Instant Pot Mashed Potatoes


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Instant Pot Mashed Potatoes are the easiest and fastest mashed potatoes you will ever make. These mashed potatoes turn out light, fluffy, and naturally flavorful (in just over 20 minutes).

As much as we love our traditional mashed potatoes recipe, sometimes we just don’t have the stove space (or the time). Cooking them in an instant pot, or electric pressure cooker keeps things easy and fast.

instant pot mashed potatoes with pepper on top

The Ultimate Comfort Food

I am excited to share these simple to make, instant pot mashed potatoes with you! I love them with just about everything from meatloaf to island style pork to marinated steak or beef tips!

If you’re not familiar with the Instant Pot, it’s an easy to use an electric pressure cooker. Learn more about the Instant Pot here (and see why it’s one of my favorite appliances).

Instant Pot Mashed Potato Add-Ins

These delicious potatoes don’t have a lot of added ingredients, allowing the deliciousness of potatoes to shine!  If you are like to add extras to your mashed potatoes, do not let me stop you. You could add the following to these Instant Pot Mashed Potatoes:

Instant Pot Mashed Potatoes (like slow cooker potatoes) will stay warm for a while and can be served by themselves (with a little butter and salt and pepper). You could make a gravy for them or stir in your favorite mix-ins.

mashed potatoes in dish

Did you know the type of potato you use makes a huge difference in how your mashed potatoes come out? It is true.

Recommended Potatoes for Mashed Potatoes

Have you ever had really gluey mashed potatoes before instead of super smooth and creamy? The wrong potatoes (such as red potatoes), can cause poor results. You need a potato with a higher starch level.

The best kind of potatoes for light, fluffy, and flavorful mashed potatoes are russet potatoes or Yukon gold potatoes. How you cook your potatoes matter too. Instant Pot is my new favorite way, but slow cooker mashed potatoes are pretty amazing as well.

How to Make Mashed Potatoes in the Instant Pot

It literally takes longer to peel the potatoes and cut into chunks than to cook make Instant Pot mashed potatoes.  Amazing right? So if you are at all like me, and forget to get things started before you head out for the day, utilize the pressure cooker and enjoy!

  1. Peel and chop potatoes.
  2. Add to the Instant Pot with 1″ water.
  3. Seal and cook.

Once cooked you can simply mash them right in the IP, no strainers etc required. If they’re done early, add the lid and they’ll keep warm for quite a while! If you happen to have leftovers, they can be made into potato pancakes or enjoyed atop a shepherd’s pie!

mashed potatoes with wooden spoon

More Mashed Potato Favorites

mashed potatoes with wooden spoon
4.86 from 7 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.

Equipment

Ingredients

  • 5 pounds russet potatoes peeled and chunked
  • Water 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.
  • 1 teaspoon salt
  • ½ cup milk
  • ¼ cup butter
  • Salt and Pepper to taste

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Instructions

  • Fill Instant Pot pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
  • Peel and chop the russet potatoes.
  • Place potatoes in an Instant Pot.
  • Add the teaspoon of 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. 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 and butter, as well as salt and pepper to taste.
  • Use a potato masher to mash the potatoes right in the pot.

Nutrition Information

Calories: 224, Carbohydrates: 41g, Protein: 5g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 289mg, Potassium: 963mg, Fiber: 2g, Sugar: 2g, Vitamin A: 165IU, Vitamin C: 13mg, Calcium: 46mg, Iron: 1.9mg

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

Keyword instant pot mashed potatoes
Course Side Dish
Cuisine American

More Side Dish Recipes

 

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

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About the author

Rachael

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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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Comments

  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.
        .