Instant Pot Perfectly Smooth Mashed Potatoes (No Lumps Allowed!)

Foolproof Instant Pot Mashed Potatoes: Smooth &amp Creamy!

By Maya ThorneJune 18, 2025

Say goodbye to lumpy mash! My instant pot mashed potatoes recipe is unbelievably creamy and easy. Perfect for any meal, ready in 30 mins. Get the secret! ... Quick Tech Meals

Table of Contents

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Recipe Introduction

Quick Hook

Fancy some creamy mashed potatoes without the fuss? are you craving that comfort food classic? this instant pot mashed potatoes recipe is a game changer.

It is flavourful and oh-so-easy, this recipe will be your new go-to.

Brief Overview

Mashed potatoes are a staple in many cultures, you know? this version uses the instant pot for speed. this recipe is super easy.

The total time is only 30 minutes. this recipe serves 6-8 people. perfect for a family meal.

Main Benefits

The best thing about this recipe? it's so quick. plus, it's healthier than boiling, as you don't lose all the nutrients when draining.

These potatoes are perfect for thanksgiving. what makes them special? it's all in the pressure cooker mashed potatoes method.

Let's dive into what you'll need for these dreamy potatoes!

Ingredients for the Best Mashed Potatoes

2.5 lbs Yukon Gold potatoes.
1 cup chicken broth.
4 oz unsalted butter.
½ cup heavy cream.
2-4 cloves garlic (optional).
Salt and pepper to taste.

These ingredients are simple but make all the difference. Trust me, good ingredients are key! Don't be tempted to skip on the butter. It gives that rich, creamy mashed potatoes texture.

Now, let's talk about equipment. You'll need an instant pot , of course. Also, a potato masher (or an electric mixer, if you are bougie like that) and measuring cups/spoons.

Instant Pot Perfectly Smooth Mashed Potatoes (No Lumps Allowed!) presentation

Making Easy Mashed Potatoes : Step-by-Step

First, prep the potatoes. Peel and quarter them. Mince the garlic if you’re using it. Next, put the potatoes and garlic in the instant pot . Add the chicken broth.

Close the lid. Make sure the valve is sealed. Cook on high pressure for 8 minutes. Honestly, the instant pot does all the work here.

Let the pressure release naturally for 10 minutes. then, carefully release any remaining pressure. i once skipped this step and ended up with potato explosions.

Don't be me! drain the potatoes, but save about ½ cup of the liquid. you might need it later to adjust the consistency.

Return the potatoes to the instant pot . add the butter and warmed cream. mash until smooth. season with salt and pepper.

Add some of the saved liquid if needed. now you have the perfect mashed potatoes . serve hot, and enjoy!

Ingredients & Equipment for the Best Instant Pot Mashed Potatoes

Right then, let's talk bits and bobs you'll need for these smashing instant pot mashed potatoes . honestly, it’s proper simple, even easier than ordering a takeaway! this mashed potatoes recipe is a game changer, trust me.

Main Ingredients: Potato Perfection

2.5 lbs (about 1.1 kg ) of Yukon Gold potatoes , peeled and quartered. These Yukon gold mashed potatoes make all the difference for that creamy texture. Quality indicators? Look for smooth skin, no sprouts.
1 cup ( 240ml ) of chicken or vegetable broth (low sodium if possible). This adds a nice savory note.
4 oz ( 113g ) of unsalted butter, cut into cubes. Proper butter, none of that spreadable stuff, alright?
½ cup ( 120ml ) of heavy cream or whole milk, warmed. Warmed, mind you! Makes them extra creamy mashed potatoes .
2-4 cloves of garlic, minced (optional but come on, who doesn't love garlic mashed potatoes ?).
Salt and freshly ground black pepper to taste.

Seasoning Shenanigans

Spice-wise, it's all about keeping it simple. salt and pepper are your best mates here. a cheeky pinch of nutmeg? go on then! flavour enhancers? a tiny bit of garlic powder can work wonders.

If you're feeling brave, a dash of hot sauce adds a kick. no garlic? a pinch of onion powder will do in a pinch.

Equipment: Keep It Simple

You don't need a fancy kitchen for top-notch instant pot mashed potatoes . Here's what's essential:

An Instant Pot (6-quart or bigger). This is where the magic happens! I've got a 6 quart one at the lake house I got second hand.
A potato masher. Electric mixer works too, but be gentle, yeah?
Measuring cups and spoons. You know, for measuring stuff.

Honestly, this recipe is so straightforward, it's almost criminal. prep, pressure cook, mash, and boom! quick mashed potatoes are ready to be devoured! it's the easiest mashed potatoes you'll ever make.

Perfect for thanksgiving mashed potatoes . you will be thankful in fact!

Instant Pot Perfectly Smooth Mashed Potatoes (No Lumps Allowed!)

Honestly, who has time for lumpy mashed potatoes ? not me! i'm all about easy , and that's where these instant pot mashed potatoes come in.

This recipe delivers unbelievably creamy mashed potatoes with minimal fuss. think fluffy clouds ready to soak up all that gravy – perfect for thanksgiving, sunday roasts, or even just a cheeky midweek meal.

Trust me, you'll ditch the old boiling method forever. "nine out of ten people love mashed potatoes. if you don't like mashed potatoes, something is wrong with you.

" - jim gaffigan

Prep Like a Pro Before You Pressure Cook

First things first, peel and quarter your 2.5 lbs (approximately 1.1 kg) yukon gold potatoes . honestly, i prefer yukon golds for their naturally buttery flavor.

But hey, russets work too in a pinch! next, mince 2-4 cloves garlic if you're feeling fancy. this adds such a lovely depth of flavor.

Don't forget to cube 4 oz (113g) unsalted butter - it's going to melt beautifully. lastly, warm up ½ cup (120ml) heavy cream or whole milk .

Warm , not boiling – we don't want to curdle anything.

The Instant Pot Magic: Step-by-Step for the Best Mashed Potatoes

Chuck those potatoes and garlic into your Instant Pot !
Pour in 1 cup (240ml) chicken (or veg) broth . Low sodium is your friend here.
Seal that lid up tight, making sure the valve is on "sealing."
Cook on high pressure for 8 minutes .
Now, for the key to perfect potatoes: a 10-minute natural pressure release . This prevents a starchy explosion. Then carefully quick-release any remaining pressure.
Drain the potatoes but save about ½ cup of the cooking liquid, you may need it later to fix lumpy mashed potatoes ! Return those spuds to the pot.
Add the butter and warmed cream/milk. Mash with a potato masher (or electric mixer on low). Add the reserved liquid, tablespoon by tablespoon, until you reach your desired creamy mashed potatoes consistency.
Season generously with salt and pepper. Taste, adjust, and devour these amazing instant pot potato side dish !

Pro Tips from My Kitchen

Don't overmix! Seriously, it's the easiest way to ruin homemade mashed potatoes . Overmixing creates gummy glue – yuck.
Roast the garlic before mincing for a richer flavor, like a garlic mashed potatoes . It's a game-changer.
Want to make these ahead for, say, Thanksgiving mashed potatoes ? No problem! Just reheat gently with a splash of milk or broth before serving. Keep them warm in the instant pot .

And there you have it, friend! The secret to perfect pressure cooker mashed potatoes . This mashed potatoes recipe is a total winner. Enjoy!

Recipe Notes

Serving Up Deliciousness: Plating and Presentation

Honestly, presentation matters! i like to swirl my instant pot mashed potatoes in a bowl. a sprinkle of fresh chives? chef's kiss! for a fancier vibe, pipe them onto plates.

Pair them with a good gravy boat. it elevates any meal from standard to special. they're perfect under a juicy roast chicken or alongside sausages! green beans make an awesome side.

Storing Your Spuds: Keeping the Creaminess Alive

Got leftovers? lucky you! these easy mashed potatoes keep well. pop them in the fridge. they'll last for 3-4 days in an airtight container.

For longer storage, freezing is an option. thaw them overnight and reheat gently with a splash of milk. be warned.

Freezing can sometimes change the texture slightly.

Mixing It Up: Variations on a Theme

Want to get creative with your mashed potatoes recipe ? swap out regular milk for coconut milk. it is dairy-free and gives a subtle sweetness.

Or, go seasonal! add roasted butternut squash. it makes for a vibrant autumn side dish. for garlic lovers, add roasted garlic.

It's just incredible!

Nutrition Nuggets: Fueling Your Body

Let's talk numbers, briefly. these creamy mashed potatoes offer energy from carbs and some vitamins. they also contain healthy fats from butter.

Of course, this depends on your additions and portions! remember, homemade mashed potatoes are always better. you know what's going in them!

So, there you have it! these instant pot mashed potatoes are foolproof. don’t be afraid to play around with the flavors and make them your own.

And if you end up with slightly lumpy mashed potatoes fix ? who cares! they'll still taste amazing. happy cooking, loves!

Creamy Instant Pot Mashed Potatoes: No-Fail Secret

Frequently Asked Questions

How do I stop my Instant Pot mashed potatoes from being gummy?

The key to avoiding gummy mashed potatoes is to not overmix them! Think of it like making a delicate Victoria sponge – you want a light touch. Mash them gently or use an electric mixer on low speed just until they're smooth. Also, make sure you're using the right type of potato; Yukon Golds or Russets work best.

Can I make Instant Pot mashed potatoes ahead of time?

Absolutely! You can make them a day or two in advance. Store them in an airtight container in the fridge. When you're ready to serve, gently reheat them in a saucepan over low heat, adding a splash of milk or cream to loosen them up. You can also reheat them in the microwave, stirring occasionally to ensure even heating. Nobody wants a cold spot in their spuds!

What's the best way to add flavour to my instant pot mashed potatoes?

Get creative! Infused garlic is always a winner (roast it first for extra depth). Try adding fresh herbs like rosemary or thyme during the cooking process. Cheese, such as cheddar or parmesan, stirred in at the end is another fantastic option. A little nutmeg can add a warm, comforting touch. Don't be afraid to experiment and find your perfect potato flavour profile!

I don’t have an Instant Pot. Can I still make these mashed potatoes using a regular pot?

Of course, you can! Peel and chop the potatoes, then boil them in salted water until they are fork-tender. Drain well, and then mash them with the butter, warmed cream (or milk), and seasonings as per the recipe. It'll take a bit longer than the Instant Pot version, but the results will be just as delicious.

What kind of potatoes are best for instant pot mashed potatoes?

For the creamiest, dreamiest instant pot mashed potatoes, Yukon Gold potatoes are your best bet. They have a naturally buttery flavor and a smooth, velvety texture. Russet potatoes also work well, but they're starchier, so you might need to add a bit more liquid to achieve the desired consistency. Avoid waxy potatoes like red potatoes, as they won't mash as smoothly.

Help! My Instant Pot mashed potatoes are too thick. What can I do?

No worries, this is an easy fix! Gradually add more warmed milk, cream, or even some of the reserved cooking liquid from the Instant Pot, a tablespoon at a time, until you reach your preferred consistency. Be sure to stir well after each addition to ensure it's evenly incorporated. Just like Goldilocks, you want them just right!