The BEST Instant Pot Mashed Potatoes are the easiest method for making perfect mashed potatoes, every time! They are flavorful, fluffy, and delicious!

Looking for more side dishes? Try my Thanksgiving Stuffing, Sweet Potato Casserole, or the Best Homemade Rolls!

Instant Pot Mashed Potatoes served in a bowl, with a serving spoon.

Why I love these potatoes:

  • EASY – This is the easiest and quickest way to make mashed potatoes, and I love that don't have to wait for a big pot of water to boil.
  • Delicious – This is one "cheater" method I am a fan of since it tastes just as good as the stovetop mashed potatoes!
  • Make Ahead – I love to make these 1-2 hours ahead of time and just leave them in the Instant Pot on warm. Add more seasoning or liquid before serving, if necessary. Helps dinner go smoother on a busy night!

How to make Instant Pot Mashed Potatoes:

Cut potatoes into quarters and place in the bottom of the instant pot. (You can choose to leave the skin on, or peel the potatoes first.)

Cubed potatoes in the bowl of an instant pot.

Pressure Cook: Add water and salt and secure lid to the pot.  Cook on manual/high pressure for 10 minutes. Allow pressure to naturally release for 3-5 minutes and then quick release the remaining pressure.

Drain water and season potatoes: open instant pot lid and pour out any extra water. Add milk, sour cream, butter, bouillon paste, and salt and pepper.

Cooked potatoes in an instant pot, with sour cream, butter and milk added on top.

Mash everything until combined, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.

A potato masher mashing potatoes in an instant pot.

Taste and add more seasonings, as needed.

Mashed potatoes in an instant pot.

Store leftover mashed potatoes in the refrigerator for up to five days.

Best Potatoes for Mashing:

Higher starch potatoes, like Yukon gold potatoes or russet potatoes, are the best kind of potatoes to use for mashed potatoes. Red potatoes, although great for roasting, are waxier and will result in a more pasty and gummy texture.

Make Ahead and Reheating Instructions:

To Make Ahead: Prepare the mashed potatoes an hour or two before serving them and leave them in the Instant Pot on the warm setting.  When you're ready to serve, give them a stir and add a few splashes of milk if they aren't smooth. Taste them and add more salt or seasonings, if needed.

To Reheat: You can also rewarm mashed potatoes in the microwave. Add a splash of milk and additional seasonings until you reach the right consistency and taste.

Recipe Variations:

  • Stove Top Mashed Potatoes
  • Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.

Serve With:

  • Slow Cooker Ribs
  • Easy, No-Fuss, Thanksgiving Turkey
  • Marinated Flank Steak
  • Creamy Lemon Chicken Piccata
  • Baked Salmon
  • Mini Meatloaf

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Recipe

  • 3 pounds Yukon Gold Potatoes , or Russet potatoes
  • 1 cup water * you want about an inch of water in the bottom of your pressure cooker, so you may need to add a little more depending on the size of pressure cooker you use
  • 1/4 teaspoon salt , or more, to taste
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup butter
  • 1 teaspoon chicken bouillon paste , optional, for flavor

  • Wash the potatoes, peel them (optional) and cut into quarters.

  • Add water, potatoes and salt to the instant pot.

  • Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes.

  • When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.

  • Carefully open the lid and pour out any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.

  • Mash everything combine, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.

  • Taste and add more seasonings, as needed.

Make Ahead Instructions: Prepare the mashed potatoes an hour or two before serving them and leave them in the Instant Pot on the warm setting.  When you're ready to serve, give them a stir and add a few splashes of milk if they aren't smooth. Taste them and add more salt or seasonings, if needed.

Reheating: You can also rewarm mashed potatoes in the microwave. Add a splash of milk and additional seasonings until you reach the right consistency and taste.

Stove Top Mashed Potatoes

Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.

*You can double or triple this recipe for a 6 or 8 quart instant pot. The water amount and cooking time will stay the same. Just be sure you don't go above the "fill" line".

Calories: 210 kcal Carbohydrates: 29 g Protein: 7 g Fat: 8 g Saturated Fat: 5 g Cholesterol: 21 mg Sodium: 199 mg Potassium: 961 mg Fiber: 5 g Vitamin A: 255 IU Vitamin C: 25.8 mg Calcium: 91 mg Iron: 7.3 mg

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I originally shared this recipe February 2019. Updated November 2021.

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Lauren Allen

Welcome! I'm Lauren, a mom of four and lover of good food. Here you'll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.