Our creamy Instant Pot Mashed Potatoes recipe is ready in just 30 minutes and pairs well with just about any main dish.
Try all of my Instant Pot recipes like Instant Pot Pasta and Meatballs, Pork Carnitas, Instant Pot Short Ribs, or Instant Pot yogurt!
Effortless Instant Pot Mashed Potatoes
It really doesn’t get easier than these pressure cooker mashed potatoes where you simply add water and potatoes to an instant pot, push a button and walk away. They’re so quick and easy (and just as delicious as our traditional mashed potatoes recipe). You can even make this a meal by cooking a meatloaf right on top of the potatoes! Check out my instant pot meatloaf recipe or browse all of my favorite Instant Pot recipes.
How to make Instant Pot Mashed Potatoes:
Cook Potatoes: Peel potatoes or keep the skins on if you prefer. Cut into quarters and add to instant pot. Pour water and salt on top of potatoes and secure lid. Pressure cook on manual/high pressure for 10 minutes then natural release for 3-5 minutes. Quick release the rest.
Mash: Drain any remaining water from the pot. Add milk, sour cream, bouillon paste, butter, salt and pepper. Mash the potatoes until all ingredients are incorporated and fluffy, just don’t over mash them or they get gummy. Taste and add more seasonings if needed.
Make Ahead and Storage Instructions:
To Make Ahead: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it’s time to serve. Taste and adjust seasonings if needed.
Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Recipe Variations:
- Stove Top Mashed Potatoes
- Dairy Free Mashed Potatoes: Swap butter out for dairy-free butter and use chicken broth instead of milk and sour cream.
Serve With:
- Hamburger Gravy
- Easy Roast Chicken
- Easy, No-Fuss, Thanksgiving Turkey
- Garlic Chicken
- BBQ Chicken Drumsticks
- Marinated Flank Steak
- Air Fryer Salmon Bites
- Slow Cooker Ribs
- Spatchcock Chicken
- Beef Tenderloin Roast
- Cottage Pie
- Prime Rib
- Baked Salmon
- Mini Meatloaf
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Instant Pot Mashed Potatoes
Equipment
Ingredients
- 3 pounds Yukon gold of russet potatoes*
- 1 cup water*
- 1/4 teaspoon kosher salt , or more, to taste
- 1/4 cup milk , any kind
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1 teaspoon chicken bouillon paste , optional, for flavor
Instructions
- Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters.
- Add to instant pot: water, potatoes and salt.
- Cook: Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes. When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them “gummy” instead of fluffy. Taste and add more seasonings, as needed.
- Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Video
Notes
Nutrition
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I originally shared this recipe February 2019. Updated November 2021 and November 2024.
