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!

A bowl of creamy Instant Pot mashed potatoes with herbs

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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.

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

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!

A bowl with an easy vegetable side dish

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!


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. 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.

Ingredient Swap

If Yukon golds are not your personal top choice, you can also make these as Instant Pot mashed red potatoes or russet potatoes.

  • 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.

The Directions

  1. 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.
  2. Drain the pot, then return the cooked potatoes to it. Add the remaining ingredients. Mash the potatoes. DIG IN!

Tip!

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.

Instant Pot mashed potatoes Yukon gold with butter

Stovetop Method

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.

Storage Tips

  • 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.

What to Serve with Mashed Potatoes

Creamy Instant Pot mashed potatoes without milk

Recommended Tools to Make this Recipe

The Best Instant Pot

The Instant Pot is an excellent way to speed up cooking times and create one-pot meals. It’s one of my favorite kitchen appliances!

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

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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

Instant Pot Mashed Potatoes

5 from 17 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 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

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

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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!

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44 Comments

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  1. Oh I’m sure he’ll thaw in time. Fingers crossed! These looks so FAB. I better get an Instant Pot from Santa this year. I’m seeing so many delicious recipes!

  2. I agree 100% Erin–yukon gold are the best for mashed potatoes (along with greek yogurt) This is a dish I would love.

  3. Fourth time making this and finally leaving a review. PERFECT. So easy and seriously the best I’ve ever had!5 stars

    1. 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!

  4. 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! 5 stars

  5. 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.5 stars

    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 5 stars

  6. 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.

  7. 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!

  8. 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

    1. 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!

  9. 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!

    1. 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!

  10. 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!!!5 stars

  11. 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.5 stars