Instant Pot Mashed Potatoes

Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with 1–2 tablespoons of milk per serving, stirring constantly until warm. Alternatively, reheat in a microwave-safe bowl, covered, for 1–2 minutes, stirring halfway through.

Yes, both will work, though the texture will be slightly different: red potatoes will be fluffier and slightly grainier, while Yukon Golds will be creamier and more buttery. Cut them into similar-sized chunks and reduce pressure cooking time by 1 minute.

Using an electric mixer or food processor, which overworks the starch and creates a gluey, gummy texture. Always use a hand masher or ricer. Also, never add cold milk—it can shock the potatoes and cause gumminess.

Yes. Replace butter with olive oil or vegan butter (use the same amount), and swap milk for unsweetened almond milk, oat milk, or vegetable broth, heated before adding.

Stir in roasted garlic cloves mashed into the potatoes, fresh thyme, sharp cheddar cheese, crispy bacon, sautéed leeks, or sour cream at the end. Add these after mashing, using your warm milk reduction to accommodate extra ingredients.

Watery: you added too much milk or the potatoes retained excess water. Drain very well, then cook gently uncovered on the stove for 1 minute to evaporate excess moisture. Waxy/gluey: you overworked them with a mixer. Use a masher and work quickly, using as little liquid as possible.