Instant Pot Mashed Potatoes
These Instant Pot mashed potatoes are the best creamy, fluffy mashed potatoes! This quick and easy recipe is perfect for a weeknight dinner or a holiday meal, saving time while delivering rich, buttery flavor.
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
Potato Variations: You can substitute Yukon gold potatoes for russet potatoes. Gold potatoes can be halved instead of quartered and do not need to be peeled unless preferred.
Scaling the Recipe: A double batch will fit in a 6-quart Instant Pot.
For Richer Mashed Potatoes: Swap the milk for half and half or heavy cream for extra creaminess.
Seasoning Ideas:Enhance the flavor by adding roasted garlic, chives, cream cheese, sour cream, or plain Greek yogurt to the mashed potatoes.
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.
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.