Easy recipe for instant pot mashed potatoes with a 10 minute cook time and no draining required! Customize with seasonings of your choice. Perfect quick side for dinner, like Instant Pot steamed veggies!
I don’t know about you, but I’m ALWAYS looking for ways to save time in the kitchen.
This recipe for Instant Pot mashed potatoes is coming up pretty often too because my kids LOVE these mashed potatoes!
Instant Pot Mashed Potatoes
I thought my kids asking me to make Instant Pot mashed potatoes was a fluke. I mean, I can see them asking for dark chocolate chip oatmeal cookies or black bean brownies for sure, but MASHED POTATOES?!
That one caught me off guard.
At the same time, I don’t blame them! These Instant Pot mashed potatoes are:
- Crazy easy – no draining required!
- Super creamy.
- A blank canvas for flavor. Want cream cheese? Sour cream? Roasted garlic? Go for it!
- Great for a crowd. Easily or double or triple what you need for company.
- Freezer-friendly. Make extras now, freeze for later!
Not only do my own kids LOVE these mashed potatoes, but I volunteered to bring mashed potatoes to my daughter’s class “feast” this season. I made them just as I’ve written below and she told me that her classmates ATE IT ALL.
In fact, she specifically said one of her friends went back for a FOURTH serving! SCORE!
Ingredients for Pressure Cooker Mashed Potatoes
Whether you make mashed potatoes in a pressure cooker or in an Instant Pot, the ingredients are the same:
- Potatoes. I’ve found that starchy potatoes like russet work best. This is great because russet potatoes are usually the cheapest!
- Water. Just enough so that our pressure cookers work.
- Butter + Milk. For flavor, but they both help to make the mashed potatoes creamy.
- Salt + Pepper.
As I mentioned, you can also add cream cheese, sour cream, Greek yogurt, or buttermilk to your mashed potatoes. It’s up to you!
My family likes them as written, and we also like a version where I add fresh rosemary from the garden. YUM!
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! Just add a pinch before serving!
(Get your penny bag of salt on this page.)
How many pounds of potatoes can you cook in an instant pot?
As many that will fit! I have an 8 quart Instant Pot and I know I can fit 2 pounds without a problem. I could probably easily fit 4 pounds. I’ve never made more than 4 pounds at a time, so I’d actually have to put the potatoes in my Instant Pot to see if more will fit.
If you have a 6 quart Instant Pot, you can probably fit 4 pounds. You’d have to put more potatoes in your pot to see if more will fit.
How to Make Mashed Potatoes in the Instant Pot
You guys, you’re going to laugh at how easy this recipe is. Are you ready?
- Wash dry & quarter the potatoes.
- Add the water + potatoes to the Instant Pot. Cook on high for 10 minutes, then release the pressure using the Quick Release method.
- Mash using a potato masher and immediately stir in butter and milk. Season with salt and pepper.
See? Isn’t that CRAZY easy?!
Why are my mashed potatoes gummy?
The key to perfect mashed potatoes – that aren’t gummy or goopy – is to start with HOT potatoes and to not over mix. This is where having a potato masher, like this one, comes in handy. It’s impossible to over mix when you’re really mashing!
If you don’t have a potato masher, you can use an immersion blender (I have this one). I recommend mashing the potatoes as much as possible with a wooden spoon first and using the immersion blender for just a few seconds at the very end.
I do not recommend using a blender, as that will likely lead to gummy mashed potatoes!
How to Freeze Mashed Potatoes
Mashed potatoes freeze beautifully, which makes them a great dish to prepare ahead of time and tuck away for a busy night… or for a busy holiday!
To freeze mashed potatoes:
- Allow mashed potatoes to cool.
- Store in a freezer-safe container (i.e. plastic storage bag, glass container, etc.)
- Freeze until solid. Good for 3-6 months!
How do you reheat mashed potatoes in an Instant Pot?
To reheat mashed potatoes in an Instant Pot, put the leftover mashed potatoes inside, add a couple of tablespoons of milk and turn on the “sauté” feature. Stir the mashed potatoes gently, but often, so that everything gets reheated and the potatoes don’t burn.
You can also use the “steam” feature, but you’ll still want to stir the mashed potatoes gently and often.
Other Family-friendly Instant Pot Recipes
- Instant Pot Honey Garlic Chicken
- Instant Pot Chicken Noodle Soup
- Instant Pot White Bean Soup
- Instant Pot Whole Chicken
- Instant Pot Beef Brisket
- Instant Pot Vegetarian Chili
- Instant Pot Steamed Vegetables
Instant Pot Mashed Potatoes
Easy recipe for instant pot mashed potatoes with a 10 minute cook time and no drain required! Customize with seasonings of your choice. Perfect quick side!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4-6 Servings 1x
- Category: Sides
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
- 2 lbs potatoes, washed and quartered (peeling optional)
- 1 cup water
- 2–4 Tbsp butter, melted
- ½ cup milk
- Salt, as desired
- Pepper, as desired
- Add potatoes and water to the Instant Pot. Cook on high pressure for 10 minutes and then use the Quick Release to release the pressure.
- While the potatoes are hot, mash with a potato masher until they reach the desired consistency.
- Add 2 Tbsp of melted butter and milk. Season with salt and pepper.
- Taste, add remaining butter if desired and adjust the seasoning.
Keywords: instant pot mashed potatoes