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While writing The Fresh and Healthy Instant Pot Cookbook, I figured out the easiest way to cook mashed potatoes. Instead of waiting for a big pot of water to come to a boil on the stove, you can simply add water and potatoes to your Instant Pot, press a button, and walk away.
The machine will turn off on its own, so if you’re distracted while prepping other parts of your holiday dinner, you won’t have to worry about your mashed potatoes. While it’s not necessarily faster than the stove-top method, it’s certainly more hands-off. (And more foolproof!)
I’ve tested these with Russet and Yukon Gold potatoes, so be sure to read the tips below, as each potato variety will require a slightly different liquid ratio.
⭐⭐⭐⭐⭐ Featured Review
“This is the ONLY way I make mashed potatoes since this was posted almost 2 years ago. I used to dread making mashed potatoes. I grew up where we ate potatoes every single night… I was over them until I found this amazing recipe. So easy and so fast to get together. I really like that I can work on other parts of the dinner while these cook. They always turn out perfectly even if I leave them in there for way too long after they have finished cooking.” – Patty
Ingredients You’ll Need
- Potatoes. You can use Russet or Yukon Gold potatoes for this recipe, but keep in mind that they will require different amounts of liquid when mashing. Russet potatoes tend to be drier and starchier, with a white, fluffy texture, while Yukon gold potatoes are naturally creamy, so they won’t require as much milk for mashing.
- Olive Oil. I add olive oil to this recipe to help saute the garlic. You won’t need much, and this recipe doesn’t require butter, so it’s naturally dairy-free.
- Garlic. Garlic is briefly sautéed in the Instant Pot before the pressure-cooking cycle begins. I love how it’s done all in one pot!
- Salt and Pepper. This boosts the overall flavor, so if your potatoes taste bland, you probably need to add more salt.
- Milk of Choice. You don’t need much milk for mashing, since the cooking water is also mashed into the potatoes. So add this last, a little at a time, until the potatoes are as creamy as you’d like. (Use dairy-free milk, if needed.)
Feel free to add any extra flavorings you love, such as butter, sour cream, cream cheese, or Parmesan cheese. But be sure to taste these mashed potatoes first, because they are plenty flavorful on their own!
How many potatoes do you need per person?
When planning a holiday meal, plan for a half pound of potatoes per person, if you want to ensure a generous serving for everyone. That means you may need to double this recipe when serving a crowd. (The cooking time won’t change in that case; it will just take longer for the pot to pressurize.)
How to Make Mashed Potatoes in the Instant Pot
Step 1:
Press the Sauté button on your machine and wait 2 minutes for the surface to warm up. Add in the olive oil and garlic, and stir briefly for about 1 minute.
Press the Cancel/Off button on the Instant Pot right away to prevent the garlic from burning.
As soon as the garlic smells fragrant, add the cup of water and use the spatula to scrape the bottom of the pot. This will ensure nothing is stuck to the bottom and prevent a burn error later.
Step 2:
Next, add the peeled & cubed potatoes, along with salt and black pepper. Secure the lid on your pressure cooker and move the steam release valve to Sealing.
Use the Manual or Pressure Cook button to cook at high pressure for 8 minutes. It will take roughly 8 to 10 minutes for the pot to pressurize, so the screen will read ON until then.
Step 3:
When the cooking cycle is complete, release the steam pressure by immediately moving the steam release valve to Venting.
Keep your hand away from the top of this valve, as hot steam will shoot out. This is called a “quick release.”
Step 4:
When the floating valve in the lid drops, the pot is no longer pressurized, and it’s safe to open the lid. Use a potato masher (or potato ricer) to mash the potatoes directly in the stainless steel bowl of the Instant Pot.
Add the milk, and continue stirring until they reach your desired texture. Taste the potatoes and add extra salt, as needed. (I use up to two and a half teaspoons of fine sea salt per 3 pounds of potatoes, but this is assuming you don’t add other salty ingredients, like salted butter or Parmesan cheese.)
IP Mashed Potato Serving Tips
Once you’re happy with the flavor, these Instant Pot mashed potatoes are ready to serve. The pressure cooker will keep them warm for up to 3 hours. If you need to make these in advance, be sure to check on their texture before serving.
Mashed potatoes tend to firm up and dry out as they sit, so you might need to add an extra splash of water or milk and give them a stir right before serving.
Instant Pot Mashed Potatoes (No Drain!)
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- 1 cup water
- 3 pounds Russet potatoes* , peeled and cut into 2-inch chunks
- 1 teaspoon fine sea salt , plus more to taste
- ¼ teaspoon ground black pepper
- ½ to ¾ cup milk of choice (or more, as needed)
Instructions
- Press the Sauté button on your Instant Pot, and add in the olive oil. When the pot has heated up, add in the 2 cloves of minced garlic and briefly stir them. Press the Off button right away, so the garlic won't burn.
- As soon as the garlic smells fragrant, add the water to prevent it from burning. Use a wooden spoon or spatula to scrape the bottom of the pot, to make sure no garlic is stuck there. (This will prevent a Burn error later.)
- Add in the potatoes, salt, and pepper to the Instant Pot. There's no need to stir. Secure the lid, and move the steam release valve to "Sealing."
- Use the Manual or Pressure Cook button on your machine to cook at high pressure for 8 minutes. It will take roughly 8 to 10 minutes for the pot to come to pressure, so it will read "On" as it heats up, and then it will start the count-down as soon as the floating valve in the lid pops up.
- When the cooking cycle is complete and the screen reads LO:00, immediately move the steam release valve to "Venting" to release the pressure in the pot. Make sure your hand isn't over the vent, to avoid getting burned by the hot steam. When the floating valve in the lid drops, it's safe to open the lid.
- Use a fork to test the potatoes, to make sure they are tender, then use a potato masher to start mashing the potatoes. Add in the milk, starting with only ¼ cup at a time, until the potatoes are as creamy as you like. I usually end up using ¾ cup total for Russet potatoes. (See notes below if you use Yukon Gold, instead.) This is also the time to taste the potatoes and add more seasonings as you like. I typically use at least 2 teaspoons of fine sea salt total for 3 pounds of potatoes, and you can add any extras you like at this point, such as butter, sour cream, chives, or fresh thyme.
- Once the potatoes are seasoned to your liking, you can serve them warm right away. You can also use the Instant Pot's Keep Warm setting, to keep them warm for up to 3 hours. The mashed potatoes will firm up as they sit in the pot, so be sure to check on them again just before serving. You may need to add an extra splash of milk or water, to help loosen them up again. See tips in this post for reheating any leftovers, or making them ahead of time.
Video
Notes
Nutrition
More Recipes to Try
If you try this Instant Pot Mashed Potatoes recipe, please leave a comment and star rating below, letting me know how you like it.
Absolutely LOVE the Instant Pot Mashed Potatoes!!! We had to fix 40 lbs of potatoes for a Thanksgiving meal at church, and this made it so much easier than cooking the potatoes on the stove. Due to time restraints, I emptied the cooked potatoes into a large bowl while cooking the next batch, but it was so much less stressful than trying to keep an eye on a pot of potatoes on the stove while mashing the cooked ones! Great time-saver!
Best mashed potatoes ever! I will never do it any other way! Thank you for this perfectly simple recipe Megan!!
This is the ONLY way I make mashed potatoes since this was posted almost 2 years ago. I used to dread making mashed potatoes. I grew up where we ate potatoes every single night… I was over them until I found this amazing recipe. So easy and so fast to get together. I really like that I can work on other parts of the dinner while these cook. They always turn out perfectly even if I leave them in there for way too long after they have finished cooking. Once I was out of milk and just used sour cream and they were perfect. You really can’t mess these up. I also appreciate after I have them all finished I can leave them on the IP on warm until the rest of the meal is ready. If there are any left over I make potato pancakes 🙂
I really have to start leaving feedback more often! I mostly eat meals from your 3 cookbooks and website! Lunch yesterday we had the bigmac salad sooooooo good! I made extra sauce because we are having your best veggie burgers for dinner 🙂
I make these all the time, but I plan to double for Thanksgiving and forgot to test them out. Do I double all the ingredients including the water?
You shouldn’t have to double the water for cooking purposes, but I’d probably do 1 1/2 cups of water for 6 pounds of potatoes. You may not have to double the milk either, so I always start with less and add more as I mash them. Hope you have a great Thanksgiving!
The best ever
I make these every year for Thanksgiving and they always turnout perfectly. They are flavorful without the heaviness of many recipes. Don’t bother trying to make ahead. They are so simple that you can make them right before dinner without distracting you from anything else.