I don’t know why it took me so long to start making these Instant Pot mashed potatoes. They’re easy, they’re fast, and they taste fantastic. This post includes some affiliate links that earn me a commission if you shop through them.

For Valentine’s Day, I wanted to make an easy dinner but still something “nice.” Prep ahead is my motto in general, so I dipped strawberries in chocolate in the morning. In the afternoon, I prepped my molten chocolate cakes and popped them in the fridge.

Since we live in the midwest, I went for a simple steak and potatoes dinner. As much as I adore scalloped potatoes, I decided to go with mashed instead. To keep with my easy dinner idea, I decided to do Instant Pot mashed potatoes.

Why didn’t I do this before?

The potatoes cooked so quickly, and I can hold them in the Instant Pot until it’s time to do the last few minutes of prep before dinner. There’s nothing worse than cold mashed potatoes, and this method meant I didn’t have to perfect my timing so dinner all arrived on the table at once.

In fact, my son loved these Instant Pot mashed potatoes so much that he begged me to make another batch today. He’s been home sick all week so hasn’t eaten much.

Poor kid still hasn’t tried the steak. He may or may not have had half the latest batch because they’re that good.

Want to fancy these up even more? Add a peeled clove of garlic to the water in the bottom of the Instant pot and put that through the ricer, too, once it cooks. Garlic mashed potatoes? Even better!

Aside from the Instant Pot, you don’t need much in the way of equipment. As much as I cook, I tend to only have gadgets that truly provide value. Garlic peeler? Nope. Corn butterer? Uh uh. Potato ricer? Absolutely.

The potato ricer is my secret to fluffy mashed potatoes with no lumps every time. This is one of the few single use tools I own because it does such a good job.

If you love mashed potatoes, get one, whether you plan to make Instant Pot mashed potatoes or a traditional version. Me? I love this Instant Pot version – and so does my family.

Needless to say, you won’t see me standing over a stove boiling potatoes again.

How to Make Instant Pot Mashed Potatoes

Wash potatoes and peel them. If you use large russet potatoes, cut them in half lengthwise then in thirds again horizontally to make good size chunks.

Place your trivet in the Instant Pot and add potato chunks atop it as you cut them. Once you cut them all, add a cup of water to the bottom of your Instant Pot.

Close the top and ensure the vent is set to seal. Set to cook for nine minutes. Once complete, do a quick release being careful to avoid the steam.

If you prep these in advance, feel free to leave the in the warm function until you want to finish them.

Use a potato ricer to “chop” them into a bowl. Halfway through the process, add butter to the bowl so the hot potatoes cover it and allow it to melt.

Once you rice all potatoes, use a spatula to stir and ensure the butter melted. Add milk and salt and stir until creamy and distributed. Serve immediately.

Have you ever made Instant Pot Mashed Potatoes?

Looking for more great Instant Pot recipes? If so, check out some of my favorite Instant Pot recipes:

French onion soup
Wisconsin cheese soup (stovetop recipe also available)
Corn chowder
Spanish rice (one of my most popular recipes!)
Creamy chickpea tomato soup (with adaptation to make on stovetop)
Easy peasy tomato soup
Homemade chicken stock
Updated (healthier) honey bourbon chicken
Chicken curry
Pulled pork
Broccoli cheddar soup
Chicken Tikka Masala
Lentil Soup

Instant Pot Mashed Potatoes

These light and fluffy mashed potatoes are so incredibly easy to make. You can even prep the cooking ahead of time and mash just before dinner to make life easier. No lumps and perfectly creamy texture makes for the side dish you need!

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 7

Cook Time: 9

Additional Time: 14

Total Time: 30

Servings: cups

Calories: 83kcal

Author: Michelle

Ingredients

2 pounds russet potatoes
2 tablespoons unsalted butter
1/3 cup milk
3/4 teaspoon salt

Instructions

Wash and
peel potatoes. Cut into large chunks.
2 pounds russet potatoes
Place trivet in
Instant Pot and add potato chunks atop it as you cut them. Once complete, add one cup of water to Instant Pot.
Close lid and ensure vent is set to seal. Set to cook for nine minutes. Do a quick release
Use a
potato ricer to mash into a bowl. Halfway through the process, add butter to bowl so hot potatoes help it melt.
2 tablespoons unsalted butter
Stir with a
spatula. Add milk and salt and stir until creamy and distributed. Serve immediately.
1/3 cup milk, 3/4 teaspoon salt

Equipment

Vegetable Peeler

Potato Ricer

Spatula Set

Notes

You can prep this halfway in advance if you choose. Cook in the Instant Pot, then leave it in the warm function until you are ready to proceed.
This tastes best with full fat milk or even half and half. You want some flavor, so don't use skim milk in this recipe!
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Simple homemade Instant Pot mashed potatoes recipe

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Instant Pot Mashed Potatoes Recipe