Crispy Mashed Potatoes in the Instant Pot

These crunchy mashed potatoes have the perfect taste and texture. We started by softening it in the instant pot instead of boiling it, for an easy hands-off method that comes together quickly in 30 minutes! We finish it under the grill to achieve a crunchy texture that you will love.

Mashed potatoes make the perfect side dish that everyone is so excited to eat! The crunchy texture, browned parmesan and garlic make this potato “bread” a real treat in your mouth. They come together with just a few ingredients and a hands-off approach to the Instant Pot! This speeds up the total cooking time and saves the extra work of boiling the potatoes.

A side of potatoes is one of my favorite ways to get starchy carbs that provide prebiotics and fiber. Oven Baked Potatoes and Frying Pan Potatoes are two recipes we always make at home. With active teenagers, potatoes are a fantastic way to make our meals denser in calories with added nutrition. As a nutritionist, I love to present potatoes as a cheap and nutrient-dense option!

So let’s get started with this easy recipe that you can make in about 30 minutes.

How to make Crispy French Fries

You’ll love that these potatoes need very little real food ingredients. Here’s what you need:

  • Yukon Gold Potatoes
  • Olive oil or avocado oil
  • Garlic cloves
  • Lemon juice
  • Parmesan cheese
  • Salt and pepper

We start by adding water to the Instant Pot. Place the steamer basket in the Instant Pot and fill it with whole potatoes. You’ll want these to be smaller potatoes! Cook on high pressure for 6 minutes and use quick release.

While this is happening, preheat your oven to a simmer. Also, mix the garlic and oil with a little lemon juice. Once the potatoes have finished steaming in the Instant Pot, you will place them on a baking sheet. Mash gently using a potato masher, or make two cross-cuts (don’t cut all the way through). If using the knife method, apply gentle pressure.

Brush with oil/garlic/lemon mixture. Rub with sea salt and pepper to taste, and sprinkle with parmesan cheese. Transfer to the broiler and bake for 8-12 minutes, or until nice and crispy to your liking!

Tips and Adaptations

  • If you can’t find small Yukon Gold potatoes, you can also use red potatoes
  • Apart from the Instant Pot, you can also boil the potatoes for 25 minutes
  • Want to skip the parmesan cheese? Does not matter! It’s still very good with just oil and garlic
  • Spicy variation: add a little smoked paprika and cayenne pepper to the salt

Serve and Store

It is best enjoyed hot straight from the oven. You can add fresh herbs like parsley, or even micro greens. Salt and pepper to taste!

Green Goddess Dressing is the best dipping sauce for these crispy potatoes!

It will keep well in the fridge for up to a week. They can be put in the oven for 5-10 minutes at 400 degrees F to reheat, or reheated in the microwave.

Another easy side dish you’ll love!

Crispy Mashed Potatoes in the Instant Pot

These Crispy Potato Chips start by being made in the Instant Pot and finished in the oven to save time! You’ll be pleased that this recipe can be made in 30 minutes. The crunchy texture of garlic is loved by everyone.

prep time 5 minute

cooking time 25 minute

Portion 4


  • 1.5
    Yukon Gold Potatoes*
  • 3
    Avocado oil or olive oil
  • 4
  • 2
    lemon juice
  • 1/4
    Parmesan cheese
  • Salt and pepper


  1. Wash and dry your potatoes. Place 1 cup of water in the bottom of your instant pot. Add the potatoes to the steamer basket, and place them in the instant pot. Secure the lid and cook on high pressure for 6 minutes. Use quick release.

  2. Meanwhile, set the oven to broil. Lightly grease a large baking dish. Mix oil, lemon juice and garlic.

  3. After the potatoes have finished steaming in the Instant Pot, remove them and place them on a baking sheet. Gently “mash” the potatoes in 1 of 2 ways: use a potato masher to gently press down on the potatoes. Or make 2 cuts using the knife to make a cross– don’t cut all the way through. Gently press down on the center of the potato to crush it.

  4. Rub the oil and garlic mixture on the potatoes. Season liberally with salt and pepper. Sprinkle with parmesan cheese. Transfer to the oven.

  5. Bake for 8-12 minutes, or until crispy brown. Serve hot with additional salt and pepper as needed.

Recipe Notes

*Use small Yukon gold potatoes. You can also replace it with red potatoes.