Instant Pot Mashed Potatoes are the easiest, hands-free way to make America's favorite potato side dish in 30 minutes. Pressure cooker potatoes are always perfectly cooked and make the best mashed potatoes, even for beginners. They're also ideal for Shepherd's Pie or holiday dinner!
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Why I love to make mashed potatoes in the Instant Pot
We know it’s not rocket science to boil water and make mashed potatoes, but pressure cooker mashed potatoes solve some real world problems.
- no more waiting for a giant pot of water to boil
- your kitchen doesn't get overheated
- no dicing potatoes, just pressure cook them whole
- you'll never undercook or overcook your potatoes again
- no handling large pots of hot water
When you make mashed potatoes in the Instant Pot, you're hands-free so you can prep and make delicious entrees. You'll love my Baked Chicken Thighs, Broiled Salmon, Baked Chicken Legs, or during the holidays, this juicy Roast Turkey Breast. You can also turn pressure cooked potatoes into the infamous Smashed Potatoes or everyone's favorite Shepherd's Pie.
Key ingredients and substitutions
- potatoes - Russet potatoes or Yukon Gold potatoes are very popular for mashed potatoes because they’re starchy and mash into a light, fluffy texture. They can even be used together in the same recipe.
- water - or any cooking liquid can be used to make potatoes in the Instant Pot.
- heavy whipping cream - aka ‘heavy cream’. Mashed potatoes with heavy cream are my favorite way to add dairy to the potatoes because it makes them creamy, rich, and so delicious. Any kind of dairy or non dairy milk can be substituted in equal amounts.
- 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 for butter in mashed potatoes too.
- 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 potatoes. Peel the skins, if desired. No need to chop or dice. Yay!
- Stack the whole potatoes on a trivet inside the Instant Pot.
- 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. Drain excess cooking liquid, if desired.
- To the cooked potatoes, add BUTTER, HEAVY CREAM, SALT, and PEPPER.
- Mash and stir until combined. Alternatively, you can make whipped mashed potatoes by using a hand mixer or stand mixer to whip the potatoes.
- Serve and devour!
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 - fry it on the spot or use packaged bacon crumbles
- vegetables - cooked carrots, caramelized onions
- ranch dressing or ranch seasoning
- mayonnaise - don't judge, it's a secret ingredient that you've probably enjoyed and didn't even know lol
- cooking liquid - chicken broth or vegetable broth
- milk or cream - heavy cream, half and half, milk, buttermilk, milk
- extra butter - always room for more butter on mashed potatoes
Recipe tips
- peeled or not peeled - I love the texture, color, and nutrients with unpeeled aka dirty mashed potatoes. But, if you're a peeler, the skins come off pressure cooked potatoes easier than peeling potatoes raw.
- 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.
- water or broth - Some people pressure cook potatoes with broth, then mash the cooked potatoes into the liquid. I prefer to drain the cooking liquid first and add fresh ingredients to the mashed potatoes.
- cook time - whether you scale this recipe up or down, the cook time stays the same in any size instant pot.
- don't over mix your potatoes - Mash or whip pressure cooked potatoes just until combined to prevent gluey potatoes.
- whipped mash potatoes - If you have a hand mixer or stand mixer, you can whip the potatoes until they're fluffy. Be careful to not overwork them.
- reheat tip - Add small amounts of liquid when reheating mashed potatoes because they likely absorbed most of it.
Make-ahead mashed potatoes
Same day - To make mashed potatoes several hours ahead of serving, follow the recipe as instructed and use the “keep warm” setting on the Instant Pot until ready to serve.
A few days ahead - Here are the steps to make mashed potatoes in advance of holiday meals 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, first rehydrate the mashed potatoes by adding small amounts of liquid (half-and-half, heavy cream, or milk) because they will have absorbed much of the moisture.
- Reheat mashed potatoes 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.
If you're looking for Instant Pot dinner recipes, check out my Instant Pot Chicken Alfredo, Taco Pasta, Lasagna Soup. You might also enjoy Instant Pot Beets and Instant Pot Corn on the Cob.
Check out my Instant Pot Loaded Potato Salad and Classic Potato Salad (with the easiest hard-boiled egg trick).
Frequently asked questions
What are the best potatoes for mashed potatoes?
Russet potatoes or Yukon Gold potatoes are very popular for mashed potatoes because they’re starchy and mash into a light, fluffy texture. Red potatoes are great too!
How many potatoes can you cook in the Instant Pot?
A 6-quart Instant Pot fits approximately 5 lbs. (about 10 medium potatoes) and up to 7 lbs. if the potatoes are diced into smaller segments.
How many mashed potatoes per person for a side dish?
Plan on at least 1 cup per person when serving mashed potatoes as a side. My Instant Pot Mashed Potatoes recipe yields 8 cups, so it's 8 servings.
Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are the easiest, hands-free way to make America's favorite potato side dish in 30 minutes. Pressure cooker potatoes are always perfectly cooked and make the best mashed potatoes, even for beginners. They're also ideal for Shepherd's Pie or holiday dinner!
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Prep: 5 minutes
Cook: 25 minutes
Total Time: 30 minutes
Yield: 8 1-cup servings
Ingredients
- 3 lbs Russet Potatoes or Yukon Golds, about 6 medium potatoes
- 1 cup Water, or broth
- 1 cup Heavy Cream, also called whipping cream
- 1/2 cup Unsalted Butter
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 cup Fresh Parsley, for garnish
Equipment
- Potato masher (or electric mixer for whipped potatoes)
- Oven mitts (to remove Instant Pot liner when hot)
Recipe Instructions
How to make Instant Pot Mashed Potatoes
- Scrub POTATOES and stack them on a trivet inside the Instant Pot. Add WATER. (see recipe footnote about trivet)*Note: If using 8 or 10 quart Instant Pot, add another cup of water (or broth) totaling 2 cups.
- 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 remove the trivet from under the potatoes. Drain excess cooking liquid, if desired.
- To the cooked potatoes, add BUTTER, HEAVY CREAM, SALT, and PEPPER.
- Mash or whip the potatoes to the desired consistency (be careful to not overwork them because they can lose their fluffy texture).You can use a vegetable masher, hand mixer, or stand mixer for this process.
- Serve warm garnished with PARSLEY and extra butter, if desired.Note: You can keep mashed potatoes in the Instant Pot on "keep warm" mode.
Storage and Reheat Instructions
- Allow mashed 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 potatoes 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.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.
Recipe Notes
What are the best potatoes for mashed potatoes?
Russet potatoes or Yukon Gold potatoes are very popular for mashed potatoes because they’re starchy and mash into a light, fluffy texture. Red potatoes are great too!
How many potatoes can you cook in the Instant Pot?
A 6-quart Instant Pot fits approximately 5 lbs. (about 10 medium potatoes) and up to 7 lbs. if the potatoes are diced into smaller segments.
How many mashed potatoes per person for a side dish?
Plan on at least 1 cup per person when serving mashed potatoes. My Instant Pot Mashed Potatoes recipe yields 8 cups, so it's 8 servings.
Recipe tips for pressure cooker mashed potatoes
- peeled or not peeled - I love the texture, color, and nutrients with unpeeled aka dirty mashed potatoes. But, if you're a peeler, the skins come off pressure cooked potatoes easier than peeling potatoes raw.
- 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.
- water or broth - Some people pressure cook potatoes with broth, then mash the cooked potatoes into the liquid. I prefer to drain the cooking liquid first and add fresh ingredients to the mashed potatoes.
- cook time - whether you scale this recipe up or down, the cook time stays the same in any size instant pot.
- don't over mix your potatoes - Mash or whip pressure cooked potatoes just until combined to prevent gluey potatoes.
- whipped mash potatoes - If you have a hand mixer or stand mixer, you can whip the potatoes until they're fluffy. Be careful to not overwork them.
- reheat tip - Add small amounts of liquid when reheating mashed potatoes because they likely absorbed most of it.
Nutrition
Serving: 1cup | Calories: 339kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 314mg | Potassium: 737mg | Fiber: 2g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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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!
Geri says
Do you remove the trivet before you mash ?
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,
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
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.
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.
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.
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!
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!
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.
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!!
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.
Thanks! Total crowd-pleaser too 🙂