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Instant pot mashed potatoes are smooth, creamy, and ready in about 25 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.
My mom taught me how to make Southern mashed potatoes the old-fashioned way, on the stove, and that recipe is still in my regular rotation today. When I got my Instant Pot back in 2012, this was one of the first recipes I tried to adapt. It took a couple of tries to get the timing just right, but once I did, it became one of my favorite ways to make mashed potatoes.
They come out just as fluffy as my mom’s stovetop version, with the same texture I grew up on. The pressure cooker just does the heavy lifting so I can get the rest of dinner going while the potatoes cook.
Why You’ll Love These Instant Pot Mashed Potatoes
❥ Rich, buttery, and creamy. A generous amount of butter and warm heavy cream give you that smooth, dreamy finish.
❥ Hands off and fast. The Instant Pot cooks the potatoes in minutes and frees up your stovetop.
❥ Perfect for the holidays. When every burner is busy, this is the side that saves the day.
❥ Foolproof and fluffy. A few simple tips, like not overmashing, guarantee light and creamy potatoes every time.
❥ Goes with everything. From weeknight dinners to holiday spreads, they pair with just about any main dish.
NikkiMashed 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.
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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 9 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.
Variations & Substitutions
- Roasted garlic: Roast a whole head of garlic while the potatoes cook, then squeeze the cloves in with the butter and cream. It adds a deeper, sweeter garlic flavor than the garlic powder in the recipe card.
- Parmesan or cheddar: Stir in a handful of shredded parmesan or sharp cheddar right after mashing, while the potatoes are still hot enough to melt it in smoothly.
- Fresh herbs: Chopped chives, rosemary, or thyme stirred in at the end brighten these up without changing the texture. Start with a tablespoon and add more to taste.
- Sour cream or cream cheese: For extra richness and tang, stir in 1/2 cup sour cream or 4 ounces softened cream cheese along with the butter and cream.
- Chicken broth instead of water: You can use broth to cook the potatoes instead of water. It adds a little extra savory flavor.
Nikki’s Pro Tips
- Don’t skip the natural release. Letting the pressure release naturally for a few minutes before quick releasing helps the potatoes finish cooking gently and keeps them from getting waterlogged.
- Avoid overmashing. Once the potatoes are smooth, stop. Mashing too long breaks down the starches and turns the texture gummy instead of light and creamy.
- Give the Instant Pot time to come to pressure. The 9-minute cook time doesn’t start until the pot actually reaches pressure, which can take several extra minutes on its own. If you’re doubling the recipe, budget even more time for this step. It’s not stalled; it just needs time to build pressure.
- Warm the cream first. Heating the heavy cream before adding it to the potatoes helps everything blend smoothly and keeps the potatoes hot longer.
Serving Instant Pot Mashed Potatoes
These pressure cooker mashed potatoes are the kind of side that goes with almost anything. They’re especially handy around the holidays since they free up a burner or oven rack when your stove is already full.
They’re perfect under something saucy that soaks right in. Spoon Crock Pot Mississippi Chicken or Instant Pot Beef Tips right over the top, or serve them alongside Slow Cooker Chicken and Gravy for a meal that leans all the way into comfort food.
A sprinkle of chives on top adds a little color and a mild bite if you want to dress them up for company.
How to Store Pressure Cooker Mashed Potatoes
Storage: Let the potatoes cool to room temperature, then store them in an airtight container in the fridge for up to 3-4 days.
To Reheat: The easiest way is on the stovetop over low heat. Add a splash of milk or cream and stir often until they’re warmed through and smooth again. The microwave works too, in 30-second intervals, stirring in between. Either way, don’t skip the extra splash of milk or butter, it brings them right back to that smooth and creamy texture you love.
Make Ahead: You can make these up to a day ahead. Cool completely, store in the fridge, then reheat on the stovetop or in the microwave before serving.
Freezer: Yes, you can freeze mashed potatoes! Let them cool completely, then scoop them into a freezer-safe container or bag, leaving a little room at the top for expansion. They’ll keep for up to 2 months. Just know the texture may be a touch less creamy once thawed, since potatoes can get a little grainy in the freezer. A splash of warm milk or cream when reheating fixes that right up.
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Mashed Potatoes in Instant Pot
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Ingredients
- 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
- 1 teaspoon chicken bouillon granules - optional (1 cube or 1 packet)
- 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*
Instructions
- Prep Potatoes: Wash potatoes, peel them (optional), and cut into quarters.
- 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.
- Secure the Instant Pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 9 minutes.
- When the cooking time is complete, and the timer beeps. Open the vent valve and quick-release the pressure.
- Carefully open the lid. Drain the water off the potatoes in a colander. Add the potatoes back into the Instant Pot.
- 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.
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. Some potatoes are just a little drier in nature, so adjust until nice and creamy.
- 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
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Thank you sweet friend for this time saving and delicious recipe!
Thank you for trying it, my friend! I love how easy it makes mashed potatoes!
It works even better to put just a cup of water in the Instant Pot and place the potatoes in a steamer basket. The potatoes stay so dry!
I will have to try this too! These turn our perfect every time, but I love to try new ways to do things! Thank you so much Linda!! Hope you come back again soon 🙂