Instant Pot Mashed Potatoes are the easiest, hands-free way to make everyone's favorite potato side dish in 30 minutes. Leave the skin on or peel them. Either way, no drain potatoes are game changer, especially for pressure cooker beginners!
These potatoes make the best side dish for Air Fryer Whole Chicken or Roast Turkey Breast. No matter what, you'll want to top them with my delicious 5 ingredient gravy.
Why we love pressure cooker mashed potatoes
We know it’s not rocket science to boil water and make everyone's favorite potato side dish. But, pressure cooker mashed potatoes solve some real world problems.
- no more waiting for a giant pot of water to boil
- no draining a heavy, hot pot of water
- your kitchen doesn't get overheated
- make Instant Pot mashed potatoes whole so there's no dicing or chopping
- you'll never undercook or overcook your potatoes again
- no handling large pots of hot water
When you make pressure cooker mashed potatoes, you're hands-free so you can bake chicken thighs or drumsticks, or broil salmon. You can use the leftovers for Shepherd's Pie too!
Key ingredients and substitutions
Get ingredient amounts in the recipe card below.
- potatoes - Russet or Yukon Gold are very popular this recipe because they’re starchy and mash into a light, fluffy texture. Any variety will work for this recipe.
- water - or any cooking liquid can be used. Some people prefer broth.
- heavy whipping cream - also called heavy cream and adds an unbeatable creamy, rich texture. Any dairy or non dairy milk can be used. Try buttermilk too!
- butter - I use unsalted butter for this recipe. You can use salted butter and adjust the salt amount to your liking. Extra virgin olive oil is always a great substitution.
- salt and pepper - you can adjust these to your liking.
How to make mashed potatoes in the Instant Pot
Get the full printable recipe below.
- Scrub the skins. Peel or leave skins on, if desired. No need to chop or dice. Yay!
- Stack the whole potatoes on a trivet inside the cooker.
- Add water, close the lid, and pressure cook for 10 minutes on high pressure.
- When the cook cycle is complete, let the pot sit undisturbed for a 10 minute natural pressure release. Turn pressure release valve to "Venting" and release any remaining steam. Open the lid, and remove the trivet from under the potatoes. No draining is required, unless you prefer otherwise.
- To the cooked potatoes, add BUTTER, HEAVY CREAM, SALT, and PEPPER.
- Mash and stir until combined. Alternatively, you can whip them by using a hand mixer or stand mixer.
What can you add to mashed potatoes?
So many things. Here are some ideas to inspire you.
- aromatics - garlic powder, roasted garlic, onion powder, or dried onion
- fresh herbs - chives, parsley, oregano, or basil
- cream - sour cream, Greek yogurt, or creme fraiche
- cheese - cream cheese, Boursin, cheddar, Parmesan, jack, blue, goat, etc.
- bacon - because bacon
- vegetables - cooked carrots, caramelized onions
- Ranch dressing or Ranch seasoning
- mayonnaise - a secret ingredient you've probably enjoyed without knowing lol
- pesto - arugula pesto, basil pesto, or any kind
- cooking liquid - chicken broth, vegetable broth, or turkey stock
- milk or cream - heavy cream, half and half, milk, buttermilk, milk
- extra butter - always room for more butter
Recipe tips
skin on or peeled - Instant Pot mashed potatoes with skin on is what makes this recipe so convenient! But you can totally peel them too! Pro tip: Pressure cook them with the skin on and the skins will slip right off after cooking. Please protect your hands while handling hot food.
using a trivet - It's not required, but it keeps the potatoes above the liquid which allows them to steam and prevents them from boiling and getting waterlogged.
don't drain - These potatoes require no draining after cooking. Just smash them right into the cooking liquid in the pot.
cook time - whether you scale this recipe up or down, the cook time stays the same in any size pressure cooker.
don't over mix - Mash or whip pressure cooked potatoes just until combined to prevent gluey texture.
make whipped mashed potatoes - If you have a hand mixer or stand mixer, you can whip them until they're fluffy. Be careful to not overwork them.
reheat tip - Add small amounts of liquid when reheating because the starch likely absorbed most of the moisture.
Make-ahead instructions
Same day - Follow the recipe as instructed and use the “keep warm” setting on the cooker until ready to serve.
A few days ahead - Perfect for holiday dinner or large gatherings!
- Make the full recipe a day or two in advance. Allow the potatoes to cool completely and refrigerate in an airtight container until serving day.
- To serve, add small amounts of liquid (half-and-half, heavy cream, or milk) because they will have absorbed much of the moisture.
- Reheat via microwave on a 50% power setting in two-minute intervals or over medium heat on the stove over until warmed through, stirring as needed.
Frequently asked questions
Russet or Yukon Gold are very popular because they’re starchy and mash into a light, fluffy texture. Red potatoes are great too!
A 6-quart cooker fits approximately 5 lbs. (about 10 medium potatoes) and up to 7 lbs. if they're diced into smaller segments.
Plan to serve 1/3 to 1/2 lb. per person (about 1 cup). My recipe yields 3 1/4 lbs = 8 (1 cup) servings.
Pressure cooker vegetable recipes
- Loaded Potato Salad
- Classic Potato Salad (with the easiest hard-boiled egg trick)
- Pressure Cooker Beets
- Instant Pot Green Beans
- Corn on the Cob
Instant Pot Mashed Potatoes Recipe
Ingredients
This amount yields 8 1-cup servings
- 3 lbs Russet Potatoes (or other variety), about 6 medium potatoes
- 1 cup Water, or broth
- 1 cup Heavy Cream, also called whipping cream
- ½ cup Unsalted Butter
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ¼ cup Fresh Parsley, for garnish
RECIPE VIDEO
Equipment
- Instant Pot (I use 6 qt but any size works)
- trivet
- Potato masher (or electric mixer for whipped potatoes)
Instructions
- Scrub POTATOES and stack them (trivet optional) inside the cooker. If you don't want skin on, you can peel it before or after pressure cooking them.*Note: If using an 8 or 10 quart Instant Pot with more potatoes, use 2 cups of water or broth instead of 1 cup.
- Add WATER (or BROTH). Close and lock the lid, turn pressure valve knob to the “Sealing” position.
- Select MANUAL or PRESSURE COOK for 10 minutes on HIGH pressure (or 4 minutes for diced potatoes).
- When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully release any remaining steam.
- Open the lid and insert a sharp knife into a few potatoes to test for doneness. If they give resistance, repeat pressure cook cycle for 2 minutes with natural or quick release.
- Once cooked, remove the trivet from under the potatoes. No draining required, unless it's preferred.
- Add BUTTER, HEAVY CREAM, SALT, and PEPPER.
- Mash ingredients into the potatoes to the desired consistency. Be careful to not overwork them because they can lose their fluffy texture and become gluey.You can use a vegetable masher, hand mixer, or stand mixer for this process.
- Serve warm garnished with PARSLEY and my 10-minute gravy!
Storage and Reheat Instructions
- Allow potatoes to cool completely and refrigerate in an airtight container up to 5 days.
- To reheat, add a splash of liquid (water, broth, or dairy). Heat on med-high stove heat until warmed through, stirring as needed. Or microwave them on a 50% power setting in two-minute intervals until they’re warmed through, stirring as needed.
Recipe Notes from TKG
- The 6-quart Instant Pot fits approximately 5 lbs. whole potatoes and up to 7 lbs. diced. Reduce the pressure cook time to 5 minutes for diced potatoes. If they need any longer, just add 1 minute pressure cook intervals as needed.
- If you don't want mashed potatoes with skin on, you can peel first, or pressure cook and peel after.
- A trivet isn't required, but keeps the potatoes above the liquid, so they're steaming instead of boiling.
- Cook time is the same for any size Instant Pot.
- No draining is needed, but you can drain if you prefer to.
- If using the "keep warm" setting, keep an eye on the potatoes and stir as needed to avoid overcooking.
- Plan to serve 1/3 to 1/2 lb. mashed potatoes per person (about 1 cup).
- Grab my 10-minute gravy recipe. It's perfect with this recipe.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Heather says
I made these with red potatoes for Thanksgiving and they were great! I added more salt and half and half but since I kept them warm for 2 hours in my IP they needed they extra liquid. This recipe is a keeper. Soooo easy!
The Kitchen Girl says
Awww I'm so glad to hear you enjoyed this recipe 🙂 Thanks so much for the feedback. I truly appreciate it!
Lynda says
I made these today for Thanksgiving tomorrow. Loved how they cooked so evenly in the Instant pot! I did add some sour cream to mine. They turned out great even before I added the sour cream. Thanks for the recipe and great instructions. I'll probably make them in the Instant pot from now on since they are so easy and turn out so great!
The Kitchen Girl says
Yay! Soooo glad you gave these a go!. I, too, love how evenly the Instant Pot cooks potatoes. Just like you, I'm hooked too...no more stove cooked potatoes (unless the Instant Pot is in use) LOL. Thanks for taking the time to review!
Marilyn says
Instead of heavy cream, can I just use whole milk?
The Kitchen Girl says
Yes, you can definitely use milk in place of heavy cream for these mashed potatoes. Let me know if you have anymore questions. Enjoy!
Britt says
I'm serving 10 people for Thanksgiving. I have the large instant pot & 10 lbs of potatoes which I will peel. How much water do I use & how long do I cook in in the instant pot?
The Kitchen Girl says
Hiya, if you're referring to the 10 quart pot, I would dice the potatoes if all 10 lbs won't fit whole in the pot. I would add 2 cups of water and pressure cook 10 minutes (for whole potatoes) or 5 minutes (for diced potatoes). If, for some reason, they're not tender enough, I would add an extra minute or two of pressure cook time. Let me know if you have other questions. Cheers!
JB says
Hands down best way to make mashed potatoes! I'll never cook them on the stove again. Instant Pot mashed potatoes are exactly what our Thanksgiving dinner needs every year! Thanks for another winner KG!
Kevin says
I use a ricer for fine potatoes
The Kitchen Girl says
Ahhh yes, a ricer is a great tool for finely mashed potatoes. I'll be honest, I love mine without using one LOL.
Tracy says
So if I'm wanting to cook double batch, do I increase cooking time? Also if I use smaller potatoes, like red potatoes do I decrease cooking time?
The Kitchen Girl says
Hi Tracy, you can't double this mashed potato recipe in a 6 quart Instant Pot because it's not big enough. However, you can scale the recipe up to use 7lbs potatoes (instead of 5 lbs) if you diced the potatoes. What size is your Instant Pot?
Joan says
This recipe sounds great and I will be trying it later today to make shepherd's pie. Just one thing, I was once told it's best to remove the liner pot to do the mashing. Something about the plate at the bottom of the Instant Pot being sensitive to the pressure of mashing.
The Kitchen Girl says
Hi Joan, I've never been able to locate any such warning in the IP user guide or on their website. Let me know if you have any other questions. Thanks!
Geri says
Do you remove the trivet before you mash ?
The Kitchen Girl says
Yep, definitely want to do that. It says to remove the trivet in the recipe instructions 🙂
Jenn says
I hate potatoes so I RARELY cook them for my husband. So if I wanted to make enough for just him ( or tell him how to ) how would I cook just 2 or 3 potatoes? I heard they are amazing - I’ll just take everyone’s word for it .
Thanks,
The Kitchen Girl says
Hi Jenn, yep, just use 2 or 3 with same recipe instructions. Of course you'll want to scale down the other ingredients as well 🙂 Let me know if you have any other questions. Thanks!
CJ Gorn says
The potatoes came out perfect..2,7 lbs of russet and two baby leftover yukons. Better than bullion broth 1.5 cups. (8qt pot) potatoes on the trivet. Removed the potatoes and drained the broth. (reserved) Cream was 1cup, butter 3/4 stick and added broth until I liked the consistency. With a dash of garlic salt and a couple grinds of black pepper it was very tasty.
Then...as there is just the two of us, there was plenty still in the pot on warm. My wife suggested dicing up some leftover ham (applewood smoked) about a cup. Then.....about a cup of mixed blend shredded cheese. It just kept getting better. Between the two of us (multiple taste tests) we ate almost half the pot.
As an idea for the remainder......excellent consistency to make pan fried potato patties. Brown one side till firm, flip and use a spoon to make a depression on the now top surface, crack a room temperature egg into the depression and cover the pan. The egg will cook as the bottom of the patty browns. Tomorrow morning's project. Cj
The Kitchen Girl says
Well you sure know how to make some yummy things! I'm so happy to have been part of the inspiration 🙂 Thanks so much for the detailed feedback and I'm glad you both enjoyed! Cheers!
Leigh says
These are THE BEST mashed potatoes! I made them today for our Thanksgiving feast & they went over very well.
So easy to make with only a few ingredients. I love that the potatoes are whole and cook perfectly. Saves me time since by leaving them whole.
Thank you so much for sharing this! It’s going to be my go-to for mashed potatoes.
The Kitchen Girl says
Yay, Leigh! So glad to hear that everyone loved them 🙂 Thanks for the feedback and Happy Thanksgiving to you and yours 🙂
Samantha says
I have the mini 3qt instant pot and looking for new recipes. By any chance would your instructions still work for me or do I cut it in half ( between the lbs of potatoes and water ratio and time). Thank you still haven't really used it yet.
The Kitchen Girl says
Hi Samantha, one way to figure it out before actually making the recipe is to fill the pot with the 3 lbs of whole potatoes stated in the recipe. If they're not above the "max fill" line, you should be all good to proceed with the instructions as they are. If it overfills the pot, you can cut the recipe in half. You'll use same cooking time no matter what. Hope that helps! 🙂
Matt @ Plating Pixels says
Finally got an instant pot and been loving it! Can’t wait to try mashed potatoes in it.
Traci Antonovich says
Awesome, Matt! You're gonna LOVE it!
Renee | The Good Hearted Woman says
This looks like a great way to prep ahead for a big family gathering!
Traci Antonovich says
Exaaactly! Or just the two of us LOL b/c we lovvvve potatoes! 😉
Taylor Kiser says
The easiest mashed potatoes ever thanks to the instant pot! So delicious!
Traci Antonovich says
Thanks, Taylor! Could not agree more! 🙂
Heidy L. McCallum says
These mashed potatoes look so creamy and delish. I can wait to try them in my IP.
Traci Antonovich says
Thanks, Heidy! They are crazy easy and super delish 🙂
Vicky says
Oh my goodness! All the convenience of instant potatoes without all the additives?!?! Yes please!!
Traci Antonovich says
Ahhh, thank you! Instant Pot mashed potatoes practically are instant 🙂
Kelly Anthony says
I didn't realize how easy making mashed potatoes in the instant pot was and the quantity it can make. Perfect for serving a large crowd.
Traci Antonovich says
Thanks! Total crowd-pleaser too 🙂