Instant Pot Mashed Potatoes Recipe

A close-up of creamy Instant Pot mashed potatoes in a white dish, topped with a pat of melting butter and garnished with fresh sprigs of rosemary and sage.

Instant Pot Mashed Potatoes Recipe

This Instant Pot Mashed Potatoes recipe is our go-to side dish for holiday dinners and cozy comfort food meals. Using a pressure cooker makes mashed potatoes incredibly quick and easy, without sacrificing flavor or texture.

Course Dinner, Dinner recipes

Cuisine American

Keyword beef bourguignon instant pot recipe, garlic mashed potatoes, homemade thanksgiving recipe, Instant Pot, mashed potatoes, potato dishes, side dish, thanksgiving, thanksgiving recipe

Prep Time 15

Cook Time 9

Total Time 24

Servings servings

Calories 256kcal

Author Janine Waite

Equipment

1 Pressure Cooker

Ingredients

5 pounds Russet Potatoes or Yukon Gold Potatoes peeled and quartered

Garlic Butter Infusion

¾ cup butter
6-8 cloves garlic

Herb Sachet

3 tbsp Herb de Provence Or any combination of staple herbs such as sage, thyme, tarragon, oregano, savory, and marjoram.
2 tsp salt or more to taste
½ tsp pepper or more to taste
milk Optional: Add milk at end of mashing for a more creamy texture (the butter infusion is so rich and garlicky, you probably won’t need it)

Instructions

Instant Pot

To start this easy Instant Pot mashed potatoes recipe, peel and quarter five pounds of potatoes.
Place them in the Instant Pot insert and pour in enough chicken broth or water to cover the potatoes by about ½ inch. This helps them cook evenly and adds moisture.
Secure the lid by twisting it into the locked position, then set the valve to the Sealing position. Select the Manual or Pressure Cook setting and set the timer for nine minutes. The pot will take a few minutes to come to pressure before the cooking countdown begins.
When the cooking is done, you’ll hear a beep. At that point, carefully switch the valve from Sealing to Venting using an oven mitt, long spatula, or wooden spoon—hot steam will release right away, so keep your hands and face clear. Once all the steam has been released, the float valve will drop, letting you know it’s safe to open the lid.
The potatoes will be soft and not too soft that they are pulverized.

Butter Infusion

While the potatoes cook in the Instant Pot, take a few minutes to make the garlic-infused butter on the stovetop. That way, it’s ready to go as soon as the potatoes are done.
Wrap herbs in cheesecloth and tie with baking twine to make the herb sachet. Melt the butter in a small pot. Add herb sachet and garlic cloves, and simmer for at least 10 minutes, then let it rest while the potatoes cook. If you don’t have any cheesecloth, just add the herbs loose in the pot and strain them out when you mix the butter into the potatoes in the next step.
Once they’re cooked, drain them well and mash the potatoes in the Instant Pot with a masher. Add the garlic-infused butter, and remaining salt. Mix… but don’t overmix. If you over-mash the potatoes they’ll become starchy. Add milk if desired for a creamier texture – some people prefer it this way; my family prefers without.

Mash and Mix

Once they’re cooked, drain them well and mash the potatoes in the Instant Pot with a masher. Add the garlic-infused butter, and remaining salt. Mix… but don’t overmix. If you over-mash the potatoes they’ll become starchy. Add milk if desired for a creamier texture – some people prefer it this way; my family prefers without.
Once they’re cooked, drain them well and mash the potatoes in the Instant Pot with a masher. Add the garlic-infused butter and remaining salt. Mix… but don’t overmix. If you over-mash the potatoes, they’ll become starchy. Add milk if desired for a creamier texture – some people prefer it this way; my family prefers without.

Storage

If your dinner is not ready leave the mashed potatoes in the Instant Pot and cover and place the temp to "Keep Warm."

Nutrition