potatoes. They’ll work well too, just keep in mind they may be a bit drier.
Butter: I love using unsalted butter to control the salt level. You could substitute with olive oil for a dairy-free option, or even vegan butter if you’re going fully plant-based.
Milk & Heavy Cream: Whole milk gives a rich creaminess, but you can swap it for low-fat milk or almond milk for a lighter version. The cream adds extra richness, but if you want to skip it, just increase the milk slightly.
Seasonings: Salt and pepper are classic, but feel free to add garlic powder or even a pinch of nutmeg for a twist. Fresh herbs like thyme can brighten up the flavor too!
How Do I Get Creamy, Lump-Free Mashed Potatoes?
A key to perfect mashed potatoes is mashing technique. Start with well-cooked potatoes, and avoid over-mixing to keep them from becoming gummy. Here’s how:
- Make sure the potatoes are fully cooked; they should break apart easily when pressed with a fork.
- Add the warm butter and liquids gradually while mashing for a smooth blend. I like to use a ricer for the fluffiest texture!
- Season to taste after mashing to better control the flavor.
Follow these tips, and your mashed potatoes will be creamy every time! Enjoy your meal! 🥔🌟
Instant Pot Mashed Potatoes
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup water
- 4 tablespoons unsalted butter (plus extra for serving)
- 1/2 cup whole milk (warm)
- 1/4 cup heavy cream (warm)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: chopped fresh parsley or chives for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and only 8 minutes of cooking time in the Instant Pot, plus additional time for quick release. In just under 30 minutes, you’ll have delicious, creamy mashed potatoes ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the Yukon Gold potatoes and cutting them into chunks. This will help them cook evenly in the Instant Pot.
2. Add to the Instant Pot:
Place the chopped potatoes in the Instant Pot insert and pour in 1 cup of water. This water will create steam to cook the potatoes.
3. Cook the Potatoes:
Secure the lid on the Instant Pot and ensure the valve is set to the sealing position. Set the machine to pressure cook on high for 8 minutes. It’s time to relax for a few minutes!
4. Quick Release:
When the cooking cycle is finished, carefully do a quick release by turning the valve to venting. Watch out for the hot steam!
5. Drain and Return:
Once the steam has released and the safety valve drops, carefully open the lid. Drain any excess water from the potatoes, then return them to the insert or a large mixing bowl.
6. Add Creaminess:
Now, add the 4 tablespoons of butter, the warm milk, and heavy cream to the potatoes. This is what makes them so rich and tasty!
7. Mash ‘Em Up:
Using a potato masher, hand mixer, or ricer, mash the potatoes until they are smooth and creamy. Be sure to combine everything well!
8. Season to Perfection:
Sprinkle in salt and freshly ground black pepper to taste. Give the potatoes a good stir to make sure all the flavors are blended in.
9. Serve and Enjoy:
Transfer the delicious mashed potatoes to a serving bowl. Top with an extra pat of butter and, if you’d like, sprinkle on some fresh parsley or chives for a pop of color.
10. Time to Dig In:
Serve your warm, fluffy mashed potatoes with your favorite main dish, and enjoy every bite!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture, you can substitute them with Russet potatoes. Just keep in mind that Russets may yield slightly drier mashed potatoes, so adjust your milk and cream as necessary.
Can I Make These Mashed Potatoes Dairy-Free?
Yes! You can use unsweetened almond milk or coconut milk instead of whole milk and heavy cream. Olive oil or dairy-free butter can be used in place of regular butter for a delicious dairy-free version.
How to Store Leftover Mashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of milk to help restore their creamy texture.
Can I Add Other Flavors to the Mashed Potatoes?
Absolutely! Feel free to mix in roasted garlic, cheese, sour cream, or even herbs like thyme or rosemary for added flavor. Just be mindful of the additional ingredients you add, as they may affect the creaminess!
