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

Instant Pot Mashed Potatoes

4.67 from 12 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
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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

  • 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 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.

Nutrition

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

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