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.

Easy Instant Pot Mashed Potatoes

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

Scale

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

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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