Instant Pot Mashed Potatoes are the quickest and easiest mashed potatoes to make. They are fluffy, creamy, and the perfect side dish for Thanksgiving or holiday meals.
Using the Instant Pot saves time and leaves room on the stove to cook over things. These potatoes will be ready and warm to serve for family and guests alike. These mashed potatoes turn out light, fluffy, and naturally flavorful (in just over 20 minutes).
The Ultimate Comfort Food
- The Instant Pot is a tool that can be a wonder, freeing up stove space and time—especially for those larger meals like Thanksgiving.
- As much as we love our traditional Mashed Potatoes Recipe or potatoes au gratin, cooking them in an Instant Pot or electric pressure cooker keeps things easy and fast.
- These are creamy and fluffy with only one pot, no draining required. Mash them right in the Instant Pot!
- If you’re not familiar with the Instant Pot, it’s an easy-to-use electric pressure cooker. Learn more about the Instant Pot here (and see why it’s one of my favorite appliances).
Mashed potatoes are great with a little drizzling (or dousing) in Brown Gravy Make them as a side with an Easy Roast Turkey Recipe, or Perfect Pot Roast. For a simpler dinner make them with our favorite Meatloaf Recipe, Chicken Meatloaf, island style pork or marinated steak.
POTATOES: It’s all in the spud for successful mashed potatoes. Russet potatoes or baking potatoes are recommended for this recipe because they are starchy. Once cooked and mashed create a fluffy texture.
If you don’t have russets, try Yukon Gold, they’ll have a less starchy and more creamy texture but are still delicious.
DAIRY: Use real butter and don’t be shy, it really makes these potatoes taste so amazing. Use milk as well (heat it first for best results), or feel free to sub half and half for even creamier potatoes.
These delicious potatoes don’t have a lot of added ingredients, allowing the deliciousness of potatoes to shine! If you like to add extras to your mashed potatoes, go right ahead!
The joy of mashed potatoes is that because they have such a simple flavor, there are so many options to perk them up a bit. Try sprinkling with chives, cheese, sour cream, cream cheese, garlic salt, or Homemade Ranch Seasoning.
How to Make Instant Pot Mashed Potatoes
A few steps to perfect mashed potatoes!
- Peel and chop potatoes.
- Add to the Instant Pot with 1″ water or broth.
- Seal and cook (as per recipe below).
- Do not drain, add milk and butter and mash.
Ways to Use Leftover Mashed Potatoes
Sometimes there are leftovers, and mashed potatoes are such a versatile leftover to have! Make a little extra for topping on some Shepherd Pie Recipe. Or try some Garlic Ranch Mashed Potatoes, Loaded Mashed Potato Bombs, or even Mashed Potato Salad.
Try Loaded Mashed Potato Cakes any time of day!
More Mashed Potato Favorites
Did your family love these Instant Pot Mashed Potatoes? Be sure to leave a comment and a rating below!
Instant Pot Mashed Potatoes
Simple Instant Pot Mashed Potatoes, are the easiest, fastest, fluffiest mashed potatoes you will ever make.
Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
Peel and chop the russet potatoes.
Place potatoes in Instant Pot.
Add salt, put the lid on top of the Instant Pot, and turn to close the lid.
Set the valve to “sealing”.
Press the MANUAL button. Press the +/- button to set to 12 minutes.
Let the IP do it’s job. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
When it counts to zero, it should beep. At this time, turn the valve/ vent to “venting” position. Immediately turn the steam release handle back to the “sealing” position at the first sign of spattering. Quick release should ALWAYS be closely attended.
Once the pressure cooker has vented, open it, and add the milk, butter, salt and pepper to taste.
Use a potato masher to mash the potatoes right in the pot.
If using russet potatoes, be sure to peel them first. Peeling is optional with Yukon gold potatoes.
If desired, add a few cloves of garlic to the potatoes before cooking and mash it all together.
Potatoes do not need to be drained.
Calories: 225, Carbohydrates: 42g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 524mg, Potassium: 965mg, Fiber: 3g, Sugar: 2g, Vitamin A: 167IU, Vitamin C: 13mg, Calcium: 47mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Side Dish