These Instant Pot Mashed Potatoes are buttery, creamy, and light. You’ll never need another recipe.
I love potatoes, but then doesn’t everyone?
I could eat a bowl full any time of day, breakfast, lunch, dinner, or a midday snack!
They are so versatile when it comes to cooking, and I find myself trying to find new ways to enjoy them.
And over the years I’ve created quite a few of my own versions of comfort classics with potatoes at the heart of them.
Such as my Rustic Scalloped Potatoes, or my breakfast favorite Cheesy, Bacon, Breakfast Potatoes.
But in the end, mashed potatoes are a favorite. And I’ve found a few ways to spice them up too! I love pairing these Spinach Artichoke Mashed Potatoes with my Oven Baked Tri Tip.
What makes this dish, which I’m about to show you, is the cream. It adds a silky texture, while the butter brings a savory richness to your taste buds. There are plenty of add-ins that you could use as well and I’ve made a note of them at the end of the recipe. And an instant pot makes these a cinch to throw together! Another fun option is to use buttermilk if you like your potatoes a little tangy.
Add in some herbs and WHAMO… super tasty mashed potatoes.
To begin, scrub the potatoes in water to clean them.
Next using, a potato peeler, peel your potatoes.
Cut the potatoes in half and then into ½” slices, keeping care to make the cuts as even as possible so they cook evenly.
Place the potatoes and 1 cup water into the pot of the pressure cooker with 1/2 teaspoon salt and set to high temperature for 10 minutes, then do a quick release.
Drain any additional water remaining in the pot.
Now to add all your flavor! Add 1/2 cup heavy cream (or whole milk, or buttermilk) and the butter. Begin mashing by hand with a hand masher or use an electric mixer until you reach the desired smoothness. You may add additional cream/milk if necessary.
Finally, add salt and pepper to taste.
From start to finish these took 30 minutes, including the time it takes to come to pressure, cook, release, and mash the potatoes.
Now if you want to stir in some items to make these potatoes over the top, go right ahead!
- Add a cup of shredded cheese, anything from cheddar to blue cheese, and beyond
- Add in 1/2 cup sour cream for a tangy delicious flavor and top it with some diced green onions or chives
- Don’t forget about bacon, bacon is always a good idea topped on potatoes, for a delicious savory smoky flavor
- Add in some sauteed garlic or onions for some added yumminess
- If you don’t have heavy cream, use sour cream a great option for delicious flavored mashed potatoes.
What type of potatoes should I use for this?
Believe it or not, there are some potatoes that you’ll not want to use for mashed options, as they become very sticky. Red potatoes are among these. I recommend using a russet potato. As they will be lighter and fluffier in texture.
If I have leftovers, are there any recipes you recommend for using them up?
Yes! I have become an expert and transforming leftovers into something new and delightfully tasty! Shepherd’s Pie and Potato soup are two of these!
What’s the best method of reheating?
A simple way to reheat mashed potatoes is in a saucepan. Simply, spoon your leftover mashed potatoes into the pan and place it on the stove. Turn the heat to medium and cook for 8 to 10 minutes. If needed, add a little milk to help loosen the potatoes. Stir continuously, as the natural starch of the potatoes will want to stick to the pan.
I have a 6 quart Instant Pot and find it very useful and easy to use, be sure to check out some of my other Instant Pot Recipes:
- Instant Pot Rice Pudding
- Instant Pot Pork Ribs
- Instant Pot Mac and Cheese
- Instant Pot Hard Boiled Eggs
- Instant Pot Teriyaki Pork Chops
- Instant Pot Baked Beans
- Instant Pot Shredded Pork great for Tacos
- Instant Pot Curry Peanut Chicken
and if you have leftover mashed potatoes, give these Mashed Potato Cakes a try, they’re irresistible.
Now if you want to stir in some items to make these potatoes over the top go right ahead!
- Add a cup of shredded cheese, anything from cheddar to blue cheese, and beyond
- Add in 1/2 cup sour cream for a tangy delicious flavor and top it with some diced green onions or chives
- don’t forget about bacon, bacon is always a good idea top potatoes with cooked bacon for a delicious savory smokey flavor
- Add in some sauteed garlic or onions for some added yumminess
What type of potatoes should I use for this?
Believe it or not, there are some potatoes that you’ll not want to use for mashed options, as they become very sticky. Red potatoes are among these. I recommend using a russet potato. As they will be lighter and fluffier in texture.
If I have leftovers, are there any recipes you recommend for using them up?
Yes! I have become an expert and transforming leftovers into something new and delightfully tasty! Shepherd’s Pie and Potato soup are two of these!
What’s the best method of reheating?
A simple way to reheat mashed potatoes is in a saucepan. Simply, spoon your leftover mashed potatoes into the pan and place them on the stove. Turn the heat to medium and cook for 8 to 10 minutes. If needed, add a little milk to help loosen the potatoes. Stir continuously, as the natural starch of the potatoes will want to stick to the pan. You can microwave them if you prefer.
Give these fun Mashed Potato Cakes a try if you have extra potatoes.
- 3 lbs russet potatoes
- 1 cup water
- 1/2 cup heavy cream or whole milk
- 4 tablespoons butter
- Salt and pepper to taste
- Scrub the potatoes with water to clean them.
- Cut the potatoes into 1/2" slices, I cut the potatoes in half then cut slices (you want the potatoes to be roughly the same size so they cook evenly).
- Place the potatoes and 1 cup water into the pot of the pressure cooker with 1/2 teaspoon salt.
- Set to high temperature for 10 minutes, then do a quick release.
- Drain any additional water remaining in the pot.
- Add 1/2 cup heavy cream (or whole milk) and the butter and begin mashing by hand with a hand masher or use an electric mixer until you reach the desired smoothness, add additional cream/milk if necessary.
- Add additional salt and pepper to taste.
If you like this or any other recipe at 
Leave a Reply