Instant Pot Mashed Potatoes

Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 5 lb. Yukon Gold potatoes, peeled and quartered; 2 1/2 tsp. kosher salt, plus more to taste; 2 sticks salted butter, plus more for serving; 12 oz. cream cheese; 1/2 c. half-and-half; 1/2 c. heavy cream; 1/2 tsp. seasoned salt (such as Lawry's); 1 tsp. black pepper, plus more for serving

They're just like the classic dish, but quicker!

By Ree DrummondUpdated: Nov 18, 2024

6 Ratings

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the pioneer woman's instant pot mashed potatoes recipe

Ralph Smith

Yields:

10 serving(s)

Prep Time:

10 mins

Total Time:

35 mins

These taters are based on my classic mashed potatoes (an absolute must in my family), which means they're loaded with lots of butter and cream... as they should be. The difference is, these mashed potatoes are made in an Instant Pot so they're ready in a fraction of the time! It takes just 10 minutes to cook the potatoes in the pressure cooker, so if you need a potato side dish quick, this is the recipe for you.

What kind of potatoes are best for mashed potatoes?

Yukon gold potatoes or russet potatoes work best because they're high in starch and mash up really nice and fluffy. For this recipe I used Yukon golds. They tend to have a slightly more buttery flavor than russets, but either work great for this recipe.

How long does it take for potatoes to soften in an Instant Pot?

Only 10 minutes! Can you believe it? When you boil potatoes on the stove, it typically takes at least 30 minutes for them to soften, but using a pressure cooker makes this dish come together so much quicker. These comes out just as fluffy and delicious as traditional mashed potatoes.

How long do mashed potatoes last in the fridge?

Stored in an airtight container, mashed potatoes will stay good for up to three days in the refrigerator. There are tons of ways to use leftover mashed potatoes, so get creative!

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Ingredients

5 lb.
Yukon Gold potatoes, peeled and quartered
2 1/2 tsp.
kosher salt, plus more to taste
2
sticks salted butter, plus more for serving
12 oz.
cream cheese
1/2 cup
half-and-half
1/2 cup
heavy cream
1/2 tsp.
seasoned salt (such as Lawry's)
1 tsp.
black pepper, plus more for serving

Directions

1. Step 1Add the potatoes to a 6- or 8-quart Instant Pot. Add 1 1/2 cups water and 1 teaspoon kosher salt. Secure the lid and set the pressure valve to sealing. Using the pressure-cooking mode, set to 10 minutes. (Note that it will take some time for the pressure to build up; from there, the automatic 10-minute clock begins!)
2. Step 2When the cook time is up, with a wooden spoon, carefully turn the valve to venting to let the pressure release quickly. After the pressure has been fully released (you’ll see the button pop down), remove the lid. There may be some water on the bottom of the pot; if there is any, remove the insert and drain the water off.
3. Step 3Mash the potatoes, letting as much steam escape as possible. Add the butter, cream cheese, half-and-half, heavy cream, seasoned salt, remaining 1 1/2 teaspoons kosher salt and the pepper to the potatoes. Stir until everything is melted and combined. Taste and adjust the seasonings as needed.
4. Step 4Transfer the potatoes to a serving dish, sprinkle with extra pepper and top with a pat of butter.