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 roasted asparagus for a complete meal. Take a look at my list of 16 Instant Pot Recipes for some more great ways to use this kitchen device!

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. The easiest of side dish recipes that pairs well with so many main course options!

Instant Pot Mashed Potatoes Ingredients

To make this recipe, you will need potatoes, water, salt, milk, butter, black pepper and chives.

How Do You Make Instant Pot Mashed Potatoes?

Place the potatoes, water and salt in an Instant Pot. Seal the pot, and cook on manual pressure. After the cooking time has elapsed, manually release the pressure in the pot. Place milk, butter and pepper to the pot. Mash the potatoes to the consistency you prefer. Add more salt to taste if needed, then spoon the potatoes into a large bowl. Finish the dish with chives, and you can add more butter if you like. Finally, serve and enjoy!

Peeled potatoes in an Instant Pot.

Tips For The Perfect Dish

  • I prefer to peel my potatoes for a smoother mash. If you like the added texture from potato peels, feel free to leave them on.
  • Leftover mashed potatoes will stay fresh in an airtight container in the fridge for up to 4 days. You can also freeze extra mashed potatoes for up to 2 months.
  • For richer potatoes, try cooking the potatoes in chicken broth instead of water, and use half and half or heavy cream instead of milk.
  • These Instant Pot mashed potatoes are perfect for Thanksgiving because using a pressure cooker helps to free up the oven and stove top for dishes such as deep fried turkey, sweet potato casserole with pecans, smoked ham and turkey stuffing.

Quick Tip

You can mash your potatoes with a potato masher, mixer or potato ricer. Do not use a food processor, as it will make your potatoes gummy.

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

Recipe FAQs

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.

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.

How long do you boil potatoes in the Instant Pot?

It will take 10 minutes to cook 3-4 inch size pieces of potato in the Instant Pot.

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Mashed potatoes in an Instant Pot.

Flavor Variations

This recipe is great as-is, but you can easily add other flavors to customize it to your tastes.

  • Cheese: Stir in some shredded cheese. Some great options include cheddar, mozzarella, parmesan or fontina cheese.
  • Spices: Amp up the flavor with garlic powder, ranch dressing, onion powder, smoked paprika, fresh garlic or even garlic cloves. You can also add seasonings such as Italian seasoning or Cajun seasoning.
  • Herbs: Swap out the chives for parsley, basil, thyme, green onions or rosemary.
  • Toppings: Finish your potatoes with crispy bacon, basil pesto, french fried onions or olives.
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 Great Side Dishes

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 44 votes

Instant Pot Mashed Potatoes

AuthorSara Welch
A bowl of fluffy Instant Pot mashed potatoes topped with pats of butter and sliced chives.
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.
Time
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course Side
Cuisine American
Serves 6

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.

Notes

  1. I prefer to peel my potatoes for a smoother mash. If you like the added texture from potato peels, feel free to leave them on.
  2. Leftover mashed potatoes will stay fresh in an airtight container in the fridge for up to 4 days. You can also freeze extra mashed potatoes for up to 2 months.

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

Hello! I’m Sara!

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Comments

  1. 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!!

  2. 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!

  3. 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.

  4. 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.

      1. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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?

    1. 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.

  10. 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!

    1. 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.

    1. 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!