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!
Updated 10/19
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)
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Scrub the potatoes, or peel them, if you prefer. Cut each potato into fourths.
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Put the potatoes, salt, and garlic cloves into the inner liner of the Instant Pot and just cover them with water.
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Close the lid and lock it into position. Set the Steam Release Knob to the Sealing position.
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Set to Steam (High), and use the +/- button or dial to choose 13 minutes.
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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).
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When all of the steam is out and the pin in the lid drops, open the lid and very carefully drain the potatoes.
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Add the butter and cream cheese or sour cream, then use a potato masher to mash the potatoes. Try not to over mash them.
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Add more salt to taste, and cream or milk as desired.
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Taste and adjust salt, again, if necessary.
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Serve hot.
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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If I double the mashed potato recipe do I need to increase the amount of water? I thought I read somewhere that is not necessary in the IP but just wanted to double check.
Thanks!
I would not add extra water.
Do u sstill do the videos on you tube. I just discovered you and love watching u make the recipes and explain thing with the instant pot. I noticed there were not many recipes a d then I found you on Facebook with later dated recipes. I hope you show the videos again!!
Hi Denise! I’m working on some new ones. I had to find a phone that is better to make videos with! Stay tuned!
Can I put 10# of quartered russet potatoes in a 6 qt pot. Making garlic mashed. Please help
Hi Crystal, you can put in as many as will fit in the pot. Load it up, but don’t go past the Max fill line.
How many pounds of potatoes do you think that I can cook in an 8qt? Would I have to adjust the cooking time?
It depends on the size of the potatoes. I have loaded up my pot to just below the max fill line and only added a few minutes because the potatoes were a little bigger than what I normally cook. Pressure cooking times are affected by the thickness / density of the food you are cooking. So if the pieces are all about the same size, like a medium potato cut in fourths, you shouldn’t have to add any time. If your potatoes are big and you cut them in fourths, add 2 minutes.