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 Scalloped Potatoes, until I started making these particular mashed potatoes, they were my least favorite site 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—to omit them would somehow feel wrong—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.
5 Star Review
“Absolutely amazing! I didn’t think mashed potatoes could be this good!”— Christi —
Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot (and the magic of adding Parmesan and a secret creamy ingredient), I actually prefer the Instant Pot version to the stovetop version.
The prep is far more simple, the potatoes cook more quickly, and the resulting texture is far superior. We love these Instant Pot Mashed Sweet Potatoes too!
These mashed potatoes are not only dangerously simple to prepare, but they’re also incredibly versatile.
Add garlic for a dreamy bowl of Instant Pot garlic mashed potatoes, or try them with cheddar cheese.
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!
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!
- 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. I personally think Yukon gold potatoes are best for mashed potatoes. Although they lead to a moderately more dense mashed potato, they are by no means heavy, and their superior, almost-buttery flavor and creamy texture make 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 taste.
- Greek Yogurt. You can use Greek yogurt to replace milk in mashed potatoes. If you like creamy mashed potatoes, Greek yogurt is going to be your new healthy swap 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.
- 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.
- Add water and salt to the Instant Pot. Place the potatoes in a steamer basket in the pot. It takes about 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!
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.
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 ½-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.
- 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.
- 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.
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.
- Cheese Grater. Both a box grater and a microplane grater will work for grating the Parmesan.
Instant Pot Mashed Potatoes
- 2 ½ teaspoons kosher salt divided
- 2 ½ 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
- ½ teaspoon ground black pepper
- 3 tablespoons finely chopped fresh chives
- ½ tablespoon chopped fresh thyme
- ¼ cup freshly grated Parmesan cheese plus additional to taste
- Let your tap run until the water is very warm. Add ¾ 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 ½ 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.
- 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 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 ½-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.
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