Instant Pot Mashed Potatoes

These easy, creamy and buttery Instant Pot Mashed Potatoes are a family favorite. Serve them for the holidays, weeknight meals or Sunday dinner!

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This recipe was photographed and updated 12/2023.

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Shopping list:

• russet potatoes
• water
• salt
• butter
• whole milk

If you're in need of a simple mashed potato recipe that's made in the Instant Pot, give this a try!

These potatoes are smooth and creamy, made in minutes and with only a few ingredients. They're the perfect side dish for any meat and potatoes comfort food meal.

We love making these for the holidays. It saves up on some space on the stovetop and you can start your Instant Pot and forget about them for awhile. No need to worry about them boiling over and making a mess while you're busy cooking and baking the rest of the menu.

It's a classic, no fail recipe that I always go to when we want some potatoes on the side for dinner. 

These mashed potatoes would be great served with this Pan Fried Chicken with Mushroom Gravy or this Hamburger and Mushroom Gravy!

Keep scrolling for the full printable recipe 💙

Our favorite kitchen equipment and supplies used with this recipe:

• Instant Pot Duo 7-in-1 Electric Pressure Cooker
• KitchenAid Gourmet Stainless Steel Wire Masher
• OXO Good Grips Swivel Peeler
• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set

Recipe tips:

• Slicing the potatoes into large rounds is my favorite method.

• No need to drain these potatoes like you would for a stove method. Just another reason why they’re so quick.

• Refrigerate the leftovers in an airtight container for up to three days. We love using leftover mashed potatoes in these Mashed Potato Cakes!

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Instant Pot Mashed Potatoes

Ingredients

• 6 large russet potatoes
• 1 cup water
• 2 teaspoons salt
• 1 stick butter (½ cup)
• ½ cup whole milk

Instructions

1. Clean, peel, and slice your potatoes.
2. Add the potatoes, water, and salt to the instant pot. Secure the lid.
3. Turn the pot to high pressure/manual and set the timer for 10 minutes. It will take the instant pot about 7-10 minutes to come to pressure before that 10 minutes starts counting down, hence the 20-minute total cook time.
4. Once the 10 minutes is up and the pot beeps, do a manual release.
5. Add the butter and milk to the potatoes, then mash them right in the instant pot until they are smooth and creamy.

Nutrition Facts

Calories

329.06

Fat

12.17 g

Sat. Fat

7.61 g

Carbs

50.73 g

Fiber

3.6 g

Net carbs

47.13 g

Sugar

2.46 g

Protein

6.54 g

Sodium

693.31 mg

Cholesterol

32.2 mg

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

You can add or substitute with these ingredients:

• add 1/4 cup sour cream or softened cream cheese when adding the milk
• use half heavy cream and half milk
• add whole, peeled garlic cloves in with the raw potatoes
• add black pepper
• use yukon gold or red potatoes instead of russet (about three pounds)
• add freshly shredded cheddar cheese and stir in before serving

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