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Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes is the quickest and easiest way to make perfectly cooked and silky smooth mashed potatoes. All you need to make these fail-proof creamy potatoes are water, salt, milk, butter, and russet potatoes.

Creamy smooth mashed potatoes in a red casserole dish over a red checkered towel

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Why Cook Potatoes In the Instant Pot?

When we’re cooking mashed potatoes for a larger crowd, we make our classic Stove-top Mashed Potatoes, but when we are craving mashed potatoes for a family meal on a busy weeknight, we pull out our insta pot! Here’s why we love this method so much:

  • Quick Cooking – Potatoes in the instant pot takes only 10 minutes on high pressure.
  • Steam Cooked Potatoes – The potatoes are essentially steam-cooked on high pressure so the nutrients and flavor aren’t lost to the cooking water.
  • No Draining Required – The potatoes absorb the liquid in the pot so you can skip the draining step.
  • One-Pot – You can cook and mash all inside the bowl of the instant pot so there are fewer dishes to clean.
  • Perfectly Cooked – Pressure cooking ensures the potatoes are fully cooked through, perfectly tender and not lumpy.

Creamy mashed potatoes inside the bowl of an insta pot topped with butter

The Best Potatoes for Mashed Potatoes:

Russet potatoes are the preferred variety for making mashed potatoes because of their lighter color and creamy texture. You can also use waxier potatoes like Yukon potatoes or gold potatoes, but they will be more yellow in color and have a slightly different consistency and flavor. We have tested both and often use whichever we have on hand.

Cooks Tip: You can use either water or low sodium chicken broth for the potato cooking liquid.

Ingredients for mashed potatoes with russet potatoes, chicken broth, milk, butter and salt

How to make Mashed Potatoes in the Instant Pot:

This mashed potatoes recipe is so simple. Make it once and you will probably have it memorized.

  1. Place metal trivet into 6 Qt instant pot and add 1 cup water (or broth) with 1 tsp salt.
  2. Add peeled and quartered potatoes over the trivet.
  3. Cover, seal and cook on manual high pressure 10 minutes with a quick pressure release. Potatoes should be easily pierced with a fork.
  4. Remove the trivet (it comes out easily) and coarsely mash potatoes.
  5. Add 1 cup warm milk, or add to desired consistency then blend in 6 Tbsp melted butter.
  6. Whip with an electric hand mixer for the smoothest mashed potatoes.

step by step photos how to make mashed potatoes in the instant pot

Tips for the Best Instant Pot Potatoes:

  • Use a trivet so your potatoes are perfectly steam-cooked without any brown edges.
  • Cut the potatoes so they are large enough to sit on the rack without slipping through.
  • Cut potatoes to a uniform size for even cooking.
  • Taste after mashing and add more salt at the end if needed.

Creamy mashed potatoes in a casserole dish surrounded by russet potatoes and butter

Have Leftover Mashed Potatoes? Use leftover potatoes to make our famous cheesy Mashed Potato Pancakes. They are family friendly, use simple ingredients and are quick and easy to make.

Reader Favorite Instant Pot Recipes:

Instant Pot Mashed Potatoes

5 from 5 votes
Prep Time: 2 minutes
Cook Time: 10 minutes
To Reach Pressure: 8 minutes
Total Time: 20 minutes
Creamy Instant Pot Mashed Potatoes in a casserole dish drizzled with butter

Instant Pot Mashed Potatoes is the quickest and easiest way to make perfectly cooked and silky smooth mashed potatoes. All you need to make these fail-proof creamy potatoes are water, salt, milk, butter, and russet potatoes.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Keyword: instant pot mashed potatoes
Cuisine: American
Course: Side Dish
Calories: 300 kcal
Servings: 6 people as a side dish

Ingredients

  • 3 lbs russet potatoes peeled and quartered (about 7 medium/large potatoes)
  • 1 cup water or low sodium chicken broth
  • 1 tsp of sea salt or added to taste
  • 3/4 cup to 1 cup milk (warm) or added to desired consistency
  • 6 Tbsp unsalted butter softened or melted
  • 1 Tbsp parsley or chives (optional to garnish)

Instructions

  1. Insert trivet into instant pot bowl. Add 1 cup water or chicken broth and add 1 tsp salt.
  2. Peel the potatoes and cut them into quarters (large enough that they won’t fall under the trivet (about 1-inch thickness). Place potatoes over the trivet, adding the largest pieces first (so they don’t fall through).
  3. Cover with lid, set the valve to ‘sealing’ position then cook on manual high pressure for 10 min with a quick release.  Once pressure has released, remove the lid then remove the trivet using tongs or an oven mitt. Don’t drain the water.

  4. Mash with a potato masher then add the warm milk to your desired consistency. Finally, mix in the softened butter just until blended. For a smoother consistency, blend the potatoes with an electric hand mixer until no lumps remain. Season to taste with more salt if desired.
Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 300 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 416mg18%
Potassium 986mg28%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 460IU9%
Vitamin C 14mg17%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lena
    July 16, 2020

    Hi, if I’m doubling the recipe should add more time for cooking? Thanks!

    Reply

    • Natashas Kitchen
      July 17, 2020

      Hi Lena, I haven’t tried doubling in a larger pot (mainly because I don’t have a larger pot), but that should work fine to double the recipe. Make sure to add the milk to your desired consistency. You probably would need a little less milk if doubling but I’m not certain you will need to add more time. Let me know how it goes.

      Reply

  • Linda Martineau
    May 9, 2020

    Do you think these would still be good if I substituted the regular milk with either coconut or almond milk?

    Reply

    • Natasha
      May 9, 2020

      Hi Linda, I honestly haven’t tried those substitutions so I’m not sure. It would change the flavor. If you have tried it with other mashed potatoes, it could work here also.

      Reply

  • Rory Moore
    April 18, 2020

    Is it possible to half the recipe? Also, I have the 8qt instapot.
    Your biggest fan!
    Be safe!

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Rory, halving the recipe may work. I haven’t tested that in an 8qt to advise. You would need to meet the 8qt minimum liquid requirement.

      Reply

  • Eden
    April 12, 2020

    these were so easy to make and came out perfectly fluffy! loved them!!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Super! Thanks for your comments, Eden.

      Reply

  • Maggie
    April 12, 2020

    I don’t know what happened, mine came out super lumpy. Perhaps I should have cooked them longer or maybe cut them up a little smaller? I was really excited to try this recipe because it looked super easy. My first instant pot fail

    Reply

    • Natasha
      April 13, 2020

      Hi Maggie, we just made these again for Easter and I’m always happy to help troubleshoot. Cutting them up smaller should have made it even easier to mash. Did you use the same proportions and follow the instructions? What I have found that helps is to use the handheld electric mixer at the end to get potatoes really smooth. You can also use a potato ricer if you have one. Also, make sure to peel the potatoes if you didn’t.

      Reply

  • Jake
    April 12, 2020

    OMG these we’re The Best!
    You should call these copycat KFC Mashed Potatoes . Tasted exactly like KFC mashed potatoes and that’s a compliment. GREAT
    Made them for Easter and they were a Huge Hit!
    Thanks so much Natatsha

    Reply

    • Natasha's Kitchen
      April 12, 2020

      I love that you enjoyed it so much! Thanks for your excellent review!

      Reply

    • Marlene McDonald
      May 10, 2020

      Oh my my all the recipe are soooooooo goooddd. My family always asked me what am I going to cook I call Natasha

      Reply

      • Natasha's Kitchen
        May 10, 2020

        So great to hear that, Marlene. Thank you for always trying out my recipes!

        Reply

  • Nilda Romano
    April 12, 2020

    I love 😍 your recipes all the time it’s easy to make

    Reply

    • Natasha's Kitchen
      April 12, 2020

      So great to hear that, Nilda. I hope that you love every recipe that you will try!

      Reply

  • Krissy Allori
    April 11, 2020

    So simple and yet so delicious. I love how efficient the instant pot is even for things. So good!

    Reply

    • Natasha's Kitchen
      April 11, 2020

      Super! Thank you for your great feedback.

      Reply

  • Lisalia
    April 11, 2020

    Yummy! I love all your recipes and this is just as simple and delicious!

    Reply

    • Natasha's Kitchen
      April 11, 2020

      Thank you so much for your wonderful review. Appreciate it!

      Reply

  • Audrey
    April 10, 2020

    Just wondering if you can double the recipe in the instant pot for a larger group of people?

    Reply

    • Natasha
      April 10, 2020

      Hi Aubrey, I haven’t tried doubling in a larger pot (mainly because I don’t have a larger pot), but that should work fine to double the recipe. Make sure to add the milk to your desired consistency. You probably would need a little less milk if doubling. Let me know how it goes.

      Reply

  • Mina
    April 10, 2020

    We love natashas’s recipes .
    She is like butterfly. Her husband is lucky to have natashas in his life . God bless them .

    Reply

    • Natasha's Kitchen
      April 10, 2020

      Aaw you’re so sweet, Mina. I am a lucky wife too!

      Reply

  • Lauren
    April 9, 2020

    Agreed: the Instant Pot is ideal for mashed potatoes. But I hate peeling potatoes!

    So I just halve or quarter them, and use a ricer when they’re done. Just use tongs to remove the potatoes. Use the deep inner liner when squishing the potatoes through the ricer they don’t end up all over your kitchen. The skins slide right off. But if you’re in a rustic mood or out of time you can always leave a few skins in the mashup.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Thanks for sharing your process with us, Lauren. That is some useful information and it sounds delicious!

      Reply

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