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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 3 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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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Alison

Friday 5th of June 2020

I used your method but made it Whole30 compliant. The liquid to potato ratio is perfect and the texture is on point!

Tanya

Friday 5th of June 2020

Thank you so much Alison :) So glad you liked the recipe.

Ashley F

Tuesday 29th of October 2019

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

Monday 28th of October 2019

You can't go wrong with wonderful creamy mashed potatoes! These are amazing.