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This Instant Pot Mashed Potatoes recipe post is sponsored by Danish Creamery. As always, all opinions are my own.
Why make mashed potatoes in an instant pot? It’s such a hands-off method of cooking this side dish that results in creamy, fluffy, buttery and delicious potatoes! For the holidays, I also love using my Instant Pot when cooking up a large meal since the stove and oven get pretty occupied!
Ingredients to make mashed potatoes
- Potatoes: I prefer to use Yukon potatoes that are more buttery, but you can also use russet potatoes and even red potatoes, if you’d like.
- Butter: Butter makes all the difference in creating the perfect smooth texture in homemade mashed potatoes. I use Danish Creamery Salted Butter – which is made from a high quality cream from pasture-raised cows. It has 85% butterfat, which means it adds a richness and a truly buttery flavor to the potatoes.
- Greek Yogurt: I usually use between ¼ and ½ cup of Greek yogurt depending on how smooth I want the potatoes. You can also use sour cream, buttermilk or milk.
- Seasoning: I keep it simple with salt, pepper and garlic powder. I also love using dried oregano, dried thyme or dried rosemary. Using fresh versions of those dried herbs is always a great idea for garnishing the finished mashed potatoes too!
How to make mashed potatoes in the instant pot
- Peel the potatoes and slice them into rounds or quarter them.
- Add enough water to cover the potatoes. For 2 pounds of potatoes, 4 cups is usually enough.
- Cook on manual pressure until the timer goes off and then quick release and drain off any extra liquid.
- Now you can add the butter, Greek yogurt, seasoning and anything else you’d like to add to it. Be sure to move fast so the butter melts into the potatoes to create a creamy consistency.
- Use a fork or potato masher to mash the potatoes while they’re warm.
- When they’re smooth to your likeness, you can transfer the mashed potatoes to a bowl to serve!
Tips for making mashed potatoes
- Use Yukon Gold potatoes for the best texture. They have a naturally buttery flavor, with a creamy and dense consistency – perfect complement to the Danish Creamery butter . Plus, these yellow-fleshed potatoes just look more appetizing! Feel free to also use Russet potatoes, which are starchier and fluffier.
- Cut the potatoes before boiling. This is an added step, but it ensures that the potatoes all cook evenly. And this way you don’t need to overcook larger potatoes so that the insides get tender.
- Don’t skip the butter. The butter not only helps to flavor the dish but also adds the fats needed to make the mashed potatoes creamy and rich.
- Keep some liquid in the instant pot after cooking. If you want to reduce the use of Greek yogurt or milk in the mashed potatoes, save some of the liquid after cooking and use it for blending the potatoes. It helps to make them smoother!
Frequently asked questions
I like to use Yukon potatoes because of their yellowish color and their buttery flavor, but russet potatoes work really well or even red potatoes.
Yes, you can freeze mashed potatoes. To ensure that they aren’t grainy and mushy, be sure to add extra butter to them if you are planning to freeze them. The fat from the butter helps to maintain the right consistency and adds a protective layer from the freezer.
My favorite thing to make whenever I have leftovers is Shepards Pie. You can also mix them with eggs and cheese to make potato pancakes or tator tots, which are both super easy and versatile!
Mashed potatoes are a must side dish during the holidays. This instant pot version is quick and easy and made extra creamy and rich by using high quality butter from Danish Creamery.
More potato recipes to try:
- Healthy Mashed Sweet Potatoes
- Healthy Mashed Potatoes
- Air Fryer Potatoes
- Garlic Roasted Potatoes
- Garlic Smashed Potatoes
- Oven Baked French Fries
- Oven Baked Sweet Potato Fries
If you’ve tried this healthy-ish feel good Instant Pot Mashed Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Instant Pot Mashed Potatoes
- 2 Pounds Yukon potatoes
- 4 cups water or enough to cover potatoes
- 1 teaspoon salt
- ¼ cup Danish Creamery Salted Butter plus more for serving
- ½ cup low-fat Greek yogurt
- ½ teaspoon garlic powder
- Freshly cracked black pepper for serving
- Place the peeled and sliced potatoes into an instant pot.
- Cover with water and season with salt. Place the lid on the instant pot and set the valve to seal.
- Cook on manual pressure for 8 minutes. When the timer goes off, turn the instant pot off, and quick release the pressure from the pot.
- Drain the potatoes and return to the instant pot. Save some of the liquid in case you’d like to thin out the mashed potatoes.
- While the potatoes are still warm, add the butter, Greek yogurt and garlic powder. Mash until smooth to your desired consistency. Add some of the reserved cooking water if needed to make it smoother.
- Serve with a dab of extra butter and freshly cracked black pepper, if desired.