Instant Pot Mashed Potatoes
Potatoes pressure cooked in a little water until soft, then mashed with butter and warm milk. Six servings in 30 minutes.
Don't Make These Mistakes
Cut the potatoes evenly so they cook together.
Let them steam dry before mashing.
Warm the milk first.
Use a masher, not a blender.
Cooking Instant Pot Mashed Potatoes
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Put the water in the pot with a steamer basket and add the potatoes.
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Lock the pressure cooker lid and pressure cook on high for 8 minutes. Release the pressure quickly.
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Drain the potatoes and let them steam dry in the open pot for 2 minutes. Warm the butter and milk together.
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Mash the potatoes with the warm milk mixture, salt and pepper until smooth.
Why the Method Works
Potatoes cooked under pressure absorb less water than potatoes boiled in a pan, and a drier potato makes a creamier mash.
Peel them and cut into even chunks of 4 cm, which cook through in 8 minutes. Floury potatoes, such as Maris Piper or russet, give a light mash; waxy ones turn gluey when mashed.
The pot needs only 250 ml of water in the base, with a trivet or steamer basket if you have one. Drain them well and let them steam dry for 2 minutes in the open pot. The wet surface is what makes mash sloppy.
Heat the milk with the butter before it goes in. Cold milk cools the potatoes and gives a lumpy, sticky mash. Mash with a masher, not a food processor, which turns the starch to glue. Salt well; potatoes take more than you expect. Because the potatoes cook in steam they hold less water than boiled ones, so they take plenty of butter and milk without turning loose.
Leftovers, Reheating and Keeping
Keeps in the fridge for up to 3 days. Reheat with a splash of milk.
Serving Instant Pot Mashed Potatoes
- Roast chicken
- Sausages
- Meatloaf
- Gravy
Common Questions About Instant Pot Mashed Potatoes
How long does Instant Pot Mashed Potatoes take to make?
About 30 minutes in total — 10 minutes of preparation and 20 minutes of cooking. The recipe serves 6.
What are the key tips for making Instant Pot Mashed Potatoes?
Cut the potatoes evenly so they cook together. Let them steam dry before mashing. Warm the milk first. Use a masher, not a blender.
What should I serve with Instant Pot Mashed Potatoes?
Roast chicken; Sausages; Meatloaf; Gravy.
How should Instant Pot Mashed Potatoes be stored?
Keeps in the fridge for up to 3 days. Reheat with a splash of milk.
Is Instant Pot Mashed Potatoes suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Instant Pot Mashed Potatoes?
About 241 kcal per serving, with 5 g protein, 35 g carbohydrate and 9 g fat. The figures are calculated from the ingredient list and are an estimate.
Instant Pot Mashed Potatoes Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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