The best Instant Pot mashed potatoes are creamy, buttery, and perfectly cooked every time. No draining or chopping needed for these IP mashed potatoes!
3poundsRusset Potatoes (or other variety)about 6 medium potatoes
1cupWater
1cupHeavy Creamor other dairy liquid
1stickButtersalted or unsalted
1teaspoonSea Salt
½teaspoonBlack Pepper
¼cupFresh Parsleyfor garnish
Instructions
Note: If you prefer peeled potatoes, you can peel them either before pressure cooking or after, as the skins easily come off.
Stack POTATOES inside the cooker. Note: a trivet is optional.If you prefer peeled potatoes, you can peel them either before pressure cooking or after, as the skins easily come off.
Add WATER 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.Pressure cook 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, 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.
Video
Notes
You can make Instant Pot mashed potatoes with the skin on or off.
A trivet isn't required, but it keeps the potatoes above the water, so they steam instead of boil, resulting in fluffier mashed potatoes.
This is a no-drain recipe, but you can drain the cooking liquid if desired.
Stir the potatoes as needed to prevent hot spots while using the keep-warm setting.
Pressure cook the mashed potatoes for up to 5 days to make ahead. Allow cooked potatoes to cool completely and refrigerate in an airtight container. Reheat and serve!
To reheat, add a splash of cooking liquid and heat on a medium setting using a stove or microwave, stirring as needed.