Instant Pot Mashed Potatoes are rich and creamy and so easy to make!  Making mashed potatoes has never been quicker or tasted better than these Instant Pot mashed potatoes ready in 20 minutes!

instant pot mashed potatoes

I am completely obsessed with how creamy and delicious these mashed potatoes turned out in my instant pot.  I have been wanting to try mashed potatoes in my pressure cooker for a while now. Because, mashed potatoes are obviously one of the most delicious side dishes on the planet, but, I don’t always feel like cooking them on a weeknight when we are busy.  Now, I can have mashed potatoes ready in about 20 minutes and everyone absolutely loved them!

Instant Pot Mashed Potatoes:

Making mashed potatoes in the instant pot starts out just a simple and easy as if you were making mashed potatoes on the stove like my reader favorite Cream Cheese Mashed Potatoes.

You’ll start out with three pounds of potatoes.  This is about 6 medium potatoes total.  Go ahead and peel them.  I haven’t tried this recipe leaving the skin on the potatoes because we prefer ours without skin.

Next, simply slice the potatoes into large rounds.  For me, this came out to about 4-5 round slices per potato.  There is no reason to spend time cutting them into cubes.  You’ll then cover them completely in water which will be about 4-5 cups depending on what size of instant pot you’re using.  The picture below shows the potato rounds in my 8 quart instant pot.

how to make instant pot mashed potatoes

After the potatoes are covered in the water you will add 1/2 teaspoon of salt.  This is just enough salt to flavor the potatoes while they cook without being overwhelming.

Then, that’s it for now!  Go ahead and place the lid on your instant pot.  Set the valve to sealed and cook on manual for 8 minutes.  Keep in mind that it will take about 8-10 minutes for the pot to come to pressure.

instant pot mashed potatoes with butter and sour cream

Once the timer goes off you can quick release the pressure from your pot.  You will need to drain the potatoes and then return them to the instant pot with the power off.

Then, simply add in the remaining salt, pepper, garlic powder, butter, milk, and sour cream.  The garlic powder is, of course, optional, but, we really love that extra bit of flavor in our mashed potatoes!

You can mash these up with a standard potato masher if you wish.  Or, you can mash then whip them with a hand-held mixer which is what I love to do!

After your potatoes are mashed you are set to go and eat!  Make sure to taste and double check the seasoning.  I have listed the amounts to our preference, but, you may prefer to add more.  Always season to your own taste.

creamy instant pot mashed potatoes with butter



Be sure to follow along with us on Facebook where we always share the tastiest recipes out there!  If you are looking for more great instant pot inspiration, try out my Instant Pot Spaghetti and Instant Pot Honey Sesame Chicken Thighs!

4.99 from 625 votes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are rich and creamy and so easy to make!  Making mashed potatoes has never been quicker or tasted better than these Instant Pot mashed potatoes ready in 20 minutes!
Prep 10 minutes
Cook 10 minutes
Time to come to pressure 8 minutes
Total 20 minutes
Servings 6


  • 3 Pounds Potatoes 6 medium, Peeled and Sliced
  • Water to Cover Potatoes About 4-5 cups
  • 2 Teaspoons Salt Divided
  • 1/4 Cup Butter
  • 1/4 Cup Sour Cream
  • 1/4 Cup Milk
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper


  • Place the peeled and sliced potatoes into the bottom of the instant pot.
  • Cover with water and add 1 teaspoon of salt.
  • Place the lid on the instant pot and set the valve to seal.
  • Cook on manual pressure for 8 minutes.
  • When the timer goes off, turn the instant pot off.
  • Quick release the pressure from the pot.
  • Drain the potatoes and return to the instant pot.
  • Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.
  • Serve topped with parsley if desired.



NOTE:  This recipe can be doubled in a 6 or 8 quart instant pot.
NOTE:  There is no need to cut the potatoes into small chunks.  Slice each potato into large rounds (about 4-5 rounds per potato).


Calories: 225kcal, Carbohydrates: 29g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 877mg, Potassium: 963mg, Fiber: 5g, Vitamin A: 310IU, Vitamin C: 25.8mg, Calcium: 92mg, Iron: 7.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    This turned out great for me! I used a hand mixer to “mash” the potatoes which was super easy. I added dried parsley and a tiny amount of dill at the end, and a lot of freshly ground pepper. In place of dairy milk I used cashew milk (more than to 1/4 cup though since I like a creamier texture).
    *note to author: the ingredients call for 2 tsp salt divided, but the description/intro (before the recipe) says to add 1/2 tsp to the water. I assumed this was a typo and added 1 tsp to the water.

  2. 3 lbs of potatoes, peeled and sliced…

    Is that 3lbs by weight before or after the potatoes are peeled?

  3. 5 stars
    Oh my goodness! These are absolutely amazing. 10 stars if I could ⭐️⭐️⭐️ Easy, flavorful and perfect consistency!

  4. 5 stars
    This is my go to mashed potatoes recipe. The flavor and texture are perfect every time. Sometimes I leave the garlic out if I feel like having plain mashed potatoes. Perfect either way.

  5. 5 stars
    So perfect! I use this recipe every time I make mashed potatoes now. We use 5lb bag of yukons. This is so easy I make them and finish whatever needs to be done for dinner. Im always glad when I google that it’s the first recipe that comes up, because it’s the only one I want! Thank you for posting!!

  6. 5 stars
    Perfect and delicious! I messed up and only did a cup of water with potatoes sliced about a 1/4 inch thick and they still came out the perfect mashing consistency: potatoes were creamy and didn’t have lumps. This’ll be my new go to instead of boiling. So much faster and easier. Thanks for this recipe!