Instant Pot Mashed Potatoes

Mashed potatoes are one of those dishes that feel like home on a plate. When I first tried making them in the Instant Pot, I couldn’t believe how easy it was. Now it’s my go-to for busy dinners and holiday feasts alike. Soft, creamy, and done in about 30 minutes—all in one pot.

I’ve lost count of how many times these have saved me from last-minute meal stress, especially during the holidays. It’s the kind of side dish that wins smiles every time, with that buttery richness you want on your fork.

Ingredients You’ll Need

Potatoes
I usually reach for russet potatoes because they give that classic fluffy texture. But honestly, Yukon Golds are great too—they have a naturally buttery taste that feels a little fancy without extra work. I’ve even used red potatoes when that’s all I had in the pantry, skins and all, for a more rustic style.

Garlic Herb Butter
Optional—but if you’re like me, it’s not really optional at all. I love melting butter with minced garlic and fresh herbs like thyme or rosemary. The smell alone is worth it. I grow thyme in a pot on my balcony, and there’s nothing better than snipping a few sprigs for dinner.

Something Creamy
Cream cheese or sour cream works wonders. I’m partial to cream cheese for that lush, velvety finish. When I’m low on it, a big dollop of plain Greek yogurt has rescued me more than once.

Cheese
Not necessary, but don’t let that stop you. A generous grating of parmesan brings a salty, nutty edge that my family devours. I’ve even thrown in shredded cheddar when I wanted a richer, more comforting bowl.

Liquid
You’ll need something for cooking—water works, but I often use vegetable or chicken broth for added depth. Warm milk also helps loosen the mash after cooking.

Why These Mashed Potatoes Are My Weeknight Hero

If you’re like me and hate hovering over the stove on a busy evening, you’ll love this approach. Here’s why I swear by it:

• No babysitting: Just set the Instant Pot and walk away. I’ve used that time to prep salad, sear chicken, or even help my son with homework.
• Flexible potatoes: Peel them or leave the skins on if you want it more rustic. When I’m in a rush, skins stay on and no one complains.
• Customizable flavors: I pick the herbs I have on hand. Sometimes I’m in the mood for sage and thyme; other times, I just melt plain butter and call it a day.
• 30-minute total time: From raw potatoes to silky mash on the table in half an hour. It’s a lifesaver during the holidays, especially with a full oven.

How I Make Instant Pot Mashed Potatoes (My Way)

I’ve been making these so long I don’t even think about it anymore. It’s become second nature, but here’s the simple approach I always follow:

1. Add potatoes to the pot with enough water to cover them and a big pinch of salt. Nothing fancy.
2. Cook under pressure for about 10 minutes. During that time, I melt butter in a small pan with garlic and whatever herbs are on hand. The kitchen smells incredible.
3. Quick release the pressure and drain if needed.
4. Mash right in the pot. I toss in my garlic herb butter, something creamy (cream cheese is my usual), a splash of warm milk or broth, salt, and pepper.
5. Taste and tweak. I always sneak a few bites at this stage—it’s my cook’s reward.

What I love is how forgiving this recipe is. If it’s too thick, I add more liquid. Too bland? More salt or butter. It’s the kind of cooking that feels relaxed, not stressful.

Questions I Get Asked A Lot

Can I use a crockpot instead?
You can! Though it takes longer, the results are still great. I’ve made them on slow-cook days when I’m in no rush.

Do I have to peel the potatoes?
Nope. For russets, I prefer peeling because the skins can be a bit tough. For Yukon Gold or red potatoes, I often leave the skins on. It saves time and adds a nice texture.

What’s the best way to mash?
I use a hand masher for a bit of rustic chunkiness. When I want them super smooth (say, for a holiday table), I break out the electric hand mixer. But be careful not to overmix or they can get gluey.

How do you keep them warm?
The Instant Pot’s “Keep Warm” setting is handy. I like to stir in a little warm milk now and then so they stay silky and don’t stick. For big holiday meals, I just set them to keep warm while I finish everything else.

My Favorite Types of Potatoes for This Recipe

I’ve tried them all and here’s how they stack up for me:

• Russets: Classic, fluffy, perfect for a big holiday bowl.
• Yukon Gold: Buttery and rich without much help.
• Red Potatoes: Great for rustic mashes with the skins on.

Honestly, use what you have. I’ve thrown together mixed-bag mashes more than once and they always get eaten.

What I Do With Leftover Mashed Potatoes

I’ll tell you a secret: leftover mashed potatoes might be even better than fresh. Here’s how I give them new life:

• Potato cakes: I mix them with a beaten egg and a little flour, then pan-fry until crisp. Amazing with a dollop of sour cream.
• Shepherd’s pie: Spread them over a saucy meat and veggie filling and bake.
• Loaded mash casserole: Stir in cheese, bacon bits, and green onions. Bake until golden and bubbling.
• Breakfast idea: Scoop a little into a hot pan and crack an egg on top. Cover and cook until the egg sets.

In my house, there’s never any waste with mashed potatoes around. They’re too good not to keep reusing.

Mashed potatoes in the Instant Pot have honestly saved me so many times. From chaotic weeknights to big family holidays, they’re a dependable, comforting side that always pleases.

If you try them, I hope they become one of your reliable staples too. Let me know how you tweak them for your table—I’m always looking for new ways to make them even better.

Also try these Instant Pot recipe:-

• Instant Pot Fettuccine Alfredo
• Instant Pot Chicken Enchiladas
• Instant Pot Chicken Wild Rice Soup