Mashed potatoes are a staple side dish that pairs perfectly with everything from holiday roasts to weeknight dinners. With this Instant Pot mashed potatoes recipe, you can make rich, buttery, and ultra-creamy mashed potatoes in a fraction of the time—no boiling, no draining, and no fuss. Whether you’re preparing a simple family meal or a big holiday spread, this method ensures perfect results every time.
Why You’ll Love This Recipe
✅ Fast & Easy – Ready in just 35 minutes, no need for stovetop boiling.
✅ One-Pot Cleanup – Everything cooks in the Instant Pot, minimizing dishes.
✅ Creamy & Fluffy – The pressure cooking method locks in moisture for the best texture.
✅ Perfect for Holidays – Great for Thanksgiving, Christmas, or any gathering.
✅ Easily Customizable – Adjust the flavors with garlic, cheese, or fresh herbs.
Ingredients for Instant Pot Mashed Potatoes
Simple ingredients make these rich, creamy mashed potatoes.
Main Ingredients
- 3 pounds Russet potatoes, peeled and quartered (or Yukon Gold for a richer texture)
- 4-5 cups water (enough to cover the potatoes)
- 4 tablespoons unsalted butter, cut into pieces
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ cup whole milk, warmed (or more as needed)
Optional Add-Ins for Extra Flavor
- ½ cup sour cream or plain Greek yogurt for a tangy twist
- Roasted garlic for a deep, savory flavor
- ½ cup grated Parmesan cheese for extra richness
- Fresh chives or green onions for a bright, herby finish
- Swap milk for heavy cream for an ultra-luxurious texture
How to Make Instant Pot Mashed Potatoes
Step 1: Cook the Potatoes
- Place peeled, quartered potatoes into the Instant Pot.
- Add enough water to fully cover the potatoes.
- Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
- (The Instant Pot will take about 15 minutes to come to pressure before cooking begins.)
Step 2: Quick Release & Drain
- Once the cooking time ends, perform a quick release by carefully turning the steam release valve to venting.
- Once all the steam has escaped and the float valve drops, open the lid.
- Transfer the potatoes to a colander and drain thoroughly.
Step 3: Mash the Potatoes
- Return the drained potatoes to the Instant Pot (keep it on “Keep Warm” to retain heat).
- Use a potato masher to mash until mostly smooth.
Step 4: Add Butter & Seasonings
- Add butter, salt, and black pepper, mashing until well combined.
- Slowly stir in warmed milk, a little at a time, until the potatoes reach the desired creamy consistency.
- Taste and adjust seasoning as needed.
Step 5: Serve & Enjoy!
- Serve warm, garnished with fresh chives or melted butter.
Make-Ahead & Storage Instructions
🥡 Refrigerate: Store mashed potatoes in an airtight container for up to 3 days.
❄️ Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
🔥 Reheat:
- Microwave: Heat on high, stirring occasionally. Add extra milk if needed.
- Oven: Spread in a baking dish, cover with foil, and bake at 350°F for 30 minutes, stirring once.
Tips for the Best Instant Pot Mashed Potatoes
🥔 Use Russet Potatoes for Fluffy Texture – Yukon Golds are creamier but denser.
🧈 Use Warm Butter & Milk – Cold ingredients can make mashed potatoes gluey.
🥄 Mash Gently – Over-mixing can make potatoes gummy, so mash just until smooth.
🧄 Add Roasted Garlic for Extra Flavor – Roast a few cloves and mash them in!
🌿 For a Lighter Version – Swap out butter for olive oil and use low-fat milk or broth.
FAQs About Instant Pot Mashed Potatoes
Q: Can I make these mashed potatoes ahead of time?
A: Yes! You can keep them warm in the Instant Pot for up to 2 hours before serving.
Q: Can I double this recipe?
A: Absolutely! A 6-quart Instant Pot can handle double the batch.
Q: Can I use red potatoes?
A: Yes, but they’ll result in a denser texture with a slightly waxy finish.
Q: How do I make mashed potatoes extra creamy?
A: Swap milk for heavy cream and stir in cream cheese or sour cream for a silky finish.
Final Thoughts
These Instant Pot Mashed Potatoes are the ultimate time-saving side dish. Whether you’re making them for a weeknight dinner or a holiday feast, they turn out rich, creamy, and absolutely delicious with minimal effort. Try them for your next meal and enjoy perfectly fluffy mashed potatoes in half the time!
Short version
Instant Pot Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes 4-5 medium, peeled and quartered; halve if using small potatoes
- 4-5 cups water
- 4 tablespoons unsalted butter cut into 4 pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup whole milk warmed (plus more as needed)
Instructions
- Place the potatoes in the Instant Pot inner pot and add enough water to just cover them.
- Close the lid and set the steam release valve to sealing. Press Manual/Pressure Cook and cook on high pressure for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure before the cook time begins.)
- When the cook time ends, quick release the pressure by carefully moving the steam release valve to venting. Once all steam has escaped and the float valve drops, carefully open the lid.
- Transfer the potatoes to a colander and drain well. Meanwhile, make sure the exterior of the inner pot is clean and dry. Return the drained potatoes to the empty inner pot, place it back in the Instant Pot base, and keep it on warm to maintain heat.
- Use a potato masher to mash the potatoes. Add the butter, salt, and pepper, mashing until well combined.
- Slowly stir in the warm milk, a little at a time, until the potatoes reach the desired creamy consistency. Taste and adjust salt and pepper as needed. Serve warm.
Notes
Make Ahead: Keep mashed potatoes warm in the Instant Pot on the “Keep Warm” setting for up to 2 hours. If they start to dry out, stir in a little warm milk. Storage: Store mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Refrigerate leftovers within 2 hours of cooking. If the potatoes dry out, stir in more milk when reheating.
To Reheat: Microwave: Heat on high power, stirring occasionally, until hot. Add more milk if needed.
Oven: Stir in a little milk, spread the potatoes in a baking dish, cover with foil, and bake at 350°F for about 30 minutes, stirring once or twice.
