This Instant Pot Mashed Potatoes recipe is creamy, tasty, and just delicious! It’s made with a handful of ingredients, feeds a crowd, and is ready in 20 minutes. It can also be prepared ahead of time. The recipe includes step-by-step photos and lots of tips.
Instant Pot Mashed Potatoes Recipe Highlights
The Instant Pot saga continues! Today, we are making super easy, delicious, creamy, out-of-this-world Instant Pot Mashed Potatoes, which only take 20 minutes.
When it comes to side dishes, mashed potatoes are a no-brainer, a workhorse par excellence. I love them! They go with everything, are easy to make, and are super tasty, especially if you add some extras such as roasted garlic, parmesan cheese, sour cream, etc.
With the holidays just around the corner, I know you will be making TONS of mashed potatoes in the next few weeks, so I figured we could use some help making an easy recipe even easier. Yep! This is the easiest, creamiest mashed potato recipe you will ever need.
This Instant Pot Mashed Potatoes recipe uses a handful of ingredients, feeds a crowd, and is ready in 20 minutes thanks to the Instant Pot magic. Make sure you save this recipe for the holidays because it’s a crowd-pleaser and outrageously yummy!
Best Potatoes To Make Mashed Potatoes
The best potatoes for mashed potatoes are Russets or Yukon Golds. They are starchy and help to make the consistency creamy and fluffy. The Russet is my favorite of the two because it makes the creamiest mash.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Potatoes: I recommend using Russets or Yukon Golds potatoes for a creamy and fluffy consistency.
- Water: For cooking the potatoes! For extra flavor, you can use low-sodium chicken stock or low-sodium vegetable broth instead of water, but make sure to adjust the amount of salt.
- Half-and-half, Whole Milk, or Heavy Cream: You can use either. My personal preference is heavy cream because it makes the texture super creamy and rich. If using milk, I recommend whole milk.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Black Pepper: I love adding freshly cracked black pepper to my mashed potatoes for a burst of flavor, but this is totally optional.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Wash and Peel
Wash the potatoes and peel the skin off. Then cut potatoes into 1- inch cubes. Then cut potatoes into 1- inch cubes.
Step 2 – Cook In The Instant Pot
Place the potatoes in the Instant Pot. Add water and salt. Secure the lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure for 10 minutes.
Step 3 – Quick Release
When the time is complete, quickly release to depressurize by carefully turning the valve.
Step 4 – Drain
Drain the potatoes and put them back into the pot.
Step 4 – Mash
Add the butter and mash the potatoes until the butter is absorbed. Then add the half-and-half (or milk or heavy cream) little by little. Mash them until you reach your desired consistency. Be careful not to over-mash. Taste and add more salt and black pepper if necessary.
Pro Tip: Use a potato masher for chunkier mashed potatoes. Or use your electric mixer to mash the potatoes for a super smooth consistency. Just make sure not to over-mash, or they will become gluey.
Add-In Ideas
- Roasted Garlic: You can add ½ to 1 tablespoon of roasted garlic. You can use this roasted garlic paste or dissolve 1-2 teaspoons of roasted garlic granules in the warm liquid of your choice.
- Cheese: Prepare and mash the potatoes as directed, and add up to 1 cup of your favorite melting cheese (shredded). Then, spread the potatoes into a baking dish and top with cheese. Bake in the oven until the cheese is nice and bubbly. I love adding Parmesan cheese.
- Sour Cream: You can add ¼ cup of sour cream or even cream cheese for extra flavor!
- Bacon: Cook 4 – 6 bacon slices in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle. Then, add the crumbled bacon to the mashed potatoes.
- Herbs: You can add fresh chopped chives, scallions, or parsley. I do not recommend using dried herbs.
Tips & Tricks
Use Russets or Yukon Golds. The Russet is my favorite of the two because they make the creamiest mash.
Try cutting all the potatoes about the same size so they will cook evenly; 1-inch cubes will work great.
Add enough water to cover the potatoes. For 5 lb. of potatoes, you need to add 4 cups of water.
You can cook the potatoes with low-sodium chicken stock or low-sodium vegetable broth instead of water, but make sure to adjust the amount of salt.
Use your electric mixer to mash the potatoes for a super smooth consistency. Be careful not to over-mash them, or they will become gluey.
If you are not serving the potatoes immediately, you can keep them warm for up to 4 hours in the Instant Pot. In that case, add 4 more tablespoons of butter (2 sticks total). After the mashed potatoes are ready, select “slow cooker” in LOW mode. Cover with the Instant Pot lid and occasionally stir every hour or so.
Make Ahead Mash Potatoes
You can easily make these mashed potatoes in an instant pot ahead of time. Prepare the mashed potatoes as instructed in the recipe. Transfer to a serving dish. Then, put a few pats of butter on top and cover with foil. Refrigerate mashed potatoes until serving. Then warm in the oven (covered) at 300° F (150 º C) for about 20 -25 minutes or until warmed through.
How to Keep Mashed Potatoes Warm
Oven: Place your mashed potatoes in an oven-safe dish. Put a few pats of butter on top and cover with foil. Keep in the oven at 300º F (150º C) for up to 1 hour.
Instant Pot: If you are not serving the potatoes immediately, you can keep them warm for up to 4 hours in the Instant Pot. In that case, add 4 more tablespoons of butter (1 1/2 sticks total). After the mashed potatoes are ready, select “slow cooker” in LOW mode. Cover with the Instant Pot lid and occasionally stir every hour or so.
Favorites to Serve With
This delicious side dish tastes amazing when served alongside beef, chicken, fish…you name it. These are a few of my favorites!
- BEST Eggless Italian Meatballs
- Easy Eggless Meatloaf
- Easy Slow Cooker Chipotle Beef Brisket
- Instant Pot Beef Tips with Gravy
- Easy Eggless Salmon Patties
Storing & Freezing Instructions
Store: Let the mashed potatoes cool completely and refrigerate in an airtight container for up to 5 days.
Freeze: Let the mashed potatoes cool completely, then place them in a freezer container or bag and freeze for up to one month.
Reheating Mashed Potatoes
- Stovetop: Let the frozen potatoes sit over the counter for 15-20 minutes. Then, place the frozen mashed potatoes into a medium saucepan or Dutch oven and occasionally stir over low heat until they begin to thaw. Then cover the potatoes and stir them occasionally until they are completely warmed through and smooth. Add little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy.
- Microwave: Put your frozen potatoes in a microwave-safe bowl and microwave for 2, then stir. Continue microwaving in 1-minute increments until the potatoes are totally warmed through. Add a little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy.
Frequently Asked Questions
Yes, let the mashed potatoes cool completely, place them in a freezer container or freezer bag, and freeze them for up to 1 month.
Yes! Prepare and mash the potatoes as directed and add up to 1 cup of your favorite melting cheese (shredded), then spread them into a baking dish and top with cheese. Bake in the oven until the cheese is nice and bubbly.
Absolutely! You can easily make these mashed potatoes in an instant pot ahead of time. Prepare the mashed potatoes as instructed in the recipe. Transfer to a serving dish. Then, put a few pats of butter on top and cover with foil. Refrigerate mashed potatoes until serving. Then warm in the oven (covered) at 300° F for about 20 minutes or until warmed through.
More Instant Pot Recipes You’ll Love!
- Instant Pot Apple Butter
- Instant Pot Barbecue Ribs
- Instant Pot Mojo Chicken
- Instant Pot Drunken Beans
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Browse more recipes…
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Recipe Card
Instant Pot Mashed Potatoes
Equipment
Ingredients
- 5 lb (2.2 kg) potatoes (Russet or Yukon Gold)
- 1 tablespoon kosher salt plus more, to taste
- 4 cups (1 L) water
- 2/3 cup (160 ml) half-and-half or whole milk or heavy cream, warm
- 8 tablespoons (115 g) butter, melted (1 stick)
- Freshly cracked black pepper (optional)
- Finely chopped fresh chives (optional)
- Additional pats of butter to serve (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Wash the potatoes and peel the skin off. Then cut potatoes into 1- inch cubes.
- Place the potatoes in the Instant Pot. Add water and salt. Secure the lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure 10 for minutes. When the time is complete do a quick release to depressurize.
- Drain the potatoes and put them back into the pot.
- Add in the butter and mash the potatoes until the butter is absorbed. Then add little by little the half-and-half (or milk or heavy cream). Mash them until you reach your desired consistency. Be careful not to over-mash. Taste and add more salt and black pepper if desired.
- Spoon into your serving dish and top with chopped chives and a pat of butter, if desired.
- Stovetop: Let the frozen potatoes sit over the counter for 15-20 minutes. Then, place the frozen mashed potatoes into a medium saucepan or Dutch oven and occasionally stir over low heat until they begin to thaw. Then cover the potatoes and stir them occasionally until they are completely warmed through and smooth. Add little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy.
- Microwave: Put your frozen potatoes in a microwave-safe bowl and microwave for 2, then stir. Continue microwaving in 1-minute increments until the potatoes are totally warmed through. Add little butter and/or cream into your mash once it’s heated to make it extra smooth and creamy.
- Use Russets or Yukon Golds. The Russet is my favorite of the two because they make the creamiest mash.
- Try cutting all the potatoes about the same size so that they will cook evenly; 1-inch cubes will work great.
- Make sure to add enough water to cover the potatoes. For 5 lb. of potatoes, you need to add 4 cups of water.
- You can use low-sodium chicken stock or low-sodium vegetable broth for cooking the potatoes instead of water, but make sure to adjust the amount of salt.
- Use your electric mixer to mash the potatoes for a super smooth consistency. Just make sure not to over-mash, or they will become gluey.
- If you are not serving the potatoes immediately, you can keep them warm for up to 4 hours in the Instant Pot. In that case, add 4 more tablespoons of butter (2 sticks total). After the mashed potatoes are ready, select “slow cooker” in LOW mode. Cover with the Instant Pot lid and occasionally stir every hour or so.
- Roasted Garlic: You can add ½ to 1 tablespoon of roasted garlic. You can use this roasted garlic paste or dissolve 1-2 teaspoons of roasted garlic granules in the warm liquid of your choice.
- Cheese: Prepare and mash the potatoes as directed and add up to 1 cup of your favorite melting cheese (shredded), then spread them into a baking dish and top with cheese. Bake in the oven until the cheese is nice and bubbly. I love adding Parmesan cheese.
- Sour Cream: You can add ¼ cup of sour cream or even cream cheese for extra flavor!
- Bacon: Cook 4 – 6 bacon slices in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle. Then, add the crumbled bacon to the mashed potatoes.
- Herbs: You can add fresh chopped chives, scallions, or parsley. I do not recommend using dried herbs.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in October 2017. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
I am having a huge family gathering, can this recipe be doubled to make 10 lbs? I have a 8 qt IP. Thanks so much!
Hello Carla! Yes, you can double the recipe but sure you don’t fill the pot over the maximum fill levels. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Can I substitute buttermilk for the milk?
Hello Sharon! Yes, you can. I would recommend using 2 parts buttermilk 1 part milk. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
What size instant pot are you using? Thanks
Hello Rhonda! I use a 6 Qt Instant Pot. Thanks for stopping by. ?
Oriana, you are indeed a super chef! I am so glad I found your blog! It is influencing me a lot! Lot of love to you…
Hello Brototi! Thanks so much for such a kind comment. I am so glad you find my recipes helpful. Be sure to shout out if you have any questions!?
Have you ever tried to use milk instead of water?
Hello Kael! No, I haven’t, but if you try please let me know how it turns out. Thanks!
Do you hear that? Can you hear that marvelous sound? It’s the sound of the Instant Pot coming to my rescue once again!
Making mashed potatoes have never been easier…I LOVE my Instant Pot!! Thanks for your comment Karly ????