In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these creamy Instant Pot Mashed Potatoes a try!
Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy mashed potatoes are the stuff of meal legend.
Serve them at a gathering, and prepare to have your family request this exact recipe on repeat! You will be the Mashed Potato Queen/King, an honorable title indeed.
Similar to my feelings about Homemade Goat Cheese Scalloped Potatoes, until I started making these particular mashed potatoes, they were my least favorite item at a holiday feast (blasphemy, I know!).
Oven Roasted Potatoes? Gimme that crispy goodness.
But mashed potatoes? I didn’t get what the fuss was all about.
Sure, I put a scoop of mashed potatoes on my plate at the holidays beside my Roast Turkey—to omit them would somehow feel wrong—but my heart was never in it. I’d much rather devour an extra serving of Healthy Sweet Potato Casserole.
These fluffy instant pot mashed potatoes, however? I CANNOT GET ENOUGH.
5 Star Review
“Absolutely amazing! I didn’t think mashed potatoes could be this good!”
— Christi —
Why Use an Instant Pot for Mashed Potatoes?
Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version to the stovetop version.
- The prep is far more simple.
- The potatoes cook more quickly.
- The resulting texture is far superior.
Tip!
For a sweeter touch, we love these Instant Pot Mashed Sweet Potatoes!
This Instant Pot mashed potatoes recipe is not only dangerously simple to prepare, but it’s also incredibly versatile.
Add garlic for a dreamy bowl of Instant Pot garlic mashed potatoes (these Garlic Mashed Potatoes are their stovetop cousin), try them with cheddar cheese, or use them to top Shepherd’s Pie or Vegetarian Shepherd’s Pie.
The possibilities are endless, meaning you’ll never grow weary of them.
And, with the lighter spin this recipe offers, you can let them be the trusty side dish you can turn to any night of the week!
Steam or Boil: The Great Debate
If you’re like me, you probably grew up having mashed potatoes (or Mashed Sweet Potatoes) made from boiled potatoes.
While boiling is classic, steaming potatoes for mashed potatoes (as done in the Instant Pot) is where the magic is.
- Steaming potatoes ensures they absorb just enough moisture to cook without becoming waterlogged.
- Steaming preserves the potatoes’ texture and natural, earthy flavor to yield the fluffiest, most flavorful, best mashed potatoes ever!
(If you need another preparation method, Crockpot Mashed Potatoes are the best of both worlds!)
How to Make Creamy Instant Pot Mashed Potatoes
For this recipe, I set out in earnest to create mashed potatoes that would right everything I deemed wrong with most mashed potato recipes.
Goodbye, watery, bland, gummy, and grease-oozing mashed potatoes.
Hello, creamy, dense (in a good way), herby, lightly tangy mashed potatoes of my dreams!
The Ingredients
- Yukon Gold Potatoes. I know that amongst mashed potato enthusiasts, there is a hot debate over which potato makes the best mashed potatoes. Russets are the most common choice. Honestly? They aren’t my fave (except for Hasselback Potatoes). I personally think Yukon gold potatoes are best for mashed potatoes (and Instant Pot Potato Soup). While they may yield a more dense mashed potato, their superior, almost-buttery flavor and creamy texture are what seal the deal for me.
- Herbs. Mashed potatoes are ultra mild-mannered on their own. A handful of fresh chives brings them to life, and fresh thyme gives them a savory taste. (Herbs are also key for Crockpot Scalloped Potatoes.)
- Greek Yogurt. My swap for sour cream, cream cheese, or milk in mashed potatoes that adds creaminess (and a boost of protein) with less saturated fat and cholesterol. This recipe uses what will feel like an excessive amount, but trust me and go with it. Its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor.
- Parmesan. I adore the salty sharpness that the final sprinkle of Parm on top of the mashed potatoes adds. I have a suggested amount, but feel free to be more liberal if you like. (Love cheesy potatoes? You’ll rave over this Hash Brown Casserole.)
The Directions
- Add water and salt to the Instant Pot. Place the potatoes in a steamer basket in the pot. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.
- Drain the pot, then return the cooked potatoes to it.
- Add the remaining ingredients.
- Mash the potatoes. DIG IN!
Stovetop Method
While I love the ease of the Instant Pot, you can also make this same recipe on the stovetop:
- Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt.
- Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. Adjust the cooking time as needed. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed.
Storage Tips
- To Store. Keep leftovers in an airtight container with a lid for 3 to 4 days in the refrigerator to preserve their deliciousness.
- To Reheat. Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
- To Freeze. I don’t recommend freezing these mashed potatoes, as their texture may become mealy once thawed.
Meal Plan Tip
For best results, make the recipe up to 1 day in advance. Cover the potatoes tightly with plastic wrap and refrigerate them. Reheat them gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
What to Serve with Mashed Potatoes
Recommended Tools to Make this Recipe
- Instant Pot. Great for making any of the Instant Pot recipes on my site.
- Hand Mixer. The easiest way to mash your potatoes. Or use a manual potato masher.
- Cheese Grater. Both a box grater and a microplane grater will work for grating the Parmesan.
The Best Instant Pot
The Instant Pot is an excellent way to speed up cooking times and create one-pot meals. It’s one of my favorite kitchen appliances!
After you try making mashed potatoes in a pressure cooker once, I promise you’ll be an “instant” convert to this perfect side dish recipe.
Frequently Asked Questions
You can keep mashed potatoes warm in the Instant Pot for 1 to 2 hours. Turn your Instant Pot to the “keep warm” setting, and stir the potatoes occasionally, adding milk or broth if they become too thick.
An Instant Pot steamer basket is a special add-on that’s specifically designed to be inserted into your Instant Pot to help steam your food. Some models come with a steamer basket, but you can also buy them separately online. I highly recommend using the basket as it ensures the potatoes don’t soak up too much water during the cooking process.
This tragedy isn’t unique to Instant Pot mashed potatoes. Mashed potatoes prepared using any method can become glue-like or gummy if they are overworked in a food processor, electric mixer, or immersion blender. Also, be sure to mash the potatoes immediately after cooking, as they can become gummy if they sit for an extended period after steaming or boiling.
While I know recipes for whole Instant Pot mashed potatoes exist, this is not one of them. In order for the potatoes to steam in 8 minutes, you really do need to cut them into 1-inch cubes. As for peeling, you’re welcome to leave them on if you prefer Instant Pot mashed potatoes skin on for some extra fiber.
[wprm-recipe-video
Instant Pot Mashed Potatoes
Ingredients
- 2 1/2 teaspoons kosher salt divided
- 2 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch chunks
- 1 cup Greek yogurt at room temperature
- 2 tablespoons unsalted butter at room temperature
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh chives finely chopped
- 1/2 tablespoon fresh thyme chopped
- 1/4 cup Parmesan cheese freshly grated (plus additional to taste)
Instructions
- Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves.
- Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Quick release the pressure valve.
- Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot.
- Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt.
- With an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired.
- Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
Video
Notes
- TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
- TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
- TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
- TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
- TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
- TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
- TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.
Nutrition
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Fourth time making this and finally leaving a review. PERFECT. So easy and seriously the best I’ve ever had!
Do you think I could double the recipe in the Instant Pot?
Hi Emily, it doesn’t always work to directly double an IP recipe, but if you’re feeling up for an experiment, you could start with 1.5 times the amount. I hope you enjoy!
Thank you for making my Thanksgiving prep. So much easier. Doing mashed potatoes in the instantpot has made mashed potatoes for 30 so much easier!
Carol, I’m so glad this has helped make prep easier for you! Happy Thanksgiving!
I made this recipe in my new Instant Pot – it was a huge hit! I added one finely chopped and sautéed leek and cut down on the chives. Such a great companion for roast turkey!! I will never go back to making regular mashed potatoes.
Margo, YAY! I am so so happy to hear this. Thanks for leaving this fabulous review!
Hi! Can you taste the Greek yogurt at all!? Not a huge fan of yogurt….thanks!
Hi Abra! No you cannot, but if you are nervous you can use sour cream. I hope you love the recipe!
If I cut this in 1/2 do I still use the same cooking time?
Hi Joann, I haven’t tried halving this recipe, so you may be able to cut a minute or so off the cooking time, but I can only vouch for the amount and timing as written. If you give it a try, I’d love to hear how it goes.
Thanks for your answer. I did try to halve it—used the same cooking time snd it came out perfect! Easiest whipped potatoes I’ve ever made ! Thanks
Hooray! I’m glad you enjoyed them, Joann!
Made this as a side for Erin’s Baked Chicken Parmesan and it tied our meal together perfectly! My boyfriend is not a huge fan of mashed potatoes, but he scarfed this down and begged me to make this a regular in our house. Had leftovers the next day and they tasted even better.
Thank you for sharing your wonderful successes, Marielle! I’m so pleased that you all enjoyed both of these recipes!
What is a steamer basket?
Hi Sharon! There are specifically designed steamer baskets that can be inserted into your Instant Pot to help steam your food (like these potatoes) just like you would when steaming vegetables on the stove. I hope this helps!
What if we don’t have a steamer basket?
Hi Kristin! The insert is important here, I’m afraid. It keeps the potatoes from soaking up too much of the water, so I definitely recommend using it.
Hi!!! Not a fan of yogurt can I use something else? Like sour cream or cream cheese? If yes how many cups? thank you so much!!!
Hi Amanda! I don’t think you can taste the yogurt at all, but if you are nervous you swap in sour cream. I hope you love the recipe!
EXCELLENT recipe. I did not have chives so I omitted. I added a touch of garlic powder (meant to add fresh garlic but dinner was ready and it smelled sooooo good so we needed to eat NOW). I completely forgot to salt the water in the beginning but it turned out perfect. I also left most of the skin on the potatoes cause that’s how we roll. ;-)
Thanks for the great recipe!!
I’m so happy that you enjoyed the recipe, Natalie! Thank you for sharing this kind review!
Hi! Love the recipe & your site! Could you do one for cauliflower mash?
Thank you for the kind words, Tiffany! I’d recommend checking out my Mashed Cauliflower Colcannon recipe.
Absolutely amazing! I didn’t think mashed potatoes could be this good!
I’m so happy that you enjoyed them, Christi! Thank you for sharing this kind review!
Is the cooking time the same when doubling the recipe?
Hi Jen! I haven’t tried doubling the recipe myself, so I don’t have any specific advice to offer. If you decide to play around with it, I’d love to hear how it goes!
Hey Erin! would it be possible to make this in a slow cooker? If so, what would you recommend for adjusting the time? Thanks in advance!
Hi Sierra! I haven’t tested the recipe this way, so I can’t say for certain. However, I do have stovetop instructions listed in the blog post. I hope this helps!
I was already a big fan of Instant pot mashed potatoes as it is my go to method of cooking this side dish. This recipe just elevated my love for mashed potatoes in general! Where do I start? Well I can tell you that if one of Erin’s recipes does not have Greek yogurt I’m a wee bit disappointed! (Kidding… sort of!). These were healthier, tastier, creamier than any mashed potatoes I’ve ever eaten (did I mention I love mashed potatoes???). Six stars if I could!!!
I’m SO happy that you enjoyed the recipe, Marc! Thank you for sharing this wonderful review!
Loved them! I’m the one person that’s never been able to cook mashed potatoes well. They never taste right. I think in hindsight I just wasn’t cooking the potatoes long enough. I did 9 minutes in the instant pot instead of 8. I used 3/4 cups of sour cream instead of the cup of Greek yogurt. Next time I’ll add a little milk so it’s not quite so dense. But loved it. All I did was mash it and it turned out very smooth.
I’m so happy that you enjoyed the recipe, Alethea! Thank you for sharing this kind review!
Love the recipe! First time I made it without steamer basket they were the BEST mashed potatoes I’ve ever eaten! Then I used the steamer basket and as soon as I added the melted butter they turned to glue :( I started using russets to counter this. But gold is so much better and creamier.. almost every time I use gold they turn to a glue consistency!! I wonder what am I doing wrong??
I’m so happy that you enjoyed the recipe the first time, Ashley! I’m sorry you’ve had trouble with the Yukon Gold potatoes. It sounds like the potatoes might have been overworked, causing them to release starches and become gummy. I hope this helps!
Very good and simple
Hi Vivian! Thank you so much for this kind review!
Can I use dried herbs? How much?
Hi Sheri! I think fresh herbs are worth it here, but in a pinch the general rule of thumb is to use 1/3 the amount of dried as fresh.