Instant Pot

Mashed Yukon Gold Potatoes

4 Servings

35 minutes 15 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

The Instant Pot makes easy work of great mashed potatoes. So little water is needed for cooking that even sliced potatoes don’t end up watery and washed out. They also don’t require draining after cooking. We prefer Yukon Golds over russets for their buttery color and flavor and slightly lower starch content, and we leave the skins on for ease since they tenderize quite nicely under pressure. We do, however, add the potatoes to water as they’re sliced, then give them a quick rinse to remove excess starch that would otherwise make the cooked potatoes a little gluey. For flavorful spins on these basic mashed potatoes, see the following recipes.




Don't add the half-and-half to the potatoes until all of the liquid in the pot has been cooked off. Also, don't remove the potatoes from the pot to mash them because the pot's residual heat will keep them warm even after the half-and-half and butter are added.

35 minutes

15 minutes active


  • 2

    pounds Yukon Gold potatoes, unpeeled

  • 6

    tablespoons (¾ stick) salted butter, cut into 6 pieces, divided


Janine W.
November 21, 2022
How Do You Double the Recipe?
I have not made these yet. But wondering if I doubled the recipe, would I just add an extra 1/2 cup of water but keep the cooking time the same? Any guidance on how to double this recipe would be immensely appreciated :)
Stephanie W.
July 31, 2022
So creamy and flavorful!
My favorite way to make mashed potatoes!
Lisa M.

Is this really better or faster than “traditional” mashed potatoes?

Lynn C.

Hi Lisa -

We think so! The potatoes cook in about 10 minutes. On the stovetop this would easily take 20 minutes. And, because the pressure cooker uses the pressure inside the pot to cook them (as opposed to boiling water) the potatoes are more flavorful because the flavor isn't diluted by water. These have pure potato flavor. I recommend that you give them a try!

The Milk Street Team

Siri N.

I love this method - it makes delicious and buttery potatoes. I use creme fraiche instead of half and half to give extra richness and tang. Great recipe!

Brady S.

These potatoes are so, so delicious! I'm wondering if MS might have any suggestions for doubling the recipe?