This post may contain affiliate links. Please read our disclosure policy.
Making Instant Pot mashed potatoes is definitely the only way I’ll be making this side from now on! They are creamy. They are quick & easy. And they are fool-proof!
No-Fail Instant Pot Creamy Mashed Potatoes
Mashed potatoes are a beloved side dish for a reason. Uber creamy with yummy salty and starchy undertones? Yes please! But if we’re being real, making them on the stove is a long, annoying process.
Not anymore! Instant pot mashed potatoes are a modern day dinner miracle.
Cooked perfectly in just 6 (SIX) minutes every single time, this method for Instant Pot Russet potatoes is fail-proof. With only 6 ingredients, you can mash up this killer side in hardly no time at all. In true best news fashion, this means you can have Instant Pot creamy mashed potatoes any day of the week – it’s no longer just a Sunday side. And extra bonus! You won’t be burning your hand on boiling water while testing to see if the potatoes are cooked (spoiler, they never were) anymore, either.
Ingredients for Instant Pot Creamy Mashed Potatoes
- Russet Potatoes – Russet potatoes really are the king here! Wash, peel & cut before cooking.
- Water
- Butter – I used salted here because that is what I stock in my kitchen. You can use unsalted butter, but you will want to increase the quantity of salt you add.
- Salt
- Pepper
- Heavy cream or milk – Evaporated milk will also work nicely here! It’s all up to your preference (and pantry)!
How to make Mashed Potatoes in Instant Pot
- Begin by washing, peeling and cutting the potatoes. Cut the potatoes in half and then quarter each half to end up with 8 similarly sized potato cubes.
- To your Instant Pot, add the water and cut potatoes.
- Secure the lid and set the vent to sealing. Cook on Manual (pressure cook) HIGH for 6 minutes. When the 6 minutes has elapsed, do a quick release of the pressure.
- Drain any remaining water from the pot.
- Finally, add in the butter, salt, pepper and cream.
- Using either a potato masher or an electric hand mixer mash the mixture until the potatoes are creamy and no longer lumpy. Be careful not to over mash!
- Enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
Instant Pot Russet Potato Variations
One of the best things about these Instant Pot Creamy Mashed potatoes is you can doctor them up to make them your own! A few of my favorite combos are:
- Buttermilk and garlic
- Cream cheese and chives
- Bbq sauce, bacon + cheese
What to serve with Instant Pot Russet Potatoes
The MVP of sides, these creamy pressure cooker potatoes go with SO many main dishes. Plop these next to a Mississippi pot roast, French dip sandwiches, BBQ Chicken, Philly cheesesteaks, or just eat them by their lonesome.
Mashed Potatoes in Instant Pot FAQs
Why are my instant mashed potatoes rubbery?
When mashed potatoes go rubbery or gluey, that means they have been worked too much and too much liquid has been added.
What is the trick to good mashed potatoes?
Do not over mash your potatoes! This can cause them to become goopy (& gross). Slowly mix in your liquid until just incorporated. This will give you the perfect texture for mashed potatoes every time!
Easy Instant Pot Recipes
- Instant Pot Spaghetti Squash
- Instant Pot Chicken Alfredo
- Instant Pot Pot Roast
- Instant Pot Twice Baked Potatoes
- Instant Pot Creamy Ziti
- Instant Pot Chicken Lo Mein
- Instant Pot Shepherd’s Pie
- Instant Pot Creamy Tomato Tortellini Soup
- Instant Pot Applesauce
- Instant Pot Broccoli
Instant Pot Mashed Potatoes Recipe
Ingredients
- 5 lbs russet potatoes, washed, peeled and cut
- 2 cups water
- 1/2 cup butter
- 3 tsp salt
- 1/2 tsp pepper
- 3 tbsp cream, or milk
Instructions
- Begin by washing, peeling and cutting the potatoes. Cut the potatoes in half and then quarter each half to end up with 8 similarly sized potato cubes.
- To your Instant Pot, add the water and cut potatoes.
- Secure the lid and set the vent to sealing. Cook on Manual (pressure cook) HIGH for 6 minutes. When the 6 minutes has elapsed, do a quick release of the pressure.
- Drain any remaining water from the pot.
- Finally, add in the butter, salt, pepper and cream.
- Using either a potato masher or an electric hand mixer mash the mixture until the potatoes are creamy and no longer lumpy. Be careful not to over mash!
- Enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
Turned out perfect! Fluffy, tastey, perfection!
This is hands down, the easiest, most rewarding, delicious mashed potato recipe, I have ever made. Thank you so much for sharing this with all of us.
It should be, just make sure it doesn’t exceed the max fill line.