Creamy delicious mashed potatoes with homemade gravy made in one pot? YES! If you love great taters but hate all the work and clean up, then this side dish is for you! Instant Pot Mashed Potatoes Recipe with Homemade Gravy is the easiest and most delicious way to make mashed potatoes ever!
Instant Pot Mashed Potatoes Recipe
If you're like me, you enjoy homemade meals during the spring and summer months, but try to avoid heating up the house at all costs, right?
These mashed potatoes are delicious with my fall off the bone Barbecued Pork Ribs - also made in the Instant Pot and finished off on the grill! Or... if you want to
Mashed Potatoes Recipes Instant Pot
How long do you cook the potatoes instant pot?
1 ½ pounds of potatoes cook on steam in just 12 minutes! Then with a quick release you'll be ready to mash the potatoes as soon as it's ready to open.
How full can you fill the instant pot?
Never fill the IP above the max fill line. If you're cooking liquids it should never be above two thirds full. This is for safety to ensure there is plenty of space to allow the pressure cooker to do
Grocery List to make Mashed Potatoes in Instant Pot with Homemade Gravy
- 1 ½ pounds Yukon Gold Potatoes
- one box stock
- cream or milk
- butter
- flour
I love how easy these are to make AND that the entire process doesn't heat up your house.
Living in Fresno with temperatures in the triple digits for weeks at a time, heating up the house is a real issue! These come together in a snap for a couple of reasons!
- Making this dish in the pressure cooker is a great time saver!
- Yukon gold potatoes or baby red potatoes. Why? No need to peel the potatoes! Just give them hefty scrubbing and they are ready. My personal preference is Yukon gold potatoes because I like the creamy texture, but no reason to buy something special - use what you have on hand.
- Using pre-made stock as the base for steaming, flavors the potatoes.
- Leftover stock makes the gravy right in the pressure cooker!
How easy is that?!!
Steps to make Pressure Cooker Mashed Potatoes with Homemade Gravy
- Scrub and clean the potatoes well.
- Cut large potatoes into three pieces
- Add the potatoes to the pressure cooker.
- Add the stock
- Secure the lid. Press the steam setting and set the timer to 12 minutes.
- While the potatoes are cooking mash together butter and flour completely.
- When the timer goes off, remove the potatoes, strain and save the liquid.
- Mash the potatoes, seasoning with butter, cream
- Return the liquid to the pressure cooker. Change setting to sauté.
- When the liquid is boiling, quickly whisk in the butter/flour mixture. Whisk together until the liquid begins to thicken and continue cooking for about three minutes.
- Taste and adjust seasoning.
Done! The potatoes are creamy and delicious and using box stock makes a delicious gravy! Gotta love a simple meal!
Ok... a couple of great hints when you're making mashed potatoes -
Don't over mash them, this will cause the potatoes to become gummy. Adding warmed milk/butter also help keep them from getting sticky too!
What if you get all the way to the end and your gravy has lumps, do you throw it out? Of course not! Just run it thru a sieve to remove the lumps OR tell everyone that's the way you like it! 😀
Hey life's too short to sweat the small details, right?
I hope you enjoyed this recipe! I have a bunch more Instant Pot recipes on the blog that I'm sure you'll enjoy and you can check it out here - Deb's Pressure Cooker Recipes also if you are looking for quick and easy side dishes you can make in the pressure cooker here are 40+ recipes! You'll be sure to find a new favorite!
More great potato recipes you'll want to try!
Pressure Cooker Mashed Potatoes
Ingredients
- 1 ½ pounds Yukon Gold Potatoes
- 4 cups stock
- 4 tbsp butter divided
- ¼ cup milk or cream
- 2 tablespoon flour
- salt and pepper to taste
Instructions
- Scrub and clean the potatoes well. Cut large potatoes into three pieces and add the potatoes to the pressure cooker.
- Add the stock. Secure the lid of the pressure cooker. Press the steam setting and set the timer to 12 minutes.
- While the potatoes are cooking mash together 2 tablespoon butter and 2 tablespoons flour. Make sure it's completely creamy - no lumps!
- When the timer goes off, remove the potatoes, strain and save the liquid.
- Warm the milk/cream and butter mixture slightly. Just enough to get the butter to melt and the dairy warmed up.
- Mash the potatoes, seasoning with butter and warmed cream. Salt and pepper to taste.
- Return the liquid to the pressure cooker. Change setting to sauté. When the liquid is boiling, quickly whisk in the butter/flour mixture. Whisk together until the liquid begins to thicken and continue cooking for about three minutes. Whisking frequently.
- Taste and adjust seasoning. Serve and enjoy!
Notes
- Tri Tip or Roast Beef would be delicious!
- Orange Marmalade Glazed Ham, mmm!!!
- Grilled Lamb Chops, yum!
- Grilled Mustard Pork Chops - so tender and tangy!
Nutrition
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