Instant Pot Mashed Potatoes

Visiting a 3 Michelin Star Restaurant has always been our dream. We’re still in disbelief that our dream came true in New York!

As recipe developers, this was a once-in-a-lifetime, eye-opening experience. Their ability to balance the complex combination of flavors and mouthfeel was simply stunning.

It was an honor to experience and learn from the best of the best as we continue to improve our craft.

After a spoonful of these Instant Pot Mashed Potatoes, we instantly fell in love. I know you will too… 😉

Instant Pot Mashed Potatoes Experiment

We had a fun little mashed potatoes experiment with these tools – Food Mill & Potato Masher.

Which tool is better for mashing potatoes? How big of a difference would they make? 

Experiment Results:

Food Mill (left): makes almost airy, silky smooth, lump-free mashed potatoes. It’s definitely lighter, fluffier, and creamier than the one mashed with Potato Masher.

Potato Masher (right): makes creamy chunkier mashed potatoes with more texture. The tool is actually easier to use, clean & store compare to the Food Mill.

Conclusion: It’s a matter of personal preference which texture & tool is better. However, for this particular recipe, we prefer to use the Food Mill.

Cooking Tips for Instant Pot Mashed Potatoes 

1. Choose the Right Potatoes

Not all potatoes are created equal. If you want fluffy mashed potatoes, stick with starchy potatoes like Russets or Yukon Golds. We used Russet potatoes for this recipe.

2. Use Steamer Rack

Placing the quartered potatoes on the steamer rack rather than directly in the inner pot will further failproof the pressure cooking process.

3. Food Mill vs. Potato Masher

Which tool is better for mashing potatoes is a matter of personal preference. They each produce a different texture of mashed potatoes (read more below). But for this recipe, we prefer to use the Food Mill.

Let’s Start Making Mashed Potatoes in Instant Pot!

Step-by-Step Guide: Instant Pot Mashed Potatoes

First, prepare the few ingredients for cooking mashed potatoes in Instant Pot:

Tools for Instant Pot Mashed Potatoes

• Instant Pot Pressure Cooker
• Trivet or Steamer Rack
• Large Serving Bowl
• Food Mill or Potato Masher
• Silicone Spatula

Prepare Potatoes

First, bring unsalted butter to room temperature by placing it on the counter 2 hours before cooking.

After peeling and washing the potatoes, cut them into quarters.

Pressure Cook Potatoes

Place 1 cup (250ml) of cold water and a steamer rack in the Instant Pot Pressure Cooker.

Then, place the quartered potatoes on the steamer rack.

*Pro Tip: placing quartered potatoes on the steamer rack rather than directly in the inner pot further failproof the pressure cooking process.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 8 minutes, then Quick Release.

Carefully release the pressure by turning the Venting Knob to Venting position.

Remove the lid carefully.

Heat Milk & Cut Butter

Once the Instant Pot gets up to pressure, heat milk over medium-low heat on the stove.

Once the milk has reached a simmer, turn off the heat.

Then, cut the “room temperature unsalted butter” into cubes.

Mash Potatoes

Now, open the lid carefully.

Let the Instant Pot stay in the “Keep Warm Mode”.

Then, transfer the potatoes to a large serving bowl.

Discard the water and remove the steamer rack from the inner pot.

Rinse and dry the inner pot really well with a towel, then place inner pot back in the Instant Pot.

Food Mill Instructions: If you’re using a food mill, layer the food mill on the inner pot. Then, mash the potatoes into the inner pot (as shown in photo below).

Potato Masher Instructions: If you’re using a potato masher, transfer the potatoes back into the inner pot and mash the potatoes.

Lastly, give the mashed potatoes a few quick stirs with a silicone spatula.

Melt Butter & Add Milk

*Pro Tip: If it’s for special occasions, we strongly recommend using ¾ lb (341g) – 1 lb (454g) unsalted butter. It simply tastes super amazing!

First, switch Instant Pot to Slow Cook Less Mode.

Add half of the “room temperature unsalted butter” and melt it into the potatoes by stirring gently with a silicone spatula. Add in the remaining unsalted butter and repeat this step.

Then, change the Instant Pot to Keep Warm Mode.

Pour hot milk on the mashed potatoes and gently stir it in. Then, allow the potatoes to absorb the milk.

Finally, season mashed potatoes with kosher salt and taste to adjust until desired saltiness.

*Reference: We used approx 4 pinches of coarse kosher salt.

Serve Mashed Potatoes

Now, serve these Instant Pot Mashed Potatoes immediately as a main side dish. 😛

*Pro Tip: It can stay in the Keep Warm Mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula.

We simply couldn’t stop eating these Mashed Potatoes! Be prepared to be obsessed. 😉

Enjoy these Michelin-Star Inspired Instant Pot Mashed Potatoes!

Other Instant Pot Potatoes Recipes

Instant Pot Potato Salad

Instant Pot Baked Potatoes