Instant Pot Mashed Potatoes


These instant pot mashed potatoes are equally suited for weeknight dinners and the Thanksgiving table.

picture of mashed potatoesPin

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I used to not make mashed potatoes very often. It just seemed like they took too long and involved one too many steps for a weeknight dinner. But when I started using my Instant Pot to make them the whole process became that much easier.

Now let’s be clear, there is not much “Instant” about the “Instant Pot.” However, it is quicker than cooking the potatoes on the stovetop and it entails the whole “set it and forget it” component. In addition, you can use it to keep the potatoes warm until the rest of the dinner is ready.

Nutrient-Rich Potatoes

Now you may be thinking, but are mashed potatoes healthy enough to have every week? First of all, let’s remember to not classify food as healthy are unhealthy. All food has nutritional value! And if we are looking at a potato, there is a whole lot of nutritional value:

One medium Yukon gold potato contains:

  • 4 grams of protein
  • 5 grams of fiber (with skin)
  • 70% of the DV for Vitamin C
  • 31% of the DV for Vitamin B6
  • 26% of the DV for Potassium
  • 9% of the DV for Iron

Sure, adding milk and butter adds some additional fat, but it also adds creamy, dreamy texture and flavor. Moreover, as I have said before, there is no need to fear fat, it’s important because it helps us absorb fat-soluble vitamins, provides omega-3 fatty acids, and helps us feel satisfied after eating.

And as for the salt, a little goes a long way. Chances are your homemade mashed potatoes will not be as salted as the ones you get when you eat out.

image of mashed potatoesPin

Mashed Potato Tools

I usually leave the skin on the mashed potatoes because it’s easier, still tastes great, and provides fiber. However, sometimes, when I’m feeling fancy–like for Thanksgiving or the occasional weeknight meal, I will use my potato ricer instead of my handheld mixer to transform the cooked potatoes into mashed potatoes. (Believe it or not, I don’t have a potato masher, which is what I know a lot of use). This takes off a lot of the skin in the process but gives an extra fluffy and delicious final product.

Hälsa Kids

Believe it or not my kids did not like mashed potatoes when they were younger! It wasn’t until my younger son was around 8 that he decided to even try them. He soon declared them one of his favorite foods. One of his favorite meals is now Roasted Chicken and mashed potatoes, but he also loves Pan-Seared Salmon and mashed potatoes or any fish with mashed potatoes, really.

Bottom line: Keep serving foods, trying to follow the division of responsibility, and chances are if you like it, your kids eventually will too.


Instant Pot Mashed Potatoes

These instant pot mashed potatoes are equally suited for weeknight dinners and the Thanksgiving table. Leave the skin on for everyday simplicity and added fiber. Or, get all fancy and use a potato ricer to get an even fluffier consistency for special occasions like Thanksgiving dinner.
Note this recipe was adapted from the Instant Pot recipe book.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Cuisine Gluten-free, Vegetarian


  • Pressure Cooker


  • 2 1/2 – 3 pounds Yukon Gold potatoes, washed and scrubbed about 5-7 medium potatoes
  • 2 cups water
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup whole milk (use non-dairy milk if needed)
  • 3-4 tablespoons butter (use non-dairy butter if needed)
  • 1/4 cup fresh chopped parsley or chives optional
  • fresh ground pepper to taste


  • Place the rinsed and scrubbed potatoes in the Instant Pot. Add 2 cups of water and 1 teaspoon of salt.
  • Cover and seal the Instant Pot. Set it to "manual" or "pressure cook" and adjust the timer to 20 minutes.
  • Once the time is up, use the quick release method to stop the cooking (refer to manual if needed).
  • Once the pressure is released, carefully take the cover off. Remove the potatoes with a slotted spoon and transfer to a plate.
  • Reserve about 1/2 cup of the cooking liquid in measuring cup and then discard the rest. Add the butter to the hot Instant Pot. Once the butter is all or mostly melted, add the milk, 1/2 teaspoon salt, and pepper. Whisk to combine.
  • If you are using a potato ricer, put the potatoes through that now as you add the riced mixture to the pot. (You can leave the skin on, though you will have to remove some of it from the ricer now and then if it starts to cover all the holes.) If you are using a handheld mixer or potato masher, leave the skin on and add those to the pot and then mash.
  • Once you get your desired consistency taste test and add the saved cooking liquid and more butter and salt as needed. Stir in the parsley or chives and enjoy immediately or keep warm in the Instant Pot for up to an hour or so.
Keyword kid-favorite, potatoes

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