These Instant Pot Mashed Potatoes are the perfect side dish for your Holiday dinner. They are creamy and delicious, made with Yukon Gold potatoes. These mashed potatoes in the Instant Pot are dairy-free, paleo friendly and Whole30 compliant. By making them in the Instant Pot they are ready to go in only 8 minutes and the recipe couldn't be easier!
Choosing Your Potato
I used Yukon gold potatoes for this recipe but you can use good old Russet potatoes as well. If using Russet potatoes, I would cook them for 10 minutes instead of 8 as they tend to be a little more hard. Another favorite of mine for mashed potatoes are red potatoes. When I make mashed potatoes with red potatoes I also love adding some fresh dill. I prefer to keep the skin on my potatoes as I like them with a little texture. You can absolutely peel your potatoes beforehand if you prefer a smoother texture.
How to Make Instant Pot Mashed Potatoes
I cut my potatoes in quarters to ensure they cook evenly. Once you have your potatoes ready to go, simply place them in the Instant Pot, cover with water and add a dash of salt. While the pressure is building you can prepare your other ingredients to throw in as soon as your potatoes are ready.
You can mash your potatoes with a potato masher or your favorite mashing tool. I actually used my Chop n Stir which is made to break up ground beef but it works perfectly for mashing potatoes as well. You can also use a hand mixer if you are so inclined. That will give your the smoothest and softest texture. I just happen to prefer whatever is quickest and easiest!
Other Instant Pot Recipes You'll Love
Ingredients To Add In
To make these potatoes even creamer you can add in ½ cup of canned coconut milk. The fat in the coconut milk helps add to the creaminess and you can't even taste it. These potatoes are creamy on their own so if you are sensitive to coconut, feel free to leave it out.
In this recipe I add in ghee, garlic salt, and bone broth. The bone broth gives a delicious flavor to it while adding in some protein and nutrients. I love using Pacific Brand bone broth or the Vital Proteins bone broth powder mixed with water. If you don't have bone broth on hand, chicken broth will do just fine.
Another delicious addition to these Instant Pot Mashed potatoes is crumbled bacon. I mean, bacon brings anything up a notch am I right?!
These mashed potatoes are an easy side dish for your Holiday dinner or to meal prep for the week to pair with your favorite protein and veggie dish. Like these air fried brussel sprouts and Sous Vide salmon or grilled chicken. If you're looking for other potato side dishes, you can check out my smashed potato recipe or crispy air fried potatoes!
- 3 lbs Yukon Gold potatoes
- 5 cups water
- ¾ cup bone broth
- ¼ cup ghee
- 1.5 tsp garlic salt
- more salt and pepper to taste
- fresh chives for garnish
- optional: ½ cup coconut milk
- To prepare, slice potatoes into quarters and place in the Instant Pot
- Cover potatoes with 5 cups of water and add a dash of salt
- Cover Instant Pot with lid, set valve to sealing and cook on high pressure for 8 minutes
- When ready, use a wooden spoon to turn valve to quick release being careful to avoid steam
- Drain water from the pot then add bone broth, ghee, garlic salt and pepper
- Use a potato masher to mash potatoes togetherIf using coconut milk, slowly add it in while mashing at this point
- When smooth, add potatoes to a serving bowl and top with more ghee and chopped chives
*Cook time does not include time for Instant Pot to build to pressure
*Nutrition info is calculated without coconut milk and for 8 servings
With coconut milk nutrition is: cals: 211, fat: 8.8, carbs: 29.8, protein: 4.2, fiber: 2.3
If making 6 servings without coconut milk, nutrition info is: cals: 252, fat 8.7, carbs: 39.2, protein: 5.6, fiber: 3
- Serving Size: ½ cup
- Calories: 189
- Fat: 6.5
- Carbohydrates: 29.4
- Fiber: 2.3
- Protein: 4.2
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