Instant pot mashed potatoes are creamy, buttery, and the perfect side for Thanksgiving, Christmas, or any family meal. Yukon gold potatoes are pressure cooked in an Instant Pot then flavored with heavy cream, chives, and butter for creamy mashed potatoes!
These Instant Pot mashed potatoes are an easy and hassle free side dish to make and perfect for Thanksgiving and Christmas! They can be made right inside the Instant Pot for easy clean up.
They're made with Yukon gold potatoes, heavy cream, and butter. It's a simple and easy one pot recipe that's great for the holidays.
If you want fluffy, airy potatoes, I recommend using a combination of Yukon gold and russet potatoes. Russet potatoes have a lighter, fluffier texture, which when combined with Yukon gold potatoes, give you the best mashed potatoes!
Ingredients
Yukon gold and russet potatoes - I prefer the creaminess of Yukon gold potatoes but you can use a combination of half russet potatoes and half Yukon gold for lighter, fluffier mashed potatoes that are still creamy.
Heavy cream - Heavy cream produces rich and creamy mashed potatoes that are truly decadent. If you prefer something lighter, replace half the amount with milk, stock, or half and half.
Butter - Butter is a must for any mashed potatoes. Reserve a few pats of butter to place on top right before serving.
Chives - I used chives for their mild allium flavor but you can substitute green onions, roasted garlic, garlic powder, or onion powder.
How to Make Instant Pot Mashed Potatoes
- Wash and peel the potatoes then cut them into 1 inch pieces for faster cooking.
- Place potatoes and salt in the Instant Pot and add enough water to cover ⅔ of the potatoes. Close the lid and set the valve to seal. Set to 8 minutes cooking time on Manual high pressure. When done, quick release the pressure and drain off excess water. Return to the Instant Pot to keep warm.
- Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Note: Start with ⅔ the amount of heavy cream and add more if you want a smoother consistency. Season with salt and pepper then garnish with chives and a few pats butter. Enjoy!
Recipe Tips & Variations
- Substitutes for heavy cream - For a lighter taste, replace a portion of the heavy cream for milk, half and half, or stock. Add less liquid if you prefer thicker mashed potatoes. If you prefer thinner mashed potatoes, add more liquid depending on your preference.
- Drain potatoes well - You want to drain the potatoes well so they absorb more of the cream and butter. If the potatoes cool down, set the Instant Pot to Saute to keep them warm.
- Optional flavorings - Scallions, cheese, bacon, roasted garlic, garlic powder, onion powder.
Make Ahead and Freeze
Freeze: Transfer the Instant Pot mashed potatoes to an airtight, freezer safe container. Place a layer of plastic wrap on the surface pressing against the potatoes. Freeze for up to 2 months. For easier thawing, divide into separate containers.
Thaw: The day before, place the potatoes in the fridge to thaw overnight.
Reheat
Oven: Transfer mashed potatoes to a casserole dish and heat in a preheated 350 degree F oven until heated through, about 20 minutes. Stir halfway through.
Instant Pot: Set to Saute and continue to stir until heated through.
Stovetop: Add mashed potatoes to a large pot heated over medium low heat. Continue to stir until heated through.
Microwave: Place mashed potatoes in a large microwave safe bowl. Cover and heat on 50% power until warmed through, about 4 to 5 minutes. Stir halfway through.
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Recipe
Instant Pot Mashed Potatoes
☑ Ingredients
- 3 lbs Yukon gold potatoes - or replace half with Russet potatoes
- 1½ cups heavy cream - start with less, adjust to your liking
- 3 Tablespoons butter
- 1½ teaspoons sea salt - plus more to taste
- freshly ground black pepper - to taste
- 1 Tablespoon chives or green onions - (optional) chopped
Instructions
- Prep: Wash and peel the potatoes then cut them into 1 inch pieces.
- Pressure Cook: Place potatoes and salt in the Instant Pot and add enough water to cover ⅔ of the potatoes. Close the lid and set the valve to seal. Set to 8 minutes cooking time on Manual high pressure. When done, quick release the pressure and drain off excess water. Return to the Instant Pot to keep warm.
- Add remaining ingredients: Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Taste and season with salt and pepper. Note: Start with ⅔ of the heavy cream and add more if you want a smoother consistency. See Note 2 and 3 for more details.1½ cups heavy cream, 3 Tablespoons butter
- Season: Garnish with a few pats of butter and chives. Serve immediately. Enjoy!
✎ Recipe Notes
- I recommend using Yukon gold potatoes or other creamer potatoes for the best texture. But you can use a combination of half russet potatoes and half Yukon gold for lighter, fluffier potatoes that are still creamy.
- Heavy Cream - Adjust the amount of heavy cream based on your preference for how smooth you want the mashed potatoes. If you want a smoother/thinner consistency, add more cream. If you want stiffer/thick mashed potatoes, start with ⅔ of the amount. For a lighter taste, replace a portion of the heavy cream for milk, half and half, or stock.
- Tools for mashed potatoes - If you don't have a potato masher, you can use a fork, whisk, or a hand mixer (if the motor is powerful enough).
Make ahead and Freeze:
- Freeze: Transfer the mashed potatoes to an airtight, freezer safe container. Place a layer of plastic wrap on the surface pressing against the potatoes. Freeze for up to 2 months. For easier thawing, divide into separate containers.
- Thaw: The day before, place the potatoes in the fridge to thaw overnight.
Reheat:
Oven: Transfer mashed potatoes to a casserole dish and heat in a preheated 350 degree F oven until heated through, about 20 minutes. Stir halfway through. Stovetop: Add mashed potatoes to a large pot heated over medium low heat. Continue to stir until heated through. If too thick, add milk, stock, or butter if desired. Microwave: Place mashed potatoes in a large microwave safe bowl. Cover and heat on 50% power until warmed through, about 4 to 5 minutes. Stir halfway through.Nutrition
*Nutritional information is an estimate, calculated using online tools.
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