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. 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.
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.
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10 Minute Instant Pot Mashed Potatoes. How To Make Creamy, Perfect Mashed Potatoes every time using an Instant Pot, some coconut milk and butter!
- 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!
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If I double the pounds of potatoes to 4lb, should it still cook for 10 min? Doubling to 20 min seems too long.
Hey! Stick with 10 minutes but make sure to double the coconut milk and other ingredients as well!
Hi – what is the purpose of the coconut milk? Will the potatoes taste like coconut? Can you use condensed milk or whole milk?
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.
Condensed, no. But maybe evaporated milk?
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!
I tried the recipe with whole milk. Never came to pressure and burned to the bottom. Maybe dairy doesn’t work?
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!
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.
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
Hi Stef,
I can’t say. I’ve never used a stove-top pressure cooker. Thanks!
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.
Is it an Instant Pot or a different brand?
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.
I think I’ve heard that too but I’m giving it a try anyway. 😀
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!
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.
where do you get an Instant Pot? Never heard if it.
Hi Pat, My husband bought ours from Amazon. http://amzn.to/2bO89SD
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.
If you can do dairy, that works just fine as well!
Do you think you could use white sweet potatoes for this? If so would you change any ingredients?
Hey Sandy! I would add something with a little kick to balance out the natural sweetness of the sweet potatoes.
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!
Yes – that would be AWESOME!