In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these rich and creamy Instant Pot Mashed Potatoes a try! They’re simple, delicious, and made in one pot.
Why You’ll Love This Easy Instant Pot Mashed Potatoes Recipe
- Keep Your Oven Free for Other Dishes. While I’m a huge fan of Cheesy Scalloped Potatoes and Oven Roasted Potatoes, sometimes your oven just isn’t an option (like when you’ve already got a Roast Turkey in it). Making these creamy mashed potatoes in the Instant Pot helps keep your oven available and still delivers on flavor and texture! This Best Mashed Potatoes Recipe also keeps your oven free and is made entirely on the stovetop!
- Absolutely Scrumptious! Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy mashed potatoes are the stuff of meal legend.
- The Instant Pot Makes Them Easy. Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version. The prep is far more simple, the potatoes cook more quickly, and the resulting texture is superior.
- Easy and Versatile. This quick side can pair with any of your favorite proteins. From Honey Garlic Pork Chops to Stuffed Chicken Breast to Air Fryer Salmon, dinners are delicious with a side of Instant Pot mashed potatoes.
5 Star Review
“Absolutely amazing! I didn’t think mashed potatoes could be this good!”— Christi —
How to Make Creamy Instant Pot Mashed Potatoes
- Yukon Gold Potatoes. There is a hot debate over which potato makes the best mashed potatoes. Starchy russets are the most common choice, but personally I prefer the slightly waxier Yukon golds in my mashed potatoes (as well as in my soups like Instant Pot Potato Soup). They are a little more dense, but their naturally buttery flavor and creamier texture more than makes up for it. Save your russets for Hasselback Potatoes and Air Fryer French Fries.
- Herbs. 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. 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.
- Pressure Cook the Potatoes. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.
- Drain the Pot. Return the cooked potatoes to it.
- Add the Remaining Ingredients. We’re almost there!
- Mash the Potatoes. DIG IN!
- Stovetop Mashed Potatoes. I have instructions for how to make this recipe on the stovetop in the recipe card below.
- Vegan Instant Pot Mashed Potatoes. To make this recipe vegan, use dairy-free Greek yogurt and butter. You can either omit the Parmesan or swap it for a dairy-free version.
- Loaded Mashed Potatoes. Top with Baked Bacon in the Oven or Air Fryer Bacon.
- Garlic Instant Pot Mashed Potatoes. Add Roast Garlic. Be sure to check out these Garlic Mashed Potatoes too.
- Low Carb Alternative. If you’re looking for a low-carb mashed potato alternative that still sneaks in a healthy serving of vegetables, try this Cauliflower Mashed Potatoes recipe.
- Slow Cooker. Another great way to transport your mashed potatoes! See Crockpot Mashed Potatoes for a recipe.
- Sweet Potatoes. Try my Instant Pot Sweet Mashed Potatoes next (or if your Instant Pot is busy, check out Mashed Sweet Potatoes).
- 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 Instant Pot Mashed Potatoes
- Pork. Pair Instant Pot mashed potatoes with Crock Pot Pork Chops, Grilled Pork Tenderloin, or Stuffed Pork Tenderloin.
- Chicken or Turkey. For everyday dinners, try my Air Fryer Chicken Thighs or Baked BBQ Chicken. For the holidays try Spatchcock Turkey, Crockpot Turkey Breast, or Air Fryer Turkey Breast.
- Meatloaf. Instant pot mashed potatoes and meatloaf is a dream comfort team. See Turkey Meatloaf for a recipe.
- Beef. Beef and mashed potatoes are a crowd-pleasing combo! Try Braised Short Ribs, Air Fryer Steak, or Beef Stroganoff.
- Vegetarian Mains. For a meat-free option, serve your potatoes with Lentil Meatballs.
- Ground Beef or Lamb. Use your instant pot mashed potatoes for Shepherd’s Pie.
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.
Recipe Tips and Tricks
- DON’T Overwork Them. The main reason mashed potatoes turn sticky and glue-like is from being overworked. As soon as you reach your desired consistency, stop mixing!
- Size Matters. This recipe was written for potato chunks that are 1 inch in size. It’s important that your potatoes are all cut this size so that they cook as intended.
- Peel or Don’t Peel. For the smoothest texture, you should peel your potatoes for Instant Pot mashed potatoes, but if you want flecks of texture, you can leave the peels on.
- Use the Instant Pot to Keep them Warm. 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. This trick works well if you’re making Instant Pot mashed potatoes for a crowd.
Instant Pot Mashed Potatoes
- 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)
- 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.
- 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.
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.Sign Me Up