Perfect Instant Pot Mashed Potatoes

Perfect Instant Pot Mashed Potatoes Make Ahead Gravy


  • 2 1/2 pounds Russet potatoes, cut in half if small, in thirds if larger
  • 1/2 stick (4 ounces) butter
  • 3/4 to one cup whole milk or a mix of milk & cream or 1/2 and 1/2
  • 1 teaspoon salt
  • Additional pat of butter & a little melted butter (optional)
  • herbs, chopped parsley and/or chives, optional


In an Instant Pot:

Place 1 cup water in the bottom of the Instant Pot Liner. Add rack to Instant Pot then potatoes on top. Seal and set pressure to High Pressure, 8 minutes. Quick Release pressure and test for doneness. A sharp knife should easily pierce the potato.

In a pot on the stove:

Place your peeled or well-scrubbed potatoes in a large pot and add cold water to an inch above the potatoes. Cover and bring to a gentle boil. Test for doneness at 20 to 25 minutes. A sharp knife should easily pierce the potato.

For Both Methods:

Immediately drain potatoes and return back to the hot Instant Pot liner or the Cooking Pot. Shake around so the excess steam and moisture evaporate. Mash, Rice or Whip the dry potatoes. Add salt and butter and continue to mash or beat (if using a ricer, just fold in butter.) Add milk to achieve your desired texture, mashing or beating. (Or folding if a ricer was used.)

Taste potatoes and adjust seasoning if desired. Place in serving bowl and serve immediately.

If desired, drizzle with melted butter and/or add a pat of butter to the top. Sprinkle with herbs if using.

To Make Ahead:

  • If needed soon, set up a double boiler (a heatproof bowl over a pot of simmering water) add potatoes to bowl, cover and simmer very gently until time to serve. Garnish with butter or herbs just before serving.
  • If potatoes have been refrigerated, mix in a little more dairy and heat in a 300-degree F. oven, covered, for 20 to 30 minutes.

Keywords: Cream, hearty sides, mashed potatoes, milk, Potatoes, Side

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