Go Back
oval bowl filled with mashed potatoes and topped with butter and thyme
Print

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes made in 12 minutes of cooking time. Dress this simple side dish up with butter, heavy cream, and fresh Parmesan.
Course Pressure Cooker
Cuisine American
Keyword instant pot, instant pot mashed potatoes, mashed potatoes
Servings 4 cups
Calories 747kcal
Author Emily Bruno

Ingredients

  • 2 ½ pounds of potatoes peeled and halved
  • 6 cups of water
  • 2 teaspoons salt divided
  • 1 cup unsalted butter 1 stick
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese optional

Instructions

  • Add the potatoes, water, and salt to the Instant Pot. The water should completely cover the potatoes (you may need to add ½ cup more or so).
  • Cook on the steam setting for 12 minutes.
  • Perform a quick release as soon as the potatoes are done.
  • Strain the water from the pot and leave only the potatoes in the pot.
  • Cut the butter into chunks and add it to the pot.
  • Use a potato masher or the back of a wooden spoon to mash the potatoes (directly in the pot).
  • Mix in the heavy cream and Parmesan (if desired). Season with salt and pepper to taste.
  • Serve immediately.

Notes

Ensure that your potatoes are similar in size so they cook evenly. I like to use Yukon gold, but russet and red new potatoes will work also.
If you like your mashed potatoes thinner, add ¼ cup milk or chicken broth.You can also add ½ cup cream cheese or sour cream for a tangy flavor.