Instant Pot Mashed Potatoes

instant Pot Mashed Potatoes

5 from 4 reviews

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!

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: Ukrainian


  • 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


  1. To any size Instant Pot, add potatoes, water and 1/2 tsp salt. Liquid will not and should not cover the potatoes.
  2. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
  3. Release pressure using Quick Release method – turn pressure valve to Venting.
  4. No need to drain but you can if you wish. Add butter, milk, garlic powder, remaining 1/4 tsp salt and pepper to taste.
  5. Mash with a potato masher until creamy and fluffy.
  6. 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.

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