Instant Pot mashed potatoes are the perfect side dish for holiday gatherings, effortlessly pairing with turkey or for a quick weekday meal. You can quickly whip up creamy, flavorful spuds with just Russet potatoes, butter, milk, and simple seasonings.

Recipe Science
- Keep Russet potatoes whole. The high pressure cooks them quickly, and more petite pieces may crumble into the water.
- Gently mash whole potatoes to break them down without overmixing, as too much starch release can make them gluey.
- Butter coats the potato starch as a barrier, preventing the milk’s water from making the potatoes heavy.
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Featured Comment 7
“I just love your Instant Pot recipes because you do something most food bloggers do not do… you actually give an approximate “up to pressure “ time and “pressure release” time. This is rarely given on Instant Pot recipes that I have seen, and it is very welcome! Without an indication of this, many cooks are confused as to why their recipe took longer than the stated cook time.”—Peg
Why It Works
Creamy mashed potatoes are a side dish that’s hard to resist and often the most popular item on the table. Many home cooks now opt for pressure cookers, like the Instant Pot, over traditional methods to save time. The pressure cooker method is a game-changer if you want a low-effort way to make mashed potatoes without boiling a big pot of water. Check out my Instant Pot guide if you’re new to using this multi-cooker!
This Instant Pot mashed potatoes recipe uses simple ingredients like potatoes, milk, butter, and flavorful seasonings to create a comforting, classic side. When cooked, potatoes can release a lot of starch, leading to a gluey mess if not handled correctly. I’ll walk you through the right steps to avoid that.
Ingredients You’ll Need

- Potatoes: Russet potatoes are the best choice for a light whipped texture. They are known as mealy potatoes due to their high starch level, readily absorbing moisture and yielding a natural creaminess.
- Water: Water is needed to generate steam inside the pressure cooker vessel to tenderize the potatoes.
- Butter: Unsalted butter is folded into the mashed potatoes to coat the starches. This prevents a gluey consistency when the milk is added.
- Milk: Milk adds richness to the dish and dilutes the mashed potatoes for a lighter, whipped texture.
- Seasoning: Salt and black pepper enhance the flavor of the savory potatoes.
- Herbs: The Instant Pot mashed potatoes are garnished with fresh chives for a delicate onion flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Instant Pot mashed potatoes recipe is easy to customize! Try these delicious options:
- Potatoes Substitutes: Other types of potatoes can be used. Try Yukon Gold for a buttery and creamy flavor, but they tend to produce a denser mash. Make mashed red potatoes with the skin on for a more rustic texture. Try my Instant Pot mashed sweet potatoes for a sweeter option.
- Seasoning Options: Add garlic powder or granulated garlic for a garlic flavor. Start with 1 teaspoon and add more to taste. Try roasted garlic mashed potatoes for a caramelized taste.
- Make it Creamier: Add heavy cream or half-and-half. Mix in sour cream, crème fraîche, or cream cheese for tanginess. Start with a tablespoon and adjust to taste, folding them in after adding the milk.
- Make it Dairy-Free: Olive oil, plant-based butter, or margarine are excellent alternatives. You can swap regular milk with canned coconut, oat, almond, or cashew milk.
- Add Herbs: Try fresh herbs like chopped parsley, green onions, rosemary, thyme, tarragon, oregano, dill, or basil. Infuse butter with Italian seasonings for an herbaceous flavor.
- Cheese: Stir in grated parmesan, cheddar cheese, gruyere, or gouda.
How to Make Mashed Potatoes in the Instant Pot
Step 1: Peel the Potatoes
Russet potatoes are peeled and added to the pressure cooker. It’s best to keep the potatoes whole instead of cutting them into smaller pieces because the high pressure and temperature built up in the unit will cook the potatoes swiftly. If they’re too small, the pieces will crumble easily, making it challenging to drain the water later.

Step 2: Add the Potatoes
The potatoes are set on top of the metal insert with the Instant Pot or the steamer basket. This elevates them above the water to improve steam circulation and prevent them from becoming soggy. Add 1 ½ cups of water to generate steam in the vessel.

Step 3: Pressure Cook the Potatoes
The potatoes are cooked on high pressure for 20 minutes and then naturally released for 15 minutes. They should be tender when pierced with a knife or fork.
Step 4: Remove the Potatoes
Carefully venting any remaining pressure in the Instant Pot. Transfer the cooked potatoes to a plate, then discard any excess water from the pot.
Step 5: Mash the Potatoes
Since the potatoes are whole and the starches are still trapped inside the food, a gentle initial pressing with a potato masher is a better option. Mash enough to break down the structure, but not over-mix; otherwise, the starches released from the plant’s cell wall will thicken and become gluey.

Step 6: Add the Butter
Gently fold the butter into the potatoes before adding the milk. You can mash the potatoes more at this stage if you prefer a smoother texture.
Ingredient Chemistry: Butter adds richness to mashed potatoes but also plays an essential role in texture. The fat in the butter coats the potato starch, preventing the milk’s water from binding with the starch molecules. This is crucial because it thickens when starch interacts with heated liquid, making the potatoes heavy. The butter helps keep the potatoes light and fluffy by acting as tiny shields around the starch.
Step 7: Warm the Milk
Warm the milk and salt in the microwave for about 45 seconds, aiming for a temperature of around 120ºF (49ºC). This helps the salt dissolve more easily, ensuring even seasoning throughout your mashed potatoes.
Step 8: Fold in the Milk
Gently fold in the salted milk in three additions. This will help the potato starches gradually absorb the milk.

Step 9: To Serve
Transfer the mashed potatoes to a serving dish and garnish with freshly cracked black pepper and chopped chives. Whether serving a weeknight roast chicken dinner or celebrating Thanksgiving with roast turkey and gravy, these creamy, irresistible mashed potatoes make the perfect side.
Frequently Asked Questions
You might have noticed potatoes turning brown once peeled, cut, and left out in the open air. This happens relatively fast because when the potato’s cell walls are exposed to air, they oxidize and change color rapidly. To prevent this, immediately submerge the potato in cool water after it’s peeled. The water creates a barrier from the air, protecting it from discoloration before cooking.
Russets are ideal for a light and fluffy texture thanks to their high starch content. Just be careful not to overmix to avoid gumminess. Yukon Gold potatoes are another excellent choice, offering a buttery flavor and a creamier, denser texture. Mashed red potatoes offer a balanced taste with a more rustic texture with the skin left on.
In an Instant Pot, peeled whole potatoes soften after 20 minutes of high-pressure cooking, followed by a 15-minute natural release. At this point, they should be tender and easily pierced with a knife or fork.
More Instant Pot Recipes
If you tried these Instant Pot Mashed Potatoes, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Instant Pot Mashed Potatoes

Ingredients
- 2 pounds russet potatoes
- 1 ½ cups water
- 2 tablespoons unsalted butter, room temperature
- ¾ cup whole milk
- 1 teaspoon kosher salt
- black pepper, for seasoning
- 1 tablespoon chopped chives
Instructions
- Peel the Potatoes – Peel the potatoes and immediately submerge them in a large bowl of cool water. This prevents them from browning.
- Add the Potatoes – Place a wire rack inside the Instant Pot. Place the potatoes on the rack and pour in 1 ½ cups of water.
- Pressure Cook the Potatoes – Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn, and lock. Press the "Manual" button on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons.It will take 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display. Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for about 15 minutes.
- Remove the Potatoes – Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around so be careful. Remove the lid, opening the top away from you as steam will be released. Transfer potatoes to a plate and discard the excess water in the pot.
- Mash the Potatoes – Transfer cooked potatoes to the pot and use a potato masher to break them down gently, but not completely mashed.
- Add the Butter – Gently fold the butter using a spoon or spatula. If desired, lightly mash the potatoes further for a smoother consistency.
- Warm the Milk – Microwave the milk and salt for 45 seconds until warmed, about 120ºF (49ºC). Whisk to dissolve the salt.
- Fold in the Milk – Gradually fold the milk into potatoes in three additions until absorbed. Taste and season with salt and pepper as desired.
- To Serve – Transfer the mashed potatoes to a serving dish. Garnish with black pepper and chives.
Notes
- Make it Dairy-Free: Substitute butter for olive oil, dairy-free butter, or margarine. Use non-dairy milk like cashew, almond, or oat milk. The flavor will differ slightly and may not be as creamy.
- Storing: Cool the potatoes, transfer them to an airtight container, and refrigerate for up to 3 days. They can also be frozen in a resealable plastic bag for about one month.
- Reheating: Warm on the stovetop over medium-low heat. Cover and reheat in the microwave on high power in 30-second intervals, stirring in between, until warmed. Frozen potatoes can be defrosted overnight, then reheated or rewarmed when frozen.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Irene says
Hi. With 25 people coming for Thanksgiving, I want to double this recipe too. I do have a Duo 8qt. Would you happen to know if I can double the recipe, using the 8qt?
Jessica Gavin says
I would quickly test to see if when you add in the steamer basket and potatoes if it’s more than 2/3 full. If so I would just pressure cook the potatoes in 2 batches, and then mash them together.
Mary P says
I am new to the instant pot but am looking forward to trying this recipe but I need more than 2 lbs of potatoes – if I doubled the recipe would I need to double the amount of water I pour into the instant pot?
Thank you! Can’t wait to try it!
Jessica Gavin says
Hi mary- Yes, I would double the amount of liquid. It might take more time to get up to pressure. Try not to fill the instant pot over halfway with ingredients!
Peg says
I just love your Instant Pot recipes because you do something most food bloggers do not do..,you actually give an approximate “up to pressure “ time and “pressure release” time. This is rarely given on Instant Pot recipes that I have seen, and it is very welcome! Without an indication of this, many cooks are confused as to why their recipe took longer than the stated “cook” time. Thank you so much for this! Also, your recipes ROCK!
Carri says
Jessica – Thanks for the great recipe. Question: once made can the mashed potatoes be held in the instant pot? I always have a challenge getting potatoes, gravy, and turkey to the table at the same time. Thanks!!
Jessica Gavin says
Hi Carri- Yes, the Instant Pot has a “keep warm” setting you can select. Place the lid with the valve open. If needed, you can add a little more warmed milk to the mashed potatoes if they get too thick before serving.