These Instant Pot Mashed Potatoes are the ultimate comfort food, ready in just 25 minutes from start to finish. Creamy, buttery, and perfectly fluffy, they’re a game-changer for busy weeknights or holiday feasts. The Instant Pot locks in flavor and cooks the potatoes to tender perfection in a fraction of the time. With just 10 minutes of prep, you’ll have a side dish that feels indulgent yet effortless.
Every bite is a velvety blend of rich butter, smooth cream, and a hint of savory salt, creating a melt-in-your-mouth texture. Whether you’re pairing them with roasted chicken or a holiday ham, these mashed potatoes will steal the spotlight. Quick, easy, and utterly delicious—they’re proof that comfort food doesn’t have to be complicated.
What You’ll Need for Instant Pot Mashed Potatoes?
- 4 pounds Yukon gold potatoes (peeled and cut into 1-inch pieces)
- 6 cups water
- 4 teaspoons sea salt, divided
- 3 cloves garlic, grated (or substitute with 1 teaspoon garlic powder)
- ⅓ cup extra-virgin olive oil (can substitute with melted butter for a richer flavor)
- ¼ cup unsalted butter
- Freshly ground black pepper, to taste
- Chives, finely chopped (for garnish; optional)
How to Make Instant Pot Mashed Potatoes
- Prepare the Potatoes: Place the peeled and cut potatoes, water, and 2 teaspoons of sea salt into the Instant Pot.
- Cook: Secure the lid, set the Instant Pot to Pressure Cook on High for 12 minutes. Once done, quick release the pressure.
- Drain and Reserve: Carefully drain the potatoes, reserving ¾ cup of the cooking water.
- Mash: Return the potatoes to the pot. Add the grated garlic, olive oil, butter, and the remaining 2 teaspoons of sea salt. Use a potato masher to mash until smooth.
- Adjust Consistency: Gradually add the reserved cooking water, ¼ cup at a time, folding and mashing with a rubber spatula until the potatoes reach your desired creaminess.
- Season and Serve: Season with freshly ground black pepper to taste. Garnish with chopped chives and serve warm.
Perfect Pairings: Serving Suggestions
These creamy Instant Pot mashed potatoes are a versatile side dish that pairs beautifully with roasted chicken, grilled steak, or a hearty vegetarian stew. For a comforting meal, serve them alongside gravy or a dollop of sour cream. They also make a great base for shepherd’s pie or a cozy holiday feast!
Make It Your Own: Recipe Variations
Switch up the flavor by adding ½ cup of grated Parmesan cheese or a splash of heavy cream for extra richness. For a dairy-free version, replace the butter with vegan butter or coconut oil. You can also mix in roasted garlic instead of grated garlic for a deeper, caramelized flavor.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave with a splash of milk or broth to restore creaminess. Alternatively, reheat on the stovetop over low heat, stirring frequently to prevent sticking.
Time-Saving Tips for Busy Cooks
To save time, peel and chop the potatoes the night before and store them in a bowl of water in the fridge. When ready to cook, drain and rinse them before adding to the Instant Pot. You can also use pre-minced garlic or garlic powder for a quicker prep.
Instant Pot Pro Tips
Ensure the Instant Pot is properly sealed before pressure cooking to avoid steam leaks. If you’re new to using an Instant Pot, remember to quick release the pressure immediately after cooking to prevent overcooking the potatoes. Always handle the steam release valve with care to avoid burns.
Instant Pot Mashed Potatoes
Equipment
- Instant Pot
Ingredients
- 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 6 cups water
- 4 teaspoons sea salt, divided
- 3 cloves garlic, grated
- ⅓ cup extra-virgin olive oil
- ¼ cup unsalted butter
- Freshly ground black pepper
- Chives, for garnish
Instructions
- Place the potatoes, water, and 2 teaspoons of salt in the bowl of the Instant Pot.
- Secure the lid on the Instant Pot and Pressure Cook on High for 12 minutes. Quick release the pressure, reserve ¾ cup of the potato cooking water, and drain.
- Return the potatoes to the pot and add the garlic, olive oil, butter, and the remaining 2 teaspoons sea salt. Use a potato masher to mash well. Add the reserved cooking water, ¼ cup at a time, and use a rubber spatula to fold and mash the potatoes until creamy. Stir in the remaining cooking water as needed to reach your desired consistency.
- Season with fresh black pepper and garnish with chives.