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Home » Instant Pot » Instant Pot Mashed Potatoes

Published: November 7, 2018 Last Modified: March 10, 2019 By Sara 74 Comments

Instant Pot Mashed Potatoes

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Instant Pot Mashed Potatoes Recipe | Pressure Cooker Mashed Potatoes | Easy Mashed Potatoes #potatoes #sidedish #instantpot #thanksgiving #dinner #dinneratthezoo

These Instant Pot mashed potatoes are perfectly creamy, full of flavor and are so easy to make! Pressure cooker mashed potatoes are the perfect side dish for an everyday meal or for a special holiday dinner.

I always use my Instant Pot to make mashed potatoes, it’s a one pot dish that’s always a huge hit with both kids and adults. Serve these mashed potatoes alongside a roasted chicken and some glazed carrots for a complete meal.

Instant Pot Mashed Potatoes Recipe | Pressure Cooker Mashed Potatoes | Easy Mashed Potatoes #potatoes #sidedish #instantpot #thanksgiving #dinner #dinneratthezoo Instant Pot Mashed Potatoes Recipe | Pressure Cooker Mashed Potatoes | Easy Mashed Potatoes #potatoes #sidedish #instantpot #thanksgiving #dinner #dinneratthezoo

A bowl of fluffy Instant Pot mashed potatoes topped with pats of butter and sliced chives.

If you’ve never made mashed potatoes in your Instant Pot before, you’re missing out! The potatoes come out perfectly creamy every time and you can mash them directly in the Instant Pot, so no extra dirty dishes to clean.

How do you make Instant Pot mashed potatoes?

The first step is to peel and chop your potatoes. You can leave your potato pieces on the larger side. The potatoes go into the pressure cooker along with salt and water. I cook my potatoes on manual pressure and it takes just 10 minutes until they’re tender and ready to be mashed.

Peeled potatoes in an Instant Pot.

I keep things simple and mash my potatoes with some milk, butter, salt and pepper. That being said, there are so many different ways to customize your mashed potatoes.

Instant Pot Mashed Potatoes Variations

  • Cream Cheese Potatoes: Add 3 ounces of cream cheese to the recipe
  • Cheddar Bacon Potatoes: Add 1 cup of shredded cheddar cheese and 1/2 cup cooked, crumbled bacon
  • Roasted Garlic Potatoes: Add 1/4 cup roasted garlic cloves, 1/4 cup parmesan cheese and 1/4 cup parsley
  • Bacon Ranch Potatoes: Add 2 tablespoons ranch powder, 1/2 cup cooked crumbled bacon and 3/4 cup shredded cheese

Cooked chunks of potatoes with butter, milk and seasonings in an Instant Pot.

How do you mash potatoes?

The easiest way to mash potatoes is with a potato masher. If you want super smooth potatoes, you can also try using a potato ricer. Another alternative is you can beat your potatoes with a hand mixer. Just be sure not to put your potatoes in the food processor – if you try it that way, you’ll end up with gluey potatoes that aren’t pleasant to eat.

Mashed potatoes in an Instant Pot.

What is the best potato for mashed potatoes?

I use Russet potatoes in this recipe, which in my opinion, is the best potato for mashed potatoes. You can also use Yukon Gold potatoes with good results. I wouldn’t recommend using other varieties of potatoes like red potatoes because they are waxier and can turn pasty when mashed.

Instant Pot mashed potatoes with butter and chives inside a pressure cooker.

Instant Pot mashed potatoes are the perfect addition to any holiday meal, primarily because they don’t take up any oven or stove top space, leaving you plenty of room to make your turkey, sides and desserts. These potatoes are on our table every Thanksgiving and they always get rave reviews!

More easy side dishes

  • Corn Pudding
  • Wild Rice Pilaf
  • Mashed Sweet Potatoes
  • Glazed Carrots
  • Zucchini Gratin
A bowl of fluffy Instant Pot mashed potatoes topped with pats of butter and sliced chives.
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5 from 20 votes

Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are perfectly creamy, full of flavor and are so easy to make! Pressure cooker mashed potatoes are the perfect side dish for an everyday meal or for a special holiday dinner.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 232kcal
Author Sara Welch

Ingredients

  • 2 lbs Russet potatoes peeled and quartered
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 cup milk heavy cream or half and half can also be used
  • 6 tablespoons butter
  • 1/2 teaspoon black pepper
  • 2 tablespoons sliced chives optional
  • butter for serving optional

Instructions

  • Place the potatoes, water and salt in an Instant Pot. 
  • Put the lid on, turn the valve to seal, then set the Instant Pot for manual high pressure for 10 minutes.
  • When the timer goes off, release the pressure by turning the valve to vent. 
  • Add the milk, butter and pepper to the Instant Pot. Use a potato masher to mash the potatoes to desired consistency. You can add more milk if needed, one tablespoon at a time.
  • Alternatively, you can transfer the contents of the Instant Pot to a mixer to whip your potatoes.
  • Taste your potatoes and add more salt if needed.
  • Spoon the potatoes into a serving bowl. Top with additional pats of butter and sliced chives if desired.

Nutrition

Calories: 232kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 504mg | Potassium: 657mg | Fiber: 2g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 8.6mg | Calcium: 46mg | Iron: 1.3mg
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Filed Under: Gluten Free, Instant Pot, Side Dishes

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    Comments

    1. Lauren says

      April 26, 2021 at 7:20 am

      5 stars
      These are SO good! Super easy and so tasty! Thank you!
      This time when I made them I left skins on and did a scant half cup of milk. I did 11 minutes because I had a little more than the 2 pounds and they are perfect!!

      Reply
    2. Janelle says

      November 23, 2020 at 2:31 pm

      5 stars
      So delicious, thank you! This is the only way that I make mashed potatoes for holidays, now: frees up a burner on the stove and they keep warm beautifully! Glad to find a recipe that doesn’t require draining the water: keeps you from losing the water-soluble vitamins. I make it as-written for holidays or company, and reduce the butter a bit for weeknight meals. Added a sprig of rosemary from the garden last time (took it out before mashing) … so good!

      Reply
    3. Jenny Barnes says

      May 21, 2020 at 6:51 pm

      Wow these turned out amazing! Thank you so much. I am definitely going to use this recipe from now on! We eat mashed potatoes at least once a week in my house.

      Reply
    4. Elyse says

      April 23, 2020 at 2:33 pm

      If I’d like to prepare a day ahead, would you advise reheating on cooktop or in the oven? Would like to keep as moist as possible.

      Reply
      • Sara says

        April 23, 2020 at 8:34 pm

        I’d reheat on the stove over low heat!

        Reply
        • Elyse Elconingoldberg says

          April 23, 2020 at 11:11 pm

          Thank you! Will let you know how they turn out…….

          Reply
          • Rebecca says

            May 12, 2020 at 5:38 pm

            I reheat mine in the instant pot. Easy peasy! By stacking the pans made for the job you can warm u0 more than one dish at a time.

            Reply
      • Sharon says

        April 12, 2021 at 4:18 pm

        Microwave works great. Stir every minute or so. I’ve done in a bow or a storage bag. Good luck

        Reply
    5. Jason Cowan says

      April 16, 2020 at 6:35 pm

      how large is a serving, if I’m measuring on a kitchen scale?

      Reply
      • Sara says

        April 16, 2020 at 8:38 pm

        It’s 1 cup!

        Reply
    6. Byenia says

      April 1, 2020 at 9:17 pm

      5 stars
      Made this recipe tonight with Russet potatoes and left the skins on. Used heavy cream in place of milk. Turned out perfect! Thanks!

      Reply
    7. christina says

      January 18, 2020 at 6:07 pm

      5 stars
      Delicious! I added a sprinkle of garlic powder and onion powder as well to add a bit more kick, but it wasn’t really necessary. Definitely will remake this recipe!

      Reply
    8. Chenai chisvo says

      December 19, 2019 at 10:08 am

      I enjoy your cooking !

      Reply
    9. Michelle says

      November 29, 2019 at 9:26 am

      These were a hit! I got comments from every person at my Thanksgiving dinner that they were amazing!
      And sooooo easy with little clean up.
      Thanks!

      Reply
    10. Molly says

      November 26, 2019 at 7:21 pm

      5 stars
      Thank you for the great recipe! My goal was to make them today (Tuesday) for reheating on Thanksgiving (Thursday) . I read the comments and your replies about increasing the amount of potatoes and followed your suggestions and cooked five pounds. It was great that they didn’t come out waterlogged as in a traditional boiled recipe. Strangely, the bottom of the potatoes were starting to burn and yet the batch could have used one more minute of cook time for better tenderness. Luckily I did your QR after the 10 minutes or it would have been bad. Maybe using a steamer insert might have prevented this. (I have a 6 qt. IP Ultra, btw.) Luckily by ricing the potatoes I saw the bottom before it was too late. Had I just started mashing them in the insert the batch would have been ruined. Just wanted to add this comment for anybody else contemplating increasing the batch size…think about something to keep the potatoes off the bottom of the insert. I’ll follow your recipe again many more times for normal dinners, it is a keeper and I’m confident your recipe will reheat beautifully. Thank you again!

      Reply
      • MichW4 says

        November 27, 2019 at 4:03 pm

        Thank you for this comment!!! Making them early for Thanksgiving tomorrow too and will add an insert!

        Reply
    11. Lisa Gordon says

      November 26, 2019 at 9:07 am

      Can you double this recipe for a 6 quart pot?

      Reply
      • Sara says

        November 27, 2019 at 8:20 am

        Yes that’s fine!

        Reply
    12. Athy says

      November 25, 2019 at 11:07 am

      I’d like to add the variations especially with cream cheese and the garlic. Do I add those with potatoes during the pressure cooking or afterwards?

      Reply
      • Sara says

        November 26, 2019 at 8:32 am

        Cream cheese would be added after they’re cooked. Raw garlic would get added with the raw potatoes and cooked in the Instant Pot with the potatoes. Roasted garlic would be added after they’re cooked.

        Reply
        • Athy says

          November 26, 2019 at 11:18 am

          Thank you for your response! What about the parsley? Raw or cooked?

          Reply
    13. Stephanie says

      November 25, 2019 at 8:07 am

      If i want to double the recipe, do i double the water, milk, butter ect ?

      Reply
      • Sara says

        November 25, 2019 at 8:14 am

        Increase the water by 1/2, double everything else!

        Reply
    14. Peggy says

      November 24, 2019 at 12:36 pm

      Can you use your electric mixer in the instant pot?

      Reply
      • Sara says

        November 25, 2019 at 8:33 am

        I would transfer to a separate bowl so that you don’t scratch up your pot.

        Reply
    15. Kathleen Graler says

      November 24, 2019 at 8:55 am

      What size IP is this recipe for? I have a 3 Qt and wasn’t sure if this would work in that size.

      Reply
      • Sara says

        November 25, 2019 at 8:27 am

        That should work, just make sure the pot is only about 75% full so that the air can circulate.

        Reply
    16. Jacki says

      November 22, 2019 at 7:04 pm

      If increasing the batch size, would you suggest increasing the water at all or just increasing the amount of milk/cream/half & half? I will be making these for Thanksgiving. Thank you!

      Reply
      • Sara says

        November 22, 2019 at 8:37 pm

        I would increase the water by 1/2 the amount. So for example instead of doubling the water, you’d add 1/4 cup more.

        Reply
        • Jacki says

          November 23, 2019 at 4:59 am

          Thank you!

          Reply
        • Jo says

          November 24, 2019 at 6:20 am

          Would you extend the cook time if doubling the batch?

          Reply
          • Sara says

            November 24, 2019 at 7:17 am

            I would keep the cook time the same.

            Reply
    17. Stefanie says

      November 20, 2019 at 4:58 pm

      Did we mash the potatoes into the water?

      Reply
      • Sara says

        November 20, 2019 at 7:28 pm

        Yes that’s correct.

        Reply
    18. Cheryl says

      November 20, 2019 at 2:12 am

      Can you leave in insta pot to stay warm ? Or do they dry out and what setting to keep them fresh and warm? I’m

      Reply
      • Sara says

        November 20, 2019 at 7:43 pm

        Keep them covered on warm!

        Reply
    19. Amber Brehmer says

      November 19, 2019 at 4:21 pm

      would this recipe work with double or tripling the recipe

      Reply
      • Sara says

        November 19, 2019 at 4:29 pm

        Yes that should be fine!

        Reply
        • CJ says

          December 22, 2019 at 12:59 pm

          How much water do I add if I’m tripling the potatoes?

          Reply
          • Sara says

            December 22, 2019 at 3:40 pm

            1 cup of water!

            Reply
    20. Tricia says

      November 17, 2019 at 5:38 pm

      5 stars
      These were awesome and so creamy! I used 1/2 milk and 1/2 heavy cream. Delish.

      Reply
      • Alisha says

        April 15, 2020 at 7:30 pm

        This recipe was so easy and so good. I drained the water left over after cooking.. not sure if it was necessary but they turned out great. I used half milk and half heavy cream. Will use this again!

        Reply
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