These Instant Pot mashed potatoes made with Yukon Gold potatoes is super easy and delicious. Using a no drain and no trivet method, you get creamy and indulgent mashed potatoes. It's the perfect side dish!
3poundsYukon Gold Potatoes, washed, peeled and cut into 1 ½ inch pieces
¾cup heavy cream
¼cupbutter, meltedplus tablespoons for topping
ground pepper to taste
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!
*Nutritional information is an estimate only. Accuracy for nutritional information for recipes on this site is not guaranteed.
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.