Super creamy, fluffy mashed potatoes are easy to make in a fraction of the time thanks to the Instant Pot.
This recipe has just 6 ingredients and delivers the smoothest, most flavorful mashed potatoes ever! You can even make them ahead of time – perfect for holiday meals and comfort food dinners.
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Do you have an Instant Pot? I’m obsessed with mine! I have so many recipes to add to my Instant Pot recipe category here on Big Flavors, but I haven’t had enough time to write them all up.
But don’t fret – I’m working on it! And you’re in for a lot of deliciousness. Pinky promise!
First up is this gorgeously fluffy Instant Pot mashed potato recipe.
I happen to enjoy potato skins and a few lumps in my mashed potatoes, but the holidays call for something special. So I like to spend a little extra time to give these mashed potatoes a silky smooth texture.
One thing that seems to make prep go easier is to soak your potatoes. Do it for at least 15 minutes or up to an hour, and the potatoes are much easier to peel.
Once they’re peeled, they go right into your Instant Pot insert whole, followed by chicken stock and butter. Pop it on high pressure for 12 minutes and you’re good to go!
If you’re really in a hurry, you could cut your potatoes in quarters and cook them for less time, but this is less work.
Have you ever used a ricer? This tool is key for making light, airy mashed potatoes. While the potatoes are still hot, place them into the ricer, one at a time, and squeeze over a large bowl. The potatoes kind of spurt out, so be careful that you don’t squeeze too hard to avoid getting burned.
If you’re intimidated by the medieval torture device look of the ricer, check out this guide for how to use a ricer over on The Spruce.
When I made these for Thanksgiving, I riced the potatoes into a bowl and transferred them back over to my Instant Pot before adding the remaining ingredients and stirring them together. I put the lid back on and set it to “Keep Warm” and they held perfectly for a few hours until we were ready to eat dinner.
I’ve made this recipe again after the holidays, and the leftovers keep really well. They reheat just fine in the microwave, too. I’m looking forward to trying to make potato croquettes out of the next batch I make.
Aside from serving mashed potatoes and gravy alongside Thanksgiving dinner, one of my very favorite ways to eat mashed potatoes is under a few scoops of Instant Pot Beef Goulash.
What’s your favorite way to eat mashed potatoes? I’d love to hear about it in the comments section below!
Looking for more simple side dishes? Check out some of our favorite recipes:
- Honey Balsamic Roasted Carrots
- Patatas Bravas with Chipotle Aioli
- Skillet Garlic Parmesan Bread
- Bourbon-Orange Cranberry Sauce
- Asian Broccoli Slaw
- Garlicky Sun-dried Tomato Studded Couscous
- Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
- Roasted Butternut Squash & Broccolini with Truffle Salt
- Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette
- Roma Salad with Caper-Dill Vinaigrette
- Quick Chickpea Salad with Lemon-Dill Vinaigrette
- Creamy Cucumber, Avocado, Chickpea, & Sun-Dried Tomato Salad
- Bourbon-Orange Cranberry Sauce
Super creamy, fluffy mashed potatoes are easy to make in a fraction of the time thanks to the Instant Pot! This recipe has just 6 ingredients and delivers the smoothest, most flavorful mashed potatoes ever! You can even make them ahead of time – perfect for holiday meals and comfort food dinners.
- Peel potatoes (leave whole) and place in the insert of your Instant Pot. Add chicken stock and butter. Close the lid set it to high pressure for 12 minutes.
- Once the timer goes off, quick release the pressure and carefully open the lid. While the potatoes are still hot, one at a time, rice the potatoes into a large bowl.
- When the potatoes are all riced, place back in the Instant Pot insert and stir in milk, cream cheese, salt, pepper, and parsley until the butter and cream cheese are fully incorporated. Taste for seasoning and add more salt and pepper if necessary.
We like to soak whole potatoes in cold water for at least 15 minutes (up to an hour) before peeling. It seems to help make them easier to peel.
Squeeze the ricer slowly at first to avoid scalding hot potatoes squirting out all over the place.
If you aren’t serving the mashed potatoes right away, close the lid and put on the Keep Warm setting until ready to serve.
Keywords: mashed potato, Thanksgiving, Instant Pot
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