Instant Pot Mashed Potatoes Simple Creamy Perfect

Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy mashed potatoes are the stuff of meal legend. Serve them at a gathering, and prepare to have your family request this exact recipe on repeat! You will be the Mashed Potato Queen/King, an honorable title indeed. Similar to my feelings about Homemade Scalloped Potatoes, until I started making these particular mashed potatoes, they were my least favorite site at a holiday feast (blasphemy, I know!). Oven Roasted Potatoes? Gimme that crispy goodness. But mashed potatoes? I didn’t get what the fuss was all about. Sure, I put a scoop of mashed potatoes on my plate at the holidays—to omit them would somehow feel wrong—but my heart was never in it. I’d much rather be devouring an extra serving of Healthy Sweet Potato Casserole instead. These mashed potatoes, however? I CANNOT GET ENOUGH. Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot (and the magic of adding Parmesan and a secret creamy ingredient), I actually prefer the Instant Pot version to the stovetop version. The prep is far more simple, the potatoes cook more quickly, and the resulting texture is far superior. For a sweeter touch, we love these Instant Pot Mashed Sweet Potatoes and classic Mashed Sweet Potatoes too! (Though if you need another preparation method, Crockpot Mashed Potatoes are just as delish!) These mashed potatoes are not only dangerously simple to prepare, but they’re also incredibly versatile. Add garlic for a dreamy bowl of Instant Pot garlic mashed potatoes, or try them with cheddar cheese. Serve them under Red Wine Braised Short Ribs. Top them on Shepherd’s Pie. The possibilities are endless, meaning you’ll never grow weary of them. And, with the lighter spin this recipe offers, you can let them be the trusty side dish you can turn to any night of the week!

How to Make Creamy Instant Pot Mashed Potatoes

For this recipe, I set out in earnest to create mashed potatoes that would right everything I deemed wrong with most mashed potato recipes. Goodbye watery, bland, gummy, and grease-oozing mashed potatoes. Hello, creamy, dense (in a good way), herby, lightly tangy mashed potatoes of my dreams!

The Ingredients

Yukon Gold Potatoes. I know that amongst mashed potato enthusiasts there is hot debate over which potato makes the ultimate mashed potatoes and that russets are the most common. Honestly? They aren’t my fave. I personally think Yukon gold potatoes are best for mashed potatoes. Although they lead to a moderately more dense mashed potato, they are by no means heavy, and their superior, almost-buttery flavor and creamy texture make the swap more than worth it.

Herbs. Mashed potatoes are ultra mild-mannered on their own. A handful of fresh chives brings them to life, and fresh thyme gives them a savory taste.Greek Yogurt. You can use Greek yogurt to replace milk in mashed potatoes. If you like creamy mashed potatoes, Greek yogurt is going to be your new healthy swap BFF. This recipe uses what will feel like an excessive amount, but trust me and go with it. Like the more traditional sour cream, its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor. Parmesan. I adore the salty-sharpness that the final sprinkle of Parm on top of the mashed potatoes adds. I have a suggested amount, but feel free to be more liberal if you like.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for 3 to 4 days.To Reheat. Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.I don’t recommend freezing these mashed potatoes, as their texture may become mealy once thawed.

Recommended Tools to Make this Recipe

Instant Pot. Great for making any of the Instant Pot recipes on my site. Hand Mixer. The easiest way to mash your potatoes. Cheese Grater. Both a box grater and a microplane grater will work for grating the Parmesan.

Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt.Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed.