Instant Pot Golden Mashed Potatoes—creamy, fluffy mashed potatoes made with a secret ingredient in your electric pressure cooker or slow cooker.
Note: slow cooker instructions are listed in the recipe card below.
Instant Pot Golden Mashed Potatoes
Can you guess the secret ingredient that makes these potatoes creamy and velvety? It’s not sour cream or cream cheese, although those are good options too. It’s an egg! Yes it sounds weird but it’s a thing and it works.
To make Instant Pot golden mashed potatoes you’ll start by cubing some Yukon gold potatoes. It’s up to you whether or not you want to peel them. I leave my peels on for sake of ease and because I like the taste. Cook the potatoes in a steamer basket* in the Instant Pot. This keeps the potatoes from getting grainy. After the potatoes are cooked you can mash away adding in butter and salt and pepper. This is the point at which you will stir in a raw egg yolk. The egg yolk will cook from the residual heat of the potatoes. The egg takes the creamy richness of the mashed potatoes to a whole new level, and you’ll wonder why you never did this before.
These Instant Pot mashed potatoes are delicious on their own, with gravy, or with grated cheddar cheese and bacon. Basically, you’ll love these potatoes any which way you serve them!
More Instant Pot Side Dish Recipes…
Instant Pot Creamed Corn with Bacon
Instant Pot Breakfast Potatoes
Instant Pot Golden Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Creamy, fluffy mashed potatoes made with a secret ingredient in your electric pressure cooker.
Ingredients
- 1 cup water
- 2 1/2 pounds yukon gold potatoes, washed and cut into cubes
- 1/2 cup butter
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 egg yolk
- 1 cup milk
Instructions
Instant Pot:
- Pour 1 cup of water into the bottom of Instant Pot. Add potatoes into a steamer basket* and lower the steamer basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Remove the steamer basket. Dump out liquid in bottom of Instant Pot. Pour the potatoes from the steamer basket into the bottom of Instant Pot liner.
- Add in the butter and let the heat from the potatoes melt it. Add in the salt and pepper. Mash the potatoes until creamy. Stir in the egg (the residual heat from potatoes will cook the egg). Stir in the milk.
- Salt and pepper to taste. Serve and enjoy.
Slow Cooker:
- Add water, potatoes, butter, salt and pepper into slow cooker.
- Cover and cook on high 4-5 hours or until potatoes are tender. Do not drain water.
- Mash the potatoes and add in the egg yolk and enough milk to reach desired consistency.
- Salt and pepper to taste. Serve and enjoy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use the 3 or 8 quart pot for this recipe.
- Category: Side
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
HI, Karen
If I wanted to make more potatoes, say 1.5 times this, what should I do? I have a huge potato-loving son, and he alone could eat half of the eight-person portion!!
I would 1.5 times all the ingredients (except the water under the trivet) and cook for the same amount of time listed in the recipe card.
Thanks, Karen! I will do that!
Hi Karen
Not much of a chef but I have fun with your recipes.
I wonder about the IP Golden Mashed Potatoes that serves 8. If I half the recipe should cook time be adjusted? Thank You TimF
Keep the same cooking time! https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Hello Karen, Allie here again. Now here’s sumthin for. Ya, I have a hard time cooking because I live in Nevada. What’s that got you do with it, well I’ll tell ya. Here I cannot (and no one else) find buttermilk. You say just add acid to your milk and you’ve got buttermilk. But!! I am very very surgar sensitive on high doses of insulin as well as other drugs for it so cannot have regular milk, I use Silk and adding adding acid to that doesn’t work. Here’s another, cannot find yeast anywhere (and no one else). Looked and looked. Don’t like sending for things on line especially eatable’s so I do without. How ’bout this one, cannot find anywhere Quinoa. I’ve heard it’s an ok alternative to rice for diabetics. But no where to be found, lol all this makes life hard. Been looking for these things for months. Always wanted to home make sourdough and French breads. Can’t even do that, Allie
Hi Allie, Can you have sour cream? That would be a good buttermilk alternative. Quinoa would be better than rice but it’s still high carb so I bet something like riced cauliflower would be better for you.
This is about the Colorado chili recipe. This was the best tasting pork chili but here’s what happened : I followed the recipe very carefully and after adding the cornmeal, I tried to get the pot to pressure and it would not go to pressure. So, after trying many ways, I opened the pot only to find that the cornmeal was stuck to the bottom of the IP. I cleaned the bottom of the pot and started the IP and that worked!. There was no BURN message just no pressure build up. What did I do wrong? Could the cornmeal be added at the end of cooking and use the saute method to finish the cooking process thus avoiding the problem?
Yep I think you’re right about the cornmeal. I would add it in later next time.
Hi Karen, Typo in IP instructions
“Stir in the egg (the residual heat from potatoes will cook the potato).” The heat will cook the egg. Right? Keep up the great work. I share your website with everyone I know who tells me they’re not using this great appliance.
Cook for hours?
The slow cooker version cooks for hours. The Instant Pot cooks for minutes.
Thanks! I got that corrected 😊