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.
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The perfect mashed potatoes for holidays—or any day!
Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy Instant Pot mashed potatoes are the stuff of legends.
What makes them such a favorite? Behold!
- 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).
- 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.
- Versatile Serving Options. Just like my classic Mashed Potatoes Recipe, these Instant Pot mashed potatoes can pair with any of your favorite proteins, from Honey Garlic Pork Chops to Stuffed Chicken Breast to Air Fryer Salmon.
5 Star Review
“Absolutely amazing! I didn’t think mashed potatoes could be this good!”
— Christi —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
How to Make Mashed Potatoes in an Instant Pot
Cut the Potatoes. 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. (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.)
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. 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. ENJOY!
Recipe Variations
- 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.
- Sweet Potatoes. Try my Instant Pot Sweet Mashed Potatoes next.
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.
Instant Pot Mashed Potatoes
Video
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Ingredients
- 2 ½ teaspoons kosher salt divided
- 2 ½ 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
- ½ teaspoon ground black pepper
- 3 tablespoons fresh chives finely chopped
- ½ tablespoon fresh thyme chopped
- ¼ 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.
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.
Great recipe; so yummy, and a fast and easy side for the kids as well as adults in your family.
So happy you enjoyed it! Thank you Danielle!
Simple & delicious! A true time saver!! Thank you for this delicious recipe. 😊
So happy to hear it Susan!
This recipe worked out great. I was a little nervous using the Instant Pot for mashed potatoes, but it made things so easy. They came out really smooth, and the flavor was nice and simple. The only thing I did differently is added extra butter and salt because that’s how we like it.
So glad to hear you enjoyed them, Cassie! Thank you!
I made these tonight and they turned out great. So much faster than boiling and mashing on the stove. The texture was smooth and creamy, and they weren’t too heavy. I liked that I could make them while the rest of dinner was cooking in the oven.
So glad to hear, Jade! Thank you!