Instant Pot Mashed Potatoes (10 Minutes)
Alright, imagine this: fluffy mashed potatoes on the dinner table, ready before you even finish setting the napkins. No, you’re not dreaming—these Instant Pot mashed potatoes come together in just 10 minutes! I used to dread peeling and boiling spuds for what felt like forever, but this method saved me time and stress without skimping on that creamy, buttery goodness. The steamy kitchen aroma, the soft potatoes just begging to be mashed—this recipe is as quick as it is comforting. Plus, I’ll share my secret to getting them perfectly smooth without overworking the potatoes. Let’s ditch the old stovetop slog and get to mashing the easy and delicious way!
Quick Facts
- Yield: Serves 4–6
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
For the Main Dish:
- 2 lbs russet or Yukon gold potatoes, peeled and chopped into 2-inch chunks
- 1 cup water
- 4 tbsp unsalted butter
- ½ cup warm milk (adjust to desired creaminess)
- Salt and pepper, to taste
How I Make It
Step 1:
Start by popping the peeled and chopped potatoes into your Instant Pot. Pour in 1 cup of water—this will create the steam that cooks those potatoes to tender perfection. Lock the lid, make sure the valve is sealed, then set it to cook on high pressure for 8 minutes.
Step 2:
When the timer goes off, do a quick release of the pressure—careful of that hot steam! Using a slotted spoon, drain any remaining water from the potatoes. Now, the potatoes should be soft enough to pierce easily with a fork, letting you know they’re ready for mashing.
Step 3:
Add the butter right into the pot with the hot potatoes—this melts it perfectly, giving you rich flavor without extra steps.
Step 4:
Pour in the warm milk gradually while mashing with a potato masher. This helps you control the texture—smooth and creamy, but not gluey. Season with salt and pepper as you go.
Step 5:
Give the potatoes a final stir and taste test. If you want them silkier, add a splash more milk or a tiny pat of butter.
Step 6:
Serve immediately while steaming hot and irresistible. Watch everyone reach for seconds!
Variations & Tips
- Use Yukon gold potatoes for a naturally buttery texture without extra butter.
- Add roasted garlic or a dash of sour cream for a flavor boost.
- For extra fluffy potatoes, avoid over-mashing—stop as soon as lumps disappear.
- Swap warm milk with cream or half-and-half for richer mashed potatoes.
- Try stirring in fresh chives, parsley, or shredded cheese for garnish and extra flavor.
- Instant Pot liners can help reduce cleanup after draining the water.
How I Like to Serve It
This recipe shines at holiday dinners, cozy weeknight suppers, or anytime you crave comfort food fast. Pair it with roasted chicken, slow-cooked brisket, or a hearty mushroom gravy for a plate that feels like a warm hug. For little twists, sprinkle crispy fried onions or serve with garlic butter for a fancy but simple finish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of milk to keep them creamy.
Closing: Trust me, these Instant Pot mashed potatoes will become your go-to side—they’re fast, easy, and always comforting to the last creamy bite.