Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry! And it can be used for Instant Pot, Ninja Foodi, or other electric pressure cookers. These easy potatoes can be whipped up and served in 30 minutes.
Mashed potatoes are one of the most popular side dishes and for good reason. This classic side dish will go with just about anything, including the famous duo mashed potatoes and gravy!
Try them with these main courses:
Plus, they are basically the vehicle for sopping up delicious gravy! But, they are quite a pain to make and take up a fair amount of time with hands-on work.
Enter: the pressure cooker. If you haven’t discovered instant pot mashed potatoes (or pressure cooker), put this side dish on your menu tonight!
I love my pressure cooker. I’ve used two brands of multi-cookers and my Ninja Foodi multi-cooker takes the cake.
Multi-cookers can be used for so many functions, like pressure cooking, slow cooking, broiling, and baking, and dehydrating. These small appliances are a great option if you are short on counter-space and need a one-trick pony for many jobs!
How to Make Mashed Potatoes in the Instant Pot
This recipe is super simple and can be used with any brand of pressure cooker you have. It falls right in line with my version of classic mashed potatoes made on the stovetop, but, instead of using multiple bowls and babysitting a large pot, this is an easy one-pot solution.
All you need is a pressure cooker and a few basic ingredients for the very best pressure cooker potatoes.
Ingredients and tools for this recipe:
- Pressure Cooker – Instant Pot, Crock-Pot, Ninja Foodi or other electric pressure cooker
- Potato Masher or Potato Ricer for mashing
- Russet Potatoes – these are the best potatoes for mashing!
- Salt, pepper, sour cream, butter, and milk to mix and flavor.
Instructions for pressure cooker mashed potatoes
- Peel and quarter the potatoes.
- Add them to the pressure cooker with water and salt.
- Place the lid on and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
- Do a quick release by opening the valve when cooking time is finished.
- Drain the water. Return them to the pressure cooker or a large serving bowl.
- Mash the potatoes with a masher or ricer.
- Season. Serve!
Leftover Mashed Potatoes
We rarely have leftover mashed potatoes. But should you find yourself needing to perk up the leftovers, here are a few ways to use up leftover mashed potatoes.
How long are leftover mashed potatoes good for?
Mashed potatoes can be stored in an airtight container for up to 3 days in the refrigerator.
Mashed Potato Variations
- Parmesan and Garlic – Add a few cloves of garlic, parmesan cheese, and parsley
- Loaded Mashed Potatoes – Add cheddar cheese, bacon bits, and chives for a loaded flavor
- Cheesy Potatoes – Add cheddar cheese for extra cheesiness
- Ranch and Bacon Potatoes – Season with ranch powder and crumbled bacon for added flavor
- Add caramelized onions and heavy cream
Tips for Instant Pot Mashed Potatoes
- Use the right potato. Anything other than russet potatoes will yield less-than-creamy results and a waxy, gluey texture.
- Do not over mix the potatoes! Over mixing will give you gluey-like results. And there’s no fixing gluey mashed potatoes.
- Don’t use a hand or stand mixer. It’s tempting to use a mixer to get the job done faster. Instead, use a potato masher or potato ricer for the creamiest results.
How long does it take to pressure cook potatoes?
It doesn’t take long to pressure cook the potatoes – only about 12 minutes. But, it does take about 5-10 minutes for the unit to come to pressure.
After the unit comes to pressure, you will see the cooking time begin counting down.
How do you keep mashed potatoes warm?
Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.
To keep the potatoes warm in a Crock-Pot, prepare the mashed potatoes according to the directions. Then, transfer the potatoes to a slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.
A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the crock-pot.
Another option: Keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep in the pressure cooker unit until you are ready to serve.
Can you reheat mashed potatoes?
Mashed potatoes can be reheated in a microwave-safe container for 1-minute intervals, stirring between. Or, reheat in a skillet over medium-low heat.
Reheat in the oven: place in a casserole dish, covered with foil. Warm at 375 for 30-40 minutes.
How do you prepare mashed potatoes ahead of time?
If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these ahead of time!
To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.
Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.
How many potatoes do you use per person for mashed potatoes?
Plan on about 1/2 pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!
What type of potatoes are best for mashed potatoes?
Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture.
Yukon gold potatoes are also a popular choice for mashing.
Red potatoes, or new potatoes, are great for “smashing” with garlicky-herbed seasoning.
More Pressure Cooker Recipes:
If you like this recipe, check out more below:
- Easy peel hard-boiled eggs – No more ugly eggs! The shells easily pop off.
- White Rice – Make a whole batch in under 30 minutes.
- Red beans and rice – An easy and cheap meal!
- 3 pounds russet potatoes, peeled and quartered
- 2 cups water
- Kosher salt
- 1/2 cup 1 stick butter, plus more for serving
- 1/2 cup milk
- 1/2 cup sour cream
- Freshly ground black pepper
- Peel and quarter potatoes.
- Add potatoes, water, and a generous pinch of salt to an instant pot.
- Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
- When cooking time is finished, turn the valve to quick release to release the remaining pressure.
- Drain the water. Return them to the pressure cooker.
- Mash the potatoes with a masher or ricer just until smooth.
- Add butter and gently stir until well incorporated.
- Add sour cream, milk, and pepper. Stir to combine.
- Serve with additional butter if desired.
Please read the entire post for details, tips, and more!
Storage and reheating tips:
- Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours in a slow cooker. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.
- Mashed potatoes can be reheated in a microwave-safe container for 1-minute intervals, stirring between; in a skillet over medium-low heat; or by oven in a casserole dish covered in foil warmed at 375 for 30-40 minutes.
- Mashed potatoes can be made up to 2 days in advance, stored in the refrigerator.
- Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes may be used in place of russet potatoes.
Serve this with:
Serving Size:1 grams
Amount Per Serving: Calories: 269Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 13mgSodium: 103mgCarbohydrates: 51gFiber: 5gSugar: 4gProtein: 7g