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You are here: Home / Uncategorized / 10 Minute Instant Pot Mashed Potatoes

Published September 1, 2016. By Alyssa Brantley 35 Comments

10 Minute Instant Pot Mashed Potatoes

  • 30 minmeal
  • Gluten free
  • Grain free
  • Vegetarian
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wood bowl of mashed potatoes made in the instant pot topped with a tab of butter

How To Make Creamy, Perfect Mashed Potatoes in 10 Minutes in the Instant Pot!

wood bowl with mashed potatoes and colorful linen

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.

ingredients to make instant pot mashed potatoes

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. Ghee is a great substitute for butter here and make these potatoes Whole30 compliant!

If you love mashed potatoes, you will freak for this. We are really talking about 10 minutes of cook time. Plus, you do not need to peel the potatoes unless the peels bother you.

easy instant pot mashed potatoes served in a wood bowl topped with butter

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!

nstant Pot Mashed Potatoes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
 

10 Minute Instant Pot Mashed Potatoes. How To Make Creamy, Perfect Mashed Potatoes every time using an Instant Pot, some coconut milk and butter!

Course: Sides
Cuisine: American
Keyword: how to make quick mashed potatoes, instant pot mashed potatoes recipe, quick potato recipe
Servings: 6 servings
Calories: 144 kcal
Author: Alyssa Brantley
5 from 1 vote
close up of wood serving bowl filled with instant pot mashed potatoes
Print
Ingredients
  • 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
Instructions
  1. Wash potatoes. Peel if desired. I go back and forth and peel depending on time. Cut into 2" pieces.
  2. Place potatoes into Instant Pot along with salt, white pepper and coconut milk.
  3. Cover and lock lid. Set to Manual, High Pressure for 10 minutes.
  4. 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.
  5. Adjust salt and pepper if necessary and serve hot. Enjoy!
Nutrition Facts
nstant Pot Mashed Potatoes
Amount Per Serving
Calories 144 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 631mg27%
Potassium 650mg19%
Carbohydrates 19g6%
Fiber 4g17%
Protein 4g8%
Vitamin A 115IU2%
Vitamin C 17.5mg21%
Calcium 45mg5%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

 

Filed Under: 30 Minute Meals, By Diet, Egg Free, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Nut Free, Paleo, Primal, Sides, Uncategorized, Vegetarian

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Reader Interactions

Comments

  1. Kim Schwendiman says

    August 9, 2020 at 10:17 am

    My daughter told me not to make it because of the coconut milk but she actually really love it. Great recipe!

    Reply
    • Alyssa Brantley says

      August 14, 2020 at 12:34 pm

      Yay! That is so great! Thanks for letting me know Kim 🙂

      Reply
  2. Lindsey says

    October 3, 2017 at 1:52 pm

    This 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 ?

    Reply
    • EverydayMaven says

      October 12, 2017 at 2:46 pm

      That is awesome!! Love this 🙂

      Reply
  3. Kate says

    March 3, 2017 at 10:17 am

    This 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?

    Reply
    • EverydayMaven says

      March 5, 2017 at 8:03 pm

      Hi 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.

      Reply
  4. Jennifer says

    December 4, 2016 at 9:39 am

    I 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!!

    Reply
    • EverydayMaven says

      December 11, 2016 at 1:47 pm

      Yay! Love it Jennifer! Thanks for taking the time to let me know and leave feedback 🙂

      Reply
  5. lizette says

    November 23, 2016 at 1:25 pm

    Really 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.

    Reply
    • EverydayMaven says

      December 11, 2016 at 1:38 pm

      Hi Lizette! Any chance your know was set to venting instead of sealed? This happened to me once when testing this recipe because of that!

      Reply
  6. Guy says

    November 20, 2016 at 8:22 am

    If I double the pounds of potatoes to 4lb, should it still cook for 10 min? Doubling to 20 min seems too long.

    Reply
    • EverydayMaven says

      November 20, 2016 at 12:35 pm

      Hey! Stick with 10 minutes but make sure to double the coconut milk and other ingredients as well!

      Reply
  7. Katie says

    November 11, 2016 at 7:18 am

    Hi – what is the purpose of the coconut milk? Will the potatoes taste like coconut? Can you use condensed milk or whole milk?

    Reply
    • EverydayMaven says

      November 16, 2016 at 2:55 pm

      Hi 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.

      Reply
      • Kim Bode says

        February 10, 2019 at 3:24 pm

        Condensed, no. But maybe evaporated milk?

        Reply
        • EverydayMaven says

          February 14, 2019 at 9:42 am

          Hi 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!

          Reply
  8. Karen N. says

    November 7, 2016 at 10:12 am

    I tried the recipe with whole milk. Never came to pressure and burned to the bottom. Maybe dairy doesn’t work?

    Reply
    • EverydayMaven says

      November 7, 2016 at 12:56 pm

      Hey 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!

      Reply
  9. John/Kitchen Riffs says

    September 7, 2016 at 6:30 am

    I 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.

    Reply
  10. Stef @pompoensoep.com says

    September 5, 2016 at 9:11 am

    Hi 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

    Reply
    • EverydayMaven says

      September 12, 2016 at 3:51 pm

      Hi Stef,
      I can’t say. I’ve never used a stove-top pressure cooker. Thanks!

      Reply
      • Leah says

        December 12, 2016 at 7:48 am

        It 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.

        Reply
        • EverydayMaven says

          December 13, 2016 at 11:12 am

          Is it an Instant Pot or a different brand?

          Reply
  11. Karen says

    September 2, 2016 at 7:51 am

    Hi! 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.

    Reply
    • Paula Thomas says

      September 2, 2016 at 7:20 pm

      I think I’ve heard that too but I’m giving it a try anyway. 😀

      Reply
    • EverydayMaven says

      September 2, 2016 at 8:20 pm

      Hi 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!

      Reply
      • Karen says

        September 3, 2016 at 6:34 am

        Thanks 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.

        Reply
  12. Pat says

    September 1, 2016 at 3:28 pm

    where do you get an Instant Pot? Never heard if it.

    Reply
    • EverydayMaven says

      September 1, 2016 at 10:31 pm

      Hi Pat, My husband bought ours from Amazon. http://amzn.to/2bO89SD

      Reply
  13. Peter says

    September 1, 2016 at 2:32 pm

    I 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.

    Reply
    • EverydayMaven says

      September 1, 2016 at 10:31 pm

      If you can do dairy, that works just fine as well!

      Reply
  14. SANDY DAVIS says

    September 1, 2016 at 9:15 am

    Do you think you could use white sweet potatoes for this? If so would you change any ingredients?

    Reply
    • EverydayMaven says

      September 1, 2016 at 10:30 pm

      Hey Sandy! I would add something with a little kick to balance out the natural sweetness of the sweet potatoes.

      Reply
  15. Iveylew says

    September 1, 2016 at 7:52 am

    Yum! I’m thinking of trying this with yams and cinnamon instead of Yukon gold and pepper for fall and holidays! I love my Instapot!

    Reply
    • EverydayMaven says

      September 1, 2016 at 10:29 pm

      Yes – that would be AWESOME!

      Reply

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