Instant Pot Mashed Potatoes – Creamy and Tangy!
Instant Pot Mashed Potatoes are the fluffiest and creamiest mashed potatoes you will ever try. This perfect comfort side dish goes well with everything, and it takes minutes to make in the Instant Pot. This is especially handy for quick weeknight dinners, and also when I cook for a large gathering and need the stovetop space.
I love cooking delicious and easy dishes in the Instant Pot, and I rely a lot on it for comforting weeknight meals, so much that I actually have two Instant Pots and sometimes use them simultaneously for a sonic dinner. Some popular meals that go well with these mashed potatoes include IP Short Ribs, Pressure Cooker Garlic Sesame Chicken, and Tender Instant Pot Corned Beef.
Table of contents
My secret to phenomenal mashed potatoes is using heavy cream for richness, plus ranch dressing or sour cream to make them creamy and tangy. This combo is to die for, and you will end up with the best mashed potatoes you’ve ever tasted. They are so good you can serve them not just for intimate family meals, but for potlucks, holidays, and parties!
Why you will love this recipe
- Save stove space: Leave the stove for gravy and other dishes. Let the Instant Pot handle the potatoes in just a fraction of the time.
- Much creamier: In the pressure cooker, the potatoes steam, so they don’t lose moisture. They aren’t soaked in water either, which keeps them from getting watery.
- Faster cleanup: Because they are made in one pot, I have fewer dishes to clean. I can even mash the potatoes right in the pot.
- Hands-off cooking: Also, I don’t have to babysit the potatoes while they cook since the Instant Pot stays shut and locked the whole time. No worrying about boil-overs or stirring.
What you will need
- Potatoes: I use russet potatoes, peeled and cut into chunks. They offer the fluffiest mashed potatoes because they have the most starch.
- Wet ingredients: Water creates the steam needed to build pressure and provides the minimum liquid to cook the potatoes. I use butter before the cream to coat the starch, which prevents them from being gummy. Heavy cream provides a velvety-thick texture and rich flavor. I also add sour cream or Ranch dressing for tang and an extra-silky mouthfeel.
- Seasonings: Besides salt and pepper, I also add garlic powder for an even distribution of savory flavor without any raw bits or burnt pieces.
How to prepare
Cook the potatoes: First, I pour the water into the pot, add the potatoes, season with salt and pepper, then cover and cook on high for 10 minutes.
Drain the water: After it cooks, I quickly release the pressure and wait for it to finish venting before removing the pot to drain the water. I save 1 cup of water for later.
Add butter and cream: Now, I put the potatoes back in the pot and turn on the sauté, letting the water evaporate for 1 to 2 minutes, then turn it off before stirring in the butter. I heat the cream in the microwave for 30 seconds, then stir it in with the potatoes.
Mash the potatoes: Next, I use a potato masher to mash the potatoes to the right consistency. I add some of the reserved potato water as needed.
Season and serve: Finally, I season with garlic powder, salt, and pepper, then serve.
Expert tip
No electric mixers
One of the worst things you can do when making mashed potatoes is to use an electric mixer. Sure, it may be faster and easier, but your potatoes will be gummy and sticky. I always use a potato masher. After all, that is why they call them potato mashers. If you want them extra creamy, a manual hand beater cranked slowly will work. But those are for eggs; don’t go wild.
More tips to consider:
- Cut the potatoes into same-sized pieces so they cook evenly.
- Drain the water after cooking the potatoes, and add back onlywhat’ss needed to avoid making them too watery.
- Use plenty of salt when boiling the potatoes, since that is how they are seasoned from the inside out.
- Warm the butter, cream, and milk before using them to prevent curdling.
- To avoid watery potatoes, sauté the drained potatoes in the pot for 1 to 2 minutes to evaporate excess moisture before adding the other ingredients.
Recipe variations and add-ins:
- Bacon ranch potatoes: Add some of my homemade ranch seasoning mix and crumbled bacon for a tangy, meaty mix.
- Creamy mashed potatoes: Make them even more irresistible with some shredded cheddar cheese by using my easy homemade creamy mashed potato recipe.
- Spicy spuds: Sprinkle in some crushed red pepper flakes to make these creamy spuds spicy.
- Roasted garlic: Use roasted garlic, crushed into a smooth, creamy paste, then mix it into the potatoes for a sweet, umami taste.
- Herbs and spices: Try experimenting with herbs and spices like dill, rosemary, chives, thyme, basil, and parsley.
Serving suggestions:
My favorite dish to serve with mashed potatoes is meatloaf. My family’s favorite meatloaf recipe is this bacon cheeseburger meatloaf with a gooey, cheesy center and crunchy bacon on top. It’s easy to make with basic ingredients, plus cheddar cheese and bacon strips, but it tastes incredible. If you’d rather have my classic meatloaf recipe with a sweet, tangy glaze, this one is foolproof and ready in under an hour.
Rather have pork? Since the stovetop is open, this one-pan honey garlic pork chops recipe is perfect and done in less than 30 minutes. They’re tender and juicy, with a short list of ingredients, so they are easy to make too. For chicken lovers, my one-pan creamy parmesan mushroom chicken pairs well with these creamy mashed potatoes. The velvety-smooth cream sauce is delectable and rich, coating the moist chicken.
How to store leftovers:
- Refrigerate: I store my leftover spuds in an airtight container in the fridge for 4-5 days.
- Freezing: To freeze, I put them in a freezer bag and lay them flat in the freezer. They will stay fresh for up to 3 months.
- Defrost: I thaw frozen leftovers in the fridge overnight.
- Reheating: To reheat, I put them in a saucepan, add a little broth, and heat them on medium-low until warmed through.
Frequently asked questions
Using the wrong kind of potatoes can make your mashed potatoes lumpy, no matter how much you mash them. Waxy potatoes like red-skinned and fingerlings don’t have enough starch to break down properly, so they will always have little pieces or chunks. Use russet potatoes for the fluffiest mashed potatoes, and Yukon Gold potatoes for fluffy mashed potatoes with the best buttery flavor.
First, drain the potatoes completely. You can even dump them onto a dry kitchen towel before putting them back into the hot pot. Then, set the Instant Pot to sauté for 1 to 2 minutes to absorb excess moisture before proceeding with the recipe. The water will actually evaporate from the potatoes. Don’t let them cook, though. If they start to brown or sear, move them around and turn off the pot.
Don’t let the butter and cream come to room temperature before adding them to the potatoes. Also, heat the cream before adding it to the pot. And make sure it is heavy cream. It must have at least 36% milkfat to prevent curdling.
This can happen if you use too much water because the pressure cooker makes the potato cells break open when they get waterlogged. This will cause them to release too much starch. Overcooking can also cause this. Since the Instant Pot cooks quickly, you need to know how long to cook the number of potatoes you’re cooking and check them a few minutes before they get overcooked. Also, as I mentioned in the expert tip, mashing them too much can make them gluey, so use a hand masher or a fork.
Easier side dishes:
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Instant Pot Mashed Potatoes
Ingredients
- 5 pounds russet potatoes peeled and cut into chunks
- 1 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- 1/2 cup heavy cream or milk
- 1/4 cup butter unsalted
- 1 teaspoon garlic powder optional
- Salt and Pepper to taste
Optional:
- 1/2 cup Ranch salad dressing or sour cream / or cream cheese
Instructions
- Place peeled and chopped potatoes in the Instant Pot. Season with a pinch of salt and pepper. Add the minimum required amount of water, ensuring it is at least 1 inch above the potatoes.
- Put the lid on, close it, and set the valve to the “Sealing” position.
- Press the Manual button, then use the +/- buttons to set the cooking time to 10 minutes.
- It may take some time for the pot to reach pressure due to the large volume of potatoes. That's fine; just ensure the valve is sealed.
- After the Instant Pot finishes cooking and beeps, perform a Quick Pressure Release by turning the valve to the Venting position.
- Once the pressure has vented, open the lid, carefully remove the pot, and drain the water, saving about 1 cup.
- Add back the pot to the cooker, and while the potatoes are still hot, add the butter and stir.
- Heat the cream or milk in the microwave for 30 seconds, then add it to the pot.
- Use a potato masher to mash the potatoes right in the pot; add salt and pepper to taste. Add garlic powder if you are using it.
- If you desire thinner potatoes, add some reserved water, milk, or cream.
- At this stage, mix in Ranch salad dressing to make Ranch mashed potatoes. Enjoy!
Video
Notes
No electric mixers
One of the worst things you can do when making mashed potatoes is to use an electric mixer. Sure, it may be faster and easier, but your potatoes will be gummy and sticky. I always use a potato masher. After all, that is why they call them potato mashers. If you want them extra creamy, a manual hand beater cranked slowly will work. But those are for eggs; don’t go wild.More tips to consider:
- Cut the potatoes into same-sized pieces so they cook evenly.
- Drain the water after cooking the potatoes, and add back onlywhat’ss needed to avoid making them too watery.
- Use plenty of salt when boiling the potatoes, since that is how they are seasoned from the inside out.
- Warm the butter, cream, and milk before using them to prevent curdling.
- To avoid watery potatoes, sauté the drained potatoes in the pot for 1 to 2 minutes to evaporate excess moisture before adding the other ingredients.
I love making mashed potatoes in my Instant Pot! It’s so easy!
This looks amazing! I need to give this a try! Thanks for sharing your tips too!
The very first recipe I made in my instant pot was mashed potatoes! Of course I was too busy eating them to add anything to the top! I am going to load them up using your suggestions next time!
These look like the perfect mashed potatoes!
Looks so perfect potatoes! Definitely a must try!
I definitely need to jump on the instant pot bandwagon. These look so perfect!
You should try to add nutmeg for a change, it belongs with mashed potatoes like salt on an egg!
Sounds delicious! Mashed potatoes are also a favorite of mine so I’m whipping up a batch of this for certain
The tangy flavor made them a wonderful twist on classic mashed potatoes!
Thanks for another great Instant Pot recipe! It was so nice to get that home-style flavor in such a short period of time.
This was the perfect side for my beef roast. This is so good and SO FAST.
Great recipe. It has all that old-fashioned flavor, and it’s ready so much faster. AAA