Description
This Instant Pot Mashed Potatoes recipe delivers creamy, flavorful mashed potatoes in a fraction of the traditional cooking time. Made with Yukon gold potatoes, Greek yogurt, butter, fresh herbs, and Parmesan cheese, it’s a comforting and elegant side dish perfect for weeknight dinners or holiday meals. The pressure cooker ensures the potatoes are perfectly tender, while the hand mixer creates a smooth, fluffy texture.
Ingredients
Units
Scale
Potatoes and Salt
- 2 1/2 teaspoons kosher salt, divided
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
Mix-Ins and Seasoning
- 1 cup Greek yogurt, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh chives, finely chopped
- 1/2 tablespoon fresh thyme, chopped
- 1/4 cup Parmesan cheese, freshly grated (plus additional to taste)
Instructions
- Prepare the Instant Pot: Let warm tap water run until very warm and add ¾ cup to the bottom of the Instant Pot. Stir in 2 teaspoons of kosher salt until fully dissolved to season the cooking liquid.
- Pressure Cook Potatoes: Insert the steamer basket into the Instant Pot and place the cut potatoes inside the basket. Close the lid and set to cook on high pressure for 8 minutes. When the cooking time is complete, perform a quick release on the pressure valve to release the steam safely.
- Drain and Return Potatoes: Remove the steamer basket carefully, draining any excess liquid from the Instant Pot. Immediately place the cooked potatoes back into the Instant Pot to begin mixing.
- Add Flavorings: Add the Greek yogurt, unsalted butter, ground black pepper, chopped chives, fresh thyme, and the remaining ½ teaspoon kosher salt to the hot potatoes.
- Mash and Mix: Using an electric hand mixer on medium speed, beat the potatoes until the ingredients are well combined and mashed to your desired consistency. Avoid overmixing to prevent gummy texture. Alternatively, use a potato masher or the back of a wooden spoon.
- Adjust and Serve: Taste and adjust seasoning if needed. Transfer mashed potatoes to a serving bowl, sprinkle with freshly grated Parmesan cheese, and serve warm.
Notes
- Use Yukon gold potatoes for their creamy texture and buttery flavor.
- Allow butter and Greek yogurt to come to room temperature to blend more smoothly.
- Quick release pressure carefully to avoid steam burns.
- For a dairy-free option, substitute Greek yogurt and butter with non-dairy alternatives.
- You can prepare potatoes up to the mashing step, then reheat gently before serving.
- Fresh herbs add bright flavor; feel free to adjust quantities or substitute with parsley or rosemary.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
