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These Instant Pot Mashed Potatoes are creamy, fluffy, and come together quickly in the pressure cooker. Made with golden potatoes, butter, and milk, they’re a versatile side dish for weeknights or holiday dinners. To keep them dairy-free, just swap the butter for olive oil and use non-dairy milk.
I love sides that taste indulgent but don’t take half the day to pull off. These Instant Pot Mashed Potatoes are light, fuss-free, and ready in minutes. They free up space on the stove and in the oven, which makes them especially helpful during holiday meals and potlucks. Bring the pot straight to a friend’s house, hit “Warm,” and you’ve got hot, fluffy mashed potatoes that taste like they simmered all afternoon.
You might also want to try my Healthy Mashed Potatoes, Boursin Mashed Potatoes, and Vegan Mashed Potatoes.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Cut your potatoes into even chunks so they cook evenly under pressure.
- Use a potato masher or ricer for the best fluffy texture, as over-mixing can make them a bit gummy.
- Don’t pour out all the cooking liquid when you drain the pot. Keeping some on hand is the secret to being able to fix thick or dry mash every time.
- Season the cooking water generously with salt so the potatoes absorb flavor from the inside out.
Ingredients Needed
Below are the ingredients I used to make these mashed potatoes. Full measurements are listed further down below in the recipe card.
- Golden potatoes: they’ll give you naturally creamy mashed potatoes with a buttery flavor. Russet potatoes can also be used if you want a fluffier texture.
- Milk: dairy or non-dairy will both work.
- Kosher salt and black pepper
- Butter: for texture and flavor, but you can use olive oil if you prefer
- Fresh parsley: optional, for garnish
Common Questions
Not if you give them a stir now and then. If they start to thicken, just mix in a splash of the reserved cooking liquid.
Yukon Golds are perfect for creamy, buttery mashed potatoes, while Russet potatoes make them light and fluffy. You can also use a mix of both for the best texture.
It’s up to you! Peeling the potatoes gives you a smooth mash, while leaving the skins on adds texture and extra nutrients. Thin-skinned potatoes like Yukon Golds don’t need peeling.
Yes! You can make them up to 2 days in advance. Reheat with a splash of milk or cream on the stovetop or in the microwave to bring back that creamy texture.
How to Make Instant Pot Mashed Potatoes
Here’s how to get perfect results every time:
1️⃣ Add the Potatoes, Water, and Milk
Place the prepared potatoes into your instant pot and pour in the water and
milk.
✏️ You can either slice or chop the potatoes.
2️⃣ Season Before Cooking
Season generously with salt and pepper (I added 2 tsp salt and ½ tsp ground pepper).
✏️ Adding the seasoning early on helps the potatoes absorb flavor as they cook.
3️⃣ Pressure Cook the Potatoes
Give everything a stir, then set the lid on and seal the valve. Press the MANUAL button and set for 8 minutes. Once the timer is off, allow the pressure to self-release for 10 minutes. Then cover the valve with a thin kitchen towel and turn on the valve so it releases.
✏️ This natural release keeps the potatoes fluffy and prevents them from splattering.
4️⃣ Drain and Add Butter
Drain half of the liquid into a large jar, keeping it aside for later. Then, add in the butter or drizzle with olive oil.
5️⃣ Mash Until Creamy
Mash the potatoes, adding more of the reserved liquid if needed to reach your desired consistency.
✏️ Try using a potato ricer for extra-smooth results. Pressing the potatoes through first gives you that restaurant-style, velvety texture.
6️⃣ Season and Serve
Taste and season with salt and pepper, if needed. Garnish with finely chopped parsley and serve hot.
Variations & Tips
- Stir in some roasted garlic right after cooking for an extra creamy, flavorful boost.
- Mix some herbs like chives, thyme, or dill into the potatoes for fresh flavor without altering the texture.
- Add a handful of shredded cheese (cheddar or Parmesan would work well) just before serving for a cheesy twist.
- Try mixing different types of potatoes for a twist on the texture.
Storage Recommendations
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat individual portions use the microwave. If you have larger amounts, heat them in a heavy pan or skillet on the stove over low heat or put them into a baking dish, cover with foil, and heat them at 350°F until heated through.
Instant Pot Mashed Potatoes (Light & Fluffy)
Ingredients
- 3 pounds golden potatoes, peeled and sliced
- 3 cups filtered water
- 1 cup milk of choice, whole milk or 2%
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 2 tablespoons butter, or olive oil
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Place the prepared 3 pounds golden potatoes into your instant pot and pour in the 3 cups filtered water and 1 cup milk of choice.
- Season generously with 2 teaspoons kosher salt and ½ teaspoon ground black pepper (What I used, you can alter).
- Give everything a stir, then set the lid on and seal the valve. Press the MANUAL button and set it for 8 minutes. Once the timer is off, allow the pressure to self-release for 10 minutes. Then cover the valve with a thin kitchen towel and turn on the valve so it releases.
- Drain half of the liquid into a large jar, keeping it aside for later. Then, add in the 2 tablespoons butter or drizzle with olive oil.
- Mash the potatoes, adding more of the reserved liquid if needed to reach your desired consistency.
- Taste and season with salt and pepper, if needed. Garnish with finely chopped Fresh parsley and serve hot.
Notes
- Cut potatoes into the same size chunks so they cook evenly.
- Mash with a masher or ricer for a fluffy texture (avoid over-mashing).
- Save some cooking liquid to adjust consistency if needed.
- Season the cooking water well so the flavor goes all the way through.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Reheat: Microwave individual servings on high for about 1 minute, or until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More potato recipes
- Baked Greek Fingerling Potatoes
- Baked Hasselback Potatoes
- Crispy Smashed Potatoes
- Roasted Sweet Potatoes
- Garlic Parmesan Baked Potato Wedges
- Greek Lemon Potato Bake
- Healthy Mashed Sweet Potatoes
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- Healthy Green Bean Casserole
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- Classic Cornbread Stuffing
Definitely recommend it 👍
Thanks