These easy Instant Pot mashed potatoes save time and are just as delicious as stovetop taters. There’s a paleo and Whole30 version, too!
Ever since I got my Instant Pot last year on Black Friday, I haven’t had to wait for water to boil to make mashed potatoes and have pretty much forgotten about the stovetop version. The Instant Pot is just so much easier and faster–there’s really no comparison. The potatoes cook start to finish in about 20 minutes, and then I mash them right in the pressure cooker with a handheld potato masher. Done and done.
There are two versions in the recipe card below–the version I normally make, and the version I make when I’m doing a Whole30. In my mind there’s really no question that the regular version is a little better, but the cream-free version certainly does the trick when I’m craving the comfort of mashed potatoes during a month of squeaky-clean paleo eating. In both versions the potatoes are cooked with chicken stock instead of water, which means you don’t have to drain them. It also adds flavor and nutrition. If you use bone broth like I do, your mashed potatoes will have a good amount of protein in them!
The main difference between the two variations is that the Whole30 version calls for more stock since you won’t be adding cream later. It also calls for a little extra ghee to make up for that lack of cream. I always like to finish off my mashed potatoes by adding a little more butter or ghee on top, and in the winter I love to add some finely minced rosemary, too. In the warmer months, snipped chives provide a similar pop of color and freshness.
Here’s how to make these easy Instant Pot mashed potatoes. First, make sure your potatoes or potato chunks are all about the same size. I leave small, round red potatoes whole, and cut larger new potatoes or Yukon Golds into two or four pieces. Add the chicken stock, butter or ghee, salt, and pepper to the pot, and set the potatoes to cook on high pressure for 6 minutes. Once the time is up, release the pressure and mash them right in the pot. Add the cream, if using, and mash a little more. Taste and add more salt and pepper if needed, and you’re done!
Don’t you just want to dive into those little rivulets of butter with the rosemary on top? This right here is pretty much the only thing I like about winter.
- 3 pounds red or Yukon Gold potatoes, peeled if desired, halved or quartered if large*
- ¾ teaspoon kosher salt, or more to taste
- Freshly ground black pepper
- 1½ cups low sodium or homemade chicken stock (increase to 2¼ cups for Whole30 version)**
- 3 tablespoons butter or ghee (use ghee and increase to ¼ cup for Whole30 version), plus more for serving
- ¾ cup heavy cream (omit for Whole30 version)
- Minced fresh rosemary or chives, for serving (optional)
- Place the potatoes, salt, a few grinds of black pepper, chicken stock, and butter or ghee in the Instant Pot.
- Put on the lid and make sure the valve is set to “Sealing”. Press “Manual” and decrease the cooking time to 6 minutes. Cooking will begin automatically and the pot will show the time remaining once full pressure is reached.
- When the time is up, push “Keep Warm/Cancel”, carefully turn the valve to “Venting”, and wait for the steam to release.
- Remove the lid and use a potato masher to roughly mash the potatoes right in the pot. Add the heavy cream, if using, and continue to mash until your desired smoothness is reached. Taste and add more salt and pepper if desired. Serve hot, topped with additional butter or ghee and minced rosemary or chives.
**When I don't have homemade chicken stock, I use Pacific Bone Broth, which is unsalted. If your broth is salty you may want to reduce the salt in this recipe.
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