Instant Pot mashed potatoes are tender, creamy, and made in one pot. Whether peeled or skin on, these no drain, no boil, pressure cooked mashed potatoes win dinner every time!
Why we love this recipe
- Minimal prep - No dicing or chopping, no boiling, and peeling is optional.
- More stove space - The Instant Pot frees up your stove top.
- Safety - No more handling pots of boiling water.
Instant Pot mashed potatoes are 100% worth the hype. Yeah, it’s easy to boil potatoes, but when you pressure cook mashed potatoes and mash them right in the same pot, it saves you precious time and energy. There's no dicing, chopping, or watching water boil. It doesn't get any easier than this – and you get fluffy, perfect mashed potatoes every time!
When you cook potatoes in the pressure cooker, there's also more room on your stove to cook other things. This is especially convenient when preparing potatoes as a side for chicken, pork, or fish, but also when making Thanksgiving recipes in a hectic holiday kitchen.
Lastly, you will love the safety aspect of not lifting heavy pots of hot water for potatoes ever again. These mashed potatoes also use so little liquid, you can mash them without draining it off. Another vote for no lifting - we'll take it!
Ingredient notes
Ingredient amounts are available in the printable recipe card below.
- potatoes (peeled or skin on) - Russet or Yukon Gold potatoes are very popular for this recipe because they’re starchy and mash into a light, fluffy texture. However, any potato variety will work for this recipe.
- water - Chicken broth, vegetable broth, or stock can be used.
- heavy whipping cream - Or heavy cream adds a delicious, creamy, rich texture to mashed potatoes.
- butter - I use unsalted butter, but you can use salted butter and adjust the salt amount to your liking. Olive oil is always a great substitution.
- salt and pepper - Adjust to your liking. Start with less and add as needed.
How to make mashed potatoes in the Instant Pot
Full instructions are available in the printable recipe below.
Scrub the potatoes. Leave potatoes whole with skin on, or peel potatoes, if preferred. Stack whole potatoes on a trivet inside the pressure cooker. Add 1-2 cups water and pressure cook potatoes on HIGH for 10 minutes followed by a 10 minute natural pressure release.
Open the lid and test to make sure the potatoes are are fork-tender. Add more pressure cooker time in 1 or 2 minute intervals, if needed.
Wear oven mitts to carefully remove the HOT trivet from under the potatoes – or allow it to cool and remove it from the pot. No draining is required, unless you want to. If you prefer your potatoes peeled, the skins will practically fall right off cooked whole potatoes, just be careful handling them when they're hot.
Add BUTTER, HEAVY CREAM, SALT, and PEPPER to the potatoes in the Instant Pot. Use a potato masher to mash the whole potatoes to desired texture. Adjust consistency by adding more cream as needed. You can use an electric hand mixer or stand mixer to whip potatoes if it's more convenient.
At this point, you can leave the pressure cooker on keep warm mode and serve the potatoes from the Instant Pot.
Or, transfer mashed potatoes from the pressure cooker to a serving bowl and garnish with butter and parsley.
Serving ideas
When you make pressure cooker mashed potatoes, you're essentially hands-free to make entrees like chicken thighs, air fryer chicken breast, baked chicken legs, turkey, or broiled salmon.
Don't forget the gravy! No drippings? No problem! Make my super easy gravy without drippings for these mashed potatoes.
Use your mashed potato leftovers for this scrumptious chicken Shepherd's Pie or under a scoop of delectable beef stroganoff.
Recipe tips
You can peel potatoes by hand or pressure cook them with skin on and the peels come off more easily once they're fully cooked.
A trivet isn't required, but it keeps the potatoes above the liquid which cooks them evenly.
If using different sized Instant Pot, the same cooking instructions should be used.
This is a no-drain recipe, but you can drain the cooking liquid if desired.
When using the keep warm setting, stir as needed to avoid overcooking mashed potatoes.
To make ahead, pressure cook mashed potatoes up to 3 days in advance. Allow cooked potatoes to cool completely and refrigerate in an airtight container until serving day.
Recipe variations
Make Instant Pot garlic mashed potatoes by folding pureed roasted garlic into to the potatoes after they have been mashed.
Add richness by stirring in sour cream, Greek yogurt, creme fraiche, or your favorite cheese.
We love our potatoes with a dollop of arugula pesto or basil pesto for a pop of color and BIG flavor.
Add bacon and you'll be in direct competition with loaded potato salad because, bacon!
Substitute heavy whipping cream with any milk, dairy or non dairy.
Frequently asked questions
Any potatoes will work in the Instant Pot! Russet or Yukon Gold are so popular because they’re starchy and mash into a light, fluffy texture. Red potatoes are great too!
The 6-quart Instant Pot fits approximately 5 pounds of potatoes (about 10 medium potatoes) and up to 7 pounds of cubed potatoes.
Plan to serve ⅓ to ½ pound per person (about 1 cup). My recipe yields 3 ¼ pounds which equals eight 1-cup servings.
More Instant Pot sides
The Instant Pot cooks other side dishes with the same convenience including Instant Pot sweet potatoes, corn on the cob, green beans, Instant Pot quinoa, a and perfectly tender brown rice.
Fluffy Instant Pot Mashed Potatoes
INGREDIENTS
This recipe yields 8 (1-cup) servings
- 3 pounds Russet Potatoes (or other variety), about 6 medium potatoes
- 1 cup Water, or broth
- 1 cup Heavy Cream, also called whipping cream
- 1 stick Butter, salted or unsalted
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- ¼ cup Fresh Parsley, for garnish
Instructions
- Scrub POTATOES and stack them (optional: on a trivet) inside the cooker. For peeled mashed potatoes, you can peel before pressure cooking or after.
- Add WATER (or BROTH) to the Instant Pot.Note: If using 8 or 10 quart Instant Pot, increase liquid to 2 cups total.
- Lock lid and turn pressure valve to “Sealing”. Select MANUAL or PRESSURE COOK on HIGH pressure for 10 minutes (for whole potatoes) or 4 minutes (for cubed potatoes).
- When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully turn the pressure release knob and release any remaining steam.
- Open the lid and test to make sure potatoes are are fork-tender. If necessary, pressure cook another 2 minutes, or more, as needed.
- Once fully cooked, leave the cooking liquid in the pot and carefully remove the trivet with tongs or oven mitts if it's hot to the touch.
- Add BUTTER, HEAVY CREAM, SALT, and PEPPER to the potatoes.
- Mash the potatoes just until they reach your desired consistency. Don't overwork them.Note: Use a hand mixer or stand mixer for this process, if desired.
- Serve warm with a side of 10-minute gravy without drippings. Garnish with PARSLEY (optional).
- To store, allow mashed potatoes to cool completely and refrigerate in an airtight container up to 5 days.
RECIPE VIDEO
Traci's Recipe Notes
Equipment
- 6 quart Instant Pot or other size
- trivet for Instant Pot optional
- oven mitts to remove the trivet
- potato masher or electric mixer for whipped potatoes
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Jeff says
After making these Instant Pot mashed potatoes, I'll never make them any other way - unless my IP dies, in which case I'll go buy another one because it's worth it just for Thanksgiving mashed potatoes. Thanks for another winner KG!
Traci says
Yayy! I'm so glad you love them as much as I do and thanks!. Such a game-changer! I love the NO boiling water part and of course how they taste 🙂 Cheers!
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 any more 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 🙂