These Instant Pot Mashed Potatoes are a classic recipe made easy in the Instant Pot. It makes an excellent and easy side dish for Thanksgiving or any weeknight dinner.
I have a confession to make. I’ve had an Instant Pot for two years. I debated over and over whether or not I should put Instant Pot recipes on the blog.
Because this is not an Instant Pot recipe blog and I don’t want to become synonymous with that.
Don’t get me wrong, I love my IP for several reasons, and now that much of the world has caught onto the craze (yes, I know pressure cookers have been around for generations) I feel like it is time I can start incorporating these recipes into the site.
I confess I don’t make a ton of IP specific meals, after all, it really isn’t meant to cook everything (though some try!)
Rather, I use it to cook things that would otherwise take a long time to cook. Beans, Potatoes, tough cuts of meat, and surprisingly eggs. Hard boiled eggs cooked in the Instant Pot are so incredibly easy to peel.
Now that I have an Instant Pot, I’m never boiling potatoes again. A device like this makes things like Thanksgiving prep so easy.
Starting with Instant Pot Classic Mashed Potatoes – let the IP do all of the work so you don’t have to worry about babysitting the stove.
I prefer some skin in my mashed potatoes, so the recipe states not to peel the potatoes. If you don’t like skin, either peel beforehand or make a small cut (just through the skin) all the way around the potato. The skin should peel off easily after cooking.
Keep an eye out for upcoming posts – I have made some awesome variations on the classic recipe that are sure to be a hit. Some of my favorites: Jalapeno Popper Mashed Potatoes, French Onion Mashed Potatoes and Cheddar Bacon Ranch Mashed Potatoes.
PS – for those familiar with the blog, I promise I’m not pivoting to only Instant Pot recipes (and I’m always open to suggestions via comments or the contact form on the site)!
Until next time. X
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Instant Pot Mashed Potatoes
- 5 lbs Russet Potatoes, washed and eyes removed
- 1 cup water
- 1 cup heavy cream
- 3/4 cup (12 Tbsp) unsalted butter
- 1 1/2 tsp salt
- Place the trivet in the bottom of the Instant Pot liner and pour in the 1 cup water.
- Prick each side of each potato with a fork so the steam can escape during cooking, then place the potatoes, whole, inside the Instant Pot.
- Close the lid and turn the knob to sealing.
- Cook on High Pressure for 15 minutes.
- Do a 10 minute quick release (carefully turn the knob to venting after sitting for 10 minutes after cooking).
- Remove the potatoes to a large mixing bowl and begin mashing with a large fork or potato masher. Take out and discard any excess skin you don’t want in the potatoes.
- Stir in the butter until it is melted.
- Add the heavy cream and salt.
- Stir to combine and serve warm, adding more salt as needed to taste.
- Instant Pot with trivet
- large mixing bowl
- potato masher or large fork
You need 1″ of space between the top of the potatoes and the lid of the pressure cooker. If your potatoes are too big or all 5lbs do not fit, cook in batches.
If you don’t like skin in your mashed potatoes, either peel the potatoes before cooking or make a thin cut just through the skin all the way around the potatoes. The skin should peel off easily after cooking.
I don’t have a ton of salt in my diet, so my recipes can be a little light on salt for some people’s tastes. Try some of the mashed potatoes and then add more salt if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: instant pot mashed potatoes, classic mashed potatoes, skin on mashed potatoes