Instant Pot Mashed Potatoes

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Instant Pot Mashed Potatoes are the quickest and easiest mashed potatoes to make. They are fluffy, creamy, and the perfect side dish for Thanksgiving or holiday meals. 

Using the Instant Pot saves time and leaves room on the stove to cook over things. These potatoes will be ready and warm to serve for family and guests alike. These mashed potatoes turn out light, fluffy, and naturally flavorful (in just over 20 minutes).

Instant Pot Mashed Potatoes in the pot with butter on top

The Ultimate Comfort Food

  • The Instant Pot is a tool that can be a wonder, freeing up stove space and time—especially for those larger meals like Thanksgiving.
  • As much as we love our traditional Mashed Potatoes Recipe, cooking them in an Instant Pot or electric pressure cooker keeps things easy and fast.
  • These are creamy and fluffy with only one pot, no draining required. Mash them right in the Instant Pot!
  • If you’re not familiar with the Instant Pot, it’s an easy-to-use electric pressure cooker. Learn more about the Instant Pot here (and see why it’s one of my favorite appliances).

Mashed potatoes are great with a little drizzling (or dousing) in Brown Gravy Make them as a side with an Easy Roast Turkey Recipe, or Perfect Pot Roast. For a simpler dinner make them with our favorite Meatloaf Recipe, Chicken Meatloaf,  island style pork or marinated steak.


POTATOES: It’s all in the spud for successful mashed potatoes. Russet potatoes or baking potatoes are recommended for this recipe because they are starchy. Once cooked and mashed create a fluffy texture.

If you don’t have russets, try Yukon Gold, they’ll have a less starchy and more creamy texture but are still delicious.

DAIRY: Use real butter and don’t be shy, it really makes these potatoes taste so amazing. Use milk as well (heat it first for best results), or feel free to sub half and half for even creamier potatoes.

ingredients to make Instant Pot Mashed Potatoes


These delicious potatoes don’t have a lot of added ingredients, allowing the deliciousness of potatoes to shine!  If you like to add extras to your mashed potatoes, go right ahead!

The joy of mashed potatoes is that because they have such a simple flavor, there are so many options to perk them up a bit. Try sprinkling with chives, cheese, sour cream, cream cheese, garlic salt, or Homemade Ranch Seasoning.


How to Make Instant Pot Mashed Potatoes

A few steps to perfect mashed potatoes!

  1. Peel and chop potatoes.
  2. Add to the Instant Pot with 1″ water or broth.
  3. Seal and cook (as per recipe below).
  4. Do not drain, add milk and butter and mash.

adding potatoes to pot to make Instant Pot Mashed Potatoes

Ways to Use Leftover Mashed Potatoes

Sometimes there are leftovers, and mashed potatoes are such a versatile leftover to have! Make a little extra for topping on some Shepherd Pie Recipe. Or try some Garlic Ranch Mashed Potatoes, Loaded Mashed Potato Bombs, or even Mashed Potato Salad.

Try Loaded Mashed Potato Cakes any time of day!

top view of cooked Instant Pot Mashed Potatoes

More Mashed Potato Favorites

Did your family love these Instant Pot Mashed Potatoes? Be sure to leave a comment and a rating below!

Instant Pot Mashed Potatoes with butter
4.91 from 11 votes
Review Recipe

Instant Pot Mashed Potatoes

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 10 servings
Author Rachael
Simple Instant Pot Mashed Potatoes, are the easiest, fastest, fluffiest mashed potatoes you will ever make.



  • 1-1½ cups water or broth maximum 1 ½ cups, you need about an inch in the bottom of your pressure cooker, so amount may vary depending on the size of pressure cooker you use.
  • 5 pounds russet potatoes
  • 1 teaspoon salt
  • ½ cup milk
  • ¼ cup butter
  • 1 teaspoon salt & pepper to taste

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  • Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
  • Peel and chop the russet potatoes.
  • Place potatoes in Instant Pot.
  • Add salt, put the lid on top of the Instant Pot, and turn to close the lid.
  • Set the valve to “sealing”.
  • Press the MANUAL button. Press the +/- button to set to 12 minutes.
  • Let the IP do it’s job. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
  • When it counts to zero, it should beep. At this time, turn the valve/ vent to "venting" position. Immediately turn the steam release handle back to the "sealing" position at the first sign of spattering. Quick release should ALWAYS be closely attended.
  • Once the pressure cooker has vented, open it, and add the milk, butter, salt and pepper to taste.
  • Use a potato masher to mash the potatoes right in the pot.

Recipe Notes

The instant pot will need to be filled with 1" of water. The amount of water may vary based on the size of your IP.
If using russet potatoes, be sure to peel them first. Peeling is optional with Yukon gold potatoes.
If desired, add a few cloves of garlic to the potatoes before cooking and mash it all together.
Potatoes do not need to be drained.

Nutrition Information

Calories: 225, Carbohydrates: 42g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 524mg, Potassium: 965mg, Fiber: 3g, Sugar: 2g, Vitamin A: 167IU, Vitamin C: 13mg, Calcium: 47mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best instant pot mashed potatoes, how to make mashed potatoes in an instant pot, instant pot mashed potatoes, instapot mashed potatoes
Course Instant Pot, Side Dish
Cuisine American
Instant Pot Mashed Potatoes cooked in the pot with writing
close up of Instant Pot Mashed Potatoes with writing
Instant Pot Mashed Potatoes with butter and writing
close up of Instant Pot Mashed Potatoes cooked with a title
ingredients to make Instant Pot Mashed Potatoes with cooked dish and a title
Instant pot mashed potatoes in a bowl with a spoon and a title
Instant pot mashed potatoes in a bowl with writing
Instant pot mashed potatoes in a clear bowl with a spoon and writing
About the author


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Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.

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Recipe Rating


  1. This recipe makes 10 servings. If I want to make only 4 servings, should I reduce the water accordingly (about 1/4 cup)? My Instant Pot just arrived and this may be my first time using it!

    1. I haven’t tried reducing the servings in this recipe so I can’t say for sure how it would work. Let us know how it goes.

    2. Instant Pot says you should always use at least 1 cup water (or other liquid), so there will be enough steam to cook your vegetables at the correct pressure.

      Using small to medium russet potatoes, I cut them into quarters after peeling, and I tried to make all pieces similar in size for the bigger potatoes. Then I set them on top of the trivet that comes with the IP, added 1 cup water, and then waited 5 or 10 minutes after they finished cooking before releasing the pressure. (In a 6 quart IP, the water level was just below the trivet, which is about one inch high.)

      I have made these quite a few times, and they were very good, with a good consistency. My family wants me to make the mashed potatoes for Thanksgiving every year, ever since the first time I made these, which was about three years ago.5 stars

  2. Seriously? You’re going to do all that, if you could have used a pot & a potato masher in the first place? People have been making delicious mashed potatoes since like forever, without an instant pot. Personally, many times I find my instant pot more trouble than it’s worth.

    1. For sure people have been making potatoes with or without a pressure cooker forever (I use this mashed potatoes recipe to make them on the stove). There are many ways to make mashed potatoes, these are great for the times when the stove is full of turkey dinner or even when you don’t have access to a stove (eg camping etc).

  3. Hi Rachael,
    Your recipes are always awesome and would like to try them but I
    don’t see the serving amount in any of your recipes. It comes in handy when trying to meal prep.
    How much is 1 serving?

    Thank you.

  4. I just got my IP barely a week ago, so this is only the 2nd time I’ve used it. Wasn’t sure how this recipe would turn out.

    I have an 8-quart IP. I used 2 cups of water, a smidge more milk, and a smidge more salt than called for and they turned out beautifully.4 stars

    1. I am glad you liked the recipe Amber. I hope you stop by and let us know what you are cooking in your IP in the future!

  5. Hmm. I drained half the water and the consensus at our dinner table was that these were watery and a little mealy. I guess our electric pressure cooker is pretty big, because it took a lot more than 1.5 cups of water to get an inch in the bottom. I might try again, but these did not turn out well for us.

    1. If you added more than 1 1/2 cups of water, this would definitely make the potatoes watery. I’m sorry they didn’t turn out well for you. We’ve made this recipe many times and we haven’t had this issue.

    2. I agree, my potatoes are more like soup and I scooped out at least half the water I put in, and didn’t add any milk, so my instapot must be a larger one as well.
      My question is, if that is the case, will it still work with only 1.5 cups of water if it doesn’t measure 1″ in the bottom?

      1. Kelley, thank you for your question and I’m sorry that they didn’t work for you. That’s disappointing. We’ve updated the recipe to be more clear that it is maximum 1 1/2 cup water.

  6. You mention to put a towel over the valve when releasing steam. The instant pot company specifically says this is a no-no. Don’t know if you’re aware. 

      1. Lori, we updated the recipe to remind everyone that Quick Release should ALWAYS be closely attended. Thank you!

    1. Lori, thank you for the information. We’ve checked the Instant Pot manuals and website and haven’t seen that. We have emailed them to ask about this.

      1. I always drain the water, save it, and then add a bit of it at the very end….after mashing and adding the milk, etc…. IF I think the potatoes need it. Works out well doing it this way. And I actually DO usually add some.