Making mashed potatoes in Instant Pot is the fastest and easiest way to get light, fluffy, perfectly seasoned potatoes on the table in minutes!

This must-have holiday side dish is so quick and easy to make, and perfect to double up and use all week long! Toss some cloves of garlic or a few chunks of cauliflower into the pot for a healthy fiber and flavor lift. Nothing goes better with meatloaf and gravy than mashed potatoes! And once made in the Instant Pot there’s no going back to the stovetop version!

Instant Pot Mashed Potatoes with butter in a bowl

Perfect Mashed Potatoes in the Instant Pot

  • Mashed potatoes are the ultimate comfort food and making them in the Instant Pot frees up both space on the stove and cooking time!
  • Mix and mash‘ the seasonings and toppings to create a different dish every time!
  • For large parties and potlucks, serve mashed potatoes right from the Instant Pot or transfer to a crock pot on the warm setting.
  • Serve versatile mashed potatoes with a homestyle meatloaf or pot roast, as a base under a chicken parmesan casserole, or make potato pancakes with the leftovers!
potatoes , salt , butter and milk with labels to make Instant Pot Mashed Potatoes

Ingredients and Variations

Potatoes: Russet potatoes are the best choice for mashed potatoes because of their starchy consistency. They have a such a lovely, fluffy texture once cooked and mashed up. Yukon Golds are less starchy, and have a more creamy texture. Red potatoes are a good choice because they have a natural buttery flavor and the skins are very thin, so they don’t need to be peeled. There is a wholesome, rustic appearance to mashed potatoes made with most, or all, of the peels on (and a little extra flavor)!

Dairy: Full-fat dairy milk and butter are key ingredients for mouth-wateringly delicious mashed potatoes. Half and half or heavy whipping cream works well, as does a quarter cup of sour cream or Greek yogurt to bump up the texture and flavor.

Extras: Mashed potatoes are the perfect base for additional seasonings or a heap of toppings! Stir in a little garlic powder or ranch dressing, or top potatoes with bacon bits, shredded cheddar cheese, sliced green onions, or chives. Anything goes!

How to Make Mashed Potatoes in Instant Pot

  1. Peel and chop potatoes.
  2. Add potatoes, water, and salt to the Instant Pot.
  3. Seal and pressure cook on high pressure for 10 minutes. (as per recipe below).
  4. Quick-release the pressure and add milk and butter.
  5. Use an electric mixer or potato masher until desired consistency is reached.

Garnish as desired and serve.

Instant Pot Mashed Potatoes in the pot

Tips & Tricks

  • Toss in a few cloves of garlic, some sweet potatoes or some cauliflower florets before cooking to add some flavor, nutrition and fiber. Everything will cook and soften to be easily mashed along with the potatoes.
  • There’s no need to drain the potatoes after they’ve been cooked, the starchy liquid just gets absorbed back in, making them extra fluffy!
  • Use room temperature or warmed milk before adding in Step 3 for faster mixing.
  • Mash potatoes only slightly for a chunky texture or blend them until they have a velvety, creamy texture. Either way, they are so delicious!
bowl of Instant Pot Mashed Potatoes with instant pot in the background

Storing Mashed Potatoes

  • Refrigerate leftovers in a covered container for up to 4 days and reheat portions on the stovetop or microwave. Add a little milk to loosen the potatoes up a bit.
  • Freeze portions in zippered bags for up to 2 months. Once thawed, they may seem a little watery, but the moisture will evaporate as they reheat.
Instant Pot Mashed Potatoes on a wooden spoon

Other Easy Instant Pot Recipes

Instant Pot Mashed Potatoes with butter in a bowl
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Instant Pot Mashed Potatoes

Make mashed potatoes in Instant Pot for the most easy and delicious side dish made in just one pot!
Prep Time 10 minutes
Cook Time 10 minutes
Instant Pot Pressure Time 10 minutes
Servings 8 servings
Author Candace


  • 3 pounds russet potatoes washed, peeled, and sliced about 1 inch thick, about 6 large potatoes
  • 1 cup water
  • 2 teaspoons kosher salt
  • ½ cup butter
  • ½ cup milk
  • chopped fresh parsley for garnish, optional


  • Add potatoes, water, and salt to the Instant Pot.
  • Cover, set to high pressure and cook for 10 minutes. Quick-release pressure.
  • Add butter and milk to the potatoes in the Instant Pot.
  • In the Instant Pot or a large bowl, blend the potatoes with a hand mixer, until smooth. Alternatively, mash with a masher to reach desired consistency.
  • Garnish with parsley if desired and serve.
5 from 2 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 245 | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 688mg | Potassium: 736mg | Fiber: 2g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Side Dish
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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