Instant Pot Mashed Potatoes
The best creamy, fluffy mashed potatoes! These Instant Pot Mashed Potatoes are easy to make and come out perfect every time.
When you’re craving comfort food, you can’t beat creamy, buttery mashed potatoes.
These Instant Pot mashed potatoes will change your life. They turn out perfectly creamy and fluffy, every time. And making homemade mashed potatoes in your Instant Pot is the most hands-off, quick and easy way!
Mashed potatoes aren’t just for Sunday dinner anymore. These Instant Pot mashed potatoes are easy enough to make on a weeknight. Buttery homemade mashed potatoes are an easy side dish that goes well with crispy baked chicken thighs and my easy oven baked salmon.
What Kind of Potatoes to use for Mashed 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.
How to Make the Best Mashed Potatoes
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.
- Mash by hand. I know it can be tempting to use a stand mixer to mash your potatoes, but don’t do 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 few minutes.
- 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 one tablespoon of butter per pound of potatoes.
- Warm the milk. You can heat the milk for mashed potatoes in the microwave or on the stove. Warm milk will absorb better into the potatoes and will keep the mashed potatoes hot. Add the milk a little bit at a time, until your mashed potatoes have your desired consistency and creaminess.
- 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.
Instant Pot Mashed Potatoes
To make mashed potatoes in your pressure cooker, you’ll start by peeling and quartering your Russet potatoes. If you are using small potatoes, such as Yukon gold or small Russets, halve the potatoes.
Place the potatoes in your Instant Pot and add enough water to just cover the potatoes. Place the lid on the Instant Pot.
Now you’re ready to cook the potatoes! Turn the steam release valve to the sealing position. 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.
When the cook time ends, immediately quick release the pressure.
Now all that’s left to do is drain the potatoes, return them to the pot, and then mash and season the potatoes. Be sure to read my tips above for how to make the best mashed potatoes.
Cooking Tips for Instant Pot Mashed Potatoes
- If you are feeding a crowd, you can double this recipe and it will fit in a 6 quart Instant Pot.
- To make mashed potatoes with the best creamy texture, mash them by hand using a potato masher.
- Warm the milk before adding it to the potatoes. I like to use whole milk for flavor and richness. For richer mashed potatoes you can use cream or half and half. Stir in the milk a little bit at a time until your mashed potatoes reach your desired consistency.
More Instant Pot Recipes
If you are new to Instant Pot cooking, read my beginner’s guide to learn how to do an Instant Pot water test and get started with Instant Pot cooking.
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.
- As soon as the cook time ends the pot will beep a few times. Immediately quick release the pressure by carefully turning the steam release valve to the venting position. I use the handle of a long spoon to turn the valve. 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.
- A double recipe will fit in a 6 quart Instant Pot.
- For richer potatoes, you may substitute half and half or 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.
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