Instant Pot Mashed Potatoes are creamy, fluffy and perfect side dish to anything! Ready in 30 minutes, making mashed potatoes in Instant Pot requires no dicing or draining the spuds.

We also love these Instant Pot baked potatoes and Instant Pot potatoes for an easy side dish.

Mashed potatoes in Instant Pot garnished with parsley and pepper.

My grandma always made the most simple healthy mashed potatoes with butter and milk. Now I do the same but I turn a lot of her dishes into Instant Pot recipes!

The Instant Pot has turned my cooking style upside down. For mashed potatoes in Instant Pot, you don’t have to cut potatoes super small, drain the water after pressure cooking or heat up the milk.

It’s made in one pot, just like Instant Pot meatloaf and mashed potatoes and Instant Pot potato soup.

Why You’ll Love This Recipe

  • Quick and easy: Peel or don’t peel your potatoes, and ready in 30 minutes.
  • One pot: Less dishes to clean, more time to spend with your family!
  • Fluffy and flavorful: Same smooth, creamy and full of buttery flavor side dish as you know.
  • Make ahead: Save time at Christmas and Thanksgiving, make potatoes ahead, leave on Keep Warm and they are ready to serve at dinner time.
  • Freezer friendly: Meal prep to always have some on hand for busy weeknights.

Ingredients for Instant Pot Mashed Potatoes

To make creamy Instant Pot mashed potatoes, you will need 4 simple ingredients plus water, salt and pepper.

Potatoes, milk, butter, garlic powder, salt and pepper.
  • Potatoes: Starchy russet or buttery Yukon gold potatoes work best.
  • Cold water: Be sure not to use warm water or hot water because it will throw off the cooking time. The starchy, salty water from the Instant Pot is used after cooking to mash your potatoes. This means no draining!
  • Whole milk: It will produce the creamiest mashed potatoes results without using sour cream or cream cheese. But you can use any milk you like to use in regular your mashed potatoes.
  • Butter: Use unsalted butter or salted butter and adjust accordingly when adding additional salt.
  • Garlic powder: For savory taste. You can also use grated small fresh garlic clove or omit all together.
  • Simple seasonings: Salt and pepper.

How to Make Mashed Potatoes in Instant Pot

Here is a quick overview how to make Instant Pot mashed potatoes. You can find full recipe card down below.

Step by step process how to make mashed potatoes in Instant Pot.
  • Combine ingredients: In any size Instant Pot, add potatoes, cold water and salt. Water doesn’t have to cover the potatoes. Adding salt before cooking helps to flavor the spuds.
  • Cook the potatoes: Pressure cook potatoes on high pressure for 10 minutes Instant Pot Duo comes with low and high pressure, so pay attention. Instant Pot Lux cooks only on high pressure, so just press Manual button.
  • Release the pressure: Release the pressure right away by turning valve to Venting, Quick Release. No need to drain the 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, pepper and mash potatoes with a potato masher until creamy and fluffy.

What Are the Best Potatoes for Mashed Potatoes?

The golden standard for mashed potatoes are starchy potatoes like russet potatoes.

However, I can’t say that you cannot use red potatoes, yellow potatoes or Yukon gold potatoes. Yes, they are more waxy but, in my experience, they still yield delicious mashed potatoes in Instant Pot. It comes down to personal preference.

Tips for Best Results

  • Peel or don’t peel the potatoes: You can leave the skin on or peel it on any thin skin potatoes like red potatoes, yellow potatoes or Yukon gold potatoes. I recommend to always peel russet potatoes because their skin is quite thick.
  • Do not use blender or food processor: To mash the potatoes. They will turn out sticky like glue. I have not tried an electric hand mixer but I know it is often used.
  • To prevent lumpy potatoes: Mash right after cooking, while potatoes are still hot and the most starchy.
  • To double the recipe: Perfect for serving a crowd. Double all ingredients, except water, in 5, 6, 8 or 10 quart Instant Pot but keep same cook time.
  • Salt potatoes during cooking: Potatoes absorb salt and become more flavorful during cooking. If you salt potatoes after, there is a risk of overworking the potatoes, making them gooey.


  • Milk: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. You can also use unsweetened non-dairy milk but keep in mind that taste will be different.
  • Butter: You can use olive oil or vegan butter to make this Instant Pot mashed potatoes recipe dairy-free. Remember to use plant-based milk then as well.
  • Sour cream or cream cheese: Add a small amount for loaded mashed potatoes. And might as well add freshly grated cheese and bacon bits at this point!
  • Fresh chives: As a garnish to add fresh onion taste.
  • Fresh herbs: Finely chopped parsley, dill, sage, thyme or rosemary add a special touch for a holiday dinner. 
Mashed potatoes served with turkey meatloaf and bell pepper salad on a plate with a fork.

What to Serve with Instant Pot Mashed Potatoes?

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

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

How to Store and Reheat

Storing: Refrigerate Instant Pot mashed potatoes leftovers 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 heat with a splash of milk.

Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy products. Freeze the mash 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.

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


Do I have peel the potatoes?

It is up to you to peel your potatoes or leave the skin on when it comes to red potatoes, yellow potatoes or Yukon gold potatoes. I highly recommend to peel russet potatoes because their skin is quite thick and mashed potatoes will not turn out appetizing.

Why are my Instant Pot mashed potatoes gluey?

Some potatoes are low starch varieties, they don’t break down or absorb dairy well resulting in gluey or gummy texture once mashed. Be sure to use russet potatoes or Yukon golds, and don’t use blender or food processor to mash them.

Can I keep mashed potatoes warm in an Instant Pot?

Yes, you can keep mashed potatoes warm in Instant Pot by using Keep Warm function. Close the lid with vent on Sealing or Venting, doesn’t matter, and stir every so often and add a splash of milk to prevent burning and sticking. It is a great option for making them ahead especially during the Holidays.

Can you reheat mashed potatoes in Instant Pot?

Yes, you can reheat mashed potatoes right in your Instant Pot. To do so, press Saute, add a splash of milk or chicken broth, and cook for 4-5 minutes, stirring a few times.

If you have extra space in the fridge, you can even store leftovers in an inner liner with silicone lid and just pop it back in into Instant Pot to reheat.

More Mashed Potato Recipes to Try

Also I recommend you browse this collection of 45 healthy Instant Pot recipes.

Close up of spoon inserted into mashed potatoes with butter and parsley.
Mashed potatoes in Instant Pot garnished with parsley and pepper.

Instant Pot Mashed Potatoes

Creamy, fluffy and buttery Instant Pot Mashed Potatoes made in one pot, no dicing, no draining and hassle free thanks to pressure cooker.
4.91 from 10 votes
Servings 6 servings
Calories 209
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Pressure Up & Down Time 10 minutes
Total Time 30 minutes



  • 3 pounds russet or yukon gold potatoes peeled & cut into large rounds
  • 3/4 cup cold water
  • 2 tablespoons butter unsalted
  • 1 1/4 cups whole milk
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt divided
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chives, parsley, dill or green onions for garnish (optional)


  • To Instant Pot, add potatoes, cold water and 1/2 teaspoon 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.
  • After, release pressure immediately by turning pressure release valve to Venting. No need to drain the potatoes but you can, if you wish.
  • Add butter, milk, garlic powder, remaining 1/4 teaspoons salt and pepper. Mash with a potato masher until creamy and fluffy.
  • Garnish with fresh herbs 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.
  • Watch sodium: If using salted butter, add less salt.


Serving: 0.75cup | Calories: 209kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 333mg | Fiber: 5g | Sugar: 5g
Course: Side Dish
Cuisine: Ukrainian
Author: Olena Osipov
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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    I followed the recipe almost exactly as written. I was skeptical of adding 1 tsp of garlic powder so used only 1/2 tsp (next time I’ll use the entire teaspoon). I used 3# of russet potatoes prepared and cooked as instructed. There was very little water left in the bottom of the kettle so I left it in. I cut the butter into pieces and added it to the potatoes so the heat would melt it before adding the liquid. Then I added the other ingredients (mixed together in a Pyrex measuring cup) and used almost the entire amount. I didn’t have whole milk so used about half sour cream, some heavy whipping cream, and skim milk for the liquid. The potatoes were delicious! I’ll never make mashed any other way from now on.

  2. 5 stars
    I love instant pot potatoes!
    I use bone broth instead of water for extra flavor/nutrition and add minced garlic in before cooking. So good!!!!!

  3. 5 stars
    Love this recipe however I am doubling potatoes do I need to double water?

    I see you say same cook time. So just checking on water. Thanks

4.91 from 10 votes (1 rating without comment)

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