Published Date: Nov 10, 2018 Update: 5 December 2024
Everyone needs to have the 'know-how' to the best mashed potato recipe and the instant pot makes it soooo EASY! In 30 minutes you are eating creamy fluffy mashed potato that's completely irresistible!
Make your Christmas lunch or thanksgiving dinner extra special, with this side dish. Its packed with buttery flavor potatoes, parmesan cheese, fresh herbs and a cream of your choice.
Why not use some of your chicken or turkey gravy over the top for some holiday flavor? We love serving cranberry sauce with chicken or gammon for a true festive plate!
Instant Pot Mashed Potatoes Recipe
When we first got our instant pot this was one of the first recipes I tried making since we were in the middle of winter and the Instant Pot was everywhere!
That and the fact that we love potatoes from mashed, roasted and smashed to air fryer sweet potato chips. I think many families find potato dishes to be the perfect side dish. Who doesn't like cottage pie? My point exactly 🙂
3 Good Reasons Why You Will Love This Recipe
Buttery creamy and fluffy, these are the best mashed potatoes! A few more reasons to love this recipe;
- It's versatile - use any potatoes that are good for mashing. Russet potatoes or yukon gold potatoes (which are not commonly found in South Africa). The all-purpose potatoes used in this recipe are suitable.
- 30 Minutes - It takes 30 minutes start to finish! The instant pot takes about 10 minutes to build up pressure + 10 minutes actual cooking time and that's completely hands-free time.
- Customizable - Use sour cream, cream, cream cheese whatever you have on hand. I use ricotta (smooth) when I have it. Then the herbs can go from chives (mix in and garnish), parsley, basil and fresh dill.
Ingredients You Will Need
Potatoes - In this recipe I am using all purpose potatoes which means that they are suitable for all cooking methods like boiled, roasted and mashed. Woolies sells them 2kg already washed too! Yukon golds are not popular in South Africa but we have many other potato varieties with all purpose being the most commonly found.
Butter - You would think that the potatoes are the star ingredient right? After all, this is a mashed potatoes recipe. But friends, it's the butter! The butter is the star of the show here and it adds richness and flavor to the dish!
Liquid - Milk helps to create a smooth and creamy texture. You need a liquid even if you add water or stock.
Cream - I always add sour cream with a dash of cream but you can add cream cheese or you don't have to add it either. Although, strongly suggested for creaminess.
Cheese - Here's another ingredient that optional so go with it and how you feel. I add any cheese that I have, parmesan cheese, a sharp cheddar cheese, gouda or romano.
Season - Salt and pepper to taste.
Fresh herbs - Use your favorite, we use chopped parsley.
How to Make This Instant Pot Mashed Potato Recipe
A couple steps is all it takes to add this side dish to your holiday meal or any weeknight meal.
Clean the potatoes: Wash, peel and slice. I like slicing in half and then slice each half again so you end up with 4 quarters in each potato.
Inner Pot: Add them to the inner pot and top them up with water and salt. I add a teaspoon of salt, give it a quick stir and place the lid onto the instant pot. The amount of water will depend on the amount of potatoes and the size, here I used roughly 6 cups of water.
Seal the Instant Pot: When you place the lid on, you will hear it 'click' and lock into place. Set it on HIGH PRESSURE for 10 minutes and let it cook.
It will take 10 minutes to build up pressure and then cook for 10 minutes. Now you can get on with whatever you need to do.
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Quick Pressure Release: When the IP (instant pot) is finished it will give a long beep. It does this when it starts cooking (after the pressure build up) and when it's done.
Turn the seal to quick release (stand away from the pot) the pressure will be released. Wait for it to finish, couple of seconds.
Toss the water, and then add butter, cream, seasoning, and give the drained potatoes a good mix with a potato masher or wooden spoon.Then add cheese and fresh chopped parsley, taste and add more of what you like, give it a good mash.
Frequently Asked Questions, Instant Pot Mashed Potatoes
10-12 minutes for medium sliced potatoes and about 15 minutes for larger potatoes.
I like to use the pressure cook function on high for 10 minutes but you can also use the steam function of the instant pot to cook potatoes.
You can place the pototoes on the trivet to boil them but it's not necessary because you have to toss the water once they are cooked and you mash them directly in the instant pot.
Yes, you can prepare the mashed potatoes in advance and simply reheat them right before serving. You might need to add a little more milk or butter to soften them up again.
Instant Pot Recipes
How to Store Mashed Potatoes
Refrigerate - Once cooled, store your mashed potato in an airtight container in the fridge for 3-4 days. Be sure not to leave the mashed pototoes for long periods at room temperature. If you are not using the mash then seal and refrigerate.
Freezer - To freeze, use freezer bags or an airtight freezer container. It should freeze for up to 3 months. Remember to mark the date on it incase you forget!
Reheat - Thaw before reheating and then heat in the microwave until warmed through. You can also heat on the stove with small splash of water and once it starts heating through, add cream, mix and remove it from the stove.
How to Serve Mashed Potato
I doubt there will be any left! However, here are some ideas on how you can a great side dish for your weeknight dinners.
First things first, make cottage pie because the fluff on top baked till golden brown is the real thing! Add peas for Mashed Potato and Peas or your favorite veg of choice.
Serve your mashed potatoes with this Instant Pot Lamb Shanks or, for an easy dinner idea, this Pan Seared Steak.
More Potato Recipes
Recipe Notes
- If while mashing you want a smoother texture, add a little pouring cream or full cream milk for best results and continue mashing.
- Cooking large potatoes and not medium potatoes? Then increase the time to 15 minutes instead of 10 minutes. I like slicing my potatoes into quarters, this way, they cook quicker.
- To prevent lumpy mashed potatoes, once you drain the water, place then back on heat, with the instant pot, you press SAUTE while adding the butter, cream and milk and mashing. Turn the saute setting off, keep mashing until you have the consistency you prefer. At any time that you want to heat, simply press the saute setting, add butter or cream, mash and then turn off the saute setting. Keeping the potatoes on low heat, helps remove access moisture and the potatoes get creamier as you mash. The saute only needs to be on for a couple minute or so at a time.
Mashed Potato Leftover Ideas
You can make flat potato pancake-style by adding flour and egg and fry or bake them in the air fryer. Serve your leftover mash with sauteed mushrooms.
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Instant Pot Mashed Potatoes Recipe
Equipment
- Instant Pot
- Vegetable peeler
- Potato Masher or Wooden Spoon
Ingredients
- 6 medium all purpose potatoes peeled and cut into squares
- 1 teaspoon salt
- 100 grams butter, plus more for final mashing & serving unsalted (113 grams) used in 3 parts
- ½ cup milk
- ¼ cup sour cream, cream or cream cheese
- salt to taste (after mashing)
- black pepper (after mashing)
- ½ cup parmesan cheese (or sharp cheddar, gouda, pecorino romano) + slices for serving.
- 2 tablespoons chopped fresh parsley
Instructions
- Wash, peel, and slice the potatoes then add them to the instant pot with teaspoon of salt. Give it a quick stir and place the lid on the instant pot.6 medium all purpose potatoes, 1 teaspoon salt
- When you place the lid on, you will hear it click into position. Turn the valve to SEAL and set the IP to HIGH PRESSURE for 10 minutes.
- When the potatoes are cooked, you hear a long beep, it does this after building the pressure and when it's done cooking. You will see a LO (lapsed time) sign on the instant pot. Turn the valve from SEAL to VENTING to release the steam, quick release. Wait till its done.
- Drain the water and return the potatoes to the pot. Press SAUTE it helps just to remove moisture from the potatoes. You only need to do this for a couple about a minute or two while you add the milk, butter, cream and then use a masher to mash well. Turn the saute off and keep mashing until you are happy with the smooth texture.100 grams butter, plus more for final mashing & serving, ½ cup milk, ¼ cup sour cream, cream or cream cheese
- Taste for salt and pepper, add chopped parsley and more melted butter, cheese and give it a final mix and for this you can use a masher or wooden spoon.salt to taste (after mashing), black pepper (after mashing), 2 tablespoons chopped fresh parsley, ½ cup parmesan cheese (or sharp cheddar, gouda, pecorino romano) + slices for serving.
- Serve with slices of parmesan cheese (optional) and enjoy!
Notes
- If while mashing you want a smoother texture, add a little pouring cream or full cream milk and continue mashing.
- Cooking large potatoes and not medium potatoes? Then increase the time to 15 minutes instead of 10 minutes. I like slicing my potatoes into quarters, this way, they cook quicker.
- To prevent lumpy mashed potatoes, once you drain the water, place then back on heat, with the instant pot, you press SAUTE while adding the butter, cream and milk and mashing. Turn the saute setting off, keep mashing until you have the consistency you prefer. At any time that you want to heat, simply press the saute setting, add butter or cream, mash and then turn off the saute setting. Keeping the potatoes on low heat, helps remove access moisture and the potatoes get creamier as you mash. The saute only needs to be on for a couple minute or so at a time.
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