The BEST Instant Pot Mashed Potatoes are the easiest method for making perfect mashed potatoes, every time! They are flavorful, fluffy, and delicious!
Why I love these potatoes:
- EASY – This is the easiest and quickest way to make mashed potatoes, and I love that don’t have to wait for a big pot of water to boil.
- Delicious – This is one “cheater” method I am a fan of since it tastes just as good as the stovetop mashed potatoes!
- Make Ahead – I love to make these 1-2 hours ahead of time and just leave them in the Instant Pot on warm. Add more seasoning or liquid before serving, if necessary. Helps dinner go smoother on a busy night!
How to make Instant Pot Mashed Potatoes:
Cut potatoes into quarters and place in the bottom of the instant pot. (You can choose to leave the skin on, or peel the potatoes first.)
Pressure Cook: Add water and salt and secure lid to the pot. Cook on manual/high pressure for 10 minutes. Allow pressure to naturally release for 3-5 minutes and then quick release the remaining pressure.
Drain water and season potatoes: open instant pot lid and pour out any extra water. Add milk, sour cream, butter, bouillon paste, and salt and pepper.
Mash everything until combined, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.
Taste and add more seasonings, as needed.
Store leftover mashed potatoes in the refrigerator for up to five days.
Best Potatoes for Mashing:
Higher starch potatoes, like Yukon gold potatoes or russet potatoes, are the best kind of potatoes to use for mashed potatoes. Red potatoes, although great for roasting, are waxier and will result in a more pasty and gummy texture.
Make Ahead and Reheating Instructions:
To Make Ahead: Prepare the mashed potatoes an hour or two before serving them and leave them in the Instant Pot on the warm setting. When you’re ready to serve, give them a stir and add a few splashes of milk if they aren’t smooth. Taste them and add more salt or seasonings, if needed.
To Reheat: You can also rewarm mashed potatoes in the microwave. Add a splash of milk and additional seasonings until you reach the right consistency and taste.
- Stove Top Mashed Potatoes
- Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.
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Instant Pot Mashed Potatoes
- 3 pounds Yukon Gold Potatoes , or Russet potatoes
- 1 cup water * you want about an inch of water in the bottom of your pressure cooker, so you may need to add a little more depending on the size of pressure cooker you use
- 1/4 teaspoon salt , or more, to taste
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup butter
- 1 teaspoon chicken bouillon paste , optional, for flavor
- Wash the potatoes, peel them (optional) and cut into quarters.
- Add water, potatoes and salt to the instant pot.
- 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.
- Carefully open the lid and pour out any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.
- Mash everything combine, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.
- Taste and add more seasonings, as needed.
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I originally shared this recipe February 2019. Updated November 2021.