We all know that holidays, large gatherings, and even weeknight dinners can feel overwhelming. However, these easy Instant Pot mashed potatoes will make your life a whole lot easier.
I love my Instant Pot (especially during the holidays) because it frees up my stovetop, doesn’t require childcare, and quietly takes care of an entire dish while I focus on everything else.
This Instant Pot mashed potato recipe uses just five simple ingredients, plus water, and eliminates the stress of juggling an extra dish. And don’t worry, these potatoes are buttery, fluffy, and creamy— not gummy or mushy.
Instant Pots are a lifesaver when you're short on space, and mashed potatoes have always been my go-to because they're inexpensive and easy to make. And while they're simple to make on the stovetop, this Instant Pot mashed potato recipe makes it even easier! Prepare your potatoes, add them to the pot with water and salt, and let the machine do the rest. Once it beeps, gently release the steam (I usually place a tea towel over the valve for safety), then drain, mash, stir in the butter, and gradually pour in the milk until smooth and creamy. These potatoes are comforting, consistent every time, and easy to serve again the next day!
I use russet potatoes because they're some of the BEST potatoes for making mashed potatoes. They have a high starch content and low moisture content, which creates a fluffier mash. Yukon Gold potatoes are also excellent and mashed creamily (just be careful not to overwork them, as waxy potatoes like Yukon Gold can easily become gummy), or you can make a blend.
Make sure to cut the potatoes evenly into large cubes so they cook evenly.
You don't have to throw away the potato skins if you don't want to. You can air fry them for a crispy snack (around 400°F for about 5 to 10 minutes). Or you can leave them on if you don't mind the added texture of your IP mashed potatoes.
If you LOVE butter, you can definitely add more than 6 tablespoons. I thought 6 was the perfect amount to keep it rich and buttery. If you have extra and it fits your budget, you can add more. Or you can add less if you prefer!
Warm or room-temperature butter and milk will give you the smoothest results. Adding cold liquid can cause the potato starches to seize and create a less creamy texture.
I do NOT recommend using an electric mixer or stand mixer to mash potatoes. They make overmixing too easy, and overmixing can make potatoes gummy or slimy.
I've kept the seasonings in this Instant Pot mashed potato recipe extremely simple with just salt and pepper. You can absolutely add any seasonings you like. Most dried herbs, onion powder, garlic powder, and even a pinch of nutmeg would be great. You can also substitute chicken broth or stock for the water (skip the salt in step 2 and add it to taste when mashing) for even more flavor.
Instant mashed potatoes
Cost per serving: $4.52
Prepare creamy instant mashed potatoes with just a few simple ingredients. A no-fuss option that saves time and turns out perfectly every time.
Gather and prepare all the ingredients.
Peel the potatoes and cut them into large cubes.
Place them in the Instant Pot, cover them with 6 cups of water and sprinkle with 2 teaspoons of salt.
Close the Instant Pot valve and turn it on for pressure cooking.
Set the timer for 12 minutes. It will take approximately 30 minutes to pressure cook, then cook the potatoes for 12 minutes.
Once the timer has started, turn off the Instant Pot and, using a wooden spoon or other utensil, carefully release the valve. Be careful not to burn yourself. Continue releasing the valve until the steam has subsided.
Open the lid and, using kitchen gloves, grasp the container and drain the potatoes in a colander.
Return the potatoes to the container and add the remaining salt, pepper, butter, and slowly add the milk.***
Using a potato masher, gently mash the potatoes until they reach the desired consistency. Do not over-mash, or they will become gummy.
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*My store only had small russet potatoes, so it took 11 potatoes to make 4 pounds. If you can find larger potatoes, you'll need fewer. I used milk because of the price and because I always have it on hand. You can use other dairy options if you already have them, such as heavy cream , half-and-half , or unsweetened, dairy-free alternatives . Use dairy-free milk and butter to make this recipe vegan. ***I slowly add the warm milk at the end until the potatoes are tender and creamy, which is my favorite texture. You can adjust the amount to your liking. If the mashed potatoes sit for a bit and stiffen, simply add a little more milk before serving.
Serving size: 1 serving (1 cup) Calories: 302 kilocalories Carbohydrates: 48 g Protein: 6 g Fat: 11 g Sodium: 1104 mg Fiber: 3 g
How to make instant mashed potatoes in a jar : step-by-step photos
Gather all your ingredients.
Prepare the potatoes: Peel 4 pounds of russet potatoes and cut them into large pieces.
Add to the Instant Pot: Place the potatoes in your Instant Pot. Now pour in 6 cups of water and add 2 teaspoons of salt.
To cook the potatoes: Close the lid, ensure the valve is sealed, and put the Instant Pot on pressure cooker. Set the timer for 12 minutes. The pot will need approximately 30 minutes to build pressure before the actual cooking begins, so don't worry if it seems like nothing is happening at first.
Best Instant Pot Mashed Potatoes
Release the pressure: Turn off the Instant Pot when the timer goes off. Use a wooden spoon or other long utensil to gently move the valve to release the steam. Take your time here. The steam is extremely hot, so keep your hands and face away from the valve until it stops hissing and the steam has subsided.
Best Instant Pot Mashed Potatoes
Drain the potatoes: Once the pressure has completely released, remove the lid. Using oven gloves, remove the inner pot and drain the potatoes in a colander.
instant mashed potatoes with butter
Butter it: Return the drained potatoes to the pan and sprinkle with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add 6 tablespoons of butter, then gradually pour in 1/2 cup of warm milk. You can adjust the amount of butter and milk to your liking.
instant mashed potatoes
Mash the potatoes: Gently mash them with a potato masher until they are as smooth or coarse as you like. Stop once you have reached the desired texture, as over-mashing can make the potatoes mushy.
Best Instant Pot Mashed Potatoes
Serve your Instant Pot mashed potatoes now and enjoy!
mashed potatoes
What else can I add?
Once your pressure cooker mashed potatoes are cooked and you've mashed them, you can mix in just about anything! Here are a few of my favorite additions:
Sour cream
Any cheese you like, such as cheddar, parmesan, gouda, or a little cream cheese (it's a great way to use up leftovers from your holiday cheese board!)
Fresh herbs such as chives, parsley, thyme or dill
Roasted garlic
Smoked paprika or a pinch of cayenne pepper
Caramelized onions or onion chutney
A spoonful of basil pesto
Chopped green onions
A little Dijon or whole grain mustard for a subtle touch
Whatever inexpensive bits and pieces you have in your refrigerator or pantry!
If you like to prep your vegetables ahead of time to save on Thanksgiving, Christmas, or any other special occasion, feel free to peel your potatoes the day before! You can either leave them whole (and then chop them before cooking) or cut them into large cubes, add them to an airtight container, cover with cold water, and refrigerate for up to 24 hours. Drain and rinse with fresh water before adding them to yourInstant Pot. Just avoid cutting them too small, or they'll absorb too much water and could become mushy.
You don't need me to tell you how versatile mashed potatoes are. There really isn't much they don't go with. These Instant Pot mashed potatoes are just as welcome alongside a holiday turkey breast as they are next to a lazy Sunday roast ham. They also pair wonderfully with grilled chicken and make a comfortable base for glazed pork chops. No matter what's on the menu, these potatoes fit right in!
Storage and heating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze them for up to 3 months. Keep in mind that freezing can slightly alter the texture, so the potatoes may appear a little grainier once thawed. When reheating, warm them gently and add a splash of milk to restore some of that creamy consistency.
