I love, love, LOVE these mashed potatoes. One pot, 30 minutes and done. Fluffy, creamy, perfect, easy. Infused with an herby butter if you want to go to the next level, or made simply with butter and I WILL be making them for Thanksgiving.
I love these mashed potatoes and I love all of the Instant Pot (affiliate link) recipes we’ve been doing lately and I am feeling as inspired as ever with what I’ve been cooking.
But I have to be honest with you: lately writing about food has felt like a total drag.
One of my favorite life mindsets is if something doesn’t feel right, you can almost always change it.
So rather than fight through writing about mashed potatoes and feel like it’s not genuine, I decided to change it up. To video. LOLS. Maybe it won’t be a forever thing – maybe it will just help get me (and therefore us) out of a slump of how to best communicate my love of all this good food. Or maybe I’ll do one video and then realize I got my writing mojo back. Or maybe we’ll do video FOREVER! The only predictable thing about me is my unpredictability. I’m fun to be married to.
Point being: I love this blog even if I sometimes burn out on parts of it, and I’m excited to check in with you almost actually face-to-face today to keep things fresh and real. THE INTERNET IS AMAZING, RIGHT?
How to Make Our Instant Pot Mashed Potatoes (1 MIN):
Mashed Potatoes made in the Instant Pot! They are so creamy, so fluffy, and SO GOOD. From start to finish in 30 minutes, all in one pot!
- 7 russet potatoes (about 2 1/2 pounds)
- 2 teaspoons salt, divided
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 cup cream cheese
- 1/4 cup Parmesan cheese (optional)
- fresh sage, rosemary, thyme, and/or garlic (optional, but so good — see notes)
- Cook the potatoes: Peel the potatoes. Place in the Instant Pot (affiliate link) and cover with water (about 4 cups). Add a teaspoon of salt. Cook on the steam setting for 12 minutes. Release steam right away. Drain.
- Mash and mix: Using a potato masher (ideal) or the back of a wooden spoon (workable), mash the potatoes. Let the steam escape for a few minutes. Then mix in the butter, olive oil, cream cheese, Parmesan cheese, and the rest of the salt. Season generously with salt. You’re done! So good, so easy.
NEXT LEVEL PRO TIP: While your potatoes are cooking, melt the butter and olive oil in a skillet. Add the smashed garlic cloves and sprigs of rosemary, thyme, etc. and let them hang out over low heat for a while. When everything is bubbly and smells really good, and the potatoes are done, pull the garlic and herbs out and discard. You are left with garlic-herb-infused butter! It tastes like Thanksgiving! YUMMY.
If you want to be fancy, transfer the potatoes to a baking dish, place small cubes on butter on top, and place in a hot oven to melt the butter before serving. Sprinkle with chives and be proud of your fancy self.
Russet potatoes are key for getting the right texture! I made these with Yukon Gold potatoes once and they were also good but a little sweeter and more dense.
To prevent lumpy potatoes, make sure you mash the potatoes right after they are done cooking. Don’t let them sit around in the Instant Pot for too long.