Instant Pot Mashed Potatoes
See my guide on how to use an Instant Pot.
Instant Pot Mashed Potatoes are the best creamy, fluffy mashed potatoes! This is my go-to mashed potatoes recipe. It’s an easy side dish that comes out perfect every time!
When you’re craving comfort food, you can’t beat creamy, buttery mashed potatoes. Making mashed potatoes in the Instant Pot is my very favorite way to prepare this favorite side dish.
Pressure cooking makes the best mashed potatoes. They turn out perfectly creamy and fluffy. Making homemade mashed potatoes in your Instant Pot is also the most hands-off, quick and easy way!
Mashed potatoes aren’t just for Sunday dinner anymore, since these Instant Pot mashed potatoes are easy enough to make on a weeknight. My family loves them with Baked Chicken Thighs, Instant Pot Pork Chops and Baked Salmon. Now grab some potatoes and let’s get cooking!
Instant Pot Mashed Potatoes Ingredients
- Russet Potatoes: The best kind of potatoes for mashed potatoes are starchy potatoes, such as Russet potatoes. Russet potatoes make light and fluffy mashed potatoes. Yukon gold potatoes also work well and you can leave the peels on for more texture in your mashed potatoes.
- Water: Water is needed to cook the potatoes and to allow the Instant Pot to pressurize. You need enough water to cover the potatoes in the pot.
- Butter: For rich, buttery flavor!
- Salt and Pepper: Since tastes can vary, I always recommend seasoning your mashed potatoes with salt and pepper to taste.
- Milk: Milk makes the potatoes creamy. Different potatoes can vary in how “thirsty” they are, so add more or less milk, as needed, until the mashed potatoes reach your desired creaminess. I use whole milk because I love the richness that it brings to the potatoes. You could also use heavy cream or half and half for an even richer flavor. Warming the milk before stirring it in will help it to absorb better into the potatoes and will also keep the potatoes hot.
Find the full recipe with ingredient amounts and instructions in the recipe card below.
How to Make Instant Pot Mashed Potatoes
These Instant Pot Mashed Potatoes come together in just a few simple steps. If you are new to Instant Pot cooking, you might find my beginner’s guide on How to Use an Instant Pot helpful.
- Start by peeling and quartering the potatoes. If your potatoes are small, you can cut them in half instead of quarters. Place the potatoes in the Instant Pot and add enough water to the pot to just cover the potatoes.
- Now you’re ready to cook the potatoes! Put the lid on the Instant Pot and move the steam release valve to the sealing position. Pressure cook on high pressure for 10 minutes. The Instant Pot will take some time to reach pressure, and then the cook time will start counting down.
- When the cook time ends, quick release the pressure by carefully moving the steam release valve to the venting position.
- Drain the potatoes by transferring them to a colander and then return them to the Instant Pot. I like to place the inner pot back in the Instant Pot base, with it set on “keep warm” to keep the potatoes warm.
- Use a potato masher to mash the potatoes.
- Add the butter, salt and pepper and continue mashing to combine.
- Stir in the warm milk, a little at a time, until the potatoes reach your desired creamy consistency. Taste the mashed potatoes and add more salt and pepper, if needed. Serve and enjoy!
Instant Pot Mashed Potatoes Recipe Tips
I never knew how creamy and fluffy mashed potatoes could be until I learned how to make them the right way. There are a few important things to remember when you make mashed potatoes.
- Drain the potatoes well. After the potatoes cook in your Instant Pot you will transfer them to a colander to drain. Then put them back into the Instant Pot with the pot on “warm.” The hot pot will help more of the water to evaporate from the potatoes, resulting in fluffier spuds.
- Mash by hand. I know it can be tempting to use a stand mixer to mash your potatoes, but I don’t recommend it. Overworked potatoes can turn out gummy or gluey. For the best texture, mash by hand with a potato masher. You can mash the potatoes right in the Instant Pot and it only takes a minute or two.
- Use enough butter. For mashed potatoes with rich flavor, you need butter. You can adjust the amount to your tastes, but when it comes to mashed potatoes I don’t recommend skimping on the butter. I use at least one tablespoon of butter per pound of potatoes.
- Taste and season. You need to taste your mashed potatoes to make sure you have the seasonings right. Butter, salt and pepper are the basics. You can also season your potatoes with chives, roasted garlic or cream cheese. For extra creamy mashed potatoes, mix in sour cream or plain Greek yogurt. Be sure to bring all cold ingredients to room temperature before mixing them into your mashed potatoes. For more ideas for how to flavor your mashed potatoes, see my classic Mashed Potatoes Recipe.
- Make Ahead. If you’d like to make these mashed potatoes ahead, you can keep them in the Instant Pot on the “keep warm” setting for up to 2 hours.
Storage and Reheating Tips
Mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to refrigerate leftover potatoes within 2 hours of cooking. Potatoes tend to dry out over time, so stir in more milk when reheating to make them creamy again. To reheat:
- Microwave: Microwave on high power, stirring occasionally, until hot. Add more milk as needed.
- Oven: Stir a bit of milk into the potatoes and put them in a baking dish. Cover with foil and bake at 350° F until hot, stirring once or twice.
More Easy Instant Pot Recipes
These mashed potatoes are one of the best Instant Pot recipes I’ve tried. Here are a few other favorites:
- Instant Pot Baked Potatoes
- Instant Pot Potato Salad
- Instant Pot Meatloaf
- Instant Pot Chicken Thighs
- Instant Pot Chicken Breasts
- Instant Pot Mac and Cheese
Instant Pot Mashed Potatoes
- 3 pounds Russet potatoes* (4-5 medium, peeled and quartered (halve if using small potatoes))
- 4-5 cups water
- 3 tablespoons unsalted butter (cut into 3 pieces)
- ½ teaspoon salt (or to taste)
- pepper (to taste)
- ½ cup warm milk
- Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- Once the cook time ends, quick release the pressure by carefully moving the steam release valve to the venting position. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid.
- Transfer the potatoes to a colander to drain and then return them to the empty inner pot of the Instant Pot. You may place the inner pot back in the base with the Instant Pot on "warm" to keep the potatoes warm.
- Use a potato masher to mash the potatoes. Add the butter, salt and some pepper and continue mashing to combine.
- Stir in the warm milk, a little bit at a time, until the potatoes reach the desired creamy consistency. Taste the mashed potatoes and adjust the seasonings as necessary.
- You may use Yukon gold potatoes instead of russet potatoes. Gold potatoes can be halved instead of quartered and do not need to be peeled unless you prefer to do so.
- A double recipe will fit in a 6 quart Instant Pot.
- For richer potatoes, you may substitute half and half or heavy cream for the milk.
- You can add roasted garlic, chives, cream cheese, sour cream, or plain Greek yogurt to your mashed potatoes, as desired for flavor.
- Mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to refrigerate leftover potatoes within 2 hours of cooking. Potatoes tend to dry out over time, so stir in more milk when reheating to make them creamy again.
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