Make the creamiest, easiest and quickest best Instant Pot Mashed Potatoes today! No more hassle or fuss, this is the only mashed potatoes recipe you’ll ever need!
There are so many myths about the perfect mashed potatoes recipe. So many! And believe me, I’ve had my share of trying a bunch of them. But after using this Instant Pot mashed potatoes recipe, I’m settled.
It’s probably the quickest mashed potatoes recipe you’ll ever make too-thanks to my Instant Pot. If you don’t have an Instant Pot yet, you’ll still find plenty of tips below on making this recipe on your stove.
INSTANT POT MASHED POTATOES
It’s simply a peace of mind. You don’t even need to cut up your potatoes.
Using the pressure cooker function, you really get soft and fluffy mashed potatoes.
You can make a huge batch of creamy mashed potatoes in 30 minutes.
HOW TO MAKE MASHED POTATOES
Instant pot or not, you need to start with Russet Potatoes.
First of all, pick your potatoes and peel them off.
Put them in your instant pot and cover them with water to probably about 2 inches above your potatoes. Then, add in some salt for flavor and you’re ready to start cooking.
Now seal your instant pot and select pressure cook. Depending on how many potatoes you’ve used you’ll have to adjust the time. I’ve found 30 mins is safe enough for 6 large potatoes.
Once it’s ready, you’ll release the steam and then drain off the excess water.
Here’s the trick, do not add milk to your mashed potatoes. Mashed potatoes without milk tend to be creamier and fluffier!
Instead, I’ve used cream cheese, butter and a tiny bit of cream. Likewise, you can dd fresh herbs, Parmesan cheese, roast garlic or any flavor you want to your mashed potatoes.
At that point, start mashing the potatoes using a regular masher until it reaches the consistency you prefer.
I love my mashed potatoes to be creamy, fluffy and slightly on the thicker side. That way, I can spread it on a platter and serve it with something hearty like roast turkey, chicken or lamb on top.
BEST MASHED POTATOES RECIPE TIPS
- Choose a yellow potato to start with and peel it well.
- Over cook your potatoes. That’s KEY! By over cooking, you get seriously creamy and fluffy mashed potatoes and even more, you can mash it up with minimum efforts.
- Use cream cheese. Forget the milk here, go with cream cheese for best mashed potatoes.
- Butter is optional and you can swap it for olive oil if you prefer a lighter mashed potatoes, or similarly if you prefer an olive oil flavor in your mashed potatoes.
- Likewise cream is optional, but I highly recommend that tiny bit of cream for a really rich flavor. You can substitute light cream ( 18%) if you prefer.
- Serve the mashed potatoes the same day or store leftovers in your fridge and reheat it in a microwave with a touch of cream once again.
- Do not freeze your mashed potatoes at all because it separates and becomes loose.
What to do with leftover mashed potatoes?
I can’t urge you enough to make these Potato Pancakes with Leftover Mashed Potatoes! They’ve been hit at the cooking school and I know you’ll LOVE them!
How far ahead can I make mashed potatoes?
Mashed potatoes can be made almost completely ahead except for one last trick. Boil, mash and stir in everything into the mashed potatoes except for the butter and half the cream.
When serving, heat up the mashed potatoes with the remaining cream and butter.
How do you keep mashed potatoes from getting gummy?
It’s best to mash the potatoes while they’re dry but still hot, and don’t use a food processor or a blender. Over processing the potatoes will exude more starch out of the potatoes. Rather use a potato masher like I do in the video.
Can you overcook potatoes for mashed potatoes?
Yes! Overcooked potatoes will have absorbed so much water and could feel soupy. Likewise undercooked potatoes will be hard to mash and you’ll have an unpleasant texture.
Potatoes are ready when they’re soft to the touch tested using a fork.
Do you start boiling potatoes in cold water?
Always start potatoes in cold water. This ensures potatoes will cook evenly all around.
If for example, you drop potatoes into boiling water , then the hot water will cook the outsides of the potatoes faster than the insides, leaving you with unevenly cooked potatoes that will result in an awkward texture when mashed.
Can you keep mashed potatoes warm in instant pot?
Mashed potatoes can stay in the instant pot using the “keep warm” function for up to 2 hours. When serving, always check if they need a couple tablespoons extra of milk or cream.
HOMEMADE MASHED POTATOES (STOVE TOP)
You can definitely make this Instant Pot mashed Potatoes on your stove, however it may take a while if you don’t cut up your potatoes.
So if you’re making this mashed potatoes on your stove, cut up the potatoes into an inch cube. Then fill up the water to 4 inches above your potato level and bring it to a boil.
Then lower the heat to medium and let the potatoes cook until super tender. Likewise here you need to over cook your potatoes.
Once they’re ready, just drain the water and continue with the recipe.
Give this recipe a try, it’s the ONLY mashed potatoes recipe you’ll ever need! I promise 🙂 Serve it up with some extra cracked pepper, salt and some crushed chilli flakes for a kick, and ENJOY!! 🙂
MORE BRUNCH RECIPES
- Baked Brie Toast with Cranberries
- Mini Cheesecake Bites with Pistachios and Cranberries
- Mediterranean Turkey Sandwich
- Spanish Tortilla with Egg Whites and Sweet Potatoes
Instant Pot Mashed Potatoes
- 3 pounds potatoes yellow potatoes, peeled and rinsed
- 4 cups water
- 1 teaspoon salt
- 3 Tablespoons butter unsalted
- 3 ounces cream cheese
- 1 teaspoon salt
- 3 tablespoons heavy cream 35% or 18%
- 2 tablespoons thyme leaves fresh
- 1 Tablespoon black pepper freshly cracked
- 2 teaspoons chilli flakes
- 2 Tablespoons butter
Put your potatoes in the Instant Pot and cover with water and salt. Set the Pressure Cook function for 30 minutes.
When ready, carefully drain the water from your potatoes, and start adding the butter, cream cheese, cream and salt.
Use a hand masher to mash up the potatoes to the consistency you prefer. Add in some extra cream—just a tablespoon at a time if you need your mashed potatoes on the loose side.
Add in your favorite flavors here—fresh herbs, cheese, roast garlic, spice or anything you like.
Serve right away with an extra tablespoon of butter, black pepper and chilli flakes. Enjoy!
Choose a yellow potato to start with and peel it well. Over cook your potatoes. That’s KEY! By over cooking, you get seriously creamy and fluffy mashed potatoes and even more, you can mash it up with minimum efforts. Use cream cheese. Forget the milk here, go with cream cheese for best mashed potatoes. Butter is optional and you can swap it for olive oil if you prefer a lighter mashed potatoes, or similarly if you prefer an olive oil flavor in your mashed potatoes. Likewise cream is optional, but I highly recommend that tiny bit of cream for a really rich flavor. You can substitute light cream ( 18%) if you prefer. Serve the mashed potatoes the same day or store leftovers in your fridge and reheat it in a microwave with a touch of cream once again. Do not freeze your mashed potatoes at all because it separates and becomes loose.