Instant Pot Mashed Potatoes Recipe

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Instant pot mashed potatoes are smooth, creamy, and ready in about 30 minutes, no boiling over, no watching a pot, no babysitting on the stove. It’s one of the easiest ways to make mashed potatoes, whether you’re short on time on a weeknight or your stovetop is already full for the holidays.

Mashed Potatoes Instant Pot Ingredients

• Russet potatoes: These are the classic choice for mashed potatoes since their starchy texture breaks down soft and smooth. Yukon Gold works too if you want a slightly buttery flavor.
• Kosher salt: Season the cooking water so the potatoes have flavor from the start. Use a little less if you’re adding the chicken bouillon granules.
• Butter: A generous amount is what gives these that rich, smooth finish. Don’t skimp here.
• Black pepper: Adjust to taste, or leave it out if you prefer plain.
• Heavy cream: This is what makes these potatoes so smooth and creamy. Half and half or milk will work too; just start with less and add more as needed.
• Chicken bouillon granules (optional): One packet stirred in adds a subtle savory depth. If using, cut back on the added salt, since many bouillon seasonings already have their own salt.

How to Make Mashed Potatoes in Instant Pot

✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.

Step 1 | Prep the Potatoes
Wash the potatoes and peel if desired, then cut into quarters.

Step 2 | Add to the Instant Pot
Place the cut potatoes in the Instant Pot (6 quart) and add water until the potatoes are covered by about 1 inch. Stir in the salt and chicken bouillon granules, if using.

Step 3 | Pressure Cook
Secure the lid and close the pressure release valve. Select Manual or High Pressure and cook for 8 minutes.

Step 4 | Release the Pressure
When the cooking time is complete and the timer beeps, open the vent valve and manually “quick release” the pressure.

Step 5 | Drain
Carefully open the lid and drain the potatoes in a colander. Add the potatoes back into the Instant Pot.

Step 6 | Mash
Add the heavy cream, butter, and pepper to the potatoes. Mash with an electric hand mixer or potato masher, being careful not to overmash, which can make the potatoes gummy instead of smooth. Taste and adjust salt and seasonings as needed.

Mashed Potatoes in Instant Pot

Nikki Lee

5 from 3 votes

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These instant pot mashed potatoes turn out smooth and creamy every time, with almost none of the work regular mashed potatoes take. One pot, a handful of ingredients, and dinner's mashed potatoes are done in under 30 minutes.

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Prep Time 5 minutes mins

Cook Time 9 minutes mins

Time for Instant Pot to Pressurize 10 minutes mins

Total Time 24 minutes mins

Servings: 10 servings

Cooking ModePrevent your screen from going dark

Ingredients 

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• ▢ 5 pounds russet potatoes - cubed or quartered, or Yukon Gold
• ▢ water - enough to cover 1 inch over the potatoes
• ▢ 2 teaspoons kosher salt - use less if using chicken bouillon granules
• ▢ 6 tablespoons butter
• ▢ 1 teaspoon black pepper - (or to taste)
• ▢ 1 to 1 ½ cups heavy cream - half & half or milk, (I use heavy cream) See Note*
• ▢ 1 chicken bouillon granules - optional

Instructions 

1. Prep Potatoes: Wash potatoes, peel them (optional), and cut into quarters.
2. Place the cut potatoes in the Instant Pot {6 Quart} and add water until the potatoes are covered with 1 inch of water. Add salt and chicken bouillon, if using.
3. Secure the Instant Pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 9 minutes.
4. When the cooking time is complete, and the timer beeps. Open the vent valve and quick-release the pressure.
5. Carefully open the lid. Drain the water off the potatoes in a colander. Add the potatoes back into the Instant Pot.
6. Add the heavy cream, butter, and pepper to the potatoes. Mash with an electric hand mixer or potato masher, being careful not to overmash, which can make the potatoes gummy instead of smooth. Taste and adjust salt and seasonings as needed.

Last step! If you make this, please leave a review, letting us know how it was!

Notes

• No need to cut the potatoes into small chunks. Large rounds cook just as well and save you a step. I usually quarter them.
• This recipe can be doubled in a 6 or 8-quart Instant Pot.
• Slowly add cream: I start with 1 cup of cream and add more until the potatoes reach the desired consistency. 
• The time for the Instant Pot to reach pressure may vary by model.
• Additional add-ins:
  • Chicken Bouillon: This adds a subtle savory flavor.
  • Sour Cream: Replace 1/2 cup of cream with sour cream.
  • Garlic Powder: If you’d like garlic mashed potatoes, add in 1/2 teaspoon of garlic powder (or to taste).

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Nutrition

Serving: 1 g | Calories: 275 kcal | Carbohydrates: 29 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 10 g | Cholesterol: 55 mg | Sodium: 521 mg | Fiber: 6 g | Sugar: 1 g

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