Instant Pot mashed potatoes only use 5 ingredients to make some rich and creamy potatoes with minimal effort. They’ll be your easiest side dish yet, making them perfect for holidays or weeknight dinners. Using your pressure cooker also means that your stovetop is free to whip up any other dish you like!
For more mashed potato recipes, try my yellow mashed potatoes, cream cheese mashed potatoes, or mashed potato casserole.
The Instant Pot has made making mashed potatoes easier and quicker. In fact, this is one of my favorite recipes because it is so simple and quick.
If you don't have a pressure cooker already, I recommend getting one or putting it on your Christmas list. It comes in handy - freeing up space on your stovetop for gravy and more.
🥘 Ingredients
- Water – Some water or broth since the Instant Pot needs liquid in it.
- Russet Potatoes - Peel and chop your potatoes before you get started.
- Milk - Scaled milk is the best, but any warmed milk will do. If you need help, take a look at my post on how to scald milk quickly for mashed potatoes. If you don't have milk, half & half or creamer are great alternatives. For some non-dairy options, you can try a milk substitute such as almond milk or cashew milk or you can use chicken broth.
- Butter - You can't have mashed potatoes without some butter.
- Seasoning - Salt, garlic powder, and ground black pepper combine to make the perfect flavor.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Instant Pot Mashed Potatoes
This recipe is the easiest way to make some delicious mashed potatoes. All you'll need is your Instant Pot or pressure cooker. something to mash with (like a potato masher, ricer, or even a fork), and some measuring utensils.
This recipe makes 10 side dish servings. For heartier portions, count on about 6 servings.
Prep the Potatoes
Step 1: Prepare your Instant Pot. Add 1 cup of cold water to your Instant Pot until it is about 1 inch deep (photo 1 - this should take no more than 1½ cups of liquid). Next, salt the water with 1 teaspoon of salt.
Step 2: Add potatoes. Add 5 pounds of peeled and chopped (cubed) russet potatoes (photo 2).
Add To Instant Pot & Cook
Step 3: Cook. Set the valve to ‘sealing’. Press the ‘manual’ button and set your Instant Pot or pressure cooker to cook on high for 12 minutes.
Step 4: Vent. When the cooking time is up, do a manual release by switching the valve to the ‘venting’ position.
Note: If splattering happens, turn the valve back to ‘sealing’ then wait a moment and try again.
Mash & Serve
Step 5: Add ingredients. When the Instant Pot has finished ‘venting’. Carefully open the lid and add ¼ cup of butter, and seasoning (photo 3 - salt, garlic powder, and pepper). Pour in the ½ cup of scalded milk (photo 4).
Step 6: Mash potatoes. Use a potato masher or ricer to mash the potatoes (photo 5) to your desired consistency (photo 6).
Note: If using a ricer, add milk, butter, and seasoning after ricing the potatoes.
Step 7: Serve. Transfer to a serving dish and serve immediately.
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💭 Angela's Pro Tips & Recipe Notes
- Use the right amount of liquid. Aim for 1" of water or broth on the bottom of your Instant Pot. How much liquid it takes will depend on the model of your pressure cooker. So, start with 1 cup of liquid, but don't use more than 1½ cups total.
- Try using broth for more flavor. If using broth instead of water, adjust (reduce) the salt accordingly.
- Use your favorite potatoes. You could also use Yukon Gold potatoes in this recipe. Their skin is more tender which makes them ideal for skipping the peeling process if desired. I have an entire post covering the best potatoes for mashed potatoes if you want more options.
- Add some garlic. For garlic mashed potatoes, add a few garlic cloves to the potatoes before cooking. After cooking, just mash everything together.
- Ricer optional. This is an extra step with my IP recipe, as it's much easier to leave everything in the inner bowl of your pressure cooker to combine and then serve.
🥡 Storing & Reheating
Place leftover Instant Pot mashed potatoes in an airtight container and enjoy within 3 days. Once cooled, leftover potatoes can be frozen in a heavy-duty freezer bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
Check out my post on how to freeze mashed potatoes for more information.
Reheating
Put the leftover mashed potatoes in a baking dish with a few extra tablespoons of butter or milk and cover with foil. Bake at 350°F (175°C/Gas Mark 4) until warmed through, usually 20-25 minutes.
I like to stir it at the halfway point and add more liquid if needed. Once hot, stir and serve. Alternatively, individual portions can be popped in the microwave.
Take a look at my post on how to reheat mashed potatoes for more information.
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📖 Recipe Card
Instant Pot Mashed Potatoes
Ingredients
- 5 lbs russet potatoes (peeled and chopped into cubes)
- 1 cup water (or broth, up to 1 ½ cups -*see note)
- 1 teaspoon salt
- ¼ cup butter (½ stick of butter, softened)
- ¼ teaspoon salt (to taste)
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper (to taste)
- ½ cup milk (warmed, preferably scalded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add 1 cup water to your Instant Pot until it is about 1" deep. (This should take no more than 1 ½ cups of liquid -*see note).
- Salt the water with 1 teaspoon salt and add the 5 lbs russet potatoes to your Instant Pot.
- Set the valve to 'sealing', then press the 'manual' button to set your Instant Pot or pressure cooker to 12 minutes.
- The Instant Pot will take some time to come to pressure and once it does, let it cook until the timer runs out.
- When the cooking time is up, switch the valve to the 'venting' position. *If spattering happens, turn the valve back to 'sealing' then wait a moment and try again.
- After the Instant Pot is done 'venting', carefully open the lid and add the ¼ cup butter, ¼ teaspoon salt, ¼ teaspoon garlic powder, and ⅛ teaspoon ground black pepper to taste.
- Pour in the warmed or scalded ½ cup milk.
- Use a potato masher or a ricer to finish mashing the potatoes to your desired consistency.
- Transfer to a serving dish or portion out and serve immediately.
Notes
- Aim for 1" of cold water or broth on the bottom of your Instant Pot. How much liquid it takes will depend on the model of your air fryer. So, start with 1 cup of liquid, but don't use more than 1 ½ cups total.
- If using broth instead of water, adjust (reduce) the salt accordingly.
- You could also use Yukon Gold potatoes in this recipe. Their skin is more tender which makes them ideal for skipping the peeling process if desired.
- For garlic mashed potatoes, add a few garlic cloves to the potatoes before cooking. After cooking, just mash everything together.
- To store: Place leftover Instant Pot mashed potatoes in an airtight container and enjoy within 3 days. Once cooled, leftover potatoes can be frozen in a heavy duty freezer bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
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