This Instant Pot Mashed Potatoes recipe is the best easy way to make a homemade creamy side dish for a crowd during the holiday season! You can make it in your pressure cooker in under 30 minutes from start to finish!
The best way to make a big batch of creamy mashed potatoes is in an Instant Pot. It takes less time to cook them and you won’t have any water boiling over on your stove!
All you need to do is set your pot for 10 minutes, then add butter, milk, and salt, and mash it all up. The result; you will get very light and velvety potatoes to complement any dish.
What are the best potatoes for Mashed Potatoes?
My number one choice for mashed potatoes is Russet potatoes. They have the most starch and the least water content, which helps to provide the most flavor and makes the dish rich and creamy.
Yukon Gold and Red potatoes will also work great for this recipe. Because of their consistency, they make your dish lighter and fluffier.
What to serve with Mashed Potatoes
You can serve pretty much anything with these mashed potatoes! It will be a perfect side dish for your regular dinner, or a holiday celebration.
Here are a few of my favorite ideas:
- Meats: Instant Pot Lamb Shanks, Oven Baked Meatballs, Red Wine Braised Short Ribs, Oven Roasted Turkey Breast, and Whole Roasted Chicken.
- Vegetables: Green Bean Almondine, Oven Roasted Butternut Squash, Sheet Pan Sausage and Veggies, and Roasted Broccoli with Parmesan.
- Salads: Butternut Squash Quinoa Salad, Summer Farro Salad, and Roasted Beet Salad.
How to make it
Peal 6 large Russet potatoes and cut them into 4 pieces.
Put in an Instant Pot and add 2 cups of water.
Cover with a lid and cook on Manual high pressure for 10 minutes. Make sure that the venting knob is turned to “Sealing”!
When it is done, switch the knob to venting position and do a quick pressure release. Make sure the steam is fully released and the valve is completely down before opening the pot!
Using a potato masher, mash the potatoes.
Add butter, ½ cup of milk, salt and mix it in. Gradually add more milk to get the perfect consistency.
Tips for Best Results
- Cooking. My timing for cooking is based on the size of my potatoes. I take regular large Russet potatoes and cut them in 4 pieces. If your pieces are smaller, you can reduce the cooking time.
- Cooking Liquid. I usually just use water, but you can easily substitute it with chicken and vegetable stock for more flavor.
- Make them extra creamy. If you like your mashed potatoes richer and creamier, you can cut down milk and add some heavy cream, sour cream, or even cream cheese.
Frequently Asked Questions
If I use Russet variety, I usually peel them because the skin is quite thick. If you are using some fresh potatoes with thin skin, you can easily leave the skin on.
Usually, I use a regular potato masher, because it’s easiest method. You can also use an immersion blender and mix it right in the pot or even put the cooked potatoes with other ingredients in a large stand mixer and whip it using a standard attachment.
Instant Pot has a “Keep Warm” option. I think it works really well and keeps the food warm for a long time.
There are many things you can do with it. Here are a few ideas:
– Make my Shepherd’s Pie with Red Wine and top it with leftover potatoes.
– You can use it to make my favorite Potato Bun Recipe. You will need to put the leftover potatoes into the dough, which will help it rise much faster than a regular bread dough.
– Add some cheese and bacon and make these delicious Loaded Mashed Potatoes!
You can refrigerate in in an air-tight container for about 3 days.
If you want to learn how to make more recipes in a Pressure Cooker, check out my post for Instant Pot Recipes for Beginners.
Instant Pot Mashed Potatoes Recipe
Ingredients
- 4 pounds Russet potatoes 6 large potatoes
- 2 cups water
- 5 tablespoons unsalted butter
- 1 cup milk
- salt to taste
Instructions
- Peal 6 large Russet potatoes and cut them into 4 pieces.
- Put in an Instant Pot and add 2 cups of water.
- Cover with a lid and cook on Manual high pressure for 10 minutes. Make sure that the venting knob is turned to “Sealing”!
- When it is done, switch the knob to venting position and do a quick pressure release. Make sure the steam is fully released and the valve is completely down before opening the pot!
- Using a potato masher, mash the potatoes.
- Add butter, ½ cup of milk, salt and mix it in. Gradually add more milk until you get the perfect consistency.
Notes
- Cooking. My timing for cooking is based on the size of my potatoes. I take regular large Russet potatoes and cut them in 4 pieces. If your pieces are smaller, you can reduce the cooking time.
- Cooking Liquid. I usually just use water, but you can easily substitute it with chicken and vegetable stock for more flavor.
- Make them extra creamy. If you like your mashed potatoes richer and creamier, you can cut on milk and add some heavy cream, sour cream, or even cream cheese.
- How to store? You can keep it in the refrigerator in an air-tight container for about 3 days.
Nutrition
Update Notes: This post was originally published in 2018, but was republished with new photos, step by step instructions, tips, and FAQs in November of 2021.
I love how simple and easy this mashed potato recipe is! My new go to recipe!
Mashed potatoes have long been my favourite side-dish, especially when they’re creamy and smooth. I’ve never made them in the IP, don’t know why. Definitely want to try this!
Such a simple recipe! These mashed potatoes came out super creamy and were so easy to make because of the instant pot.
I love mashed potatoes and using my instant pot, really made them even easier to make!
Making mashed potatoes in the instant pot is the BEST way to make them! It’s so easy and doesn’t take near as long!
I love making mashed potatoes in my Instant Pot because is so much faster than making them on the stove. I drained mine before adding the other ingredients. I was worried they would be too wet if I didn’t.
These instant pot mashed potatoes are so amazing! I love all the flavors! The instant pot was such a breeze!
I love this recipe! We’ve done our potatoes in the Instant Pot for a few years now. It’s such a time saver and makes the best potatoes.
These mashed potatoes are a winner! The Instant Pot makes them really easy to whip up, and they’re perfectly rich and creamy.
I love my mashed potatoes, but they’re always so intense to make. You’ve made my favorite dish simple and approachable. Thank you!
This was so easy to make and was so good! Everyone loved it.
how would you warm up the mashed potatoes
Hi Chelia! I prefer to make potatoes not more than 30-40 min before serving and they will stay warm in IP. When I bring it over to someone else house, I just put it in the oven on reheat or bake for 10-15 minutes.
How many potatoes for an 8qt?
Hi Renee! I have a 6qt IP and made 8 pounds of potatoes max. I think you will be able to fit up to 10 pounds into 8qt IP.
Instead of Milk, I used sour cream and I added garlic to the water while it cooked.
couldn’t edit the above lol I also drained all the water out, tired with leaving the water in it before and it gave it a funny taste. This means I used a bit more sour cream then the 1 cup called for
This is a great idea to add sour cream, it should make the potatoes even creamier! I also add garlic sometimes. But since many people serve mashed potatoes for a party, I didn’t want them to smell like garlic (if you know what I mean) 😉 though it definitely gives more flavor!)
Thanks for sharing! Super easy to follow, that now I want to make a bigger batch for Thanksgiving.
If I’m looking to feed 20+ people, how much more cook time and water is needed?
I know I’ll need more milk, butter, salt, etc.
Hi Suzanne! That’s a lot of people!)
I think you might need to do 2 separate batches because you will need at least 10 pounds of potatoes. I doubt it all will fit at once… if you have a standard 6 Qt size.
You can do 6 pounds each batch and use 2.5-3 cups of water, the same cooking time. Or 8 pounds with 4 cups of water, the same cooking time.
I was wondering if anyone has made a larger batch. I was hoping to make the recipe to serve 12. Maybe adding 5 more minutes to the cook time?
Hi Martha! I think 6 pounds of potatoes should be enough for 12 people. I would do the same cooking time, but use 2.5-3 cups of water. You also might need a bit more butter and milk)
Do you drain the potatoes after cooking?
Hi Paula! There is not a lot of liquid left after you cook the potatoes, so I don’t drain them. Though, if you feel like you want to do that, please do, and just add a bit more milk for the right consistency 😉