These Instant Pot Mashed Potatoes are creamy and absolutely delicious. There’s no need to drain any liquid when making these potatoes, just place them in your Pressure Cooker, cook, open and season.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Listen. These mashed potatoes are on another level. I’ve had some that are so stiff that I wonder if they were even mashed, and I’ve had some that were way too watery. But these mashed potatoes made in the Pressure Cooker are so good you’ll think you got them from a 5-star restaurant when, in reality, you made them right in your very own kitchen.
For this recipe, I've used an electric pressure cooker. I've made these in multiple brands, the Instant Pot Pressure Cooker, the Mealthy Pressure Cooker, and the Our Place Multi Cooker. All had excellent results.
Ingredients for Pressure Cooker Mashed Potatoes
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
This recipe is quite easy to make and only includes a few ingredients:
- Russet Potatoes
- Water
- Heavy cream
- White truffle flavored olive oil
- Parmesan Cheese
- Salt
If you did a double-take at the white truffle flavored olive oil, I totally understand. It’s not a common ingredient in most mashed potato recipes but it’s oh so good. However, if you can’t find it, replace it with a little butter for that traditional buttery mashed potato taste.
How to Make Creamy Instant Pot Mashed Potatoes
I use my 6qt Pressure Cooker to make this recipe. First, wash, peel and chop 5 medium russet potatoes into 2-inch chunks. Then place them in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure by turning the valve to “Vent.” Once all the pressure is released, open the lid and add your white truffle flavored olive oil, parmesan cheese, and salt.
Then begin to mash the potatoes with a potato masher until creamy.
These potatoes are so smooth and creamy I generally eat them on their own but you could top them with some freshly cut chives or green onion, homemade gravy, or whatever else goes well with mashed potatoes.
Storage Options
Alternatively, you can reheat them on the stovetop over low heat, adding a splash of milk or cream to maintain the creamy texture. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Tanya's Top Tips
- You can skip the truffle oil and parmesan and opt for butter instead.
- I’ve made this recipe in the 6 qt Instant Pot and 6qt Mealthy Pressure Cooker.
- You could also use an electric beater to mash the potatoes. I would recommend removing the potatoes from the pressure cooker insert into a large bowl before using an electric beater.
- I’ve never had to drain my potatoes with this recipe. The pressure in the Instant Pot, as well as the fact that potatoes will release their own liquid, is why you don’t need to submerge the potatoes water.
If you liked this Instant Pot Mashed Potato recipe, you may like these as well:
- Instant Pot Collard Greens
- Instant Pot Cabbage
- Instant Pot Corn on the Cob
- Garlic Mashed Potatoes (Stovetop recipe)
Looking for recipes to serve this with? Try these out:
Creamy Instant Pot Mashed Potatoes
Ingredients
- 2 ½ lbs russet potatoes About 5 medium-sized potatoes, peeled and chopped into 2 inch chunks
- 1 ¼ cup water
- ½ cup heavy cream
- 1 Tablespoon white truffle flavored olive oil
- ½ cup freshly grated parmesan cheese
- Salt to taste*
Instructions
- Place potatoes in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
- Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
- Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure. Open the lid and begin to mash the potatoes with a potato masher.
- Add the white truffle flavored olive oil, parmesan cheese, and salt and stir until combined. Serve and Enjoy 🙂
Suggested Tools
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Notes
Nutrition
This post was first published on October 15, 2019. It has been updated with new information.
M says
Cooking mashed potatoes in the IP is genius! My mom added Wyler chicken bouillion sprinkles in her mashed potatoes to make them more flavorful with less fat. I love Better Than Bouillon paste because it's more complex tasting than bouillion cubes/sprinkles, and the Wyler sprinkle kind is difficult to find now.
The Better Than Bouillon makes 32 cups of stock per jar and comes in a lot of flavors including vegetarian and vegan ones. The Roasted Garlic would be really good in mashed potatoes. Or you could use roasted garlic oil instead of truffle oil. I'm not a fan of truffles.
The addition of parmesan sounds so good. Evol used to make little cups of roasted red potatoes with broccoli and cheese, and they use Parmesan and cheddar. The parmesan was really flavorful in the potatoes and kept the fat content down. Gruyere and caramelized onions would also be really good, and Better Than Bouillon just came out with caramelized onion paste.
Anne says
These potatoes are so tasty. The store was out of russet can regular Idaho potatoes be used?
Tanya says
Hi Anne, yes they can.
Anne says
@Tanya, thank you I love these potatoes
Julie Jett says
I using an 8qt IP. Does that change the amount of water and heavy cream I should use?
Tanya says
Hi Julie, I would use the same amount.
Sarah says
Can you double or triple this recipe,or do you need to do single batches?
Tanya says
Hi Sarah, You should be able to double it just fine, but leave the cooking time the same.
Alison says
I used your method but made it Whole30 compliant. The liquid to potato ratio is perfect and the texture is on point!
Tanya says
Thank you so much Alison 🙂 So glad you liked the recipe.
Ashley F says
One of our favorite recipes to make and really love how you took it up a notch by adding the white truffled oil!
Nellie Tracy says
You can't go wrong with wonderful creamy mashed potatoes! These are amazing.