Go Back

Instant Pot Mashed Potatoes

This Instant Pot mashed potatoes is easy, no-drain, dump and go recipe to make the best, creamiest, fluffiest mashed potatoes. Easy to make classic side dish that comes together in a fraction of a time.
Course Side Dish
Cuisine American
Keyword mashed potatoes, instant pot mashed potatoes, homemade mashed potatoes, best mashed potatoes, easy mashed potatoes recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6
Author Jyoti Behrani


  • 2.5 lbs Russet potatoes or Yukon Gold
  • 3 cloves garlic, whole (optional)
  • 3/4 cup broth or water
  • 3 tablespoon unsalted butter
  • 1/2 cup milk or cream, plus as needed
  • salt and pepper to taste
  • Handful of fresh parsley or chives, chopped (optional)



  • Wash, peel, and cut the potatoes into large chunks (around 2-3 inch).
  • Peel the garlic cloves.


  • You will need INSTANT POT 
    Add potatoes, broth or water, garlic (optional), salt to taste.
  • Close the lid, vent sealed. Turn ON PRESSURE COOK (high) for 15 minutes.
    Note: The cooking time will vary depending upon the size of the potatoes. I used large chunks (2-3 inch) potatoes for this recipe.
  • Allow natural pressure release. Open the lid, using a potato masher, mash the potatoes.
  • Add milk and butter to a microwave safe cup and microwave for 60 seconds or until the butter is melted.
  • 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.
  • 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!!



  1. I used three x-large (13-15 oz) Russet potatoes, peeled and cut into thirds for this recipe. The total weight of the potatoes was around two and a half pounds.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add warm milk (or cream) and melted butter while mashing the potatoes. Use liquid as needed to achieve desired consistency.
  8. Please refer to the post for - Frequently Asked Questions.