Stove and oven maxed for Thanksgiving? Time to outsource the cooking and make these creamy Instant Pot Mashed Potatoes instead!

large serving bowl of Instant Pot mashed potatoes garnished with fresh herbs

Rich, Parmesan topped, and peppered with fresh herbs, these luscious, creamy mashed potatoes are anything but a consolation prize.

In fact, having tried cooking mashed potatoes multiple ways, I actually prefer them in the Instant Pot! It’s easier, and the results are fantastic. We love these Instant Pot Mashed Sweet Potatoes too!

serving bowl filled with creamy, buttery mashed potatoes made in an Instant Pot

Ironically, I first created these Instant Pot Mashed Potatoes in honor of what turned out to be the first of many Milwaukee Friendsgivings to come because—and I’m prepared for stares on this one—I usually don’t like mashed potatoes all that much.

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 because it’s Thanksgiving, and to omit them would somehow feel as if I were doing the holiday an injustice, but my heart was never in it. I’d much rather be devouring an extra serving of Healthy Sweet Potato Casserole instead.

These mashed potatoes, however? I CANNOT GET ENOUGH.

white serving bowl filled with creamy buttery mashed potatoes, made in an Instant Pot. A serving spoon sits next to the bowl

How to Make The Best Instant Pot Mashed Potatoes

I’m in my fifth (!) year of posting holiday recipes here, and up until today, I had successfully avoided making mashed potatoes. I reasoned I’d skip them this year too, but much like stuffing muffins on a Thanksgiving plate, my site felt incomplete without them.

Thus, instead of skirting the spuds, I set out in earnest to create a mashed potato recipe that would right everything I deemed wrong with most 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!

close up image of perfectly cooked Instant Pot Mashed Potatoes

The Ingredients

  • Yukon Gold potatoes. I know that amongst mashed potato enthusiasts, there is hot debate over which potato makes *the* ultimate mashed potatoes, and that russets are the most common. Honestly? They aren’t my fave. Although Yukon Golds lead to a moderately more dense mashed potato, they are by no means heavy, and their superior, almost-buttery flavor and creamy texture makes the swap more than worth it.
  • 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, quintessentially holiday taste.
  • Greek yogurt. If you like creamy mashed potatoes, Greek yogurt is going to be your new BFF. This recipe uses what will feel like an excessive amount, but trust me and go with it. Like the more traditional sour cream, its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor. Greek yogurt is also much healthier than sour cream, and while I know that’s not a top priority for Thanksgiving, it’s nice to remind yourself of when you are going back for second helpings.
  • 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.

The Directions

  • You can certainly boil the potatoes on the stove the traditional way, but I’m loving my Instant Pot. (And I’ve compiled my favorite 15 Healthy Instant Pot Recipes here!) The potatoes cook in just 8 minutes of pressure, and considering that it usually takes about three times that for a large pot of water to boil on my stove, I am all for the time savings. Further, by outsourcing the mashed potatoes to the Instant Pot, you’ll save a valuable burner on your stove on the day of the big feast.
  • As much as possible, cut the potatoes into uniform chunks to ensure they cook evenly.
  • Once the potatoes cook (more details in the recipe below), drain the pot, then return the cooked potatoes to it. You can mash them right then and there, saving yourself an extra bowl.
  • I’m lazy, so instead of mashing by hand, I use a hand mixer (again, right in my Instant Pot). If you take this shortcut, be careful not to overbeat the potatoes.

Make Ahead and Storage Tips

  • To Store. Store leftovers in the refrigerator for 3 to 4 days. Reheat gently in the microwave or on the stove with a splash of milk to keep the potatoes from drying out.
  • 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.

white serving bowl filled with creamy mashed potatoes made in an electric pressure cooker. Serving spoon sits in the bowl with the potatoes

More Instant Pot Side Dishes

Dear Instant Pot mashed potatoes, THIS is where you have been all my life.

serving bowl filled with Instant Pot mashed potatoes, garnished with fresh herbs and melted butter

Instant Pot Mashed Potatoes with Parmesan and Herbs

5 from 10 votes
BEST EVER Instant Pot Mashed Potatoes. Ultra creamy, smooth, EASY recipe that's great for a quick side or to make ahead for a crowd.

Prep: 10 mins
Cook: 8 mins
Total: 30 mins

Servings: 8 servings

Ingredients
  

  • 2 1/2 teaspoons kosher salt divided
  • 2 1/2 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 1 cup 2% Greek yogurt at room temperature
  • 2 tablespoons unsalted butter at room temperature
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons finely chopped fresh chives
  • 1/2 tablespoon chopped fresh thyme
  • 1/4  cup freshly grated Parmesan cheese 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. Immediately release the pressure.
  • 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 a 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.

Notes

  • 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.
  • 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.
  • Store leftovers in the refrigerator for 3 to 4 days. Reheat gently in the microwave or on the stove with a splash of milk to keep the potatoes from drying out.
  • 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 stove: 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.
  • The nutritional info is was calculated with half the amount of salt in the water (1 teaspoon), as some is lost when the potatoes drain. If you would like to calculate it differently, you can do so for free at myfitnesspal.com

Nutrition

Serving: 1(of 8)Calories: 161kcalCarbohydrates: 37gProtein: 6gFat: 4gSaturated Fat: 3gCholesterol: 13mgSodium: 223mgFiber: 3gSugar: 2g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0Print0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




34 Comments

Leave a comment

    1. 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.

      1. 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 

  1. 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.5 stars

    1. Thank you for sharing your wonderful successes, Marielle! I’m so pleased that you all enjoyed both of these recipes!

    1. 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!

        1. 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.

  2. 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!!!

    1. 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!

  3. 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!!5 stars

Load More Comments