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 617 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. 4 stars
    I would suggest reducing the water to a mere 1/2-1 cup but otherwise loved this recipe. The excess water made my potatoes quite watery but maybe it was just the type (yukon golds).

  2. 5 stars
    I made these today – delish and so easy! I wanted to point out that the cook time in the table indicates 10 minutes, but in the detailed write up it is 8 minutes. I set the instant pot for 8 minutes and I kept the skins on and they turned out just fine. YUM and THANKS!

  3. 5 stars
    This was so much easier than I thought it was going to be! After cooking the potatoes in the instant pot, I tossed them in the KitchenAid stand mixer with some warmed butter, cream, and garlic powder.
    Here are my favorite things about this method:
    1. No need for meticulously perfect slicing and dicing of potatoes.
    2. No standing over a giant pot of boiling water, stabbing potatoes like I’m spear fishing to check if they’re cooked.
    3. I usually forget to set a timer for the cook time of potatoes but obviously the instant pot method has that feature built in.
    4. Frees up one of the two large burners on my stove.

    This recipe was a game changer for me. Thanks!!

  4. 5 stars
    Came out perfect. Best homemade mashed potatoes I’ve ever made. Mine used to always be gummy, but not this recipe! Thanks!

  5. 5 stars
    Extremely good. I used as top of Lamb Shepard Pie. I thought I was going to share the leftover, after having it, I am not!