Who knew the Instant Pot could make the best mashed potatoes ever? The best part is the potatoes can stay warm for HOURS in the Instant Pot before serving. Life-changing.

TV Segment

Before we launch into today’s life changing recipe, you may have seen from my Insta post earlier this week that I did a short cooking segment on ABC4 Utah. I don’t live in Utah, but my cute 9-year old and I made the trek down there from Idaho so I could tell the world (er, or less than 1% of the world) how amazing these Chocolate Chip Treasure Cookies are.

You can watch the quick, 4-minute clip here. It was fun, even though I was gabbing so much about PJ’s and sweetened condensed milk that we never even got to the “Easter twist.” Spoiler alert: roll the cookie dough in pastel sprinkles before baking. Four minutes was clearly not enough time to tell you everything I wanted to about cookies (but shockingly, they didn’t want to give me the rest of the hour long news segment).

A lot of you have been asking to see the clip, so there you go! If I’m being honest, the highlight of our faster-than-you-can-imagine trek to Utah was taking Cade to see Beauty and The Beast in 3D late the night we got there, wherein, I realized I’m too old to watch movies in 3D. Even tame ones like BaTB. Cue an epic headache that was totally worth it after seeing the immense happiness displayed by my 9-year old (his favorite part: when Belle gets nailed in the head by the snowball).

Life Changing Instant Pot Mashed Potatoes

Now, let’s talk potatoes!

If you are one that thinks mashed potatoes are just mashed potatoes, you better just sit on down while I tell you why these mashed potatoes are going to change your life.

I have a couple of great go-to mashed potato recipes when I want to follow an actual recipe (roasted garlic/parmesan mashed and baked garlic mashed), but usually, if I’m being completely honest, I don’t follow a recipe at all.

I just throw a little bit of this and that (some variation on milk or cream, always butter, and often cream cheese or sour cream) into hot, drained, tender potatoes. I mash ’em up and call it good.

Life Changing Instant Pot Mashed Potatoes

A little while ago, a reader (hi, Beth!) emailed me saying making mashed potatoes in the Instant Pot was a game changer.

Game changer. Life changer. Mind changer.

We’re changing all sorts of things today.

For those of you that are already Instant Pot believers, you are going to love this recipe.

If you are not an Instant Pot (or other pressure cooker) fanatic, may I ask why?

I ask that question in all sincerity. Is it affordability? No need for another appliance? I don’t think the IP is for everyone, but I certainly think if you are on the fence, it’s going to be a simple, life changing recipe like this that might put you over the edge to finally take the Instant Pot plunge.

Life Changing Instant Pot Mashed Potatoes

Why are these potatoes so amazing?

Well, first, the potatoes cook in the IP for a wonderfully short amount of time (8 minutes).

And because the lid is sealed, like a good IP lid should be, there’s no worry or fuss over starchy, boiling water bubbling all over the stovetop  (boiling potato mess is the worst).

Set it and forget it. But only for 8 minutes.

Life Changing Instant Pot Mashed Potatoes

Once the potatoes are drained and have found their way back to the insert of the Instant Pot, they are mashed with the perfect proportion of milk, butter and garlic.

And a little sour cream!

Don’t forget that. It’s the secret ingredient to these creamy mashed potatoes – giving them just enough tang to make you throw an elbow mercilessly at your table companions to get to the last of them.

Life Changing Instant Pot Mashed Potatoes

The second reason these mashed potatoes are so dreamy is because you can make them HOURS ahead of time.

Hours!

Once they are mashed to creamy perfection, return the insert back to the Instant Pot, secure the lid, and hit Keep Warm.

Now you really can walk away!

Life Changing Instant Pot Mashed Potatoes

Beth, who sent me the recipe says she’s left the mashed potatoes hibernating in the IP for up to three hours.

I’ve only gone as far as two hours, but I can attest, they were just as creamy and perfect after the little wait.

Give them a good stir – maybe add a tiny drizzle of warm milk – and they are perfect as perfect mashed potatoes can be.

Beyond just the cooking method and make-ahead factor, these mashed potatoes taste amazing. Let me share with you a legit testimonial.

Life Changing Instant Pot Mashed Potatoes

My Uncle Dan, who is a self-professed mashed potato snobby snob, during dinner and mid-sentence telling a story about cockapoo puppies, declared them the best mashed potatoes he’s ever eaten before picking right back up with his story.

And since my Uncle Dan is no longer a spring chicken, I think he’d willingly testify that he’s eaten a lot of mashed potatoes in his 50+ years of life.

(Total sidenote of a funny story: Uncle Dan has a few remaining hairs on the top of his head, and apparently this greatly concerned Camryn – one day she remarked “Uncle Dan only has three hairs on his head” to which I asked, “what do you think will happen when Uncle Dan loses those hairs,” and Cam very matter-of-factly and quickly responded, “well, I guess he’ll prolly die.”)

Life Changing Instant Pot Mashed Potatoes

I am so in love with this Instant Pot method of making mashed potatoes, I can’t be stopped. I make them all the time.

It has revolutionized my life knowing I can make mashed potatoes ahead of time and still have creamy, dreamy, amazing, best-ever potatoes without rushing to get them finished so they are warm and freshly made right before dinner.

In the recipe below, I’m giving my notes about which variety of potatoes I prefer AND there’s a handy step-by-step tutorial below the recipe.

Not that you really need a guide, of course. These mashed potatoes are SO EASY. But if you are new to the Instant Pot, sometimes a little visual help is nice.

Also, since we are all over changing lives today, this potato masher may be the last key to unlocking full mashed potato joy. I love it so much.

Goodbye now.

One Year Ago: Overnight Strawberry Cream Cheese Sweet Rolls
Two Years Ago: Lemon Sticky Buns with Lemony Cream Cheese Glaze
Three Years Ago: Skillet Baked Spaghetti {One Pot, 30-Minute Meal}

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Life Changing Instant Pot Mashed Potatoes

Prep

Cook

Inactive

Total

Yield 6-7 servings

My favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time. 

I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn't exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.

Ingredients

  • 4 pounds potatoes, peeled and cut into 1-inch cubes (see note above about type of potatoes)
  • 2 teaspoons coarse, kosher salt
  • 1 cup milk, preferably not skim
  • 4 tablespoons butter, cut into tablespoon-size pieces
  • 1/2 teaspoon garlic powder
  • 1/2 cup sour cream

Instructions

  1. Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
  2. Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent." 
  3. Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
  4. While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
  5. When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
  6. Drain the potatoes in a colander over the sink, discarding the cooking liquid.
  7. Return the potatoes to the insert of the Instant Pot and coarsely mash. 
  8. Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
  9. Add salt and pepper to taste. 
  10. Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours. 
  11. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed. 

Recipe Source: adapted a little from a recipe/method a reader, Beth T., sent me (thanks, Beth!)


Life Changing Instant Pot Mashed Potatoes

98 Responses to Amazing Instant Pot Mashed Potatoes {And TV Segment!}

  1. Stacey Fiala says:

    I wanted to mention that I kept my potatoes on warm for 5 hours with no ill effects. I think you could keep them warm indefinitely! Thank you for this recipe and this new use for my IP.

  2. John says:

    Followed the recipe and made these for Good Friday yesterday. They were a hit, thanks for the recipe and the directions. They turned out perfect. Now I have to try some more of the recipes. Thanks

  3. SJ says:

    I’m trying these for the first time tonight, and wondered if the manual setting should be high pressure or low pressure. The picture looks like high pressure, but I wanted to make sure. Thanks! I have the perfect post roast in the crockpot and it smells so good!

  4. Kristyn Elizabeth Sydorko says:

    Ok, going to make these tomorrow. Now you fogure out what yo serve them with.
    But can we talk about that gravy pictured in your photos for a second? I’m a fool for gravy and that gravy looks remarkable. Can you share the recipe? Pretty please!?

  5. Jackie Gonzales says:

    I LOVE my InstantPot! I do agree that it’s not always a time saver because it has to build pressure…but I have found that being able to cook a pork or beef roast in less than 2 hours is perfect for me. I will also never boil eggs again, only using the InstantPot from now on. The shells pretty much slide off, so that saves me a ton of time because no matter what I add to to the water when I boil them, they never want to peel nicely. I am a child care provider so I’m at home all day long. I typically don’t have things ready in the morning to throw in the crockpot, so I love being able to prep dinner at nap time and then have food ready to go when it’s time to eat. My children are in activities after school (dance and hockey), so many times I’ll have dinner prepped and ready to go so they can eat before they have practice. Today I’m making oven baked pork chops and these mashed potatoes to go with them, and my kids will be so happy because mashed potatoes don’t happen much around here. It’s perfect if I can get them done at nap time and keep them warm until the kids eat!

    Thanks for all you do, Mel! We sure do appreciate it!

  6. Desiree says:

    These look amazing!!! Going on the menu. Another amazing IP recipe I discovered was risotto…made it the other night in 8 minutes! Creamy and dreamy!

  7. Susan says:

    I’m new to your site, thanks to my sister Barbara 🙂 I have a crock pot with only a low and high setting. Do you think I can make the mashed in this pot? any idea the length of time it will need? The recipe sounds like a dream and I love mashed potatoes.
    thanks very much

  8. Jenni says:

    I love your measuring cup. i used to have a similar, one but it broke. Where did you get it? I haven’t been able to find a replacement

  9. Angela T. says:

    Total game changer. I have a Power Cooker, not an IP (I feel like they are the same, but the buttons are different). I set it on cook for 8 minutes, and followed your recipe precisely. Totally delicious and perfect! Thanks for the recipe.

    • Mel says:

      I’m so happy to hear that, Angela!

      • Susan says:

        I love mashed potatoes and am making your recipe for the first time tonight for a dinner party. I have a Crock Pot with just two settings – low & high.
        I’m concerned about the timing and doing this for the first time for a dinner party.
        Do you have a suggestion re time with these limited settings? I may just make them as I always do, then keep them warm in my crock pot on low.
        Thank you, my sister is a huge fan, and now, so am I !! 🙂

        • Mel says:

          Hi Susan – I think I’m a little confused about your question. Were you wanting to cook the potatoes (before mashing) in the slow cooker? I haven’t actually done that (this recipe is written for pressure cooking). Sounds like you’d be better off making them the way you always have, especially if it’s for company. Good luck!

  10. Elizabeth M says:

    Just a note about the Maximum Fill Line in the Instant Pot. It’s only for slow cooking. For pressure, 2/3 full is recommended as the maximum, 1/2 full, if you’re cooking something foamy.

  11. Amy says:

    Great job! I can’t wait to try these cookies!

  12. Grace says:

    I made these last night and they turned out so great! I even added the salt at the right time ha ha. I have not had much luck timing IP recipes with anything else hot that I’m making because sometimes it takes fooooorever to build pressure and then the rest of the meal is cold since I’d planned on “8-minute potatoes” ha ha! These fixed that guessing game and we enjoyed delicious, hot potatoes along with the rest of the hot meal. 🙂

    • Mel says:

      So happy you loved them, Grace!

    • Liz says:

      To speed up getting the IP up to pressure … if appropriate for the recipe and method … use hot water/liquid whether hot tap water or microwave zapped liquid if you use a microwave. Just like a cool towel can help bring pressure down faster, starting with warmer ingredients can get the pressure up faster.

      NOW…you might have to adjust the pressure time a little but I find I am happier with a longer time at pressure if the getting to pressure is a bit faster. It might be just psychological and not much affect on overall time, but it seems faster. I am a computer programmer and for YEARS we’ve known that perception of things happening helps people be patient with background processing … hence all the circles that rotate, progress bars, etc. 🙂 !

  13. Julianne says:

    Haha – Long live Uncle Dan!!

  14. Emilee says:

    Thanks for this recipe and especially this method! I’ve tried Instant Pot mashed potatoes that just had you cook the potatoes dry. The result tasted way too much like baked potatoes (which is my number one most detested food). I’m excited to try this method soon! (Also I have a friend who adds one sweet potato to her mashed potatoes and it’s delicious. I’m going to try that with this cooking method.)

  15. Holly K says:

    I made these yesterday to go along with your Perfect Pot Roast (and gravy, OH that gravy!) and they were absolute perfection. Every single person who sat down at my table commented on the potatoes and how amazing they were. I don’t think I’ll ever go back to making them on the stovetop, this is where it’s at. Sidenote: I made them before church and then left them on Keep Warm for a little over 3 hours and they were still perfection. I owe you big for this recipe. Between these and that Perfect Pot Roast recipe (also a total winner) I knocked it out of the park for yesterday’s Sunday lunch and got all the heart eyes from my family. Thank you!!!

  16. Claire says:

    Making mashed potatoes in the IP is also one of my favorite things about my IP!! But….I put the potatoes on a steamer basket (& 7 minutes). I’ll have to try immersing them in water & see if I notice a difference. But I didn’t know the keeping them warm tip – that IS a game changer!! Thanks!

  17. Susanne says:

    Mel you were so cute on tv, maybe it is because you have been giving us those mini clips on how to do things at home. Anyway, you were great.

  18. Becky Mendoza says:

    Melanie! You were SO ADORABLE on TV!!!! How cool are you?!? 2.5 millions people checking our your blog per month? That is insane! You really did amazing! Makes me miss you even more! and yes, let’s try to meet up! I’ll try to catch you one of these days you’re in Utah doing a meet up!

  19. Pixie508 says:

    Please tell me you’ll be doing more InstantPot recipes! I love so many of your recipes, and I got an IP for Christmas, and I’m always looking for new things to do in it 🙂

  20. Jill says:

    Can I just say how very adorable you were on GTU! You looked right at ease! I’m making those cookies tomorrow!

  21. Ellen says:

    I’ve used crockpots before to keep mashed potatoes warm for hours (typically at Thanksgiving or other big family dinners). That works great too in case you need the InstaPot for something else. I do have the InstaPot and like it for the pressure cooking but am disappointed in the rice cooker function. Haven’t tried potatoes though! When I want to make mashed potatoes ahead of time, I add a bit of sour cream and then put them in a casserole dish and cover and refrigerate or freeze. You can them pop them in the oven.

    • Liz says:

      I make a lot of rice in my Instant Pot and I only use the rice function for white Basmati rice (Lundberg brand … not sure if that makes any difference). I make that rice as part of what I make for my elderly dog and I make a batch every 3 days. Aside from that I use the time and technique from either Mel or http://www.hippressurecooking.com/pressurecookingtimes and even found I need another 2 minutes for brown rice (altitude … I’m at 3300?). I’ve baked brown rice successfully as well as stovetop … never had a rice cooker so cannot compare with one of those. But I am very happy with taste and texture in the IP doing as above and once I had time and technique dialed in for what I make, it is load, set and forget. Not sure it saves much overall time, but no checking and I get consistent results plus if I get distracted, all is well in keep warm mode.

      For others frustrated, everyone is different and some like to keep an eye on things or just will not like how the method fits with their way of doing things. I think also the expectation that there might be tremendous overall time savings is part of the problem. There are big time savings for some things and there are methods for cooking multiple items in layers (nested steam baskets/pots) and there are things which are just a wash time-wise. I am a 1 person household and work from a home office but I still find it a great tool and often use it multiple times a day. However, every cook is different and it is not necessarily the tool for everyone.

      I just started doing potatoes in the IP and often mix in some sweets. I usually steam them most done and then shred for hash browns, cook longer and mash or spritz with olive oil/spices and roast until crisp in the oven. But I do an IPot full so have parbaked for whatever I want during the week.

      • Mel says:

        Always love hearing your feedback, Liz! I agree that in some aspects, the IP is a wash when it comes to saving time. But it can’t be beat with things like cooking a pork roast in 60 minutes that would normally take 9 hours in the slow cooker.

        • Liz says:

          Or making a cut of meat like round steak, fork tender in 15 minutes!

          The other thing … last Summer, when it got hot and I didn’t want to be adding heat to the kitchen: pasta for pasta salad, potatoes for potato salad …. AND you can use your mashed method with a trivet on top, add eggs to the trivet and do potatoes and eggs together then quick release and both into an ice bath. Potatoes and eggs ready to make salad and no boiling pots on the stove!

  22. Jamie says:

    You asked why some don’t love IP and I can only speak for myself….i honestly just don’t get why people love it so much! It’s such a hassle. It takes FOREVER to pressurize and release. I mean, 8 minutes of actual cook time but from beginning to end it would take more than 45. I don’t see how IP saves time at all. I’ll give your IP mashed potatoes a try, but so far I’ve been so very disappointed in my Instapot.

    • Mel says:

      I can understand where you’re coming from, Jamie! I think the misleading part is that so many recipes say things like “8-minute mashed potatoes!” and you are right, that is misleading. For me, even though sometimes it isn’t a timesaver, it’s nice to set it and forget it, but I don’t think you are the only one that’s been disappointed!

    • Adri says:

      I’ve been underwhelmed with my IP, too, and for the same reasons as Jamie. It doesn’t seem to save me time at all, and that is the main reason I bought it. Also, most of the stuff I’ve tried making is something I could easily do in the crock pot. I wasn’t really looking for a crock pot replacement, but for a time saving way to make other things. I think anyone looking into an IP should know that ‘8 minutes’ really means 30-40. That being said, I’d still love to see more things you use your for, so I can continue to work it into my routine. I don’t want to give up on it completely since I already made the investment. Thanks! I always love your recipes!

      • Coleen says:

        I think you have to find the items that are done more efficiently in the IP. Have you cooked large cuts of meat or beans yet? Those are the biggest time savers. With 35 minutes of cook time and 15 minutes total of building pressure and releasing pressure, so under an hour total, I can have perfectly soft beans that would normally take an hour of soaking and even longer to cook. Huge time saver. All of the recipes we use let you do the quick release pressure so it only takes a couple minutes before you can open the lid. I can take a large cut of meat for a roast or for pulled pork and cook it in 30-40 minutes (again with around 10-15 minutes for depressurizing and building pressure) and have perfectly cooked meat. This has saved me many times when I forgot to start a roast earlier in the day. And my favorite benefit is that when food is cooking in the instant pot it frees me up to do other things. Because it is completely hands off- you turn it on and leave it. No stirring, checking the temperature, making sure its boiling right, etc.

    • Kathy H says:

      When I do potatoes for mashed, I use the steam function, a couple inches of water & the potatoes in a basket. It takes no time at all to come to pressure with a small amount of water & the potatoes are ready to mash in about 15 min or less. Depends on how small you cut the chunks. My husband says a lot of the things I make in the IP have better flavor than stove top or slow cooker.

  23. Aubri says:

    You did awesome! You didn’t even look nervous. My 11 year old got home and I told her that you were on GTU…and she watched it and said “She was awesome and those cookies look so good!” We’re all fans here! I’m excited to try the cookies AND the potatoes! Yum!

  24. Bonnie Gladden says:

    As a few others have requested……would love to know what your gravy recipe is to go with these magnificent-sounding potatoes. Guess I’m going to have to finally break down and buy one of these new-fangled Instant Pots (or electric pressure cookers).

  25. Beth says:

    First of all, congrats on the fabulous tv appearance! You were so poised and hilarious (“get those out of my life” referring to crispy chocolate chip cookies made me laugh out loud).
    Secondly, I’m so glad you liked the IP mashed potatoes. And thanks for being equally as excited about their game-changing factor as I was– it makes me feel less nutty. It just adds a little more tranquility when entertaining to have them done ahead of time and keeping warm while I fuss with the meat, any sauces, and sides. I always make extra because my kids love them with butter and salt in a thermos for school lunches.

  26. Kendra says:

    I read through the whole post even though I don’t have an IP. I just really enjoy your posts and helpful tips. I have cooked for many years, and my children have flown the coop, but I often refer them to your blog.
    Recently my huge slow cooker died. My husband said, get whatever you want. He doesn’t want life without spaghetti sauce, onion soup, and Salisbury steak! At that time I seriously considered an IP. I read through your posts about IPs, read reviews on Amazon,asked friends. In the end, I decided to just get a new crock pot. With my kids out of the house, and none of them living nearby, I don’t often cook huge amounts of things. I also am at a place in life where I am home more, and I don’t need the quick! feature of an InstantPot. I kind of like to cook a roast for hours in the oven in my Dutch oven, smelling it all afternoon. Most everyone said they rarely used the slow cooker aspect of the IP. So I reasoned that if that is the main thing I need it for, I may as well get another slow cooker. So, those are my reasons, since you asked!
    That said, I totally could have used one 15 years ago with three kids and a car pool schedule to go with them, so I see why it is wonderful for you and others.

    PS Forgot to say, my new slow cooker is made by Chefman and has a natural stone wear crock that can be used stovetop to brown food before slow cooking. That was one of the main appeals of the IP for me, so I hope this works well. I just got it…haven’t used it yet!

    • Mel says:

      Loved reading your reasons, Kendra – thank you for sharing! I’m going to have to look into that slow cooker you mentioned. I love the idea of browning before slow cooking in the same insert. I will say I’ve had spotty luck using the slow cooker feature on the Instant Pot – definitely not as foolproof as my favorite slow cooker.

  27. Fola says:

    Your gravy looks delish. Do you mind sharing the recipe? Thanks.

  28. Robin says:

    Hi Mel, Which gravy recipe did you use with these potatoes?

  29. Diane Barber says:

    Hi Mel . Once you make mashed potatoes in the Instant Pot there is no other way to make them ! I only make 2 pounds at a time . There is just the two of us . I slice mine into 1/2 inch slices , definitely Yukons , yum ! If you want to change up the flavor may I suggest for 2 pounds add in 2 Tablespoons coarse ground mustard and 3/4 cup smoked cheddar cheese after you’ve mashed with your butter and milk ( omitting garlic ) ! So good ! What a great idea to use the keep warm setting for these . And I already added that potato masher to my wish list on Amazon ! Thanks Mel

  30. MaryG says:

    Love my Instant Pot for mashed potatoes! I don’t drain either, but I use russets cut into 2″ chunks and cook for only 4 minutes. I do like my potatoes fluffy, rather than creamy, so different strokes, right?

  31. Julie H says:

    This was one of the first things I made in my Instant Pot. Here’s something to do with the leftovers that isn’t Shepherd’s Pie (might want to omit the garlic if you use them to make this bread.)
    http://www.tasteofhome.com/recipes/grandma-russell-s-bread
    Notes:
    I don’t do the cinnamon filling–just plain bread.
    I strain the milk/potato mixture before I add the eggs because I stopped peeling potatoes years ago. We call it “Country-Style” mashed potatoes. (It’s a feature, not a bug.)
    I make three smaller loaves instead of the two loaves in the recipe.

  32. Jamie says:

    I have been wanting to buy an IP but I cannot decide if I should buy a 6 or 8 qt. I have a family of 8. Any advice?

  33. Wilda says:

    I’ve always added cloves of garlic to the pot of raw potatoes. They give them a wonderful mellow garlic flavor. Sour cream and very warm milk is a must. A good variation is buttermilk. I’ve always whipped my potatoes with a hand mixer and have been told they are “restaurant quality”. At 70 yrs old, I’m an old cook with 63 years of experience so I’m not sure I’d purchase an IP but I might!

  34. Emily B says:

    These look delicious. My favorite way to make potatoes so far is the no-drain method in the IP! I cook them in chicken broth (1 cup for 2-3 pounds of potatoes) and they’re perfect with no draining! And I love cream cheese in mashed potatoes. I’m going to try your add-ins! Yum!

    • G says:

      I do them this way too and everybody loves them. Chicken broth adds so much flavour!

    • Mel says:

      I must have had a bad experience because I’ve tried doing potatoes this way, cooking in the broth without draining…and the result was soggy and kind of mealy. 🙁 I’ll have to try again if I ever want to break up with this current recipe. 🙂

  35. Amy says:

    Will definitely be trying these. Rather then milk and sour cream, I like to you use buttermilk. Love the tang it gives.

  36. Sara says:

    I love the IP for mashed potatoes but I do it slightly different: I use 1 cup chicken broth/veg broth (Depending on what I have on hand) and a ton of potatoes (my kids LOVE mashed potatoes!) and then I just mash them up right in the pot, adding a little butter and sometimes a little sour cream. No need to drain or add milk! It’s super easy and I love that it doesn’t get potato water all over my stove top.

  37. Jessica says:

    You are the cutest! Good job on the TV segment. 🙂 I need these potatoes in my life. Just scrolling through makes me hungry!!

  38. Emilyh says:

    Loved watching your clip, I couldn’t help but notice your trusty ZEAL spoon. I picked myself up a few after your fav post a while back.
    I loved that you added the Uncle Dan story. My favorite part “well, I guess he’ll prolly die.”

  39. Melanie says:

    How exciting on the TV segment, Mel! Awesome! And I agree, IP mashed potatoes are the only way to go. I have an even lazier way to make mine, and I always find them delish too. I peel my potatoes and then cut them into pretty big chunks (usually in half or quarters), dump in the IP, add 1-1.5c chicken broth, and cook on high pressure for 8 minutes. When they’re done, I don’t drain anything. I just mash the potatoes with whatever broth is left in the bottom, then add milk or butter or whatever I find in the fridge. Sour cream or cream cheese are always delicious too! I will try your way too–I love the idea of making ahead of time! IP to the rescue again!

  40. Grace says:

    IP mashed potatoes are the best! I discovered Our Best Bites’ version late last year, but these look even easier/better (fewer dirty dishes–yay! And keeping warm for hours–that’s life-changing)! Just a heads up on the actual recipe directions…it doesn’t say to add the salt in the first step with the water. The pictures do, but not the recipe. Thanks for this! On the menu for this weekend! 🙂

  41. Laurie says:

    Hi Mel, I have been doing my potatoes in the instant pot for awhile, but I don’t peel them before I put them in. I just run them through my potato ricer after their cooked, no need for peeling! I never considered keeping them warm in the instant pot though, now that’s life changing!

  42. Holly says:

    Hi Mel,
    I’ve done mashed potatoes a couple of times in my IP and was very pleased with the results. Hadn’t thought about the “keep warm” option. That will be awesome for Thanksgiving!
    I love your recommended potato masher. I picked one up for Christmas and it truly is better than my old ones.

  43. Becky says:

    You may want to consider not referring to 50+ as old chickens. Just sayin’. 🙂

    • Mel says:

      I don’t think I did, Becky! Just that my Uncle Dan was no longer a “spring chicken.” Heck, I’m 39 and don’t consider myself a “spring chicken” either! 🙂

  44. Mary says:

    I’m so excited to be able to make mashed potatoes ahead without them tasting old or scorching on the bottom! And just because I’m lazy and don’t want to wash another pan, would it work to heat up the milk and butter in the instant pot on sauté after I’ve takin the potatoes out to drain, and then just add the potatoes back in?

    • Mel says:

      You could definitely try – I think it helps to lightly mash the potatoes first before adding in the creamy ingredients though.

  45. Teresa R. says:

    I’ve been hesitant to buy an IP, but these potatoes have convinced me to purchase one. Haven’t seen the TV segment yet, but I’ll follow the link and watch immediately! Oh, funny that your Uncle was talking about cockapoo’s because I bought a Cockapoo puppy this past weekend. Extremely cute! Have a wonderful weekend! (Is there anything we can do to convince you to write a cookbook? :))

    • Mel says:

      You are so cute, Teresa! And my kids (and my cousin, Uncle Dan’s daughter) are going to be VERY jealous to know you have a little cockapoo puppy. I bet he/she is adorable! I would love to write a cookbooks, I really would, but I’m waiting to make sure what I have to contribute to the cook book world is valuable and not just “another cookbook”

      • Lindsay says:

        You’re joking, right? You have enough valuable content to make 10 cookbooks that aren’t just “another cookbook.” Do it, do it, do it!

        • Marian Marriott says:

          I agree with Lindsey, you offer something so valuable and unique that I have never found ANYWHERE in the millions of cookbooks I have, it’s the guarantee of a fabulous recipe made with wholesome ingredients and often with added convenience of an instant pot, slow cooker…and your how-to tips and meal plans are awesome, I would buy many copies 🙂

        • Mel says:

          Thanks, Marian – you are so sweet. Seriously.

        • Mel says:

          Haha, you are sweet, Lindsay. Thanks for the vote of confidence.

        • Courtney says:

          She has to be joking! Mel is AMAZING! I would totally buy your cookbook. I’ve already abandoned my other cookbooks and just go to your website. If it’s Mel’s, it’s good!

  46. Marci says:

    You rocked that TV segment Mel! Cute, Charming, Professional…I loved it! Nice work. And I agree, Pressure cooker Mashed potatoes are the only way to go!

  47. Teresa says:

    Oh heavens, you are just beautiful Mel! And you are such a natural on TV with all of your cooking knowledge and sweet, adorable style. If you can’t do a cookbook for us, maybe a TV cooking show? Haha! You know we would all love that! That recipe looks wonderful. I’m going to buy the ingredients for those cookies today and make them a weekend treat. PS, the potatoes look fabulous!

    • Mel says:

      You are so sweet, Teresa – thank you! I’m not sure I’m really a natural (I was just hoping I didn’t crack too many bad jokes), but it was a fun thing to do. My door is certainly not getting beat down by other TV networks, so this is probably all you’ll get in the way of a cooking show. Ha! Those cookies are delish – have you made them before? I kind of feel like you’ve probably come close to making most of the recipes on my site. 🙂

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