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close-up of creamy Instant Pot mashed potatoes with pools of melted butter
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Easy Instant Pot Mashed Potatoes

These easy Instant Pot mashed potatoes are thick and creamy, buttery, and perfectly flavored with a touch of garlic! 
Course Side Dish
Cuisine American
Keyword electric pressure cooker mashed potatoes, Instant Pot mashed potatoes
Prep Time 10 minutes
Cook Time 12 minutes
Inactive time 10 minutes
Total Time 32 minutes
Servings 6
Calories 372kcal

Ingredients

  • 3 pounds Yukon Gold potatoes peeled & quartered
  • Water as needed
  • 1/2 cup butter (1 stick)
  • 3/4 cup heavy/whipping cream
  • 3 cloves minced garlic (or to taste)
  • Salt & pepper to taste

Instructions

  • Prep the potatoes and place them in the Instant Pot. Add water until potatoes are just covered, along with a generous pinch of salt.
  • Close the lid, make sure the valve is on "sealing", press the "manual" button and set the timer to cook for 10 minutes on high pressure (it'll take about 10 minutes or so to get up to pressure). 
  • Add the butter, cream, and garlic to a small saucepan and warm it over low heat. This step infuses the garlic flavor into the cream and slightly cooks the garlic to take the edge off a bit.
  • Quick release the pressure once the Instant Pot's countdown has finished.
  • Carefully take the inner pot out of the Instant Pot and drain the potatoes into a colander (I use oven mitts). Return the potatoes to the inner pot once they're thoroughly drained. If there's still excess water, press the "sauté" button and let the water evaporate for about a minute or so, then be sure to press the "keep warm" button to turn it off so they don't burn.
  • Mash the potatoes right in the Instant Pot. Slowly pour in the warm butter/cream/garlic mixture and mash until potatoes are smooth. Season with salt and pepper (I am hesitant to suggest an amount of salt since tastes differ, but 1 teaspoon for this quantity of potatoes is a good start). Serve with extra butter if desired.

Notes

  • Serves 4-6 depending how much people eat.
  • Make-ahead tip: Leave the potatoes in the pressure cooker for up to a few hours and they will stay fresh and warm using the "keep warm" setting. 
  • This recipe will easily double in a 6-quart or larger Instant Pot. Add enough water to just cover the potatoes and don't go over the max fill line. Same cooking time.
  • This is the 6-quart Instant Pot I used for this recipe.
  • Stovetop tips: You can make these on the stove; just boil the potatoes until tender (about 15-20 minutes), drain thoroughly (leave them in a colander for a few minutes), and mash them as the recipe indicates using the regular pot they were cooked in.
  • Crockpot: See this recipe.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 372kcal | Carbohydrates: 30g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 169mg | Potassium: 965mg | Fiber: 6g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 7mg