If you crave the ultimate comfort food shortcut, Instant Pot Mashed Potatoes are about to steal your heart. Fluffy, buttery, and impossibly smooth, this dish transforms a humble bag of potatoes into a bowlful of creamy magic in a fraction of the usual time. Whether you’re planning for a holiday feast or a cozy weeknight dinner, the Instant Pot unlocks the kind of mashed potatoes that dreams—and second helpings—are made of. Get ready for a dish that’s easy enough for beginners, yet special enough to earn a starring role on your table.
Ingredients You’ll Need
The beauty of these Instant Pot Mashed Potatoes is how every ingredient works double-duty to bring flavor, texture, and soul-satisfying creaminess. There are no unnecessary frills—just a short, classic list of the essentials for comfort food perfection.
- Russet potatoes: Their fluffy texture makes for the creamiest mashed potatoes, and peeling them ensures each bite is silky-smooth.
- Water: Just enough to gently cook the potatoes under pressure, making them fork-tender every time.
- Salt: Divided use! Some for seasoning the cooking water, the rest to finish and bring every flavor into perfect balance.
- Black pepper: Freshly cracked for a subtle bite and depth—never skip this unless you prefer pure potato flavor.
- Butter: Softened butter melts instantly into the hot potatoes, adding unbeatable richness and a glossy finish.
- Milk: Warming the milk avoids cooling down your mash and ensures a velvety, lump-free result.
How to Make Instant Pot Mashed Potatoes
Step 1: Prep and Peel
First, round up all your ingredients and get your Instant Pot ready to go. Peel the russet potatoes and cut them into large, even cubes—this step is key for even cooking. Smaller, uniform chunks will all cook through at the same time and prevent any hard centers sneaking into your finished mash.
Step 2: Load the Instant Pot
Add the potato cubes directly to the Instant Pot and cover them completely with 6 cups of water. Sprinkle in 2 teaspoons of the salt—this will season the potatoes from the inside as they cook, making your mashed potatoes taste amazing all the way through.
Step 3: Pressure Cook
Secure the lid tightly and make sure the steam valve is set to “seal.” Select the Pressure Cook setting and set the timer for 12 minutes. Depending on your machine, it’ll take around 30 minutes to come up to pressure, then cook the potatoes to fork-tender perfection. No boiling over, no checking the stove—just let the Instant Pot do its thing.
Step 4: Release and Drain
Once the timer beeps, turn off the Instant Pot and—for safety—use a long-handled spoon or tongs to carefully switch the steam valve to “vent.” Let all the steam escape before opening the lid. Using oven mitts, lift the inner pot and pour the potatoes into a colander to drain off the water completely.
Step 5: Mash and Season
Transfer the drained potatoes back to the (now empty) Instant Pot insert. Add the remaining teaspoon of salt, black pepper, and all the softened butter. Slowly drizzle in the warmed milk, mashing gently with a potato masher until you reach your perfect consistency. The secret: stop mashing as soon as they look fluffy—over-mashing can make them gummy.
How to Serve Instant Pot Mashed Potatoes
Garnishes
Bring your Instant Pot Mashed Potatoes to life with the finishing touches: a few fresh chives, a pat of butter that melts luxuriously on top, or a scattering of crispy fried shallots if you want a little crunch. Even a sprinkle of flaky sea salt or a grind of extra black pepper can make a warm bowl look (and taste) extra inviting.
Side Dishes
These mashed potatoes make the perfect canvas for savory gravies and stews, or the trusty sidekick for roast chicken, juicy meatloaf, or your favorite holiday turkey. Pair with bright, garlicky green beans or a crisp salad for a complete and comforting meal.
Creative Ways to Present
Don’t be afraid to get playful! For a dinner party, pipe or scoop pretty mounds into individual ramekins and broil with a dusting of Parmesan until golden. Layer under a shepherd’s pie filling for comfort with a twist, or swirl in roasted garlic or cream cheese for superstar flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, stash your Instant Pot Mashed Potatoes in an airtight container in the fridge. They’ll keep beautifully for up to 4 days, ready to reheat as a snack or side at a moment’s notice.
Freezing
Mashed potatoes freeze better than you’d think! Portion them into airtight containers or freezer bags, flattening the bags to save space. When you’re ready for mashed potato bliss again, thaw them overnight in the fridge for best results.
Reheating
To reheat, transfer potatoes to a saucepan or microwave-safe bowl with a splash of milk and a dab more butter. Warm gently, stirring often, until smooth and creamy again—no dry, leftover mash in sight!
FAQs
Can I use other types of potatoes for Instant Pot Mashed Potatoes?
Absolutely! Yukon Golds yield an extra-creamy texture and a butter-yellow color, while red potatoes offer a slightly chunkier, rustic feel. Russets are classic for their fluffy finish, but feel free to mix and match based on your preference.
How can I make Instant Pot Mashed Potatoes dairy-free?
Swap the butter for your favorite plant-based substitute and use unsweetened non-dairy milk, such as oat or almond. The result will still be deliciously creamy and satisfying for everyone at the table.
Can I add garlic or other flavorings?
Definitely! Toss a few garlic cloves into the Instant Pot with the potatoes for subtle, sweet garlicky undertones, or stir in roasted garlic, fresh herbs, or a handful of grated cheese when mashing for unique flavor spins.
What if my mashed potatoes turn out too thick?
No problem—just stir in a bit more warm milk until you reach your ideal consistency. Let your taste and texture preference guide you as you go!
Can I double this recipe in my Instant Pot?
Yes, as long as you don’t fill the Instant Pot past the “max fill” line. The cooking time remains the same; just let the Instant Pot come to pressure and follow the steps as usual for double the creamy mashed perfection.
Final Thoughts
There’s a special kind of joy that comes from making Instant Pot Mashed Potatoes—especially when you see just how effortless and fail-proof they are. Whether you’re serving them up for a family dinner or a festive gathering, I hope you grab your Instant Pot and treat yourself and your loved ones to this classic, comforting favorite. Give them a try and watch how quickly they disappear!
Print
Instant Pot Mashed Potatoes Recipe
- Total Time: 1 hour
- Yield: 7 servings
- Diet: Vegetarian
Description
Creamy and comforting, these Instant Pot Mashed Potatoes are the perfect side dish for any meal. With simple ingredients and easy steps, you can have delicious mashed potatoes in no time.
Ingredients
Potatoes:
- 4 lbs. russet potatoes (peeled, large cubes)
Seasoning:
- 3 tsp salt (divided)
- ½ tsp black pepper (freshly cracked)
- 6 Tbsp butter (softened)
- ½ cup milk (warmed)
Instructions
- Gather and prepare all ingredients.
- Cover
- Cook
- Release the valve
- Drain
- Season
- Mash
Peel the potatoes and cut them into large cubes.
Place them in the Instant Pot, cover them with 6 cups of water, and sprinkle in 2 teaspoons of salt.
Set the timer for 12 minutes. It will take about 30 minutes to come to pressure, then cook the potatoes for 12 minutes.
After the timer goes off, turn off the Instant Pot and, using a wooden spoon or other utensil, carefully release the valve. Make sure not to burn yourself. Keep releasing until the steam has subsided.
Open the lid and, using oven mitts, grab 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 your desired consistency. Do not over-mash, or they will get gummy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 660mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
