Trusted by home cooks and holiday hosts alike, this Instant Pot mashed potatoes recipe has become a go-to side dish for busy kitchens. Designed for flavor, speed, and simplicity, it uses broth instead of water for deeper taste and pink salt to enhance every bite. Whether you’re planning a Thanksgiving feast or a quick weeknight meal, this method ensures rich, creamy mashed potatoes—every single time. Tested in high-altitude kitchens and reviewed across multiple platforms, it’s a recipe that delivers professional results with home-kitchen ease.
Why I Make These Every Holiday
The Backstory Behind the Creamiest Potatoes
There’s a moment that always sticks with me: Thanksgiving morning, kitchen packed, oven overbooked, and me juggling five dishes on four burners. I needed mashed potatoes, but I needed stove space more. That’s when I turned to the Instant Pot mashed potatoes method—and I’ve never looked back.
They cook faster. They come out fluffier. And if you know the right technique, they’re actually more flavorful. That creamy, buttery, salt-balanced mash? It happens because the potatoes are steamed under pressure with broth, not boiled into blandness with water.
And let’s be honest—mashed potatoes aren’t meant to stand alone. I always serve them with my Mushroom Gravy Recipe for a rich, umami finish that ties the plate together. That’s what makes these creamy mashed potatoes more than just a side dish. They’re an event.
The Secret Isn’t Butter—It’s the Method
People think great mashed potatoes come down to butter or cream, but the truth is: the method matters more. In the Instant Pot, the starches cook evenly. You don’t get watery edges or underdone centers. You get consistency, every time.
And if you’re planning your Christmas or Thanksgiving menu? This is your new best friend. Using the pressure cooker frees up your stovetop for gravies and glazes, while delivering one of the best Instant Pot holiday sides you’ll ever serve.
They’re creamy. They’re comforting. And they’re faster than you’d ever expect.
Table of Contents
Table of Contents
Instant Pot Mashed Potatoes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
I created this Instant Pot mashed potatoes recipe out of pure necessity during a chaotic Christmas dinner prep—and now I can’t live without it. These creamy mashed potatoes come together in under 30 minutes with barely any effort. By cooking them in broth instead of water, the potatoes soak in flavor before you even mash them. Add a bit of butter and cream, and you get rich, velvety potatoes every time. Whether it’s Thanksgiving, a holiday potluck, or a cozy weeknight, this recipe saves time and always delivers that comfort food magic.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 1½ cups homemade chicken broth (or low-sodium store-bought)
- 1 teaspoon pink salt
- 4 tablespoons unsalted butter, room temperature
- ½ cup heavy cream (warmed)
- Optional: more salt and pepper to taste
- Optional: chives or parsley for garnish
Instructions
- Place peeled, cubed potatoes into the Instant Pot with broth and pink salt.
- Secure the lid and set to Pressure Cook on high for 10 minutes.
- Once done, perform a quick release and carefully remove the lid.
- Drain excess broth, leaving about ¼ cup in the pot for flavor.
- Add butter and warm cream to the pot.
- Mash gently with a potato masher until smooth and creamy.
- Taste and season with additional salt and pepper if needed.
- Garnish with chopped chives or parsley, if desired.
- Serve immediately or keep warm on “Keep Warm” setting.
- Store leftovers in the fridge for up to 3 days.
Notes
For dairy-free: sub olive oil and oat milk.
For extra creamy texture, mash with a ricer and fold in butter with a spatula.
These mashed potatoes reheat beautifully—just stir in extra broth when warming.
Cooking in broth instead of water creates deeper flavor without more butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Instant Pot Mashed Potatoes – The Secret to Creaminess
Why the Instant Pot Changes Everything
Let’s talk about what makes creamy mashed potatoes truly next-level: consistent texture. No lumps. No watery bits. Just fluffy, rich mash from edge to center. That’s where the Instant Pot comes in.
Instead of boiling potatoes—which leaches out starch and flavor—you pressure steam them. This preserves the natural starches inside the potato, giving you a silkier texture. And the speed? Unreal. You’ll go from whole potatoes to mash in under 25 minutes, hands off.
But here’s the trick: don’t steam in plain water.
I always cook my potatoes in Homemade Chicken Broth. It infuses every bite with savory depth before you even add butter or cream. The result? Mashed potatoes that already taste seasoned before you reach for the salt.
Broth, Pink Salt, and the Liquid Flavor Boost
Now, let’s talk salt. It’s not just about tossing a pinch into the bowl at the end. Seasoning starts in the pot. And the type of salt matters just as much as the timing.
I prefer a pinch of Pink Salt in the broth before cooking. It’s mineral-rich and mellow, which helps round out the natural sweetness of the potatoes without making the mash overly sharp or metallic.
Once the potatoes are cooked, I drain off most of the broth, then mash with warm cream and butter (or milk if I’m lightening it up). No hand mixer needed—the texture is already halfway there thanks to the steam.
The result is rich, fluffy, and velvety. Every time.
No boiling, no watching, no soggy edges—just instant pot mashed potatoes that hold their own next to any main dish.
Instant Pot Mashed Potatoes – Holiday Hosting Pairings
Carbs Deserve Company
On a holiday table, mashed potatoes don’t sit alone. They need supporting characters: buttery breads, creamy casseroles, and something sweet to round out the richness. And the Instant Pot? It’s the secret weapon that makes all this possible.
Because while your instant pot mashed potatoes cook away unattended, you’re free to fire up the oven and bake show-stoppers like my Pull-Apart Christmas Tree Garlic Bread. It’s festive, flaky, and the ultimate sidekick to any potato dish. The garlic butter seeps into the fluffy dough—perfect for swiping through gravy.
The best part? You don’t have to juggle stovetop burners. The pressure cooker buys you time and space, which every holiday host knows is priceless.
This is why I always tell readers: instant pot holiday sides are the key to a smoother kitchen flow.
Sweet and Savory Balance for the Table
Potatoes bring the creaminess. But you also want something that pops—a bit of acid, a touch of crunch, or a nostalgic bite that reminds everyone of grandma.
My go-to is this retro-cool Strawberry Pretzel Salad. It’s sweet, tart, creamy, and crunchy all at once. Paired with mashed potatoes and gravy? It’s balance on a plate.
And if you’re building a buffet-style meal, both of these sides hold well at room temperature—another bonus when feeding a crowd.
This trio (potatoes, garlic bread, and pretzel salad) is my holiday hosting trifecta. They’re crowd-pleasers, cook without conflict, and together they make any dinner feel like a celebration.
Instant Pot Mashed Potatoes – Perfect with Mains
Crispy Entrées Need Creamy Sides
Mashed potatoes are the ultimate equalizer. They bring calm to crunchy, smooth to spicy, and comfort to chaos. That’s why they work beautifully with bold, textured mains.
One of my favorite unexpected pairings? Easy Beef Empanadas. They’re flaky, spiced, and just the right amount of crisp. Paired with a scoop of instant pot mashed potatoes, you get the kind of bite that satisfies every craving—savory, creamy, crunchy, and rich.
This combo isn’t traditional, but it works—especially for holiday buffets or freezer-friendly batch meals. You prep both ahead, reheat with ease, and serve with zero stress.
Hosting a casual dinner? Serve these two with a simple salad or citrusy drink and watch your guests come back for seconds.
Use the Leftovers in Soup
Now here’s a trick I don’t see enough people talk about—repurposing mashed potatoes.
The next day, when you’ve got a bit left in the fridge, stir a scoop right into my Crack Chicken Noodle Soup. It thickens the broth beautifully and adds an extra layer of creaminess. This works especially well if you used broth and pink salt in your potatoes—it blends right into the soup’s base like it was always meant to be there.
This is comfort food at its finest. Creamy, warm, and easy.
It’s also a great way to reduce waste, stretch your meals, and turn leftovers into something new—a skill every home cook should have in their back pocket.
Instant Pot Mashed Potatoes – Lighter Pairings for Balance
Lighten Up with Brothy Soups
Let’s be real—instant pot mashed potatoes are rich. There’s butter. There’s cream. There’s that dreamy, silky texture you only get when you don’t hold back. But that doesn’t mean your entire meal has to be heavy.
On days when I serve these potatoes as a side, I like to balance them with something lighter on the main dish front. That’s where my Detox Southwest Chicken Soup comes in. It’s bold, packed with veggies, and brothy enough to keep the whole meal from feeling too dense.
It’s one of those sneaky tricks you learn after cooking big family meals for years—you don’t have to sacrifice comfort to add balance.
These creamy mashed potatoes next to a bowl of clean, spicy soup? It’s warm, filling, and surprisingly refreshing. Especially after holiday indulgence.
Use Acid to Reset the Palate
Another underused tool at the holiday table: acid. When your menu leans buttery and savory, a splash of something sweet and tangy can reset the palate in the best way.
My go-to? Summer Strawberry Apple Punch. It’s bright, fizzy, and fruit-forward without being overly sweet. Served cold in contrast to warm instant pot holiday sides, it helps cut through the richness of the potatoes—and it looks beautiful on a festive table.
If you’re building a balanced meal plan, this pairing delivers visual and flavor contrast that just works.
So yes, you can serve mashed potatoes at a lighter meal. It’s all about what you pair them with.
Instant Pot Mashed Potatoes – FAQs
What are the best potatoes for mashed potatoes?
For the creamiest texture, I always recommend Yukon Gold potatoes. Their natural buttery flavor and medium starch content create the perfect base for creamy mashed potatoes in the Instant Pot. Russet potatoes can also work well if you prefer an ultra-light, fluffy result—but they’re more prone to overcooking. Avoid waxy varieties like red potatoes, which can turn gluey when mashed under pressure.
Can I make mashed potatoes ahead of time in the Instant Pot?
Absolutely. You can fully cook and mash them up to two days in advance. To reheat, use the “Keep Warm” setting with a splash of broth and stir occasionally to keep them smooth. This trick is a lifesaver during Thanksgiving or Christmas when you’re juggling multiple instant pot holiday sides.
Why are my Instant Pot mashed potatoes gluey?
Overmixing is the number one culprit. After pressure cooking, gently mash by hand or with a potato masher—never a food processor or hand blender. Also, make sure your potatoes are drained well before mashing and that you don’t skip the resting time. Too much liquid + too much mashing = glue.
How do I make mashed potatoes dairy-free or vegan?
Simple swaps make this recipe adaptable for any diet. Use olive oil or dairy-free butter, and sub in unsweetened oat milk or broth in place of cream. If you’re serving a diverse holiday table, dairy-free instant pot mashed potatoes can still be rich and flavorful with the right seasoning and broth base.
Can I reheat mashed potatoes in the Instant Pot?
Yes, but don’t pressure cook them again. Instead, use the sauté setting on low or “Keep Warm.” Add a splash of cream or broth, cover loosely, and stir every few minutes until heated through. This keeps your creamy mashed potatoes from drying out or burning.
The Dish That Always Steals the Table
When I think about comfort food, instant pot mashed potatoes are always at the top of the list. They’re rich without being fussy, creamy without being clumpy, and reliable enough to serve at any gathering—from cozy weeknights to full-blown holiday feasts.
What makes them so powerful isn’t just the flavor—it’s the flexibility. You can dress them up with mushroom gravy, serve them beside crispy empanadas, or let them shine in a buffet lineup of instant pot holiday sides. You can make them dairy-free, prep them ahead, or freeze the leftovers for thickening soups.
They’re soft, smooth, and somehow still the plate’s most memorable component.
And that’s the real magic of this dish: It shows up humbly and steals the spotlight.
So whether you’re building a full holiday menu or just want something warm to tuck beside a weeknight roast, these creamy mashed potatoes will always be the right choice. They’re faster. They’re easier. And once you make them this way, you’ll never go back to boiling.
Did you try this menu? Tag me!
I love seeing your table spreads, hosting setups, and creative leftovers.
🎄 For more holiday recipes, be sure to follow me on Pinterest – RecipesByAdriana, where I share new cozy dishes every week!