If you’re craving creamy, buttery mashed potatoes but don’t want the hassle of stovetop boiling, this Instant Pot Mashed Potatoes recipe is your new best friend.
With no draining required and ready in under 30 minutes, it’s perfect for busy weeknights or big holiday dinners.
Why You’ll Love This Recipe
One-pot magic – Everything happens right in the Instant Pot.
No draining needed – Save yourself the mess and the time.
Incredibly creamy – Perfect texture every time.
Quick & easy – On the table in less than 30 minutes.
Great for meal prep – Make ahead and reheat beautifully.
What You’ll Need (Ingredient Highlights)
Russet potatoes – The best for fluffy, starchy mashed potatoes.
Water or chicken broth – Adds moisture and flavor.
Sea salt – Essential for seasoning the potatoes.
Warm milk – Blends smoothly without cooling the mash.
Unsalted butter – For richness and that signature silky texture.
Chives or parsley – Optional garnish for a burst of color and freshness.
Pro Tips Before You Start
Cut evenly – Quarter potatoes to ensure even cooking.
Use warm milk and melted butter – This keeps the potatoes hot and creamy.
Don’t overmix – Especially if using an electric mixer, to avoid gummy texture.
No trivet? – You can cook directly in the insert, but large chunks help prevent sticking.
How to Make Instant Pot Mashed Potatoes (Step-by-Step)
Prepare the Instant Pot
Insert the metal trivet into the pot.
Add 1 cup water or low-sodium chicken broth. Sprinkle in 1 teaspoon of salt.
Prep the Potatoes
Peel and quarter the potatoes into large chunks (about 1 inch thick).
Place them on top of the trivet, starting with the largest pieces so they don’t fall through.
Pressure Cook
Seal the lid and set the valve to “Sealing.” Select manual high pressure and cook for 10 minutes.
When done, carefully quick release the pressure and open the lid.
Mash the Potatoes
Remove the trivet with tongs or an oven mitt, leaving the cooking liquid behind.
Mash the potatoes directly in the pot using a potato masher.
Add Milk & Butter
Pour in warm milk gradually until you reach your desired consistency.
Add softened or melted butter and mix just until combined.
Adjust & Garnish
Taste and adjust seasoning if needed.
For ultra-smooth mashed potatoes, blend with a hand mixer.
Garnish with chopped parsley or chives if using.
What to Serve It With
Thanksgiving turkey or holiday ham
Pot roast or beef stew
Grilled chicken or pork chops
Meatloaf with gravy
Vegetarian mushroom gravy or sautéed green
Variations / Substitutions
Swap milk for sour cream – Adds tangy richness.
Use Yukon Golds – For a naturally buttery flavor.
Add garlic – Cook 2–3 cloves with the potatoes for garlicky goodness.
Dairy-free version – Use olive oil and unsweetened almond milk.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Reheat – Warm in a saucepan with a splash of milk or butter until creamy.
Freezer – Freeze in portions; thaw in the fridge and reheat slowly.
FAQs
Do I need to peel the potatoes?
No, but peeling gives you a smoother mash. Skins add texture and nutrients if left on.
Can I double this recipe?
Yes! Just don’t exceed the max fill line.
Cooking time stays the same.
Can I make them ahead of time?
Absolutely! They reheat well and can be kept warm in the Instant Pot using the “Keep Warm” setting.
Can I use an immersion blender?
Yes, but only briefly. Overmixing can lead to a gummy texture.
Is chicken broth better than water?
It adds more flavor but either option works beautifully.
How do I keep them hot for a party?
Use the Instant Pot’s “Keep Warm” feature and stir occasionally.
Can I use red or gold potatoes?
Yes! Just expect a creamier, less fluffy texture than with russets.
Final Thoughts
These Instant Pot mashed potatoes are a total game changer.
They’re creamy, comforting, and so simple to make with minimal cleanup.
Whether you’re serving a crowd or just craving something cozy, this recipe belongs in your weekly rotation.
Instant Pot Mashed Potatoes
Ingredients
- 5 lbs russet potatoes peeled and quartered
- 1 cup water or chicken broth
- 1 tsp sea salt
- ¾ cup warm milk
- 8 Tbsp unsalted butter softened or melted
- 1 Tbsp parsley or chives optional
Instructions
- Insert trivet into Instant Pot. Add 1 cup water or broth and 1 tsp salt.
- Quarter the peeled potatoes and place over trivet.
- Cook on high pressure for 10 minutes. Quick release pressure.
- Remove trivet, leaving liquid. Mash potatoes in the pot.
- Stir in warm milk gradually, then mix in butter until combined.
- Adjust seasoning and garnish with parsley or chives.
- See full steps with tips & photos → https://mischacrossing.com/instant-pot-mashed-potatoes/
Notes
- Use chicken broth for extra savory depth.
- For even creamier results, swap some milk for sour cream or cream cheese.
- You can keep mashed potatoes warm in the Instant Pot on “Keep Warm” mode for up to 1 hour before serving.
- Great make-ahead side dish—just reheat with a splash of milk and stir to refresh.
