Instant Pot Mashed Potatoes

5 from 94 votes

Instant Pot Mashed Potatoes

Instant pot mashed potatoes are creamy, buttery, and the perfect side for Thanksgiving, Christmas, or any family meal. They're made with Yukon gold potatoes, heavy cream, chives, and butter for a rich and creamy flavor!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish, Sides

Cuisine: American

Servings:

Calories: 430kcal

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!

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