Creamy Pressure Cooker (Instant Pot) Mashed Potatoes

These Instant Pot Mashed Potatoes are creamy and absolutely delicious. There’s no need to drain any liquid when making these potatoes, just place them in your Pressure Cooker, cook, open and season. 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Listen. These mashed potatoes are on another level. I’ve had some that are so stiff that I wonder if they were even mashed, and I’ve had some that were way too watery. But these mashed potatoes made in the Pressure Cooker are so good you’ll think you got them from a 5-star restaurant when, in reality, you made them right in your very own kitchen. 

For this recipe, I’ve used an electric pressure cooker. I’ve made these in multiple brands, the Instant Pot Pressure Cooker, the Mealthy Pressure Cooker, and the Our Place Multi Cooker. All had excellent results.

Ingredients for Pressure Cooker Mashed Potatoes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

This recipe is quite easy to make and only includes a few ingredients:

• Russet Potatoes
• Water
• Heavy cream
• White truffle flavored olive oil
• Parmesan Cheese
• Salt

If you did a double-take at the white truffle flavored olive oil, I totally understand. It’s not a common ingredient in most mashed potato recipes but it’s oh so good. However, if you can’t find it, replace it with a little butter for that traditional buttery mashed potato taste.

How to Make Creamy Instant Pot Mashed Potatoes

I use my 6qt Pressure Cooker to make this recipe. First, wash, peel and chop 5 medium russet potatoes into 2-inch chunks. Then place them in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”

Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down. 

Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure by turning the valve to “Vent.” Once all the pressure is released, open the lid and add your white truffle flavored olive oil, parmesan cheese, and salt.

Then begin to mash the potatoes with a potato masher until creamy.

These potatoes are so smooth and creamy I generally eat them on their own but you could top them with some freshly cut chives or green onion, homemade gravy, or whatever else goes well with mashed potatoes. 

Storage Options

For storing your mashed potatoes, place them in an airtight container and refrigerate for up to 3-4 days. To reheat, transfer the mashed potatoes to a microwave-safe dish and heat in the microwave in 30-second intervals, stirring between each to ensure even heating.

Alternatively, you can reheat them on the stovetop over low heat, adding a splash of milk or cream to maintain the creamy texture. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tanya’s Top Tips

• You can skip the truffle oil and parmesan and opt for butter instead. 
• I’ve made this recipe in the 6 qt Instant Pot and 6qt Mealthy Pressure Cooker. 
• You could also use an electric beater to mash the potatoes. I would recommend removing the potatoes from the pressure cooker insert into a large bowl before using an electric beater. 
• I’ve never had to drain my potatoes with this recipe. The pressure in the Instant Pot, as well as the fact that potatoes will release their own liquid, is why you don’t need to submerge the potatoes water.

If you liked this Instant Pot Mashed Potato recipe, you may like these as well:

• Instant Pot Collard Greens
• Instant Pot Cabbage
• Instant Pot Corn on the Cob
• Garlic Mashed Potatoes (Stovetop recipe)

Looking for recipes to serve this with? Try these out:

• Instant Pot Turkey Breast
• Southern Candied Sweet Potatoes
• Creamy Baked Macaroni and Cheese

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5 from 6 votes

Creamy Instant Pot Mashed Potatoes

These easy no drain Instant Pot Mashed Potatoes come put perfectly creamy each and every time. They’re so creamy and delicious that you can skip the gravy if you want to.

Course Side Dish

Cuisine American

Keyword creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Rise to Pressure and Natural Release 18 minutes minutes

Total Time 34 minutes minutes

Servings 6 people

Calories 274kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 2 ½ lbs russet potatoes About 5 medium-sized potatoes, peeled and chopped into 2 inch chunks
• 1 ¼ cup water
• ½ cup heavy cream
• 1 Tablespoon white truffle flavored olive oil
• ½ cup freshly grated parmesan cheese
• Salt to taste*

Instructions

• Place potatoes in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
• Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
• Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure. Open the lid and begin to mash the potatoes with a potato masher.
• Add the white truffle flavored olive oil, parmesan cheese, and salt and stir until combined. Serve and Enjoy 🙂

Suggested Tools

6 Qt Pressure Cooker

Potato Masher

Video

Notes

*I use about 2 tsp of salt. But you may prefer more or less, so salt to taste 🙂

These mashed potatoes are great paired with this homemade gravy. 

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 922mg | Potassium: 813mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This post was first published on October 15, 2019. It has been updated with new information.