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This delicious Instant Pot mashed potatoes recipe is a keeper. Yields creamy and fluffy mashed potatoes all in one pot and in under 30 minutes.

Mashed potatoes served in a black bowl — Instant Pot Mashed Potatoes

I remember my first Thanksgiving in the US when I first tasted mashed potatoes with gravy. It was creamy, delicious and with one bite I was hooked. For someone who had spiced up potatoes all her life, I was amazed at how a simple dish like mashed potatoes made with a few ingredients could be so flavorful.

The best part about this dish is that it comes together very quickly in a pressure cooker like Instant Pot. If you have been buying store-bought mashed potatoes, then I would suggest you give this recipe a try. It is a classic recipe that can be made in under 30 minutes and churns out delicious mashed potatoes effortlessly.

How to make mashed potatoes in Instant Pot

The main ingredient for mashed potatoes is of course potatoes. You would want your mashed potatoes to be creamy and not crumbled. That’s why the potatoes need to be starchy.

What kind of potatoes are best for mashed potatoes?

Idaho or Russet potatoes are best for the job. If you like the buttery taste of Yukon potatoes, you can use them as a substitute too.

Other ingredients for mashed potatoes

I am going to keep it simple so we will stick to the classic ingredients such as butter, milk, salt, and pepper. But there are plenty of variations available, you can use cream cheese, heavy cream, and evaporated milk. You could also throw in a couple of garlic cloves in the water while boiling potatoes for added flavor.

Garnish

You can use finely chopped chives, parsley or green onions or serve it as is with a dollop of butter.

The process

Placed the peeled and chopped potatoes in the inner steel pot.
Add enough water (about 2.5 cups) to completely immerse the potatoes. Add one teaspoon of salt and mix well.
Pressure cook the peeled and chopped potatoes on high for about 10 minutes.
Perform a quick release by moving the steam valve from sealing to venting. Drain the water.
Add butter, pepper, and salt. Smash the potatoes with a potato masher till it is almost lump-free.
Heat milk using a microwave for a minute. Add the hot milk to the mashed potatoes and continue to mash till the milk is fully absorbed.
Serve with chopped parsley or chives.

A collage of images depicting steps to make mashed potatoes in Instant Pot — Instant Pot Mashed Potatoes – Step by Step

Tips to make the best-mashed potatoes

Use starchy potatoes like either Idaho or Russet potatoes. Yukon is a good substitute as well.
Mash the potatoes using a potato masher or ricer – don’t use a blender or the potatoes will end up very gluey.
Add salt to the water when pressure cooking potatoes so that they are flavorful.
Use an Instant Pot to boil the potatoes quickly and evenly.
Use warm milk and butter at room temperature otherwise, they’ll cool down the potatoes and make them stiff.

Can you make mashed potatoes in advance?

You can refrigerate mashed potatoes for up to 5 days. I prefer to make mashed potatoes not more than two days in advance. To reheat, add it to your Instant Pot along with a few tablespoons of milk (as much as you need to get the consistency right). Slow cook on low for an hour.

Can you freeze mashed potatoes?

Yes, you can but it does lose a bit of flavor. Freeze using a Ziploc bag and lay it flat. To thaw, place it in the refrigerator overnight. You can reheat it using an Instant Pot or a saucepan. Add about a few tablespoons of milk at a time to get the consistency you desire.

Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -

Read this article on 10 things to know before using your Instant Pot
An in-depth guide on how to use your Instant Pot
10 Most Useful Instant Pot Accessories
A massive collection of Instant Pot Recipes
A list of best Instant Pot Cookbooks for every kind of diet

Mashed Potatoes served in a black bowl with potatoes on the side — Instant Pot Mashed Potatoes

Other delicious side dishes to try in the Instant Pot

Instant Pot Brussel Sprouts – Quickly and easily make steamed and sautéed Brussels sprouts with your Instant Pot in under 30 minutes. These tender on the inside, pan crisped Brussels sprouts make the perfect vegetarian side dish for any weeknight meal!
Honey Glazed Instant Pot Carrots– Learn how to steam carrots in the Instant Pot and glaze them to make this delicious side dish. This carrot side dish is perfect for busy weeknights and for holiday dinners.
Instant Pot Sweet Potatoes – Make these Instant Pot Sweet Potatoes for all of your busy weeknight dinners or holiday meal prep! This naturally vegan and gluten-free sweet potato recipe uses two ingredients for fork-tender sweet potatoes every time.
Instant Pot Baked Potatoes – Learn how to cook this classic, comfort food side dish with just two ingredients and very little prep work.

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5 from 3 votes

Instant Pot Mashed Potatoes

By Anushree Shetty

Instant Pot Mashed Potatoes - If you have been getting store-bought mashed potatoes, then I would suggest you give this Instant Pot recipe a try. It is a classic recipe that can be made in under 30 minutes and with very little effort.

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Prep Time: 10

Cook Time: 10

Pressure Building Times: 10

Total Time: 20

Servings: 4

Equipment

Ingredients

2 pounds medium-sized Idaho® potatoes or Russet Potatoes peeled and quartered
1 teaspoon salt
2.5 cups water
¼ cup unsalted butter
½ teaspoon freshly ground black pepper
½ cup milk

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Instructions

Placed the peeled and chopped potatoes in the inner steel pot.
Add enough water (about 2.5 cups) to completely immerse the potatoes. Add one teaspoon of salt and mix well.
Close the lid and set the steam valve to the sealing position.
Pressure cook the potatoes on high for about 10 minutes.
Do a quick release by moving the steam valve from sealing to venting. Drain the water.
Add butter, pepper, and salt. Smash the potatoes with a potato masher till it is almost lump-free.
Heat milk using a microwave for a minute. Add the hot milk to the mashed potatoes and continue to mash till the milk is fully absorbed.
Serve with chopped parsley or chives or with a dollop of butter.