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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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2019. Updated November 2021, November 2024 and October 2025.
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!