Easy Instant Pot Mashed

These Easy Instant Pot Mashed Potatoes have quickly become my go-to side dish for family dinners. They turn out creamy and flavorful every time without the usual fuss, and the Instant Pot makes the whole process so much faster and mess-free.

I first made these mashed potatoes on a busy weeknight when I needed something fast but comforting. Since then, they have been a staple whenever I want a reliably smooth and rich potato side.

Ingredients

• Yukon Gold potatoes: peeled and quartered for creamy texture and buttery flavor choose firm potatoes without sprouts or green spots
• Butter: for richness and smoothness opt for unsalted if you want to control the salt level precisely
• Heavy or whipping cream: adds a velvety consistency to your mash whole milk can work in a pinch but will be less thick
• Garlic cloves: minced to infuse a gentle aromatic bite fresh is best but garlic powder can be a substitute
• Salt and pepper: to taste enhances and balances all flavors in the dish
• Water: to cover potatoes for even cooking in the Instant Pot

Instructions

Prep the Potatoes:

Peel and quarter the Yukon Gold potatoes to ensure they cook evenly and mash smoothly. Place them in the Instant Pot and pour in water just until the potatoes are covered. Add a generous pinch of salt to the water for seasoning from the inside out.

Pressure Cook the Potatoes:

Seal the Instant Pot lid and set the valve to sealing mode. Select the high pressure cooking setting and program it for 10 minutes. It will take approximately 10 minutes to come up to pressure before the countdown starts.

Warm the Butter Cream Mixture:

While the potatoes cook, combine butter, heavy cream, and minced garlic in a small saucepan over low heat. Warm gently to melt the butter and infuse the cream with garlic flavor. This softens the raw garlic edge and adds depth to the mash.

Release Pressure and Drain:

When the cooking timer ends, use the quick release function to let out the steam immediately. Carefully remove the inner pot using oven mitts, then drain the potatoes in a colander. Return the drained potatoes to the inner pot.

Evaporate Excess Water:

Check for any remaining water in the pot. If there is excess, press the sauté button for about one minute to evaporate it, then turn the Instant Pot off by pressing keep warm. This step prevents watery mashed potatoes.

Mash and Combine:

Using a potato masher, mash the potatoes until smooth right inside the Instant Pot. Slowly add the warm butter and cream mixture and continue mashing to combine thoroughly. Season with salt and pepper to taste, starting with about one teaspoon of salt. Serve hot with additional butter if you like.

Garlic is my favorite ingredient here because it transforms classic mashed potatoes into something special. I always remember a holiday when my grandma made these and everyone kept asking for seconds because of that hint of garlic in every bite.

Storage Tips

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave adding a little cream or milk to loosen if needed. You can also freeze portions for up to three months; thaw overnight in the fridge before reheating.

Ingredient Substitutions

Use russet potatoes if you prefer a fluffier, lighter mash though the texture will be a bit drier than Yukon Gold. Milk or half and half can replace heavy cream for a lighter dish but the mash will be less creamy. Roasted garlic can be used instead of raw garlic if you want a sweeter, mellower garlic flavor. For dairy-free versions, swap butter for olive oil and cream for coconut milk, though the taste and texture will differ.

Serving Suggestions

These mashed potatoes pair beautifully with roast chicken or beef, steamed vegetables, or sautéed greens. Top with chopped chives or a sprinkle of freshly ground black pepper for an extra touch. Leftovers also make a delicious base for potato cakes or shepherd’s pie.

These mashed potatoes have become a reliable and comforting go-to for busy nights, combining simplicity and flavor effortlessly.

FAQs about Recipes

→ What potatoes work best for creamy mashed texture?

Yukon Gold potatoes are ideal due to their buttery flavor and smooth consistency when cooked and mashed.

→ How does pressure cooking affect the potatoes?

Pressure cooking softens potatoes quickly and evenly, making them easier to mash while preserving flavor.

→ Why warm the garlic with butter and cream before adding?

Gently heating garlic with butter and cream mellows its sharpness and infuses the dairy with a subtle garlic aroma.

→ How should excess water be handled after pressure cooking?

Drain the potatoes well, then use the sauté function briefly to evaporate any remaining moisture before mashing.

→ Can the seasoning be adjusted to taste?

Yes, salt and pepper additions can be tailored to personal preference for balanced flavor.

→ Is it necessary to use heavy cream in the mash?

Heavy cream contributes to a rich, smooth texture, but alternatives like half-and-half can be used for lighter results.