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Creamy Instant Pot Mashed Potatoes

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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. 

instant pot mashed potatoes on a spoon with chives on top

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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 Instant Pot are so good you’ll think you got them from a 5-star restaurant when in reality, you made in right in your very own kitchen. 

This recipe is quite easy to make and only includes a few ingredients:

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.

mashed potatoes covered in chives in white bowl

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.

instant pot mashed potatoes that have been mashed inside instant pot insert

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. 

If you liked this Instant Pot Mashed Potato recipe, you may like these as well:

Looking for recipes to serve this with? Try these out:

NOTES:

  • 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.
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5 from 6 votes

Creamy Instant Pot Mashed Potatoes

These easy no drain Instant Pot Mashed Potatoes come put perfectly creamy each and every time. They’re so creamy and delicious that you can skip the gravy if you want to.
Course Side Dish
Cuisine American
Keyword creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes
Prep Time 5 minutes
Cook Time 11 minutes
Rise to Pressure and Natural Release 18 minutes
Total Time 34 minutes
Servings 6 people
Calories 274kcal
Author Tanya

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 Tbsp 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 🙂

Video

Notes

*I use about 2 tsp of salt. But you may prefer more or less, so salt to taste 🙂
These mashed potatoes are great paired with this homemade gravy. 

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 922mg | Potassium: 813mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg
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Recipe Rating




M

Monday 22nd of February 2021

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.

Dana

Thursday 28th of January 2021

I found this looking for a 2 person mashed potato recipe but I don’t have and instant pot, can I use my 3qt slow cooker?

Anne

Saturday 26th of December 2020

These potatoes are so tasty. The store was out of russet can regular Idaho potatoes be used?

Anne

Saturday 26th of December 2020

@Tanya, thank you I love these potatoes

Tanya

Saturday 26th of December 2020

Hi Anne, yes they can.

Julie Jett

Friday 20th of November 2020

I using an 8qt IP. Does that change the amount of water and heavy cream I should use?

Tanya

Saturday 21st of November 2020

Hi Julie, I would use the same amount.

Sarah

Sunday 15th of November 2020

Can you double or triple this recipe,or do you need to do single batches?

Tanya

Monday 16th of November 2020

Hi Sarah, You should be able to double it just fine, but leave the cooking time the same.