Instant Pot Mashed Potatoes

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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!

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Russet or Yukon Gold Potatoes Water Butter Milk Garlic Powder Salt Pepper

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Russet or Yukon gold make the best mashed potatoes because of their higher starch content and in the the case of Yukon gold potatoes they add a buttery, creamy texture.

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To any size Instant Pot, add potatoes, water and 1/2 tsp salt. Liquid will not and should not cover the potatoes.

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Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.

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Release pressure using Quick Release. Add butter, milk, garlic powder, salt and pepper to taste. Mash with a potato masher until fluffy.

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Garnish with chives, parsley, dill or green onions and serve hot as a side dish.

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Refrigerate leftovers for up to 3 days. Or freeze in portions for up to 3 months. Thaw and reheat on stovetop with splash of milk.

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If you try this recipe, be sure to leave a star rating and review on the post!

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More Healthy Instant Pot Holiday Recipes to Try!

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Instant Pot Mashed Potatoes