Instant Pot Mashed Potatoes

Instant Pot mashed potatoes are rich, creamy, and incredibly easy to make! With these Instant Pot mashed potatoes, you'll have delicious, perfectly cooked potatoes in just 20 minutes—quicker and tastier than ever before!

A classic side dish made with potatoes, garlic, milk, butter, salt, and freshly ground pepper. An ultimate comfort dish that pairs well with almost everything and is so easy to make.

This recipe is our family favorite, and we enjoy this simple, classic side dish all year round. No holidays are complete without this humble mashed potatoes.

I always wanted to try making these mashed potatoes in a pressure cooker. I love how creamy and delicious these mashed potatoes turned out in my Instant Pot. Hands down the best way to make the delicious mashed potatoes.

This is by far one of the simplest recipe you will find on my blog. Honestly, even my kids can make these mashed potatoes. With just a few ingredients you can whip up moist, creamy, fluffiest mashed potatoes.

Jump to:

• Ingredients
• How To Make Instant Pot Mashed Potatoes
• Pro Tips
• Frequently Asked Questions
• Serving Suggestions
• Storage
• Instant Pot Mashed Potatoes - Recipe Video

Ingredients

Potatoes: You can use Russet, or Yukon gold potatoes.

I prefer to peel Russet potatoes, as the skin is thick. For Yukon gold or red potatoes, if desired you can peel the potatoes.

Garlic (optional): Garlic is optional. It adds a nice flavor to the dish. You can add as much or as little to your preference.

Butter: Adds a nice buttery flavor. You can also use ghee instead of butter for a rich, nutty flavor.

Broth or water: I prefer broth, it adds an added flavor to the dish.

Seasonings: Salt and freshly ground pepper to taste.

Fresh herbs (optional): Handful of freshly chopped parsley or chives.

Pic Shown: Instant Pot Mashed Potatoes

How To Make Instant Pot Mashed Potatoes

Hands down this is one of the best ways to make classic, old-fashioned style mashed potatoes. This recipe is no-drain, one-pot dish. Enjoy these creamy, fluffiest mashed potatoes this holidays or on anytime of the year. This recipe will soon be your favorite.

Step 1: Prep The Potatoes

Start with two and half pounds of potatoes, which is about three large potatoes. Peel them before cooking. Depending upon the variety of the potatoes, (red or Yukon gold) you can leave the skin on. For Russet potatoes, I prefer to peel the skin.

Next, simply slice the potatoes into large chunks. I usually, cut the large potatoes into thirds, medium into half, and leave the small whole. No need to cut them into smaller cubes, simply adjust the cooking time.

Step 2: Cook Potatoes In Instant Pot

To your Instant Pot, add the potatoes, broth or water, garlic (optional), and salt to taste for enhancing the flavor of the potatoes.

The picture below shows the potato chunks in my 5-quart Instant Pot.

Place the lid on your Instant Pot, set the valve to sealed, and cook on manual for 15 minutes. Remember, it will take about 4-5 minutes for the pot to come to pressure.

Note: The cooking time will vary depending upon the size of the potatoes. I used large chunks (2-3 inch) potatoes for this recipe.

Once the timer goes off, allow natural pressure release from your pot. Now, most recipes require you to drain the liquid, for this recipe you don't need to do this.

Simply, using a potato masher, mash the potatoes. Add milk and butter mixture, salt and freshly ground black pepper, to taste. Keep mashing the potatoes until desired consistency.

Note: If required, add some more milk or cream to achieve desired consistency.

You can mash them with a regular potato masher or mash then whip them with a hand-held mixer for that fluffy consistency. Either way, works great.

After your potatoes are mashed you are ready to enjoy! Make sure to taste and adjust the seasoning.

Transfer mashed potatoes to a serving bowl. Garnish with some butter, freshly crushed black pepper, and/or some fresh herb (chives or parsley).

Enjoy these creamiest, fluffiest mashed potatoes with your favorite dish!!

Pic Shown: Instant Pot Mashed Potatoes

Pro Tips

Key ingredient in this recipe is potatoes. Choose potatoes you like to eat. I prefer baking or Russet potatoes as my family loves the taste of it. Yukon gold or red potatoes also make great mashed potatoes.

Russet potato tend to dry out quickly, so you may have to add more liquid to soften them up. Yukon gold are moist, and hold moisture well.

It is easy to overwork the potatoes, specially when you are using electric mixer. I prefer potato masher, and than using a spatula mix the potatoes to a desired consistency. This prevents potatoes from being overworked and turn into gluey mess.

Classic mashed potatoes is made with simple ingredients milk, butter, garlic (optional), some salt and pepper. However, you can add variation to this classic dish by adding some sour cream, cream cheese, some herbed cheese like Boursin or goat cheese, adds a rich flavor. Also, you can add some fresh herbs such as chives, parsley, to add some flavor and color to the dish.

Add warm milk (or cream) and melted butter while mashing the potatoes. Use liquid as needed to achieve desired consistency.

Pic Shown: Creamy Mashed Potatoes In Instant Pot

Frequently Asked Questions

What potatoes to use?

Russet potatoes, Yukon gold, or red potatoes work fine. You can also use combination of potatoes for added flavor and texture.

Do I need to peel the potatoes?

I prefer to peel the Russet potatoes as they have thick skin. For Yukon gold or Red potatoes, you can leave the skin on as they have thin skin. For a smooth, creamy texture mashed potatoes, I always peel the potatoes.

Do I need to cut the potatoes?

I normally cut the potatoes into chunks (2-3 inch). If the size of the potatoes is small to medium, you can leave them whole. Adjust the cooking time depending upon the size of the potatoes.

For whole small (5-6 oz) size potatoes, cook time = 12-15 minutes.

For whole medium (7-9 oz) size potatoes, cook time = 15-20 minutes.

How long it takes to cook?

Pressure cooking time will vary, depending upon the size of the potatoes. I normally cut the potatoes into large chunks (2-3 inch) and it takes around 15 minutes.

Do potatoes get waterlogged?

No, we are adding just enough water (or broth) to build the pressure and cook the potatoes.

How to prevent mashed potatoes from turning gummy?

Do not overwork the potatoes. Use potato masher initially to mash the potatoes, and than switch to a wooden spatula and mix until desired consistency.

Can I double the recipe?

Absolutely, you can double the recipe. Cooking time remains the same.

Serving Suggestions

I would say around one medium potato (7-9 oz) or half a pound of mashed potatoes per serving.

Instant Pot mashed potatoes make an excellent side. We like to pair it with Chicken Marsala, air fryer Chicken Tenders, or Penna Alla Vodka

Storage

Mashed potatoes stays good for up to 5 days in the refrigerator. Add a splash of milk just before reheating them.

Pic Shown: Instant Pot Mashed Potatoes

If you’ve tried this Instant Pot Mashed Potatoes Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram, Pinterest to see what’s latest in my kitchen!

If you are looking for more great instant pot inspiration, try out my Instant Pot Homemade Pumpkin Puree, Instant Pot Baked Potatoes, How To Cook Acorn Squash, and Salt Potatoes (Syracuse, New York Style).