The BEST Instant Pot Mashed Potatoes are the easiest method for making perfect mashed potatoes, every time! They are flavorful, fluffy, and delicious!
Looking for more side dishes? Try my Thanksgiving Stuffing, Sweet Potato Casserole, or the Best Homemade Rolls!
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.
- Slow Cooker Ribs
- Easy, No-Fuss, Thanksgiving Turkey
- Marinated Flank Steak
- Creamy Lemon Chicken Piccata
- Baked Salmon
- Mini Meatloaf
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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.
Did You Make This Recipe?
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I originally shared this recipe February 2019. Updated November 2021.
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.
Have made this recipe many times now😁; today I don’t have sour cream, only Greek yogurt. Would that work?
I usually use that teaspoon of bullion. When I do, guests will ask what I put in, that they are “extra”.
These were the best mashed potatoes I’ve ever made by far! Such an easy recipe.
I only have a crock pot. How long do you cook them and will it work as good in my crock pot
I was sceptical about making mashed potatoes in my new Instant Pot but after reading these reviews I’m going to give it a try!
I plan to give my Instant Pot a run for it’s money. She’s gonna be cooking a lot of great meals for me, the hubs, family and friends.
I’ll have to give her a name after all she’s a member of the family now!🤗😋👍🍅🍆🌽🌶🍗🍲🍜🍛🍝🍠
Linda, my husband says I love the IP more than him, that in the case of a fire, I’d grab the IP before alerting the rest of the fam or him…
So easy and so yummy, thanks!
They turned out great! Thank you!
I used Russets because that’s what I had on hand. Turned out great. I put the chicken bullion paste in the water. I really like not having to drain the potatoes!!
Do you not drain the water that the potatoes cooked in before adding other ingredients?
If there is a lot of water left, then yes, drain it. never have too much water left.
Ugh…little late for me to look for this “tip” … 😰
This is the only way I make mashed potatoes, now!! THANKS for the recipe!!
I’m so happy to hear that! Thanks Heidi!
Have made this recipe twice now (once with russet potatoes and once with Yukon gold) and they turned out great both times!
So good and perfectly cooked every time!