This Instant Pot Mashed Potatoes Recipe makes the creamiest mashed potatoes with Yukon gold potatoes, butter, warm dairy and garlic. They cook in a fraction of the time and come out perfectly smooth, fluffy and rich every time. Ideal for busy nights and holiday crowds.
Okay wow, these took no time and tasted like I spent all afternoon on them. Total game-changer.
- Katie B.
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Ingredients + Substitutions OPTION
Yukon gold potatoes: Creamy potatoes that make smooth, rich mashed potatoes with a buttery flavor. Substitution: Use russet potatoes, but the texture will be slightly fluffier or more rustic.
Garlic cloves: Cook and mash into the potatoes for a gentle garlic flavor without extra steps. Substitution: 1 to 1½ teaspoons garlic powder if you do not have fresh garlic.
Unsalted butter: Gives the potatoes a silky finish. Substitution: Use the same amount of salted butter and reduce the added salt a little bit.
Warm milk: Keeps potatoes smooth and helps them mash easily. Substitution: Use half and half.
Heavy cream: Makes the potatoes extra creamy. Substitution: Add 2 tablespoons cream cheese or 2 tablespoons sour cream for a similar rich flavor.
Instructions
- Prep the potatoes. Peel the potatoes and cut them into evenly sized pieces. Rinse under cold water to remove excess starch.
- Pressure cook. Add water and garlic to the Instant Pot, then place the potatoes inside. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Carefully release the pressure when done.
- Drain and mash. Drain the liquid completely, then return the potatoes and garlic to the warm pot. Add butter and mash until smooth.
- Season and serve. Gradually stir in warmed milk and cream until creamy. Season to taste with salt and pepper, then serve into a serving dish and finish with a drizzle of butter if desired.
Top Tip
Warm your dairy before adding it. Cold milk or cream can make mashed potatoes gluey, so heat them gently before mixing them in.
Variations
Gluten-free/ Nut free: Already is!
Vegan/dairy-free: Use plant-based butter and warm unsweetened, unflavored plant-based milk or cream alternative before mashing. Taste and adjust seasonings as needed.
Higher protein: Stir in ½ cup warm cottage cheese or Greek yogurt before mashing for extra protein and added creaminess.
Feed a crowd: A 6-quart Instant Pot cannot safely hold a doubled batch. For a larger group, cook two batches in a 6-quart or use an 8-quart to cook all the potatoes at once. Mash in batches for the best texture.
Equipment
Instant Pot: Needed to cook the potatoes quickly and evenly.
Steamer basket: Keeps potatoes lifted from the water for a fluffier texture. Optional - you can cook the potatoes directly in the inner pot if you do not have one.
Potato masher: Gives the fluffiest, smoothest mashed potatoes. A hand mixer or stand mixer works, but mix on low to avoid gummy potatoes.
Strainer: Drains the potatoes completely so they mash light and creamy.
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Storage
Refrigerate: Store mashed potatoes in an airtight container in the fridge for up to 4 days. Let the potatoes cool before sealing to prevent condensation.
Freeze: Mashed potatoes can be frozen, but the texture may become slightly grainy once thawed. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat on the stovetop over low heat or in the microwave in short intervals, stirring often. Add a splash of warm milk or cream and a small amount of butter to restore creaminess and prevent dryness as they reheat.
FAQs
No, you can leave the skins on for a more rustic texture. Make sure to scrub potatoes well before cooking.
Yes. Boil the potatoes in salted water on the stovetop until fork tender, then drain and mash with warm dairy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Instant Pot Mashed Potatoes:
Recipe
The Best Instant Pot Mashed Potatoes
- Total Time: 40 minutes
- Yield: 6 servings
Description
This instant pot mashed potatoes recipe makes rich, creamy mashed potatoes in a fraction of the time. Yukon gold potatoes, warm milk, butter, and garlic come together for fluffy, smooth, restaurant-level mashed potatoes perfect for any holiday dinner or weeknight meal.
Ingredients
- Yukon gold potatoes (3 lbs | 1.36 kg), peeled and cut into chunks
- Garlic cloves (4 cloves | ~12g), peeled
- Water (1.5 cups | 360 ml)
- Unsalted butter (4 tablespoons | 57 g), divided
- Warm milk (½ cup | 120 ml)
- Heavy cream (¼ cup | 60 ml)
- Kosher salt (1 teaspoon | 6 g, plus more to taste)
- Black pepper (¼ teaspoon | 1 g)
Instructions
- Add the water (1.5 cups) to the Instant Pot and place the Yukon gold potatoes (3 lbs) and garlic cloves (4 cloves) inside.
Seal the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes, then perform a quick pressure release. - Drain the potatoes completely, then return them and the garlic cloves (4 cloves) to the warm pot.
- Add unsalted butter (2 tablespoons) and mash until the potatoes begin to break down.
- Slowly stir in the warm milk (½ cup) and heavy cream (¼ cup) until smooth and creamy. Add the remaining unsalted butter (2 tablespoons) and continue mashing until fully incorporated.
- Season with kosher salt (1 teaspoon, or to taste) and black pepper (¼ teaspoon). Adjust cream and butter as needed for your desired texture.
- Transfer to a serving dish and top with additional unsalted butter (as desired) before serving.
Notes
If your garlic cloves are large, cut them in half before cooking so they mash evenly and disappear into the potatoes.
Steamer basket optional: Lifting potatoes above the water can create a fluffier texture, but they can cook directly in the pot if you do not have one.
Skin on potatoes work for a rustic mash; scrub well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: ~ 1 cup
- Calories: 270
- Sugar: 3.1 g
- Sodium: 234 mg
- Fat: 9.7 g
- Carbohydrates: 41.5 g
- Protein: 5.7 g
- Cholesterol: 26.4 mg
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