Instant Pot Mashed Potatoes | Mommy's Home Cooking

Instant Pot Mashed Potatoes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories per serving 227 kcal
Author Oriana Mommy's Home Cooking


  • 5 lb potatoes (Russet or Yukon)
  • 1 tablespoon kosher salt plus more, to taste
  • 4 cups water
  • 2/3 cup half-and-half or whole milk, warm
  • 8 tablespoons butter , melted (1 stick)
  • Freshly ground black pepper (optional)
  • Finely chopped fresh chives (optional)
  • Additional pat of butter to serve (optional)


  1. Peel and cut potatoes into 1- inch cubes.
  2. Place the potatoes in the Instant Pot. Add water and salt. Secure lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure 10 minutes. When the time is complete use quick release to depressurize.
  3. Drain the potatoes and put them back into the pot.
  4. Mash or rice the potatoes. Add in the butter and continue Mashing or ricing them until butter is absorbed. Then add half-and-half (or milk). Mash or rice them until you reach the consistency you like.

  5. Taste your potatoes and add more salt as needed. Add pepper to your liking if using. Spoon into your serving dish and top with chopped chives and a pat of butter, if desired.

Recipe Notes

If you are not serving the potatoes immediately, let the mashed potatoes cool completely and refrigerate in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months.


To Reheat the mashed potatoes in the oven, place in a covered dish at 350° F for about 20-25 minutes, or until the potatoes are completely heated through.

Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 227 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 35mg 12%
Sodium 709mg 30%
Potassium 801mg 23%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Protein 5g 10%
Vitamin A 7.9%
Vitamin C 26.3%
Calcium 7.7%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.