Instant Pot Mashed Potatoes is the quickest and easiest way to make perfect mashed potatoes.

Serve these mashed potatoes with Juicy Roast Chicken and a side of Roasted Carrots for the perfect dinner (don’t forget the Gravy).

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

This post may contain affiliate links. Read my disclosure policy.

If you love classic Stove-top Mashed Potatoes, but want to save yourself some time and effort, this Instant Pot Mashed Potatoes recipe will become your go-to.

Easy Instant Pot Mashed Potatoes

We’re definitely making mashed potatoes way more often with the instant pot. Here’s why we love this method so much:

  • Quick Cooking – Potatoes in the instant pot takes only 10 minutes on high pressure.
  • Better Flavor – 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. Water will keep the potatoes lighter in color while broth adds more flavor.

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

How to Make Instant Pot Mashed Potatoes:

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 uniform in size and large enough to sit on the rack without slipping through.
  • Salt to Taste after mashing and add more at the end if needed.

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.

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

Instant Pot Mashed Potatoes is just another reason to love your instant pot. It’s a time saver and produces consistently great results every time.

More Instant Pot Recipes:

These reader favorites instant pot recipes will make you want to hug your pressure cooker (just not while it’s running please). See all of our Instant Pot recipes here.

Natasha's Kitchen Cookbook

Instant Pot Mashed Potatoes Recipe

5 from 102 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 2 minutes
Cook Time: 10 minutes
To Reach Pressure: 8 minutes
Total Time: 20 minutes

Ingredients 

Servings: 8 people as a side dish
  • 5 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 warm milk, or added to desired consistency
  • 8 Tbsp unsalted butter, softened or melted
  • 1 Tbsp parsley or chives , (optional to garnish)

Instructions

  • Insert trivet into instant pot bowl. Add 1 cup water or chicken broth and add 1 tsp salt.
  • 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).
  • 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.
  • 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 Per Serving

337kcal Calories52g Carbs7g Protein12g Fat8g Saturated Fat32mg Cholesterol319mg Sodium1213mg Potassium4g Fiber3g Sugar420IU Vitamin A17mg Vitamin C67mg Calcium2mg Iron
Nutrition Facts
Instant Pot Mashed Potatoes Recipe
Amount per Serving
Calories
337
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
32
mg
11
%
Sodium
 
319
mg
14
%
Potassium
 
1213
mg
35
%
Carbohydrates
 
52
g
17
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin A
 
420
IU
8
%
Vitamin C
 
17
mg
21
%
Calcium
 
67
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: instant pot mashed potatoes
Skill Level: Easy
Cost to Make: $
Calories: 337

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.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Denise
    December 26, 2023

    This was the easiest way to make mashed potatoes!!! I won’t go back to the tradition boil method after trying this! I NEVER leave a review but this is AWESOME! Based on some reviews I did it for 20 min just to be safe, but probably didn’t need that long. THANK YOU!!!

    Reply

    • Natasha's Kitchen
      December 26, 2023

      Hello Denise, thank you for this review and great feedback. We’re so happy to know tha tyou loved this recipe a lot!

      Reply

  • Brooke Atwell
    September 10, 2023

    If I only want to make half the recipe, should I just do 1/2 cup water or broth? Also, should I adjust cooking time at all?

    Reply

    • Natasha's Kitchen
      September 10, 2023

      Hi Brooke, I haven’t tested this as half the recipe – hopefully, that will be enough water in the instant pot, but I would do the same cooking time.

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.