Easy Instant Pot Mashed Potatoes are smooth, creamy, and reliable every time. These pressure-cooker mashed potatoes make a perfect, effortless side dish for weeknights and holidays alike.
These are truly the simplest mashed potatoes you’ll ever make. They bring back memories of a classic, old-fashioned family recipe but with a fraction of the effort. Using an Instant Pot eliminates lengthy peeling, boiling, and draining, so you can have fluffy mashed potatoes in far less time.
How to make the best mashed potatoes in the Instant Pot pressure cooker
This recipe is a no-drain, no-peel method when you choose Yukon Gold potatoes. Most of the cooking liquid is absorbed during pressure cooking, so you don’t need to drain. Plus, Yukon Golds have thin skins and a buttery texture, so peeling is optional.
What’s the secret to the best mashed potatoes?
- Choose the right potato: Yukon Gold or russets for creamy mashes; avoid waxy reds if you want fluffiness.
- Warm the cream and butter before adding them so they blend smoothly.
- Use a potato masher or ricer — avoid a hand mixer to prevent gluey potatoes.
Start by washing the potatoes and cutting them into quarters. Place a trivet in the Instant Pot and add water, then arrange the potatoes on the trivet.
How long to cook potatoes in the Instant Pot
For quartered Yukon Gold potatoes, 10 minutes at pressure yields perfectly tender potatoes. If you peel and dice potatoes into smaller pieces, 5 minutes is usually enough.
When the cook time finishes, perform a quick release. Carefully remove the trivet with oven mitts, push the potatoes to one side of the pot, and add warmed heavy cream and softened butter so they heat through briefly.
Use a potato masher to mash the potatoes until creamy and fluffy. Continue until most lumps are gone; you’ll retain a bit of texture from the skins if you did not peel them.
Taste and adjust seasoning with sea salt and freshly ground black pepper. Serve hot with an extra pat of butter on top for a glossy finish.
More Instant Pot potato recipes
- Instant Pot Mashed Sweet Potatoes
- Instant Pot Potatoes
- Instant Pot Potato Salad
The Best Instant Pot Mashed Potatoes Recipe
Instant Pot Mashed Potatoes
Ingredients
- 8 medium Yukon Gold potatoes, washed and quartered
- 1 cup water (increase to 2 cups for an 8-quart Instant Pot)
- 1 teaspoon sea salt
- 1 cup heavy cream
- 4 tablespoons butter, softened
- Additional salt and pepper, to taste
Instructions
- Wash potatoes and cut into quarters. Add water to the Instant Pot and place the trivet inside.
- Put the potatoes on the trivet and sprinkle with sea salt.
- Secure the lid, set the vent to Sealing, and select Pressure Cook for 10 minutes. The pot will pressurize and then cook for 10 minutes.
- When the cooker beeps, perform a quick release by turning the valve to Venting. When the pin drops, open the lid and carefully remove the trivet with oven mitts.
- Push the potatoes to one side, add the heavy cream and butter, stir slightly, and let warm for a minute.
- Mash with a potato masher until the potatoes are fluffy and smooth. Adjust seasoning with salt and pepper, then serve.
Notes
This recipe was prepared in a 6-quart Instant Pot. If using an 8-quart model, increase the water to 2 cups.
Nutrition (approx.)
Serving: 1 ounce • Calories: 122 kcal • Fat: 13 g • Saturated Fat: 8 g • Cholesterol: 44 mg • Sodium: 282 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Side Dish • Cuisine: American
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I hope you enjoy these easy, creamy Instant Pot mashed potatoes as much as we do.
