Instant Pot Mashed Potatoes (Light & Fluffy)

Name: Instant Pot Mashed Potatoes (Light & Fluffy)
Prep time: 10 min
Cook time: 8 min
Total time: 28 min
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))

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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.

Fluffy mashed potatoes in a bowl, seasoned with black pepper and drizzled with butter.

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

Skill Level

Beginner

Prep Time

10 mins

Cook Time

8 mins

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.

ingredients to make mashed potatoes in an Instant Pot.

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

Will the “Keep Warm” setting dry out the potatoes?

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.

What kind of potatoes work best for mashed potatoes?

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.

Do I need to peel the potatoes first?

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.

Can I make mashed potatoes ahead of time?

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:

process shot to add potatoes in the instant pot with milk and seasonings.

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.

tossing the ingredients together in the Instant Pot.

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.

mashing the potatoes in the instant pot and serving them in a bowl.

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.

Mashed potatoes topped with melted butter, served in a white dish with a wooden spoon beside it.

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.

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