How To Make Creamy, Perfect Mashed Potatoes in 10 Minutes in the Instant Pot!
Today is my husband’s birthday so it’s only fitting to share this recipe for perfect, creamy 10-minute Instant Pot mashed potatoes. It is truly because of and for him that I developed this recipe.
He loves mashed potatoes like crazy and we usually have mashed cauliflower. Mostly because mashed cauliflower is significantly lower in carbs and so much quicker to make. Don’t forget, we have two little kids, one of whom is only 19 months, and those guys like to eat early. Plus, they have zero patience for peeling potatoes, boiling them and mashing them. It’s just not happening.
Then it occurred to me that I should be using my Instant Pot for this. This is exactly what these things are for. I got it last year for Christmas and seriously wish I would have gotten one years ago.
The secret here is to use full fat coconut milk to cook the potatoes. They absorb the liquid and the end result is perfectly creamy and not watery.
If you love mashed potatoes, you will freak for this. We are really talking 10 minutes of cook time. Plus, you do not need to peel the potatoes unless the peels bother you.
On the menu for my man’s birthday tonight? Grilled spice crusted rib-eye with sauteed mushrooms, these potatoes, homemade Caesar salad and kombucha. Dessert is TBD but he has a pretty big sweet tooth so it will probably involve a lot of chocolate.
Did you make this recipe? Please give it a star rating below!
How To Make Creamy, Perfect Mashed Potatoes in 10 Minutes in the Instant Pot!
- 2 pounds Yukon Gold potatoes washed and cut into 2" pieces (peeling optional)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 cup canned full fat coconut milk
- 2 tablespoons pastured butter
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Wash potatoes. Peel if desired. I go back and forth and peel depending on time. Cut into 2" pieces.
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Place potatoes into Instant Pot along with salt, white pepper and coconut milk.
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Cover and lock lid. Set to Manual, High Pressure for 10 minutes.
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When cooking time is up, release pressure valve to immediately release pressure. Add butter and use a large fork or potato masher to mash until desired texture.
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Adjust salt and pepper if necessary and serve hot. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Lindsey says
October 3, 2017 at 1:52 pmThis recipe has been out Whole30 mashed potato go-to. Even our three year old loves them! I have figured out that I can do any diet that allows potatoes ?
EverydayMaven says
October 12, 2017 at 2:46 pmThat is awesome!! Love this 🙂
Kate says
March 3, 2017 at 10:17 amThis looks great! After the potatoes have been mashed, can you put them back in the pot on low/warm to keep warm? I only have one oven, which is often being simultaneously used for cooking other things – especially during the holidays – and I would love to be able to keep the potatoes hot in the IP. Will they burn?
EverydayMaven says
March 5, 2017 at 8:03 pmHi Kate! I haven’t tried warming them in the Instant Pot but I always use my slow cooker to bring mashed potatoes to family holiday dinners and keep them on warm in there (with extra butter so that they don’t dry out) so it “should” work. To be safe, I would check on them every 15 min or so the first time to make sure that they don’t burn or get too dry.
Jennifer says
December 4, 2016 at 9:39 amI just made this and ITS WONDERFUL! Never would I have ever thought to cook potatoes in full fat coconut milk. Even my son who is not a big potato person likes it. Next I will be trying this with yams as someone suggested in the comments. Thank you for creating this!!
EverydayMaven says
December 11, 2016 at 1:47 pmYay! Love it Jennifer! Thanks for taking the time to let me know and leave feedback 🙂
lizette says
November 23, 2016 at 1:25 pmReally weird, mine got burnt on the bottom and the potatoes are way under-cooked. Just added more coconut milk and set it for 6 more mins.
EverydayMaven says
December 11, 2016 at 1:38 pmHi Lizette! Any chance your know was set to venting instead of sealed? This happened to me once when testing this recipe because of that!
Guy says
November 20, 2016 at 8:22 amIf I double the pounds of potatoes to 4lb, should it still cook for 10 min? Doubling to 20 min seems too long.
EverydayMaven says
November 20, 2016 at 12:35 pmHey! Stick with 10 minutes but make sure to double the coconut milk and other ingredients as well!
Katie says
November 11, 2016 at 7:18 amHi – what is the purpose of the coconut milk? Will the potatoes taste like coconut? Can you use condensed milk or whole milk?
EverydayMaven says
November 16, 2016 at 2:55 pmHi Katie – the coconut milk provides a liquid to cook the potatoes in and some of it gets absorbed – one of the reasons these potatoes are so creamy – I have heard mixed results on the whole milk. As for condensed milk, I would be concerned about the sugar caramelizing and possibly burning.
Kim Bode says
February 10, 2019 at 3:24 pmCondensed, no. But maybe evaporated milk?
EverydayMaven says
February 14, 2019 at 9:42 amHi Kim, I haven’t tried it with evaporated milk but dairy milk is known to be serioulsy FICKLE in the InstantPot so if you go ahead and experiment with it, I’d love to hear how it goes for you!
Karen N. says
November 7, 2016 at 10:12 amI tried the recipe with whole milk. Never came to pressure and burned to the bottom. Maybe dairy doesn’t work?
EverydayMaven says
November 7, 2016 at 12:56 pmHey Karen – that sucks so bad! Did you make sure that the “sealed” valve was closed? The only time I have had this happen with this recipe is when I accidentally left the valve on my Instant Pot to “vent”. Either way, that is super frustrating and such a waste of ingredients. I have made with dairy and depending on the fat content, it can curdle. I just edited the recipe to take out the recommendation to swap dairy as I know it works PERFECTLY with the full fat coconut milk. Thanks!
John/Kitchen Riffs says
September 7, 2016 at 6:30 amI don’t have an Instant Pot, but should really get one — so many things you can do with them! Like this genius recipe — what a wonderful idea! Very creative — thanks.
Stef @pompoensoep.com says
September 5, 2016 at 9:11 amHi Alyssa,
What are the differences/benefits between this Instant Pot and a normal pressure cooker to put on the stove?
Thanks and warm regards,
Stef
EverydayMaven says
September 12, 2016 at 3:51 pmHi Stef,
I can’t say. I’ve never used a stove-top pressure cooker. Thanks!
Leah says
December 12, 2016 at 7:48 amIt functions exactly as a pressure cooker. However there’s also a way to set it so that it works as a slow cooker as well. And then there is a sauté function, which you could do with a regular pressure cooker but I thought I would mention that too.
EverydayMaven says
December 13, 2016 at 11:12 amIs it an Instant Pot or a different brand?
Karen says
September 2, 2016 at 7:51 amHi! This looks good, but other recipes I looked at for mashed potatoes call for a cup of liquid, which is later drained. I’m using the Fagor Multi-cooker on the pressure cooker mode. Instructions say to never use the pressure cooker with less than 1 cup of liquid. I’m new to pressure cooking so I’m nervous about the liquid amounts in your recipe.
Paula Thomas says
September 2, 2016 at 7:20 pmI think I’ve heard that too but I’m giving it a try anyway. 😀
EverydayMaven says
September 2, 2016 at 8:20 pmHi Karen! I have read the 1 cup of liquid thing but it makes the potatoes too watery. I’ve made this at least 10x and it has come out perfect every time. Although I am not familiar with the Fagor – only the Instant Pot – so not sure if that will make a difference. Will you come back and let us know? Thanks!
Karen says
September 3, 2016 at 6:34 amThanks for your reply. The Instant Pot and the Fagor Lux Multi-cooker are very similar (minor differences). I cooked the potatoes in 1 cup of water, quickly released the steam and drained the remaining water from potatoes. I then added the coconut milk, salt, pepper and 2T of margarine (instead of butter), which I warmed in the microwave for 45 sec on 80% power. The end result: delicious! The best mashed potatoes — excellent flavor! I will continue to experiment… I’m still new to pressure cooking but so far I’m enjoying the results.
Pat says
September 1, 2016 at 3:28 pmwhere do you get an Instant Pot? Never heard if it.
EverydayMaven says
September 1, 2016 at 10:31 pmHi Pat, My husband bought ours from Amazon. http://amzn.to/2bO89SD
Peter says
September 1, 2016 at 2:32 pmI really don’t know about cooking the potatoes in coconut milk. But hey I’ll give it ago.
I cook mine in full cream milk with two cloves of garlic. Then stire in some chopped parsley.
EverydayMaven says
September 1, 2016 at 10:31 pmIf you can do dairy, that works just fine as well!
SANDY DAVIS says
September 1, 2016 at 9:15 amDo you think you could use white sweet potatoes for this? If so would you change any ingredients?
EverydayMaven says
September 1, 2016 at 10:30 pmHey Sandy! I would add something with a little kick to balance out the natural sweetness of the sweet potatoes.
Iveylew says
September 1, 2016 at 7:52 amYum! I’m thinking of trying this with yams and cinnamon instead of Yukon gold and pepper for fall and holidays! I love my Instapot!
EverydayMaven says
September 1, 2016 at 10:29 pmYes – that would be AWESOME!