Buttery Mashed Sweet Potatoes are the side dish you have been looking for. A great addition to your holiday menu and the perfect accompaniment to any main course. This easy recipe uses your instant pot pressure cooker, saving room on the stovetop and in the oven. You’ll want to make this Instant Pot Sweet Potato Mash recipe over and over again!
This sweet potato instant pot recipe is by far the ultimate recipe for easy mashed sweet potatoes. Whole sweet potatoes steamed in the instant pot and then mixed with butter and fresh herbs is a nice change of pace from regular mashed potatoes. The pressure cooker takes all the hard work out of making this sweet potato mash recipe.
With just a few simple ingredients this recipe serves up nicely as a delicious side to any weeknight dinner or dress it up, it makes a great colorful addition to your holiday table as well.
Mashed sweet potatoes recipe
My sweet potato instant pot recipe is one you’ll come back to repeatedly. It can easily be modified to suit your family’s tastes; change up the herbs, drizzle with olive oil, add a dollop of sour cream, or sprinkle with parmesan cheese. When it comes to sweet potato casseroles the options are endless.
This sweet potato mash will keep well in the fridge for a few days so make a double batch and serve it up a few different ways.
Ingredients Needed For Sweet Potatoes in the Instant Pot
Unlike the sweet versions of sweet potatoes with marshmallows baked on top, this recipe has a savory flavor profile giving it a nice depth of flavor. This healthy side won’t make you leave the table feeling guilty either.
Scroll down to the printable recipe card for complete ingredients and instructions.
Sweet potatoes – I used 2 lbs of sweet potatoes, peeled and chopped.
Garlic – I used fresh garlic but you could use jarred in a pinch.
Water – Just plain tap water is fine. Or for added flavor use half water and half broth.
Milk – I used whole milk but you can use any kind. However, the lower the fat content the less rich your sweet potato mash will be. Nondairy milk will also work.
Butter – I used unsalted butter but you can use salted and just modify how much salt you add.
Salt and pepper – I prefer to cook with sea salt but any kind of salt will work. I also use freshly ground pepper.
Fresh parsley – Fresh chopped parsley is the best, dried parsley won’t give you the same flavor. Any fresh herbs, like fresh thyme, will enhance the flavor of this mashed sweet potato recipe nicely.
How to make Instant Pot Sweet Potato Mash recipe
First, peel and cut the sweet potatoes into chunks.
Add the sweet potato cubes, garlic cloves, and water to the bowl of the instant pot.
Next, Cover and set the lid to “Sealing”.
Pressure cook on high heat for 6 minutes, followed by a quick release.
Once the pressure has been released, remove the lid and set the Instant Pot to “Sauté”. Let the remaining water boil off (3-5 minutes).
Press “Cancel” to stop the Instant Pot.
Then, Add the butter, seasoning, and milk, and use a potato masher to mash everything together until the desired consistency is reached.
Tip: Use a hand mixer to speed things up and get all of the lumps out and get a nice creamy mash.
More milk can be added if desired.
Finally, Serve with freshly chopped parsley and extra butter.
Love it? Pin it!
If you love this mashed sweet potato recipe, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
How to make mashed sweet potatoes?
A quick way to make mashed sweet potatoes is in the pressure cooker. Instead of boiling the potatoes as you would on the stove, the pressure cooker steams them. Just follow this recipe for easy mashed sweet potatoes and you’ll be eating your sweet potatoes in no time at all.
How do you make sweet potato mash?
To make sweet potato mash on the stove boil chunks of sweet potato for 15-20 minutes or until the pieces are soft. Drain the sweet potatoes and mash them with a potato masher. Add milk or water, butter, salt, and pepper.
How do you keep sweet potato mash from getting soggy?
To reduce the chance your sweet potato mash will get soggy, place the drained sweet potatoes back in the warm air fryer for a few minutes. This way the heat will dry off any remaining water.
Do I have to peel my sweet potatoes to make sweet potato mash?
It isn’t necessary to peel your sweet potatoes to make mashed sweet potatoes. The skin is edible. It is really a matter of preference.
Substitutions For Instant Pot Mashed Sweet Potatoes
- Instead of seasoning with butter, salt and pepper try maple syrup and brown sugar for a sweetened mashed sweet potato recipe.
- Use the mashed sweet potatoes as a base to make a sweet potato casserole or mashed potato cakes.
- Instead of adding regular milk to the mash use coconut milk.
Sweet potato mash Tips and Tricks
- Sweet potato mash can be stored in an airtight container in the fridge for up to 5 days.
- You can also make ahead and freeze in zip-lock freezer bags for up to 6 months.
- Keep a few sweet potatoes on hand so you can make up this dish at any time.
- Invest in a potato masher, though a fork will also work the potato masher makes it much easier to mash the potatoes. A hand mixer makes the job super easy!
More Potato Dishes to Love
- The Best Slow Cooker Mashed Potatoes (pictured above) Another great idea for big holiday meals – save room on the stovetop and use your slow cooker to make the mashed potatoes!
- Mashed Potato Bake – with french fried onions
- Loaded Mashed Potatoes – like a loaded bake
- Mashed Potato Cakes – great use for leftover mashed potatoes
- Cauliflower Mash – low carb
I have loads of side dish recipes here on my website, and this week I am participating in a group with some fellow bloggers where we are sharing holiday side dish recipes all week. Find some of those recipes below to get some holiday meal inspiration!
The instant pot really makes the best mashed sweet potatoes. Try this recipe the next time you want a nice creamy, colorful side dish and see for yourself.
- 2 pounds sweet potatoes, peeled and chopped
- 2 cloves garlic, whole, peeled
- 1/2 cup water
- 1/4 cup milk
- 3 Tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, to taste
- Add the sweet potatoes, garlic cloves, and water to the bowl of the instant pot.
- Cover and set the lid to “Sealing”.
- Pressure cook on high heat for 6 minutes, followed by a quick release.
- Once the pressure has been released, remove the lid and set the Instant Pot to “Sauté”.
- Let the remaining water boil off. This will take about 3-5 minutes or so.
- Press “Cancel” to stop the cooking.
- Add the butter, seasonings, and milk, and use a potato masher to mash everything together until the desired consistency is reached. More milk can be added if desired.
- Serve with freshly chopped parsley and extra butter.
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Amount Per Serving: Calories: 291Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 233mgCarbohydrates: 48gFiber: 8gSugar: 16gProtein: 5g
Please note that nutrition is not guaranteed accurate.
Monday Holiday Side Dish Recipes:
- Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
- Brown Butter Pumpkin Sage Pongal from Magical Ingredients
- Cauliflower Gratin from Palatable Pastime
- Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
- Crispy Skillet Stuffing from The Spiffy Cookie
- Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
- Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
- Instant Pot Sweet Potato Mash from An Affair from the Heart
- Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
- Mushroom Gratin from Cheese Curd In Paradise
- Pecan Rice from A Day in the Life on the Far
- Smoked Mac and Cheese Casserole from Our Good Life
- Sweet Onion Pudding from A Little Fish in the Kitchen
- Sweet Potato Casserole from Hostess At Heart
- Tomato Parmesan Soup from Art of Natural Living
- Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings