Go Back

Instant Pot Mashed Potatoes

A quick and easy way to make creamy and delicious mashed potatoes using the Instant Pot, perfect for family dinners or holiday meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/2 teaspoons kosher salt (divided)
  • 2 1/2 pounds Yukon gold potatoes (peeled and cut into 1-inch chunks)
  • 1 cup Greek yogurt (at room temperature)
  • 2 tablespoons unsalted butter (at room temperature)
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons fresh chives (finely chopped)
  • 1/2 tablespoon fresh thyme (chopped)
  • 1/4 cup Parmesan cheese (freshly grated, plus additional to taste)

Method
 

Cooking
  1. Let your tap run until the water is very warm. Pour 3/4 cup of this water into the bottom of your Instant Pot and stir in 2 teaspoons of kosher salt until it dissolves.
  2. Insert the steamer basket into the Instant Pot and place the chunks of Yukon gold potatoes inside.
  3. Cover the pot and set it to cook on high pressure for 8 minutes.
  4. Once the cooking time is up, carefully quick release the pressure valve.
  5. Drain the potatoes from the steamer basket, remove the basket, and pour out any excess liquid from the Instant Pot.
  6. Return the cooked potatoes back into the Instant Pot.
  7. Mix in Greek yogurt, butter, black pepper, chives, thyme, and the remaining 1/2 teaspoon of salt.
  8. Using an electric hand mixer, beat the potatoes on medium speed until well combined. Avoid overmixing.
  9. Taste the mashed potatoes and adjust seasoning as needed, then transfer to a serving bowl.
  10. Garnish with freshly grated Parmesan cheese before serving.

Notes

To store leftovers, allow them to cool, then transfer to an airtight container; they last 3 to 5 days in the fridge or up to 2 months in the freezer.