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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.
Enjoy your break from social media, Karli. I gave up Facebook earlier this year and feel better for it, more present in the moment at home. I know your online presence is critical for your brand, but I hope the respite will be helpful to you.
Instant Pot mashed potatoes are so good, so much more potato-y, that I haven’t made stovetop mashed potatoes in almost 4 years. In fact, the only time I’ve wished I owned an 8qt model was last Thanksgiving, when the animals I invited for dinner devoured the entire 5 pounds (along with all of the ah-maay-zing turkey gravy I made in my other IP, leaving me with only leftover turkey, cranberry sauce and dinner rolls. Good stuff, no question, but seriously? Mashed potatoes and gravy are the best leftovers!
Hey there, Sandy! I am excited for my little break! It’s only been one day and I’m already feeling refreshed! I agree with you- mashed potatoes and gravy are the best leftovers ever!!
I may have missed it but are you using a 6 quart IP? Thanks!
Yes! I use a 6 qt. ?
Do you put the potatoes on the wire insert or just into the pot, so they are sitting in the water?
I put the potatoes right in the water. Hope you enjoy the recipe!
Thank you for responding so quickly. We will be using your recipe for our Thanksgiving mashed potatoes.
Hope you love them!
We serve a LOT of people for Thanksgiving and I was hoping to be able to make the mashed potatoes in the Instant Pot this year. If I have a 8 qt IP and wanted to do 10 pounds of potatoes (or whatever fits inside) would the time change for the cooking? Reading your blog at the top it doesn’t sound like it, but I wanted to make sure before I screw up Thanksgiving potatoes, LOL!
Thanks!!
Haha we don’t wan that, Katy! ? you are totally correct, the cooking time won’t change. It will take a bit more time to come to pressure but all should be well! ?
If I make 10lbs of potatoes how much water do I use?
Hi Michelle, I’m not sure 10 lbs will fit in the 6 qt, but if you have an 8 qt it should work. I would up the amount of water by about 1 cup. Happy Thanksgiving! ?
Can you leave the finished mashed potatoes in the pot to keep warm?
Yes! This works great!
Can you use yellow potatoes instead and if so does everything remain the same?
Yes- should work great!
Hope you see this before Thanksgiving. I would prefer red potatoes with skins left on. Would the same cooking time apply? Thank you.
Yes! Same cook time! With the smaller, red potatoes I would cut them into fourths. If they are larger, cut them into eighths like the recipe states. Happy Thanksgiving!
Made these tonight to reheat for tomorrow’s Thanksgiving dinner. Tasted them when done and they were seriously the BEST mashed potatoes I’ve ever made!! Can’t wait to serve them tomorrow!
Hope they were a HIT!! Thanks for using my recipe, Traci! 🙂
THANK YOU so much for this recipe that encouraged me to try cooking my potatoes and making mashed potatoes in our IP…they turned out perfect just like you said they would and everyone raved about them! I even used my old fashioned hand masher rather than the electric mixer and they were so easy to mash!
I am so happy to hear this, Linda!! You’ll be an Instant Pot PRO in no time! ? Thanks for commenting!
Help! I don’t know what I did wrong. These potatoes were so dry. I used russet potatoes and drained the extra water off. Used only 3T of cream. They weren’t creamy at all. Any idea what I did wrong?
Sounds like you needed more liquid in there!
These are the best and fastest mashed potatoes ever. I’m in love.