Instant Pot Mashed Potatoes

Mashed Potatoes in the Instant Pot!  A super easy mashed potato recipe that turns out perfect every time my friend!  No lumps just smooth, creamy, buttery, silky mashed potatoes.  And of course, I had to add some garlic, herbs, and a little Parmesan cheese to the equation 'cause we gotta keep it flavorful and interesting – am I right?

This post has been updated since its original publish date in November 2021.

Jump to:

• Best Mashed Potato Recipe
• Why You'll Love This Easy Mashed Potato Recipe
• What is the Best Potato for Mashed Potatoes?
• How to Make Mashed Potatoes:
• How to Mash Potatoes?
• Low Carb Mashed Potatoes
• Here are some more of my go-to Instant Pot Recipes:
• Instant Pot Mashed Potatoes

Best Mashed Potato Recipe

I truly LOVE making mashed potatoes in the pressure cooker.  It’s effortless... literally dump, pressure cook for 10  minutes, and mash!

AND they ALWAYS turn out creamy and delicious.  These mashers are perfect for a simple week night meal, special evening with friends, or Thanksgiving dinner.

And since they are foolproof they are a go-to recipe in my house.

If you're wondering what to serve with these mashed potatoes I recommend Parmesan Crusted Chicken, Easy Marry Me Chicken Recipe, Chicken Florentine Skillet, and Chicken with Creamy Parmesan Mushroom Sauce.

Why You'll Love This Easy Mashed Potato Recipe

• Quick Cooking – Potatoes in the instant pot take only 10 minutes on high pressure.
• Taste Delicious & Nutritious – The potatoes are steam-cooked at high pressure so the nutrients and flavor aren’t lost to the cooking water.
• No Draining Required – The potatoes absorb the liquid in the pot so you can skip draining them.
• All in One-Pot – You can cook and mash all inside the bowl of the instant pot so there are fewer dishes to clean.
• Cooked Perfectly – Pressure cooking ensures the potatoes are fully cooked through, perfectly tender, without any lumps.

What is the Best Potato for Mashed Potatoes?

I have some preferences when it comes to these potatoes (shocker)… I like Yukon gold potatoes the best and next would be Russet Potatoes.

Many think Russet potatoes are the best variety for making mashed potatoes because of their lighter color and creamy texture. You can also use waxier potatoes like Yukon potatoes or gold potatoes, but they will be more yellow and have a slightly different consistency and flavor.

I like the texture and mouth feel (a more substantial consistency) of the Yukon potatoes - they’re just a bit more waxier, but still super smooth. Just not as airy as Russet potatoes.

We have tested both and often use whichever we have on hand.

But you do you my friend.  Both are great options.

Let’s get right to it…

How to Make Mashed Potatoes:

Add 2 cups of water and 1 teaspoon salt to the bottom of the inner pot of the Instant Pot.  Add the trivet.  Then add the cut potatoes.

Secure the lid and set the pressure cooker to 10 minutes high/normal pressure.  When the time is up do a quick release.

Meanwhile, melt 2 tablespoons of butter.  Add the sage leaves, thyme or whatever herbs you like and sauté 3 minutes, add the minced garlic and sauté 1 more minute.

Stir in the milk/cream and simmer on medium low for 5 minutes.  Then stir in the parmesan cheese.  Remove from the heat and let sit.

When potatoes are finished cooking strain the sage and garlic from the milk.

Then strain the water off the potatoes and add the potatoes back to the IP and turn it to warm.

Add two tablespoons salted butter and allow it to melt.

How to Mash Potatoes?

The easiest way to mash potatoes is with a potato masher.  Gently mash the potatoes in the inner pot of your Instant Pot to break them up.  Then add 1 cup of the milk and 1 ½ teaspoons salt to the potatoes and continue to mash until they are creamy.

You can use a food mill or a potato ricer if want to take the extra step because you feel like you need to make them more smooth.  I found that by cooking them 10 minutes in the Instant Pot hand mashing the potatoes was all that was necessary to make them smooth and creamy.

If your potatoes are thicker than you’d like add more of the warm milk.  Then remove the potatoes from the IP and serve.

Garnish with tabs of butter, fresh chopped parsley, thyme or your favorite herb and some or parmesan cheese.

Low Carb Mashed Potatoes

If by chance you're trying to cut carbs I would suggest trying my low-carb mashed potatoes AKA mashed cauliflower. I love this recipe for The Best Mashed Cauliflower but FYI they are made on the stovetop.

If you're looking to try an Instant Pot mashed cauliflower recipe I suggest you check out this one Instant Pot Garlic Mashed Potatoes.

These creamy potatoes are such a delicious addition to any family dinner or holiday meal.

Plus, they don’t take up any oven or stovetop space, leaving you plenty of space to cook you're other side dishes and entrees.

I’m pretty sure this is gonna be your new preferred way to make Instant Pot Mashed Potatoes.  Trust me these potatoes will speak for themselves – enjoy!

Here are some more of my go-to Instant Pot Recipes:

• Instant Pot Garlic Parmesan Chicken Wings
• Instant Pot Philly Cheesecake Pasta
• Easy Instant Pot Spinach Artichoke Dip
• Instant Pot Chicken Thighs with Risotto
• Instant Pot and Slow Cooker Shredded Mexican Chic