Instant Pot Mashed Potatoes

Buttery and creamy mashed potatoes without any butter or cream. These Instant Pot Mashed Potatoes are the best you’ll make–and so easy!

I know, I know. I already how two other mashed potato recipes on my blog: Easy Mashed Potatoes and Lightened-Up Mashed Potatoes. While those are both delicious and useful depending on what ingredients I have on hand, I’ve now found my absolute favorite mashed potato recipe!

Instant Pot Mashed Potatoes are super easy to make and ready in under half an hour. You don’t have to babysit a pot of boiling potatoes, checking every few minutes to see if they’re done. And something about that pressure cooker makes for the creamiest potatoes ever!

THe SECRET TO PERFECT MASHED POTATOES

There are two things that I think you MUST do to make these as perfect as possible.

First, buy Yukon Gold potatoes. They have a naturally buttery tastes, so there’s no need to add actual butter. Instead, we can use cream cheese to get that velvety texture that butter usually contributes. Of course, use Russset potatoes if that’s what you have on hand. They will still be delicious, just not perfect, in my opinion.

The second thing you must do is be aware of how you’re cutting your potatoes. Yukon Golds are usually about 5-6 inches long, so after peeling, I cut them into 1-inch rounds. About 4-5 rounds per potato, depending on the size.

I like that I don’t have to cut them into tiny pieces, like I would if I were boiling them on the stove. It saves some time. But if you cut the rounds any bigger, they might not cook all the way through.

Add to your pot and add water until the potatoes are just covered. Set the IP and walk away! When the potatoes are done cooking, drain the water. Return the potatoes to the hot pot and let them sit for a minute or two to let any residual water evaporate.

Then add the rest of the ingredients and mash away!

More Tips for Making INstant Pot Mashed Potatoes

• Even though the cook time is only 10 minutes, keep in mind that it can take up to 15 minutes for the Instant Pot to come up to pressure. That’s why I save around 30 minutes total.
• If you want to make these ahead follow the same instructions, refrigerate, then reheat in the IP on the low slow cook setting for 45-60 minutes.
• This makes A LOT of mashed potatoes–7 1/2 cups to be exact! Leftovers will keep refrigerated for up to a week. They also freeze well. Just add a few splashes of milk when you reheat.

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.