Instant Pot Mashed Potatoes

Ingredients

• 2.27 kg (5 pounds)Yukon Gold potatoes, peeled and cut into small chunks
• 355 ml (1 1/2 cups)chicken stock, vegetable stock or water
• 473 ml (2 cups)milk
• 57 g (1/4 cup)butter
• 1.25 ml (1/4 teaspoon)garlic salt
• 33 g (1/3 cup)parmesan cheese (optional)
• to tastesalt and pepper

Instructions

1. 1

   Add the potatoes

   Put the peeled, chopped potatoes into the Instant Pot and pour in the stock or water.

2. 2

   Cook under pressure

   Cook at high pressure for 10 minutes.

3. 3

   Warm milk and butter

   Meanwhile, gently heat the milk and butter in a microwave or on the hob, until the milk is warm and the butter has melted.

4. 4

   Release the pressure

   Once cooking is finished, allow the pressure to release naturally for 5 minutes, then use quick release to let out the remaining pressure.

5. 5

   Drain the potatoes

   Drain the potatoes and return them to the Instant Pot insert.

6. 6

   Mash until creamy

   Use a hand masher to break up the potatoes a little. Add the garlic salt and, if using, the parmesan, then pour in the warm milk and melted butter. Continue mashing until smooth and creamy.

7. 7

   Season to taste

   Taste the potatoes and add salt and pepper as needed.

What are Instant Pot mashed potatoes?

Mashed potatoes are a familiar comfort-food side, popular in British and American cooking and made by mashing cooked potatoes with dairy or other enriching ingredients. This version uses an electric pressure cooker to cook the potatoes, then finishes them with warm milk and butter.

Yukon Gold potatoes have a naturally buttery texture that suits a creamy mash. The stock or water cooks them, while optional parmesan adds a savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 8g protein, 37g carbs, 6g fat.

The potatoes supply most of the carbohydrates, while the milk and parmesan contribute protein and the butter adds much of the fat. Serve a portion with vegetables and a protein-rich main to make it part of a balanced plate.

Choosing the cooking liquid

Stock: Chicken or vegetable stock brings extra savoury flavour to the potatoes as they cook.

Water: Use water for a more neutral result, or when you want the milk, butter and optional parmesan to stand out.

Why warm the milk and butter?

Warm milk and melted butter blend into the potatoes readily, helping the mash stay warm as you finish it. Heat them gently; the method calls for warm milk, not boiling milk.

Getting the texture right

First mash: Break the potatoes up a little before adding the dairy and seasoning, as directed. This gives the liquid a chance to distribute through the potatoes as you continue mashing.

Final mash: Stop when the mixture looks smooth and creamy. A hand masher keeps the process simple; mash just until you reach the texture you like.

Pressure release and timing

The potatoes cook at high pressure for 10 minutes, followed by a 5-minute natural release. Quick-release the remaining pressure only after that initial wait, then drain the potatoes before returning them to the insert.

Serving ideas

Serve the mash alongside roast chicken, vegetables or a savoury pie. For a more balanced plate, pair it with a source of protein and a generous serving of vegetables.

Recipe notes & tips

• Cut the potatoes into small chunks of similar size so they cook evenly.
• Choose stock for a savoury base or water for a milder flavour.
• Warm the milk and butter gently while the potatoes cook.
• Let the pressure release naturally for the full 5 minutes before using quick release.
• Add the parmesan only if you want its extra savoury flavour.
• Taste before adding salt, particularly if you cooked the potatoes in stock.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a meat-free version.
• Keep it simple: Use water and leave out the optional parmesan for a plainer mash.
• Add parmesan: Stir in the listed cheese for a more savoury finish.
• Adjust the seasoning: Add black pepper to taste for a little extra bite.

Common mistakes to avoid

• Uneven chunks: Cut the potatoes into similar-sized pieces so they cook at the same rate.
• Skipping the natural release: Wait 5 minutes before quick-releasing the remaining pressure.
• Adding cold dairy: Warm the milk and melt the butter before mixing them into the potatoes.
• Overmashing: Stop once the potatoes are smooth and creamy to your liking.
• Overseasoning early: Taste the mash before adding salt, as stock can already be salty.

How to store

Refrigerate leftover mash in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave, stirring as needed; add a splash of milk if it seems too thick.

Frequently asked questions