by Olena

Instant Pot Mashed Potatoes

Olena Osipov
5 from 4 votes

Instant Pot Mashed Potatoes are easy, creamy and fluffy in 30 minutes in one pot. No draining, no cutting potatoes into small chunks and no heating up milk separately. Simply the best way to make mashed potatoes!

mashed potatoes in instant pot garnished in black pepper and parsley

Instant Pot mashed potatoes come out creamy, fluffy and so easy to make. My grandma always made the most simple mashed potatoes with butter and milk, and I do the same.

Born and raised in Ukraine, I ate a lot of mashed potatoes. Almost every family had to farm their share of potatoes to last for a year. Ukraine lived off of potatoes.

I am truly in love with my Instant Pot. It has turned my cooking style upside down. You don’t have to cut potatoes super small, drain water or heat up milk.

instant pot mashed potatoes

What Are the Best Potatoes for Mashed Potatoes?

  • Starchy potatoes like russet or yukon gold make the best mashed potatoes.
  • However, I can’t say that you cannot use red potatoes. Yes, they are more waxy but if you buy quality potatoes (hint: organic or local) then you should end up with delicious mashed potatoes.

sliced potatoes for instant pot mashed potatoes

How to Make Mashed Potatoes in Instant Pot

  • To peel or not to peel potatoes? Depends on your personal preference and mood. Sometimes I do feel like skin and chunks in my mashed potatoes. And sometimes I want the creamiest mashers ever.
  • Add potatoes, water and salt to any size Instant Pot: Water doesn’t have to cover potatoes and adding salt before cooking helps to flavor the potatoes.
  • Cook on high pressure for 10 minutes: Instant Pot Duo comes with low and high pressure, so pay attention. Lux model cooks only on high pressure, so just press Manual.
  • Quick Release the pressure by turning valve to Venting. No need to drain water as most of it should be absorbed by potatoes. But you can, if you wish.
  • Season and mash: Add butter, milk, garlic powder, salt and pepper and mash with a potato masher until creamy and fluffy.

holding instant pot mashed potatoes during mashing

If you are new to Instant Pot, please check out Instant Pot guide. Don’t have one yet? See which Instant Pot to buy based on my comparison of different models.

Tips and Variations

  • Doubling: Double the recipe in 6 or 8 quart Instant Pot and use same cooking time.
  • Mashing: Do not use blender or food processor to mash potatoes. They will turn out sticky like glue. I have not tried mixer either. I love my Ikea masher – super long handle!
  • Watch sodium: If using salted butter, add less salt.
  • Milk substitutes: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt.
  • Add grated fresh garlic to taste. A clove should do it. I add garlic powder only for a bit of a kick.

instant pot mashed potatoes recipe garnished with parsley and pepper

How to Store and Reheat

Storing: Refrigerate for up to 3 days.

Reheating: You should try my favorite way to reheat mashed potatoes – on a skillet with oil or butter. They get a bit of an irresistible crust. Or warm up on the stove on low with a splash of milk.

Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Make ahead by refrigerating peeled and cubed potatoes in a bowl covered with cold water for up to 2 days. Cook as per recipe.

instant pot mashed potatoes with turkey meatloaf

Serving Ideas

There are a million ways to serve mashed potatoes. They go just about with anything meat, especially meat dishes with juice or sauce.

Instant Pot mashed potatoes are super convenient for Holidays because they free up the stove. You can keep potatoes warm in your pressure cooker, right after cooking and until everyone is ready to sit down for a meal.

More Instant Pot Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? Make sure to subscribe and hit the Bell icon not to miss new videos.

instant pot mashed potatoes with a spoon closeup

instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes {No Draining!}

Instant Pot Mashed Potatoes are easy, creamy and fluffy in 30 minutes in one pot. No drain, no cutting potatoes into small chunks and no heating up milk separately. Simply the best way to make mashed potatoes!
5 from 4 votes
Print Save Rate
Course: Side Dish
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 servings
Calories: 209kcal
Author: Olena Osipov

Ingredients

  • 3 lbs russet or yukon gold potatoes peeled & cut into large rounds
  • 3/4 cup water
  • 2 tbsp butter unsalted
  • 1 1/4 cups whole milk
  • 1 tsp garlic powder
  • 3/4 tsp salt divided
  • Ground black pepper to taste

Instructions

  • To any size Instant Pot, add potatoes, water and 1/2 tsp salt. Liquid will not and should not cover the potatoes.
  • Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
  • Release pressure using Quick Release method - turn pressure valve to Venting.
  • No need to drain but you can if you wish. Add butter, milk, garlic powder, remaining 1/4 tsp salt and pepper to taste.
  • Mash with a potato masher until creamy and fluffy.
  • Garnish with chives, parsley, dill or green onions and serve hot as a side dish.

Store: Refrigerate leftovers in an airtight container for up to 3 days.

    Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.

      Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.

        Video

        Notes

        • Doubling: Double the recipe in 6 or 8 quart Instant Pot and use same cooking time.
        • Mashing: Do not use blender or food processor to mash potatoes. They will turn out sticky like glue. I have not tried mixer either. I love my Ikea masher – super long handle!
        • Watch sodium: If using salted butter, add less salt.
        • Milk substitutes: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt.
        • Add grated fresh garlic to taste. A clove should do it. I add garlic powder only for a bit of a kick.

        Nutrition

        Serving: 0.75cup | Calories: 209kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 333mg | Potassium: 1033mg | Fiber: 5g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 45mg | Calcium: 89mg | Iron: 2mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        What You Will Find Here

        Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

        A Little More About Me

        Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

        12 comments on “Instant Pot Mashed Potatoes

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        1. 5 stars
          I usually do whole potatoes on a trivet in the IP, this method was better and i won’t go back 🙂 I was always too impatient to cut potatoes in equal-sized chunks but slices are straightforward and quick. Thx!

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