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Introduction
When it comes to Thanksgiving side dishes, it doesn’t get more classic—or comforting—than mashed potatoes. But if you're like me, the stovetop is already jam-packed with stuffing, gravy, and cranberry sauce. That’s where these Instant Pot mashed potatoes come in. They're creamy, buttery, and perfectly fluffy—and the best part? They free up valuable stove space, making them an absolute Thanksgiving lifesaver.
Made with just a few simple ingredients, these mashed potatoes come together in under 30 minutes, all in one pot. Whether you’re prepping for the big feast or just craving a cozy fall side dish, this recipe will become your go-to.
You can find more Thanksgiving-ready potato recipes on my Pinterest board, where I’m sharing all my favorite comforting side dishes!
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Why You’ll Love These Instant Pot Mashed Potatoes
Fast, Fuss-Free & Holiday-Ready
This recipe is perfect when you’re juggling 10 things at once in the kitchen. No need to babysit boiling water or drain a giant pot on the stove. The Instant Pot does all the heavy lifting—just set it and forget it.
Silky, Buttery Texture
These potatoes are impossibly smooth thanks to Yukon Golds and just the right amount of olive oil and butter. A little grated garlic adds a warm, savory edge, and the finishing touch? A splash of the starchy cooking water for that light, whipped texture.
Thanksgiving-Friendly
Because the Instant Pot keeps the mash warm until you're ready to serve, these potatoes are a fantastic make-ahead or last-minute option for your Thanksgiving menu.
Ingredients
Here’s what you’ll need:
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 6 cups water
- 4 teaspoons sea salt, divided
- 3 cloves garlic, grated
- ⅓ cup extra-virgin olive oil
- ¼ cup unsalted butter (or vegan butter)
- Freshly ground black pepper
- Fresh chives, for garnish
Step-by-Step Instructions
- Prep the Potatoes
Peel and chop the potatoes into 1-inch chunks. Try to keep the pieces uniform so they cook evenly. - Cook in the Instant Pot
Add the potatoes, 6 cups of water, and 2 teaspoons of salt to your Instant Pot. Seal the lid and set to High Pressure for 12 minutes. - Quick Release & Drain
After cooking, do a quick pressure release. Reserve ¾ cup of the cooking water, then drain the rest.
- Mash the Potatoes
Return the potatoes to the Instant Pot (no heat). Add the grated garlic, olive oil, butter, and remaining 2 teaspoons of salt. Mash until smooth. - Add Liquid & Finish
Slowly fold in the reserved cooking water, a little at a time, until you reach your perfect creamy consistency. Season with black pepper and top with chopped chives.
Expert Tips for Thanksgiving Perfection
- Don’t skip the garlic: It adds a subtle depth of flavor that makes these potatoes feel gourmet.
- Use Yukon Golds: Their buttery texture makes a huge difference in creaminess.
- Keep Warm setting: The Instant Pot can hold your mash warm until everything else is ready—total game-changer for Thanksgiving!
Serving Suggestions
These Instant Pot mashed potatoes are fabulous with gravy, but they shine just as well on their own. For a next-level holiday plate, serve them alongside roasted turkey, green beans, and stuffing.
Top with:
- Chopped chives
- Freshly cracked black pepper
- A big pat of butter (or vegan butter) right before serving
Frequently Asked Questions (FAQs)
Absolutely! You can make them a few hours in advance and use the Keep Warm setting on your Instant Pot to hold them until serving. For best texture, give them a quick stir before serving and add a splash of warm milk or reserved cooking water if needed.
Yukon Gold potatoes are ideal for creamy, buttery mashed potatoes with a naturally rich texture. Russet potatoes also work, but they tend to be fluffier and may need more liquid for smooth results.
It’s easy to make this recipe vegan! Simply replace the butter with vegan butter and use extra olive oil for richness. Be sure to taste and adjust the salt since vegan butter can be saltier than regular.
Make-Ahead, Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave with a splash of water or broth. Stir between 30-second intervals until hot and fluffy.
- Freezing tip: Mashed potatoes can be frozen, but add extra butter or oil before freezing to maintain a creamy texture when reheated.
Try These Other Mashed Potato Recipes
Want more potato magic this Thanksgiving? Don’t miss these delicious variations:
- Best Mashed Potatoes for Thanksgiving – a creamy classic that never fails
- Fondue Mashed Potatoes – cheesy, indulgent, and perfect for a festive table
- Crockpot Garlic Mashed Potatoes – another hands-off holiday winner
Final Thoughts
If you’re planning your Thanksgiving menu, this Instant Pot mashed potatoes recipe is a must. It’s cozy, quick, and completely satisfying—exactly what you want on a plate full of holiday favorites.
Don’t forget to pin this to your Thanksgiving Recipes board on Pinterest and tag me if you make it—I love seeing your holiday creations!
Instant Pot Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
These Instant Pot mashed potatoes are rich, creamy, buttery, and delicious. They're a perfect side dish for the holidays or any fall or winter meal!
Ingredients
- 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 6 cups water
- 4 teaspoons sea salt, divided
- 3 cloves garlic, grated
- ⅓ cup extra-virgin olive oil
- ¼ cup unsalted butter
- Freshly ground black pepper
- Chives, for garnish
Instructions
- Place the potatoes, water, and 2 teaspoons of salt in the bowl of the Instant Pot.
- Secure the lid on the Instant Pot and Pressure Cook on High for 12 minutes. Quick release the pressure, reserve ¾ cup of the potato cooking water, and drain.
- Return the potatoes to the pot and add the garlic, olive oil, butter, and the remaining 2 teaspoons sea salt. Use a potato masher to mash well.
- Add the reserved cooking water, ¼ cup at a time, and use a rubber spatula to fold and mash the potatoes until creamy.
- Stir in the remaining cooking water as needed to reach your desired consistency.
- Season with fresh black pepper and garnish with chives.
Notes
To make this recipe vegan, substitute vegan butter for the regular butter. Because vegan butter is almost always salted, you'll need to adjust the salt in the recipe. Salt the potato cooking water, but don't add the additional 2 teaspoons salt to the cooked potatoes right away. Instead, salt to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
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