The Best Instant Pot Mashed Potatoes
This easy Instant Pot mashed potatoes recipe is the best way to bring richness and creaminess to potatoes without the added fat and calories. I’ve taken my favorite buttermilk mashed potatoes and adapted them to the Instant Pot, for a fast, hands-free version that always turns out perfect. The Instant Pot boils the potatoes in a fraction of the time that it takes on the stovetop. They’re ready for mashing in minutes!
Ingredients You’ll Need
Below is a quick overview of the handful of ingredients needed to make the best buttermilk mashed potatoes. Remember to scroll to the recipe card for the full recipe amounts and details.
Potatoes – About 2 pounds of peeled and quartered Russet potatoes. Make sure you’re using a potato variety that’s good for mashing, see below. Buttermilk and Sour Cream – My “secret” ingredients for the creamiest, most flavorful mashed potatoes. I make this recipe with low-fat 1% buttermilk. I’m partial to Breakstone’s low-fat sour cream for additional richness and flavor. Butter – Butter is a must when making perfect mashed potatoes! I use whipped butter, but either salted or unsalted regular butter will also work. Chopped Herbs – Chopped fresh chives or parsley adds a nice pop of green to your finished IP potatoes. Salt and Pepper
What Are the Best Potatoes for Mashed Potatoes?
The best potatoes for making mashed potatoes are starchier varieties, like Russet or Yukon gold. These kinds of potatoes have a naturally buttery texture that mashes smoothly, without becoming tough or clumpy. Avoid waxy potatoes such as red potatoes, which are better suited to potato salad.
How To Make Mashed Potatoes in the Instant Pot
Once you’ve tried this Instant Pot method, there’s no going back. Here’s how easy it is to cook one-pot mashed potatoes in the pressure cooker:
Cook the potatoes. First, combine your chopped Russets with salted water in the Instant Pot (I add a pinch of pepper, too), just enough to cover the potatoes. Close the lid and seal, cook for 10 minutes on high pressure to soften them up. Afterward, drain the water, reserving about ½-cup. Mash. Before you mash the potatoes, add buttermilk, sour cream, and butter to the pot. You can also give the potatoes an additional sprinkle with salt and pepper. Lastly, mash everything together using a potato masher. Serve. Serve your mashed potatoes right away garnished with fresh herbs and gravy. Or, leave them on the Instant Pot’s warm setting until you’re ready to eat them. This is where your reserved water comes in. If your mashed potatoes thicken or become dry, add a bit more water to help loosen them up.
Can I Make this Recipe on the Stovetop Instead?
Of course, if you don’t have an Instant Pot, there’s absolutely nothing wrong with good old stovetop mashed potatoes. To make these mashed potatoes on the stove, add the potatoes and water to a large pot and bring to a boil. Cover and simmer on low until a sharp knife can be easily inserted through the potato. See the linked post for more details.
Instant Pot Mashed Potatoes Tips and Variations
Here are my final tips to make Instant Pot mashed potatoes that are exactly to your liking:
For the best, fluffiest mashed potatoes, use a masher, electric mixer or potato ricer. Don’t use a blender or immersion blender, they will end up sticky like glue. Swap the buttermilk for milk. If you’d prefer, regular whole milk or 2% milk can be substituted for buttermilk in this recipe. You can also swap sour cream with yogurt which has a little more tang. To make dairy-free mashed potatoes, substitute the buttermilk with your preferred dairy-free milk (almond milk, oat milk, etc.) and replace the sour cream with dairy-free heavy cream. You can also substitute dairy-free butter for regular butter, or leave it out altogether. Make garlic mashed potatoes by stirring in a spoonful of roasted garlic at the end. Cheese: Stir in some Parmesan cheese or cheddar cheese.
What to Serve With Instant Pot Mashed Potatoes
I can’t think of a meal or holiday that wouldn’t be rounded out perfectly with a side of fluffy Instant Pot mashed potatoes. Here are some healthy meal ideas:
Gravy – Gravy and ‘taters are the best pair! Serve with sauce-drenched dishes like Salisbury steak or juicy homemade meatloaf and brown gravy. Vegetables – Mashed potatoes make a great vegetable side along with other easy favorites like roasted green beans, herb roasted carrots, or sauteed collard greens. Turkey – At the holidays, nothing beats a side dish of creamy mashed potatoes and juicy roasted Thanksgiving turkey. Of course, mashed potatoes always have a place on the Christmas table, too. Stews – Serve with a hearty beef stew with pumpkin in the colder months. Other Protein – Mashed potatoes are the perfect pairing with just about any protein. Serve with saucy braised chicken with tomatoes and rosemary, braised beef, pork chops or stuffed pork tenderloin. Shepherd’s Pie – Use these rich buttermilk mashed potatoes as a topping for my lightened-up homemade shepherd’s pie recipe.
How to Store and Reheat Leftovers
Fridge. Store leftover mashed potatoes in an airtight container and refrigerate them for up to 5 days. Reheat mashed potatoes in the microwave in increments until hot throughout. Freezer. These buttery Instant Pot mashed potatoes freeze well. Store the cooled potatoes airtight and keep them frozen for up to 1 month. Defrost in the fridge before reheating.
More Easy Instant Pot Recipes
Instant Pot Baked Ziti Instant Pot Cilantro Lime Rice Instant Pot Spaghetti and Turkey Meatballs Instant Pot Refried Beans Instant Pot Rice
