Instant Pot Mashed potatoes are very easy to make. They come out fluffy and delicious. You can make creamy, delicious pressure cooker Mashed Potatoes in minutes!
Instant Pot Mashed Potatoes
One of the most popular side dishes ever to grace an American dinner table is mashed potatoes! Right alongside the meatloaf! As easy as mashed potatoes are to make, they are even easier to make in the Instant Pot electric pressure cooker.
You can make up to 5 pounds (or more, if they fit in your pot) with this recipe.
This is a good recipe for for making the most delicious mashed potatoes. You can optionally add garlic or cheese/sour cream to them, but the the basic recipe is good smothered in gravy, loaded with extra butter and any toppings you like.
I think this mashed potato recipe satisfies the ‘mashed potato purists’ out there. Though I have nothing against loaded mashed potatoes!
The texture of the pressure cooker Mashed Potatoes is a little creamier, and they come out fluffier, too. How fluffy also depends on the type of potato you use.
I think russets are the best, but the gold potatoes are a close second! I also really like red Potatoes. Use what you have.
Something about the creamy texture is very appealing in mashed potatoes. Speaking of peeling (haha), I don’t always peel my potatoes, I’ve been known to just mash that peel right in with the potatoes.
Go ahead and peel yours if you like them that way, there is no wrong way to enjoy them!
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If you make these yummy pressure cooker mashed potatoes, please leave a comment with a star rating below. I’d like to know how you liked them!
Instant Pot Mashed potatoes are very easy to make. It doesn't take long to cook fluffy pressure cooker Mashed Potatoes using this easy recipe.
- 2 ½-5 lbs Russet Potatoes, peeled & quartered
- 4-6 cups Water (just enough to cover them)
- 2 tsp Salt (more to taste)
- 3 cloves Garlic, minced (optional)
- 1-2 sticks Butter, room temperature (1 stick for 2½ lbs, 2 sticks for 5 pounds of potatoes)
- 8 oz Softened Cream Cheese (optional)
- 1 cup Sour Cream (optional)
- 1/2 cup Half and Half (or whole milk)
Scrub the potatoes, or peel them, if you prefer. Cut each potato into fourths.
Put the potatoes, salt, and garlic cloves into the inner liner of the Instant Pot and just cover them with water.
Close the lid and lock it into position. Set the Steam Release Knob to the Sealing position.
Set to Steam (High), and use the +/- button or dial to choose 13 minutes.
When the cook cycle ends, do a Quick Release of the pressure by turning the steam release knob to Venting (on the Ultra, just press the steam release button).
When all of the steam is out and the pin in the lid drops, open the lid and very carefully drain the potatoes.
Add the butter and cream cheese or sour cream, then use a potato masher to mash the potatoes. Try not to over mash them.
Add more salt to taste, and cream or milk as desired.
Taste and adjust salt, again, if necessary.
I have been using the Steam setting for potatoes for years. It keeps a consistent heat on the potatoes and they cook up perfectly!
RESOURCES TO MAKE pressure cooker Mashed Potatoes
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