Name: Instant Pot Mashed Potatoes
Prep time: PT-996152H38M
Cook time: 6 min
Total time: 31 min
Ingredients: 4 pounds russet potatoes, peeled and cubed; 1 cup water; ½ cup (1 stick) unsalted butter; 1 cup milk; ½ teaspoon garlic powder; 1 teaspoon pepper; 2 teaspoons salt

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These Instant Pot Mashed Potatoes are the easiest way to get creamy, buttery mashed potatoes on the table in a fraction of the time it takes on the stovetop. This easy Instant Pot mashed potatoes recipe is perfect for busy weeknight dinners, Sunday suppers, and special occasions like Thanksgiving and Christmas dinner, when every inch of stovetop space is spoken for. It’s simple, budget-friendly, and quick enough that you’ll want it on the menu year-round!

instant pot mashed potatoes with butter in a white dish

Easy Instant Pot Mashed Potatoes

I’ll just go ahead and say it… I use my Instant Pot ALL the time. Some weeks it feels like I use it ten times a week (and I’m not one bit ashamed of that)! It’s such an easy way to speed up cooking!

Mashed potatoes used to mean a large pot of boiling water, a lot of waiting around, and cooked potatoes splashing all over the sink as you drained them. The Instant Pot method skips all of that. Add the potatoes and a cup of water to the inner pot, let the pressure cooker do its thing for 6 minutes, then mash them right there in the same pot.

With the holiday season right around the corner, this recipe is about to become your new best friend. It’s one of those classic recipes that works just as well on a Tuesday night as it does for a big holiday dinner!

Why You’ll Love This Recipe

It’s ready in less time. From start to finish, you’re looking at about 16 minutes. That’s the easiest mashed potatoes I know, and it means more time with your family and less time standing at the stove.

It frees up your stovetop. Holiday cooking is always a juggling act, and the Instant Pot gives you one less pot to worry about. You can make gravy, green beans, and rolls while the potatoes cook on their own.

It uses simple ingredients. You probably already have everything you need in your kitchen. Nothing fancy, just good old-fashioned comfort food everybody loves.

Tools Needed

Instant Pot pressure cooker (a 6-quart or larger works great)
Potato masher (or a hand mixer for extra creamy mashed potatoes)
Wooden spoon
Kitchen towel (handy for the steam release handle)

Ingredients

You only need a handful of pantry staples for this one… and you can swap a few things around to fit what you have on hand.

Russet potatoes – their high starch content makes them light and fluffy (Yukon Gold potatoes work great too)
Water – or use chicken broth for a richer flavor
Unsalted butter – vegan butter works if you need it
Milk – whole milk is my favorite, but heavy cream makes them extra rich
Garlic powder
Salt
Black pepper

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Instant Pot Mashed Potatoes

This is honestly the easiest way to make mashed potatoes, and you’ll be done before you know it!

Peel and cube the potatoes, then add them to the inner pot with 1 cup water.
Place the lid on the pot, set the valve to Sealing, and cook on High Pressure for 6 minutes.
When the timer goes off, carefully do a quick release by turning the steam release handle. Use a kitchen towel or wooden spoon to keep your hands away from the steam.

cubed raw potatoes in instant pot with water being poured over

cooked cubed potatoes in instant pot pot

Remove the lid once the pin drops. Add the butter, ¾ cup milk, a teaspoon of salt (or two), pepper, and garlic powder to the pot.

stick of butter added to cooked potatoes

Mash with a potato masher until smooth. Add the remaining ¼ cup milk a little at a time until it’s as creamy as you like.
Transfer to a serving dish (if you like) and serve warm with extra butter on top!

instant pot mashed potatoes transferred to a pretty dish

Pro Tips

Best kind of potatoes: Russets and Yukon Golds are the best potatoes for mashing. Red potatoes and other waxier varieties can turn out a little gluey, so I’d save those for roasting.
Use warm milk. Microwave the milk for 30 seconds to keep the potatoes hot and help it blend smoothly. Room temperature butter melts faster, too.
Don’t overmix. A hand mixer makes them super smooth, but overmixing can make them gummy. Stop as soon as they look creamy.
Use enough water. Your pressure cooker needs at least 1 cup of liquid to come to pressure, but too much liquid makes soupy potatoes. One cup is the sweet spot.
Keep them warm. The warm setting on your Instant Pot holds the potatoes for a while, which is perfect for holiday dinners when everything needs to be ready at once.
Cooking times can vary a little bit depending on your specific Instant Pot, so check your manual and adjust as needed.

Variations

This is my favorite part… you can dress these up however your family likes them!

Extra creamy: Stir in a scoop of sour cream or a few ounces of softened cream cheese.
Instant Pot garlic mashed potatoes: Toss 4 to 5 peeled garlic cloves in with the potatoes before cooking and mash them right in.
Fresh herbs: Top with fresh chives, parsley, or a little thyme for a pretty finish.
Loaded: Add shredded cheddar, crumbled bacon, and green onions.
Sweet potatoes: Use the same method with peeled, cubed sweet potatoes for a fun fall twist.

Serving Suggestions

These creamy Instant Pot mashed potatoes are the perfect side dish for almost any main. Serve them with roast turkey, baked ham, meatloaf, chicken, steak, or pork chops. For Thanksgiving or Christmas dinner, pile them next to the cranberry sauce, green bean casserole, and plenty of gravy!

Storage Instructions

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a large pot on the stovetop over medium heat with a splash of milk, stirring until smooth. You can also reheat them in a microwave-safe bowl, stirring every minute or so.

FAQ

What are the best types of potatoes for mashed potatoes? Russets are my go-to because they’re light and fluffy. Yukon golds have a naturally buttery flavor and make a slightly denser mash, and both are great choices!

Do I need a steamer basket? Nope! The potatoes cook right in the water in the bottom of the pot, so you can mash them without draining anything. That’s one less dish to wash.

Can I make more? Absolutely. Just keep the pounds of potatoes below the max fill line, and 1 to 1½ cups of water is still plenty.

Can I make them ahead of time? Yes! Make them a day early and reheat on the stovetop with a little milk, or keep them on the warm setting for an hour or two before dinner.

These Instant Pot mashed potatoes have earned a permanent spot on my table, and I hope they’ll find a spot on yours too. Keep them simple or load them up with all your favorite toppings… either way, your family is going to love them!

⭐⭐⭐⭐⭐ Tried this recipe? Please leave a comment and a star rating… it helps me grow my blog, and I’d be so grateful!

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