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These are honestly the BEST Instant Pot Mashed potatoes you will ever make! I try not to call things the “best” but after I served these Instant Pot Mashed Potatoes Mr. Magpie turned to me and said “Whatever you did when you made these potatoes, write it down so you don’t forget.
These were the best you’ve ever made!” I gave him a weird look – because Mr Magpie doesn’t really get excited over potatoes even though he’s Irish – and gave them a try myself. Whoa Nellie you guys. These are AMAZING potatoes.And I’ve made a lot of mashed potatoes, my friends, so for him AND I to exult over this recipe must mean that they are pretty amazing. These would be GREAT to use on my Tater Tot’s Shepherd’s Pie recipe as well!
Making Mashed Potatoes in the Instant Pot
I am honestly never going to boil potatoes on the stove again – especially for my holiday dinners and family gatherings. The sheer amount of water that you have to boil, and draining boiling water from potatoes ( and the worry of kids underfoot and carrying a pot of boiling water, allll the time!) and the mess from water boiling over onto the stove every….single…..time and transferring them…do I have you convinced that you need to try Instant Pot mashed potatoes yet?
Tips for Making These Instant Pot Mashed Potatoes
- The secret of course, is the cup of chicken broth that I put in the Instant Pot. You need liquid to bring a pressure cooker to “pressure”, so I put in 10 cups of potatoes, 1 cup of chicken broth and crossed my fingers that the liquid ratio was enough.
- It was enough. These Instant Pot mashed potatoes turned out so fluffy and decadent – and they cooked up in 15 minutes! I know a lot of recipe use less time, but these were the fluffiest, best potatoes that I have ever made. You could also use vegetable broth to the same end, if you want a vegetarian version.
- USE A HAND MIXER! Oh my gosh you guys. The beauty of an Instant Pot is that stainless steel inner pot. It doesn’t scratch easily and strong and you can literally use a hand mixer with beaters and instead of mashing, you can whip these potatoes into a fluffy, gorgeous mashed potato side dish.
- Use the right type of potatoes. You can only do the hand mixer method with Russet potatoes – I have tried it with other potatoes and they turned to glue. You do have to make sure that you don’t over-beat them but if you do want the fluffiest potatoes ever, try a hand mixer for a minute after mashing.
Pressure Cooking Mashed Potatoes
Remember that sometimes we don’t use pressure cookers just to be fast, but to make food taste better in the end. Potatoes done by pressure cooking with broth are ten times better than any that I have ever boiled and mashed before. The pressure infuses that broth and moisture right into the potatoes like nothing I’ve ever tasted before, either. Every time I serve these instant pot mashed potatoes to a guest that takes their mashed potatoes seriously, they ask me what the secret is to making them taste so good off of the spoon without a pool of butter or gravy.
These mashed potatoes can be made vegan easily as well and taste amazing WITHOUT having to use dairy in them, just use vegetable broth and whip them up with the hand mixer.
You can buy Instant Pots on Amazon, simply scroll to the bottom of this post to see a bunch of links to Instant Pots that you can purchase. Seriously, it’s the best kitchen appliance I have bought in years! It sits on my counter constantly because there is no reason to put it away, I use it so much.
Serve these mashed potatoes with my Red Wine and Bacon Braised Beef Short Ribs. my lemon grilled salmon or my mushroom chuck roast recipe!
Happy cooking all!
Love,
Karlynn
The BEST Instant Pot Mashed Potatoes!
Ingredients
- 10 cups of large diced russet potatoes
- 1 cup of chicken broth
- 1/4 cup milk
- 2 tablespoons salted butter
Instructions
- Place the potatoes in the bottom on the instant pot, then pour the chicken broth over top.
- Place the lid on top and seal.
- Cook for 15 minutes on high pressure – I used the “beans/chili” button.
- Manually release the pressure.
- Add the butter and milk and mash with a potato masher. ( I do this right in the pot.)
- Transfer to a serving bowl and enjoy!
Notes
Nutrition
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Sherry says
There are only 2 of us. Can I half this recipe and still leave them in the pressure pot for 15 minutes? Help please.
Ted says
Not as spectacular as written
Judith A Kloos says
How many pounds of potatoes?
Kay says
Hello, I just found this recipe and can’t wait to try it in my Instant pot! Your recipe doesn’t mention what size Instant pot you used – mine is a 6-quart. Would the number of cups of potatoes, or the amount of broth, change? Many thanks!
Greer says
Hi! Just a quick note “diced” refers to 1/4 inch, not 1 inch cubes. Maybe where you have “diced” just change it to 1 inch pieces, I cooked an actual dice for 15 mins and it was kind of a bummer to see that note tucked in there instead of part of the recipe.
Harold says
What if I wanted to cut the recipe in half – would that work? I have a 6-cup “InstantPot” pressure cooker and would really need to make no more than 4 servings of mashed potatoes.
Stephen P Smith says
Try a little bit of garlic, crushed usually works best for an added element of taste.
Denise says
Does the pot size matter. I followed the instructions but my potatoes burned. I have an 8qt pot.
Kelly Barnes says
Most likely. 8qt IPs need more liquid to get up to pressure. (I can’t remember if it’s 1 1/2 or 2 cups needed, sorry)
Dawn says
I made mashed potatoes for the first time in my IP tonight. I made potatoes the one time and goofed so they were almost like mashed potatoes! I used beef instead of chicken broth tho because I made prime rib 🙂 I am so glad I found your recipe. A lot of people are suggesting 4-5 cups to cover potatoes and I didn’t want to add that much and then have to drain. I see that you can get away with less liquid now.
It’s funny because I usually use red skin potatoes mainly because I can keep the skins on them. One time I had a weird consistency and I thought that maybe it was too much milk added or something. Maybe it was just the potato! I saw the comment with the yukon gold potatoes. I only had a problem once with reds but it was a weird consistency.
Peggy S says
Cooking for a crowd and wondering if I can cook a few more potatoes in the up with this recipe. Thanks
Karlynn Johnston says
You could probably 1 1/2 times it, I used the 6 quart IP so if you had a larger one you could probably double it!
Kim says
I’m new to Instant Pot. I have an 8 qt Duo. My directions say minimum liquid requirement is 500 mL which is close to 2 cups. Several Instant Pot recipes I find online (including this one) use less liquid. Do I need to add more liquid for my pot? Or will the potatoes generate more liquid as they cook?
kellie says
Should I double the liquid if I double the potatoes?
Tracy says
This recipe was spot on! My husband loves mashed potatoes and I just hate the thought of cleaning, peeling, cutting, boiling, draining and finally mashing them! He was super impressed so I made them two nights in a row. I did kinda cheat Ü…after peeling them. I cut the potatoes in half with a knife. Then, I used my apple corer/slicer to cut them into wedges in one swoop! All the potato wedges cooked up perfectly and saved me a little bit of time. Mashed beautifully and so creamy!
Great job on the recipe! It’s a definite keeper and my Husband thanks you Ü
Karlynn Johnston says
I haven’t made potatoes on the stove since I posted this last December! These are THE BEST INSTANT POT MASHED POTATOES EVERRRRRR! I love your cheat, anything to make cooking easier!
Jan says
Sounds really good. Just got my Instant Pot and I love it. One question, why do you use russet potatoes instead of Yukon gold?
Karlynn Johnston says
Yukon Gold can be a little waxier, and they have less starch. Russets are a no-fail potato for mashing! Sometimes a waxier potato can turn your mash into glue.
Jan Shwetz says
Thanks very much. Didn’t realize that.