Instant Pot Mashed Potatoes

Fluffy and white, mashed potatoes are a classic favorite. Instant Pot mashed potatoes turn out perfectly every time. You’ll be amazed!

Don’t you love mashed potatoes? They’re classic. Mounds of steaming fluffy white potatoes drizzled with butter or gravy, accompanying a well-prepared steak, lemon garlic pork medallions, a slice of meatloaf, soy glazed baked salmon, or beef short ribs just can’t be beat. 

I’ll admit that when I was a little kid, my mom made me try mashed potatoes and I gagged. French fries were the only potato for me. I was not a fan of mashed potatoes for quite awhile but I’ve come to appreciate mashed potatoes as one of the many delicious ways to eat this unassuming tuber.

I don’t make mashed potatoes very often though. They’re kind of a special occasion dish for our family (I’m thinking of Thanksgiving!). Maybe some of you cook them for every dinner if your family members are “meat and potatoes” folks. 

Special occasion or every night, these Instant Pot mashed potatoes will change the way you cook potatoes. I guarantee it! No more big pots on the stove, waiting forever for the potatoes to come to a boil, having them foam and run over on your stove (the WORST), and waiting for what seems like forever for them to get soft enough to make lump-free mashed potatoes.

There’s no hassle with Instant Pot mashed potatoes. I am amazed at how well they turn out, every time.

About these Mashed Potatoes

Here’s why you want to use your Instant Pot for mashed potatoes: after coming to pressure (which takes about 20 minutes), five pounds of potatoes are fully cooked in only 10 more minutes. They’re perfectly done, ready to be drained and mashed.

My mom was quite skeptical about this cooking method and she was blown away by how perfect these potatoes turn out! She’s a convert for sure. 

And you know what? One pan! Cook, mash, and keep warm all in the Instant Pot. And that one pan is dishwasher safe. Doesn’t get better than that. 

I’ll get you started on the recipe right here and give you some extra tips and helpful information. As always, look for the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.

What You’ll Need

• Potatoes: Russet potatoes are the best for mashed potatoes. They are high in starch and whip up to make fluffy smooth mashed potatoes. For more about potatoes, check out the FAQ section below.
• Water: You’ll need a small amount of water to cook the potatoes.
• Salt: Without a bit of salt, the potatoes will taste really flat.
• Milk or Cream: Choose the one you like, depending on how rich you want your mashed potatoes to be.
• Butter: This recipe calls for 3 tablespoons. You can add more if you like, up to 8 tablespoons or one stick.
• Black Pepper: Add it if you like it. It’s not a necessary ingredient but it does add good flavor. You could also try white pepper if you want to maintain a silky white color.

How To Make This Recipe

I use a 6 quart Instant Pot to make 5 pounds of russet potatoes. Peel the potatoes, and cut them into large chunks. Set the wire trivet in the bottom of the Instant Pot. Pour in a cup of water and add the potatoes. Season with salt.

Once the lid is secured, pressure cook (or manual on High) for 10 minutes. Remember it will take time for the cooker to come to pressure, about 20 minutes. This all hands-off time. You won’t have to do a thing.

When the timer goes off, quick release the pressure. After the pressure is released, drain any remaining water from the potatoes. I use a colander in the sink. Take out the trivet and put the drained potatoes back into the Instant Pot. 

At this point, personal preferences take over. You can mash the potatoes with a potato masher, leaving them thick and slightly lumpy. Add milk and a couple of tablespoons of butter. A potato ricer makes fabulous mashed potatoes, as well. 

Another way to mash potatoes is with an electric mixer, whipping them until they’re creamy and smooth. Maybe you like to add sour cream, or cream cheese. I’ve seen some recipes that call for 2 sticks of butter! 2 sticks! I’m a butter girl but I like to let the taste of potatoes shine through, unmasked by tons of butter.

And there’s always gravy! I love this make ahead turkey gravy for Thanksgiving. The recipe can easily be changed to make chicken gravy, too.

Enjoy your Instant Pot mashed potatoes, simple and perfect every time!

FAQs

Make It Your Own

• Add more, or less, butter! Or, take the extra step of making brown butter. You can also enhance the butter flavor (without a lot of added calories) by adding a couple of tablespoons of nutritional yeast. 
• Add cheese: cream cheese, cheddar cheese, vegan cheese, whatever you like.
• In place of milk, use heavy cream, sour cream, buttermilk, or chicken broth. Add unflavored almond milk to make vegan mashed potatoes. 
• Make garlic mashed potatoes. Add roasted garlic or garlic powder, to taste.
• Personalize with garnishes. Some suggestions: crumbled bacon, chopped chives or parsley, sliced green onions, or a sprinkle of paprika.
• Rather use your crockpot? Try slow cooker mashed potatoes.
• Prefer sweet potatoes? Make Instant Pot sweet potatoes. Peel and mash the potatoes with a bit of brown sugar or honey, butter, and pumpkin pie spice. Try vanilla bean mashed sweet potatoes.
• Looking for low carb alternatives? Try parsnip purée or cauliflower rice.

Make-Ahead Ideas

Often for holidays or other big days, I peel and cut the potatoes a day ahead. Put them in a big bowl (or Instant Pot insert) and cover completely with water. They don’t need to be refrigerated. Drain, rinse, and drain again before using. Having the potatoes ready to cook will save you a fair amount of time.

Since this makes a big batch of mashed potatoes, freeze portions in freezer bags to use later. It’s great for food prepping.

Storage & Reheating Tips

Leftover mashed potatoes will keep in the refrigerator for up to four days. Make sure you refrigerate them promptly.

While most potato recipes do not freeze well, mashed potatoes are the exception. They will keep for a month or two in a freezer safe container. I like to use a freezer bag because they lie flat in the freezer and are easier to reheat. There’s no need to thaw them before reheating.

To reheat individual portions, use the microwave. If you have larger amounts, heat them in a heavy pan or skillet on the stove over low heat or put them into a baking dish, cover with foil, and heat them at 350°F until heated through.

Leftover Love

Use the leftover mashed potatoes to top a shepherd’s pie!