Instant Pot Mashed Potatoes are easy, creamy and fluffy in 30 minutes in one pot. No drain, no cutting potatoes into small chunks and no heating up milk separately. Simply the best way to make mashed potatoes!
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.
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