Our easy Instant Pot Mashed Potatoes are creamy, fluffy, and ready in a fraction of the time-no boiling or draining required and all made in one pot.
The easiest way to make Mashed Potatoes is in the Instant Pot.
The easiest way to make Mashed Potatoes is in the Instant Pot.Really, though, these Instant Pot Mashed Potatoes are so quick and completely hands-off, which makes them perfect for busy nights or holiday meal prep. The potatoes turn out incredibly creamy and fluffy every time, with simple ingredients that bring out rich, comforting flavor.
I love that the mashed potatoes can stay warm right in the Instant Pot until everything else is ready to serve, and they're great for a serving a crowd, as you can double the recipe in the instant pot, and keep the cook-time the same (the instant pot will just take longer to come to pressure). Pressure cooker mashed potatoes really are the easiest most fool-proof way to make restaurant-worthy mashed potatoes!
Check out all of my Instant Pot recipes, like Instant Pot Spaghetti, Instant Pot Chicken Enchilada Soup, Instant Pot Short Ribs, or Chicken Tacos!
How to make Instant Pot Mashed Potatoes:
Cook Potatoes: Peel the potatoes (or leave the skins on if you prefer). Cut them into quarters and place in the Instant Pot. Add water and salt over the top, then secure the lid. Cook on Manual or High Pressure for 10 minutes, followed by a natural release for 3–5 minutes. Carefully quick release any remaining pressure.
Mash: Drain any excess water from the pot. Add the milk, sour cream, bouillon paste, butter, salt, and pepper. Mash everything together until the potatoes are smooth and fluffy—just be careful not to over-mash, as that can make them gummy. Taste and adjust the seasonings as needed. Serve pressure cooker mashed potatoes with Slow Cooker Ribs, Mini Meatloaf, Baked Salmon, or Baked Parmesan Crusted Chicken!
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Recipe
Instant Pot Mashed Potatoes Recipe
Equipment
Ingredients
- 3 pounds Yukon gold of russet potatoes* , skin on or peeled
- 1 cup water*
- 1/4 teaspoon kosher salt , or more, to taste
- 1/4 cup milk , any kind
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1 teaspoon chicken bouillon paste , optional, for flavor
Instructions
- Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters.3 pounds Yukon gold of russet potatoes*
- Add to instant pot: water, potatoes and salt.1 cup water*, ¼ teaspoon kosher salt
- Cook: Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes. When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them "gummy" instead of fluffy. Taste and add more seasonings, as needed.¼ cup milk, ¼ cup sour cream, ¼ cup unsalted butter, 1 teaspoon chicken bouillon paste
- Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Notes
Nutrition
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I originally shared this recipe February 2019. Updated November 2021, November 2024 and October 2025.
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I discovered your account a few years ago via a search around Thanksgiving for IP mashed potatoes! Yours is the most accurate and very appreciated that you have options for doubling the recipe. I tried a different IP mashed potato recipe the year prior and even though I filled it to a T, it came out underdone. Thank you Lauren, for your recipes and oh btw your Asian ones are pretty legit! (I’m Chinese!) Happy (coming) holidays!
Instead of adding chicken bullion paste can you substitute chicken broth for the water?
Sure!
This recipe is amazing and so fast in the instant pot!! This is definitely one of those recipes that “taste better from scratch”! Thanks for the detailed instructions too- I’m new to the instant pot ☺️
Hi! I am very new to cooking in the instant pot so thank you very much!
Mashed potatoes in the insta pot? Game changer! I was in charge of bringing 15 lbs of mashed potatoes for a family gathering and this recipe literally saved me precious time. I loved how easy this recipe was and the potatoes turned out great!
Did you do all 15 pounds at once? I am also making that much for Thanksgiving and wondering if I should do it all at once or in batches.