Yukon Gold potatoes make the BEST mashed potatoes, and this Instant Pot recipe is the most delicious and convenient way to whip up a rich and creamy side dish. With this no-drain and no trivet method, you can get easy, flavorful mashed potatoes for any day of the week or for special holidays!
I love homemade mashed potatoes with gravy, it's one of the best (if not THE BEST) side dishes out there. It is the best side for my prime rib 500 rule recipe, dry brine spatchcocked turkey, and oven baked spatchcocked turkey! My family can eat them for every meal and roll away from the dinner table happy and satisfied. I also love that I can make this side dish effortlessly anytime, which comes in handy during holidays to free up my stovetop!
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Ingredients & Notes
Yukon gold potatoes - These are my absolute favorite variety of potatoes for mashing. They are a nice golden color and bring a buttery flavor to the dish.
Chicken Broth - This is a game changer. It replaces the water used to pressurize the Instant Pot and prevents the potatoes from burning. It also adds extra flavor when mashed in with the cooked potatoes.
Cream - For a rich, silky and creamy texture, heavy cream is a must. Let’s face it, when you eat mashed potatoes, you enjoy it in all its deliciously indulgent glory.
Butter - Potatoes are just not complete without butter. The richness of mashed potatoes comes from the fat and cream of the butter.
Salt & pepper - Add to taste.
Equipment
Instant Pot - I am using 6 Quart DUO.
Hand mixer - Use one of these to blend the potatoes into a creamy mixture. Avoid using an immersion blender, as you’re unable to control blending speed, which won’t work well for mashed potatoes.
Instructions
1). Peel the potatoes. Cut into even 1 ½ inch pieces.
2). Add the chicken broth, salt and Yukon potatoes to the Pot. Seal the valve and set to cook on manual high pressure for 12 minutes.
3). Heat the butter and cream on the stovetop in a sauce pan.
4). Once the potatoes finishes cooking, do a quick release. Transfer the potatoes and broth into a large mixing bowl. Use a large spoon or potato masher to mash the potatoes.
5). Add the melted butter and cream. Use a hand mixer (not immersion blender) to blend on low for 30 seconds or so until potatoes are creamy with no large clumps. Do not over mix or you’ll get gummy potatoes.
6). Top with chives and a pat of butter!
Pro Tips
- Don’t be nervous about using a hand mixer to mash your potatoes, just proceed with caution and start slow. Don’t overwork/over mix your potatoes, as it’ll result in a gummy, dough-like side dish.
- If the potatoes are too dry when mixing, add a tablespoon of cream at a time until they become creamier.
- Mashed potatoes are best made prior to serving.
- The potatoes can be kept in the warm setting in the instant pot for up to an hour, however, it may dry out the potatoes. Add some melted butter and hot cream to the potatoes before serving, about 1 - 2 tablespoons each, and mix it in evenly with a spoon.
Frequently Asked Questions
Do not mash or blend them too much. You want to mash the potatoes just enough where all the lumps are broken up, then stop!
Yes, potatoes can be washed and peeled 24 hours in advance, make sure to keep them in a large bowl of water to prevent them from browning.
Yukon Gold and Russet potatoes.
More Instant Pot Recipes to Enjoy
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Instant Pot Yukon Gold Mashed Potatoes
Equipment
- hand mixer
- large mixing bowl
Ingredients
- 3 pounds Yukon Gold Potatoes, washed, peeled and cut into 1 ½ inch pieces
- ¾ cup heavy cream
- ¼ cup butter, melted plus tablespoons for topping
- 1 cup chicken stock/broth
- 1 teaspoon kosher salt
- ground pepper to taste
Instructions
- Add chicken broth, salt and potatoes into the Instant Pot.
- Close the lid, seal the valve on the Instant Pot and set on manual high pressure for 12 minutes.
- Heat the cream and butter on medium heat in a small sauce pan on the stovetop, about 1 minute, until the butter is melted and cream is hot. Set aside until ready to use.
- Once the potatoes finishes cooking, release the valve for a quick release.
- With mittens, carefully transfer the potatoes and broth into a large mixing bowl. Use a large spoon or potato masher to mash the potatoes.
- Add the melted butter and cream. Use a hand mixer and blend on low for 30 seconds or so until potatoes are creamy with no large clumps.
- Serve with with optional chives and a pat of butter!
Notes
- Don’t be nervous about using a hand mixer to mash your potatoes, just proceed with caution and start slow. Don’t overwork/overmix your potatoes, as it’ll result in a gummy, dough-like side dish.
- If the potatoes are too dry when mixing, add a tablespoon of cream at a time until they become creamier.
- Mashed potatoes are best made prior to serving.
- The potatoes can be kept in the warm setting in the instant pot for up to an hour, however, it may dry out the potatoes. Add some melted butter and hot cream to the potatoes before serving, about 1 - 2 tablespoons each, and mix it in evenly with a spoon.
LONNA LIPPARELLI
do you really think mashed potatoes should be cooked BEFORE serving??
Kaylie
Yes, I'm so busy cooking all the other dishes, these mashed potatoes cook in the instant pot and can be kept warm in the pot until served.
K
Yum
Kaylie
Glad you liked it!
Kate
Have you made this recipe with more than 3 pounds of potatoes? I need to make 5 pounds of potatoes and didn't want to run the IP twice and love the idea of using it to free up much needed stove space. I'm new to instant pot and didn't know if the amount of liquid would need to be increased to accommodate more potatoes.
Kaylie
I believe I have doubled the recipe in my IP for 6 pounds. Just make sure your IP is big enough to fit the potatoes and you will have to adjust the liquid to ensure you get the creamy mashed potatoes!