Irresistible Instant Pot Mashed Potatoes

Mashed potatoes show up at nearly every family dinner at my house. They’re comforting, they go with everything, and honestly, nobody complains when there’s a big bowl of them on the table. But standing at the stove, stirring and watching a pot of potatoes boil? That’s time I’d rather spend setting the table or helping with homework.

That’s where my Instant Pot comes in. I can throw the potatoes in, walk away, and come back to perfectly cooked spuds ready to mash. No watching the pot. No draining heavy, steaming water into the sink. Just press a button and move on with my day.

Want them creamy? I’ll show you how. Prefer them a little chunky? That works too. Either way, you’ll have more time to actually enjoy dinner instead of being stuck in the kitchen.

What Kind of Potatoes Should I Use?

For mashed potatoes, you’ve got a few good options depending on the texture you’re after. Yukon Gold potatoes are my go-to since they’re naturally buttery and creamy, plus they hold their shape well without getting gummy. Russet potatoes are another solid choice if you prefer a fluffier, lighter mash – they’re starchy and absorb butter and cream really well. Red potatoes work too and give you a slightly chunkier, more rustic texture if that’s your thing. Whatever you choose, just make sure to peel and cut them into similar-sized pieces so they cook evenly in the Instant Pot.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Yukon golds are my go-to for creamy mashed potatoes, but russets work great too if you prefer a fluffier texture. Red potatoes are another option, though they’ll give you a slightly chunkier result. Whatever you choose, just keep the cooking time the same.
• Sour cream: Greek yogurt makes a great substitute and adds a nice tang. Cream cheese works too – just use about 3 tablespoons instead of 1/4 cup since it’s richer.
• Milk: Any milk you have works here – whole, 2%, or even half-and-half if you want extra creamy potatoes. For a dairy-free version, try unsweetened almond milk or oat milk.
• Butter: You can use olive oil or vegan butter if needed, though butter really does give the best flavor. If you’re watching calories, you can cut it down to 2-3 tablespoons.
• Garlic powder: Fresh garlic works too – use 2-3 minced cloves. Just add them to the pot with the potatoes so they cook through and mellow out.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Instant Pot mashed potatoes is adding too much water, which can make your potatoes watery and bland – you only need enough water to barely cover the potatoes, about 1 cup, since the Instant Pot traps all the steam inside.

Another common error is not cutting your potatoes into evenly-sized pieces, which leads to some chunks being mushy while others stay hard, so aim for 1-2 inch cubes for consistent cooking.

To avoid gummy, gluey potatoes, never use an electric mixer or food processor – stick with a hand masher or ricer and fold in your butter and dairy gently.

Finally, make sure to drain your potatoes well after cooking and let them sit in the pot with the lid off for a minute or two, allowing excess moisture to evaporate before mashing for the fluffiest results.

What to Serve With Mashed Potatoes?

Mashed potatoes are the perfect side dish for just about any protein you can think of – they go great with roasted chicken, grilled steak, pork chops, or even meatloaf. I love serving them alongside some roasted vegetables like green beans, broccoli, or glazed carrots to round out the meal. If you’re making a big dinner, don’t forget the gravy – whether it’s brown gravy, mushroom gravy, or turkey gravy, it takes mashed potatoes to the next level. These also work really well as part of a holiday spread with ham, turkey, or prime rib.

Storage Instructions

Store: Keep your leftover mashed potatoes in an airtight container in the fridge for up to 5 days. They’re great for quick side dishes throughout the week, and honestly, they taste just as creamy reheated as they do fresh!

Freeze: Mashed potatoes freeze surprisingly well for up to 2 months. I like to portion them out in freezer bags or containers so I can thaw just what I need. They might look a little watery when thawed, but a good stir while reheating brings them right back.

Reheat: Warm them up in the microwave with a splash of milk or butter, stirring every 30 seconds until heated through. You can also reheat them on the stovetop over low heat, adding a bit of liquid to get them back to that creamy consistency.

Preparation Time	10-15 minutes
Cooking Time	8 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 18-22 g
• Fat: 30-36 g
• Carbohydrates: 195-220 g

Ingredients

For cooking the potatoes:

• 1 tsp salt
• 3 lb potatoes (about 6 medium, peeled and sliced into 1-inch pieces)
• 4 to 5 cups water (enough to cover potatoes by 1 inch)

For mashing:

• 1/2 tsp ground black pepper
• 1/4 cup unsalted butter (I use Kerrygold for richness)
• 1/4 cup milk (use whole milk for better texture)
• 1/4 cup sour cream (adds tanginess and creaminess)
• 1 tsp salt
• 1/2 tsp garlic powder (freshly ground preferred)

Step 1: Prepare Potatoes and Set Up Instant Pot

• 3 lb potatoes, peeled and cut into 1-inch pieces
• 4 to 5 cups water
• 1 tsp salt

Peel the potatoes and cut them into uniform 1-inch pieces—this ensures even cooking.

Add the prepared potatoes to your Instant Pot along with 4 to 5 cups of water (enough to cover them by about 1 inch) and 1 teaspoon of salt.

The salt seasons the potatoes as they cook from the inside out, which is more flavorful than salting afterward.

Step 2: Pressure Cook the Potatoes

Seal the Instant Pot lid and close the valve to build pressure.

Set the pot to cook on high pressure for 8 minutes.

This timing is perfect for 1-inch pieces—they’ll be tender enough to mash easily without becoming waterlogged or falling apart.

Step 3: Release Pressure and Drain

Once the cooking time is complete, turn off the pot and allow the pressure to release naturally for a few minutes, then carefully release any remaining pressure by opening the valve.

Drain the potatoes thoroughly in a colander—excess water is the enemy of creamy mashed potatoes, so take a moment to let them drain well.

Step 4: Add Flavor and Mash to Perfection

• 1/4 cup unsalted butter
• 1/4 cup sour cream
• 1/4 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 tsp salt

Return the drained potatoes to the Instant Pot (off heat) and immediately add the butter, sour cream, milk, garlic powder, and remaining 1 teaspoon of salt.

The hot potatoes will melt the butter and warm the dairy ingredients, creating a naturally creamy texture.

Mash using a potato masher until you reach your desired consistency—I prefer leaving them slightly chunky for texture, but you can mash them as smooth as you like.

Taste and adjust seasonings with additional salt and pepper if needed.

Step 5: Serve Immediately

Transfer the mashed potatoes from Step 4 to a serving dish and serve while hot.

The Instant Pot method keeps the potatoes at the perfect temperature, and they stay creamy longer than stovetop versions.