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.
Looking for more Instant Pot recipes? Check out my ropa vieja, five-ingredient carnitas, and chicken stock, and stay tuned for many more in 2017!
- 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 adjust the cooking time to 6 minutes. Cooking will begin automatically and the pot will show the time remaining once high 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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Does the broth have to cover the potatoes in order for them to cook properly? Thanks!
Sorry for the delayed response! No, the broth doesn’t need to cover the potatoes. If you put any extra broth it might be too much and you might have to drain them.
These look amazing!! Going to try them in my whole30 rotation!
Thank you for sharing and for your kind responses – some people can be super rude.
You’re doing great 🙂 Keep on posting! <3
I always thought potatoes were not Paleo. I wonder why the Facebook link took me here to waste my time.
Lance, it looks like you have another think coming. Many people consider potatoes an integral part of a paleo diet, including the creators of the Whole30, a popular and very strict paleo program. Here’s a post about it: https://whole30.com/2014/07/new-whole30/
If, however, it’s best for you to avoid white potatoes, maybe you would enjoy the parsnip mash recipe found here with one of my short ribs recipes: http://acalculatedwhisk.com/slow-cooker-balsamic-short-ribs/
There is not one strict set of paleo rules that everyone must follow–the essence of paleo is finding nourishing, whole foods that work best for your unique body. Good luck!
I’m planning on doubling this receipt tomorrow, how long would you recommend I set the instant for?
The instapot, that is!
Hmmm, I haven’t tried doubling it, but I bet it would still cook in the same amount of time–maybe add a minute or two just to be safe. Happy Thanksgiving!
Thank you, Happy Thanksgiving!
Have you tried freezing these?
No, I haven’t! I would imagine they’d freeze about as well as other mashed potatoes, though!
Followed your directions on my Instant Pot. I entered manual then 6 minutes. It took 13 minutes to reach full pressure (when the red valve on top popped up), then another 2 until the countdown timer went on for 6 minutes, then another 2 minutes from the time I turned it from “seal” to QR. Does yours take 23 minutes for the entire process? Yes, it was 6 minutes of actual cooking, but shouldn’t all that warm up time be counted too when prepping a meal?
Hmm, I don’t think it usually takes quite that long–I estimated the cooking time at 15 minutes (about 10 to come to pressure and 5 to cook) and the total time at 25 minutes since that’s about how long it’s taken for me. Next time I make it I’ll time it and adjust the time up if it’s longer! It probably varies some day to day and perhaps different sizes and versions of the IP take different amounts of time to come to pressure, too.
Just did a little more research and the temperature of the ingredients also impacts the time it takes to pressurize (for example, using warm or room temperature stock for this recipe would allow it to pressurize more quickly than refrigerated stock).
Aaaagh I want to swan dive into that bowl! Srsly, mashed potatoes always look soooo inviting to me! I have yet to pick up an Instant Pot, and I’ve been meaning to for MONTHS! I’m thinking this would be the perfect post-holiday sale purchase. Loving these creamy dreamy taters!
Thank you, Julia! I agree–an IP would be a great post-holiday gift to yourself!
Do you peel your potatoes or not?
Usually I don’t (and I didn’t for these photos), because it’s so much easier not to! If you were going to use Russets I would probably peel them, but I think red potatoes and Yukon Golds are great as is.
I feel like such a dope! I NOW see that you gave instructions on the peel/no peel right there in the recipe. I guess I just zoomed through in desperation in getting a handle on this for my duty as the mashed potato maker this Christmas and missed the obvious. Thank you for your kind reply!!
Haha, no worries! Merry Christmas! 🙂
Because there’s nothing that the Instant Pot can’t do. Your mashed potatoes look absolutely fantastic. That drizzle of butter on top is perfection!
Thank you so much! I saw a recipe for an IP cheesecake recently–there really is nothing it can’t do!