Creamy, fluffy, and ready in a fraction of the time, these Instant Pot mashed potatoes are the easiest way to make perfect mashed potatoes without babysitting a pot on the stove. Like magic!
If you’ve ever found yourself standing over a pot of boiling water, testing potatoes with a fork, and trying to figure out what to do when half of them are falling apart and the other half are hard, I feel your pain. Been there, done that…and then switched to the Instant Pot. Truly, this method is about to change your life. (Or at least up your mashed potato game.) The Instant Pot does all the work, and the result? Tender potatoes that mash up creamy and smooth every single time. They’re buttery, delicious, and worthy of a holiday but easy enough for a weeknight. (Cooking beans in the Instant Pot is also life changing!)
Why These Instant Pot Mashed Potatoes Are a Game-Changer
Mashed potatoes are already a comfort food classic, but the Instant Pot version makes them even better. Here’s why:
- Faster than stovetop. No waiting (and waiting, and waiting) for a giant pot of water to boil! The pressure cooker gets the potatoes perfectly tender in just 6 minutes, with 10 minutes release time.
- Extra fluffy texture. Cooking under pressure helps the potatoes soften evenly, which means smoother, creamier mashed potatoes.
- One-pot recipe for the win. You mash and mix everything right in the Instant Pot insert. Fewer dishes to wash is always a win!
What You’ll Need
You only need five simple ingredients to make these Instant Pot mashed potatoes. Scroll down to the recipe card for exact quantities and instructions.
- Russet potatoes – My go-to for classic mashed potatoes. They’re starchy, which gives you that irresistible fluffy texture.
- Butter – Adds richness that’s essential for awesome mashed potatoes. Cut the butter into pieces so it melts faster.
- Half and half (or milk) – For creaminess. Half and half makes them richer, but milk works too.
- Sour cream – Just a tablespoon adds subtle tang and makes the texture extra luscious.
- Salt – So, so important! Without salt, your mashed potatoes will be bland.
How to Make Instant Pot Mashed Potatoes
Here’s how easy it is to make mashed potatoes in the Instant Pot:
- Prep the potatoes. Peel the potatoes and cut each one into large chunks.
- Pressure cook. Add the potatoes to the Instant Pot with 1 cup of water. Seal the lid, set to high pressure, and cook for 6 minutes. Allow a natural pressure release for 10 minutes.
- Release and drain. Carefully release the remaining pressure and remove the lid. Drain off any excess water.
- Mash and mix. Mash the potatoes right in the Instant Pot insert (use a plastic or silicone masher if possible to protect the surface). Mash until mostly smooth, then stir in the butter, half and half (or milk), sour cream, and salt until creamy.
- Taste and adjust. Add more salt if needed and serve.
Tips for Perfect Instant Pot Mashed Potatoes
Even though this recipe is super simple, a few small tips make a big difference:
- Cut evenly sized chunks. This ensures everything cooks at the same rate.
- Don’t skip the natural release. The 10 minute natural release helps the potatoes finish cooking gently without becoming gummy.
- Mash gently. Overworking potatoes can make them gluey. Mash just until smooth and creamy.
- Warm your dairy. Pro tip! If you want ultra-smooth potatoes, slightly warm the milk or half and half before adding.
Flavor Variations
Want to level things up? Try one of these upgrades:
- Garlic mashed potatoes. Add 2–3 smashed garlic cloves to the pot before cooking, or add a WHOLE head of roasted garlic, which is caramelized and sweet. So good!
- Cheesy mashed potatoes. Stir in shredded cheddar or Parmesan while the potatoes are hot. Freshly shredded off the block will give you the smoothest melt.
- Mashed potatoes with herbs. Add chopped chives, rosemary, or thyme for fresh flavor.
- Dairy-free option. Use the ingredients for my dairy-free mashed potatoes with the Instant Pot method in this recipe.
Serving Suggestions
These Instant Pot mashed potatoes go with just about everything:
- Serve them alongside easy roasted zucchini and vegan meatloaf for a cozy plant-based dinner.
- Pair with lemon caper chicken for an easy weeknight meal.
- Use leftovers to make mashed potato bowls or shepherd’s pie.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Instant Pot mashed potatoes can be frozen for up to 1 month, though the texture won’t be as good the second time around. Thaw overnight before reheating.
- To reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk to loosen them up if needed.
More Instant Pot Recipes To Try
Instant Pot Mashed Potatoes
Ingredients
- 2 lbs russet potatoes
- ¼ cup butter , cut into small(ish) pieces
- 3 tablespoons half and half (or milk)
- 1 tablespoon sour cream
- 1 teaspoon salt
Instructions
- Peel and cut the potatoes into large chunks. I like to cut each potato into 12-16 chunks.
- Add the potatoes and 1 cup of water to the Instant Pot. Set the pressure to high and cook for 6 minutes; then naturally release the pressure for 10 more minutes.
- Release the pressure the rest of the way, remove the lid, and drain any excess water.
- Mash the potatoes in the bowl of the instant pot (use plastic if possible!) until mostly smooth. Add the remaining ingredients and stir to combine. Taste and add more salt if needed.
Nutrition
