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 43 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

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Comments

  1. 5 stars
    We made this for Thanksgiving. I will only use this recipe from now on because it was so easy with the instant pot. 10 minutes in the instant pot and then throw in all the ingredients and it’s ready. They were so creamy and our whole family loved them. My husband was the only one who thought they were a little peppery so if someone is a little more sensitive or doesn’t like a lot of pepper, you can use a little less. Otherwise, they were perfect!

  2. 5 stars
    OMG, another delicious recipe! I’ve actually NEVER made mashed potatoes because it seemed like to long of a process. I bought $2 in potatoes, scrubbed them and followed the recipe exactly. They were the perfect consistency, took SO little work and were delicious!!