Instant Pot Mashed Potatoes
A 25-pound frozen bird has overtaken the second shelf of my refrigerator. Judging by my recent measure of his thawing progress (poking the outside with my finger), Mr. Turkey is taking his sweet time. If he isn’t ready in time for the Friendsgiving dinner I’m hosting this Saturday, I’ve decided that we will simply feast on Instant Pot Mashed Potatoes instead!
Densely creamy, Parmesan topped, and peppered with fresh herbs, these luscious, creamy mashed potatoes are anything but a consolation prize.
(P.S. If the turkey doesn’t thaw in time and I end up roasting the entire thing for Ben and I at a later date, everyone is invited for a bowl of Mary’s creamy turkey noodle soup from now until next Thanksgiving.)
Hosting 13 people for dinner a night before leaving the country is probably not the most rational decision I’ve made (in a dream come true/pinch-me moment, I’m heading to Israel). When I think of valuable ways to spend my time, however, I am hard pressed to imagine anything more life giving than squeezing around the table with friends, feasting on each of our favorite Thanksgiving recipes.
It’s a little ironic that I’m sharing Instant Pot Mashed Potatoes in honor of what I hope will be the first of many Milwaukee Friendsgivings to come because—and I’m prepared for stares on this one—I really don’t like mashed potatoes that much.
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 is 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.
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!
- 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.
- 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.
More Instant Pot Side Dishes
Dear Instant Pot mashed potatoes, THIS is where you have been all my life.
Instant Pot Mashed Potatoes with Parmesan and Herbs
- 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
- 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.
- 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
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.