We all know the holidays, big gatherings, and even weeknight dinners can feel like a lot to manage. These easy Instant Pot Mashed Potatoes, however, will make life so much easier. I absolutely love my Instant Pot (especially around the holiday season) as it frees up my stove, doesn’t need babysitting, and quietly takes care of a whole dish while I focus on everything else. This recipe for Instant Pot mashed potatoes uses just five simple ingredients, plus water, and takes the stress out of one more dish to juggle. And don’t worry. These potatoes are buttery, soft, and creamy…not gummy or pasty.
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Buttery Mashed Potatoes in the Instant Pot
Instant Pots are a huge help when you’re tight on space, and mashed potatoes have always been my go-to side because they’re inexpensive and easy to pull together. And while they’re simple to make on the stove, this Instant Pot mashed potatoes recipe makes it even simpler! Prep your potatoes, add them to the pot with water and salt, and let the machine take it from there. Once it beeps, gently release the steam (I usually set a kitchen towel over the valve for safety), then drain, mash, stir in the butter, and pour in the milk gradually until it’s smooth and creamy. These potatoes are cozy, consistent every time, and easy to serve again the next day!
- I use russet potatoes as they’re some of the BEST potatoes to make mashed potatoes with. They have a high starch and low moisture content, which creates a fluffier mash. Yukon golds are also great and mash up creamy (just be careful not to overwork, as waxy potatoes like Yukon gold can easily become gummy), or you can do a blend.
- Make sure to cut the potatoes uniformly into large cubes so they cook evenly.
- You don’t have to discard any potato skins if you don’t want to. You can fry them in the air fryer for a crispy snack (about 400°F for about 5-10 minutes). Or you can skip peeling them if you don’t mind the added texture in your IP mashed potatoes.
- If you LOVE butter, you can definitely add more than 6 tablespoons. I thought 6 was the perfect amount to keep it rich and buttery. If you have extra and it’s within budget, you can add some more. Or you can add less if preferred!
- Warm or room-temp butter and milk will give you the smoothest results. Adding cold liquid can cause the starches in the potatoes to seize up and create a less creamy texture.
- I DON’T recommend using an electric mixer or stand mixer to mash the potatoes. They make it way too easy to overmix, and overmixing can make the potatoes gummy or gluey.
- I kept the seasonings in this Instant Pot mashed potato recipe extremely simple with just salt and pepper. You can absolutely add any seasonings you enjoy. Most dried herbs, onion powder, garlic powder, and even a pinch of nutmeg would be great. You can also swap the water for chicken stock or broth (skip the salt in step 2 and add it to taste when mashing) for even more flavor.
Instant Pot Mashed Potatoes
Cost $4.52 recipe / $0.65 serving
Make creamy Instant Pot Mashed Potatoes with just a few simple ingredients. A fuss-free side that saves time and turns out perfectly every time.
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Gather and prepare all ingredients.
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Peel the potatoes and cut them into large cubes.
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Place them in the Instant Pot, cover them with 6 cups of water, and sprinkle in 2 teaspoons of salt.
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Seal the valve on the Instant Pot and turn it on pressure cook.
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Set the timer for 12 minutes. It will take about 30 minutes to come to pressure, then cook the potatoes for 12 minutes.
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After the timer goes off, turn off the Instant Pot and, using a wooden spoon or other utensil, carefully release the valve. Make sure not to burn yourself. Keep releasing until the steam has subsided.
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Open the lid and, using oven mitts, grab the container and drain the potatoes in a colander.
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Return the potatoes to the container and add the remaining salt, pepper, butter, and slowly add the milk.***
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Using a potato masher, gently mash the potatoes until they reach your desired consistency. Do not over-mash, or they will get gummy.
See how we calculate recipe costs here.
**I used milk for the price and because I always have it on hand. You can use other dairy options if you already have them, such as heavy cream, half-and-half, or unsweetened non-dairy alternatives. Use dairy-free milk and butter to make this recipe vegan.
***I add the warmed milk slowly at the end until the potatoes are soft and creamy, which is my preferred texture. You can adjust the amount to your liking. If the mashed potatoes sit for a bit and stiffen up, just stir in another splash of milk before serving.
Serving: 1serving (1 cup)Calories: 302kcalCarbohydrates: 48gProtein: 6gFat: 11gSodium: 1104mgFiber: 3g
Read our full
nutrition disclaimer here.
how to make Instant Pot Mashed Potatoes step-by-step photos
Gather all of your ingredients.
Prep the potatoes: Peel 4 lbs. russet potatoes and chop them into big chunks.
Add to the Instant Pot: Set the potatoes in your Instant Pot. Now pour in 6 cups of water and stir in 2 tsp of salt.
Cook the potatoes: Close the lid, make sure the valve is sealed, and switch the Instant Pot to pressure cook. Set the timer to 12 minutes. The pot will need around 30 minutes to build pressure before the actual cooking begins, so don’t worry if it seems like nothing is happening at first.
Release the pressure: Turn off the Instant Pot when the timer goes off. Use a wooden spoon or another long utensil to carefully move the valve to release the steam. Take your time here. The steam is extremely hot, so keep your hands and face well away from the valve until it stops hissing and the steam has subsided.
Drain the potatoes: Once the pressure has fully released, remove the lid. With oven mitts on, lift out the inner pot and drain the potatoes in a colander.
Make it buttery: Transfer the drained potatoes back into the pot and sprinkle in the remaining 1 tsp salt and ½ tsp black pepper. Add 6 Tbsp butter, then gradually pour in ½ cup warmed milk. You can adjust the amount of butter and milk to your liking.
Mash the potatoes: Mash gently with a potato masher until they’re as smooth or chunky as you like. Stop once you reach the texture you want, since mashing too much can make the potatoes gluey.
Now serve your Instant Pot mashed potatoes and enjoy!
What Else Can I Add?
Once your pressure cooker mashed potatoes are cooked and you’re mashing them, you can mix in just about anything you like! Here are some of my favorite add-ins:
- Sour cream
- Any cheese you love, like cheddar, Parmesan, Gouda, or a little cream cheese (this is a great way to use up any leftovers from your holiday cheeseboard!)
- Fresh herbs such as chives, parsley, thyme, or dill
- Roasted garlic
- Smoked paprika or a pinch of cayenne
- Caramelized onions or onion chutney
- A spoonful of basil pesto
- Chopped green onions
- A bit of Dijon or whole grain mustard for a subtle kick
- Whatever budget-friendly odds and ends you’ve got hanging around the fridge or pantry!
If you like to prep your veggies ahead to save time on Thanksgiving, Christmas, or any special occasion, go ahead and peel your potatoes the day before! Either keep them whole (then chop before cooking) or cut them into large cubes, add them to an airtight container, cover with cold water, and store in the fridge for up to 24 hours. Drain and rinse with fresh water before adding them to your Instant Pot. Just avoid cutting them too small, or they’ll absorb too much water and might get mushy.
Serving Suggestions
You don’t need me to tell you just how versatile mashed potatoes are. There really isn’t much they don’t go with. These Instant Pot mashed potatoes are just as welcome beside a holiday turkey breast as they are next to baked ham on a quiet Sunday. They also pair nicely with grilled chicken, and they make a cozy base for glazed pork chops. No matter what’s on the menu, these potatoes fit right in!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3-4 days or freeze them for up to 3 months. Keep in mind that freezing can change the texture a bit, so the potatoes may feel slightly grainier once thawed. When you reheat them, warm gently and stir in a splash of milk to bring back some of that creamy consistency.
