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Instant Pot Mashed Potatoes

Creamy, fluffy mashed potatoes made right in the Instant Pot with minimal prep and less mess. This easy side dish skips the long wait for boiling water and keeps everything in one pot for the perfect weeknight or holiday comfort food.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Potatoes peeled and chopped
  • 5-7 Cups Water enough to cover potatoes in the pot
  • 1 tea Salt
For Mashing
  • 1/4 Cup Butter
  • 1/3 Cup Milk
  • 1/4 Cup Heavy Cream
  • 1 tea Salt
Garlic Potatoes
  • 3-4 Cloves Garlic minced
  • 1/4 tea Onion Powder
  • 1/4 tea Garlic Powder

Equipment

  • Instant Pot

Method
 

Prep Potatoes
  1. Peel and chop the potatoes into evenly sized pieces. I cut mine into larger chunks. Add them to the Instant Pot.
  2. Pour in enough water to fully cover the potatoes, about 5–7 cups. Add 1 teaspoon salt.
Pressure Cook
  1. Secure the lid and set the Instant Pot to Manual Pressure/High Pressure for 8 minutes.
  2. Once the cooking time is complete, carefully do a quick release.
Drain
  1. Drain the water from the potatoes using a colander.
Mix Additonal Ingredients
  1. While the pot is still warm, add the butter, milk, heavy cream, and salt.
  2. Mix until melted.
Mash Potatoes
  1. Add potatoes back into the pot and mash until smooth and creamy.
    2. Use a hand blender for quick and smooth potatoes
Optional- Garlic
  1. Mix in minced garlic, onion powder, and garlic powder.
Serve Warm
  1. Serve warm with extra butter on top if desired.

Notes

  • Yukon Gold potatoes create an extra creamy texture.
  • Russet potatoes make fluffier mashed potatoes.
  • Warm the milk and cream before adding for smoother potatoes.
  • Add more milk if you prefer thinner mashed potatoes.
  • Roasted garlic gives the potatoes a richer flavor than raw garlic.
  • Leftovers store well in the refrigerator for up to 4 days.