This post may contain affiliate links. Please see our disclosure policy.
This Instant Pot Mashed Potatoes recipe delivers creamy, buttery, fluffy mashed potatoes in record time. No babysitting, no boil-overs, just a classic side dish made easy.
Pressure cooked in just 10 minutes, the potatoes become uber soft and mash up into a cloud-like texture. Finished with butter and sour cream, Instant Pot mashed potatoes are irresistibly good and insanely easy to make (just like my Instant Pot Baked Potatoes!
Kristen's Keys for Instant Pot Mashed Potatoes
With a few tips making creamy, dreamy mashed potatoes in the Instant Pot is not only possible, but it is incredibly easy to do!
- Choose Yukon gold or russet potatoes. Yukon gold potatoes result in buttery, deep yellow mashed potatoes, while russet potatoes yield a more traditional result. Both are delicious.
- Cut the potatoes the same size. This helps them cook evenly and mash beautifully.
- Avoid a quick release. Potatoes are extremely starchy. A natural release for at least 5 minutes keeps your valve safe (and your ceiling clean).
- Mash by hand. Mixers overwork potatoes and turn them gummy. A handheld masher is slow-and-steady magic.
- Warm the butter and milk. Adding cold dairy shocks the potatoes and tightens the starch. Warm liquids equals a velvety texture.
- Sour Cream is optional but highly encouraged. Sour cream is my secret to adding tang and creaminess to the mashed potatoes and to help keep them super light and fluffy.
5-star Reader Review
Followed the recipe exactly and these came out perfect. All who tried them loved them. Told my mother I will handle the mashed potatoes at Christmas. -Sam ⭐⭐⭐⭐⭐
How to Make Instant Pot Mashed Potatoes
Whether you are an seasoned Instant Pot user or just learning how to use an Instant Pot, this section walks you through exactly how to make creamy mashed potatoes using the Instant Pot.
Step One: Prep Potatoes
Peel, chop into even cubes, and add the potatoes to the inner pot. Add water and a generous pinch of kosher salt.
👉🏻The amount of water will vary! Use 1 cup of water for a 3 or 6-quart Instant Pot and 1½ cups of water for an 8-quart Instant Pot.
Step Two: Pressure Cook
Place the lid on the Instant Pot, and use the pressure cook or manual button to cook on high pressure for 10 minutes. After the cooking time has elapsed, let the pressure release naturally for at least 5 minutes to prevent the starchy liquid from spurting out the valve.
Step Three: Drain Potatoes
Drain the potatoes, then return them to the pot and set the Instant Pot to sauté for about 1 minute. This evaporates excess moisture, letting the flavor of the potatoes shine through.
Step Four: Mash Potatoes
Turn off sauté function, then mash the potatoes with a handheld masher until smooth.
Step Five: Flavor Mashed Potatoes
Stir in melted butter and warmed milk or cream until creamy, and then fold in sour cream.
👉🏻Use discretion. If you feel your mashed potatoes are too thick, add additional warm milk or cream. Just go slow so you don't end up with thin mashed potatoes.
Storage Tips
Whether you refrigerate, freeze, or used to make a new dish, Instant Pot mashed potatoes hold up well as leftovers.
- Refrigerate: Up to 4 days in an airtight container. To reheat, microwave in 60-second bursts, stirring between each, adding milk as needed to thin.
- Freeze: Up to 2 months and then thaw in the refrigerator overnight for the best texture. To reheat, cover and bake at 350°F for 25 minutes, stir, add a splash of milk, then heat another 10-15 minutes.
- Creative Leftover Ideas: Turn extra mashed potatoes into potato cakes, crispy potato tacos, or even pierogi lasagna (my favorite).
Serving Suggestions
Instant Pot mashed potatoes are perfect for Thanksgiving dinner, Sunday dinner, or a random Tuesday. Below are a a few of my favorite pairings.
Instant Pot Mashed Potatoes
Video
Ingredients
- 3 pounds russet or Yukon Gold potatoes
- 1 to 1½ cups cold water , *see directions for amount
- 1½ teaspoons kosher salt, divided
- 3 tablespoons unsalted butter, melted
- ½ cup milk or cream, warmed
- ½ cup sour cream
Instructions
- Wash and peel potatoes. Cut into 1-inch cubes. It is important to be sure your potatoes are cut into even cubes so that the cooking time will be accurate.
- Place cubed potatoes in the inner pot of the instant pot. Pour in 1 cup of cold water for the 3 or 6-quart Instant Pot and 1½ cups of water for the 8-quart Instant Pot. Stir in 1 teaspoon of kosher salt.
- Place the lid on the pressure cooker, be sure the vent knob is pointed towards sealed, and set the cooking time to 10 minutes on high pressure. Hit manual or pressure cook and use the +/- buttons to adjust until the time shows "10."
- Once the cooking time has elapsed, allow pressure to release naturally for at least 5 to 10 minutes, and then release the remaining pressure. It is fine to allow the pressure to release fully.
- Carefully remove the inner pot from the Instant Pot using pot holders and drain off the cooking liquid over a strainer. Return the potatoes to the inner pot and then return the inner pot to the Instant Pot.
- Hit the saute function on the Instant Pot and let any excess liquid cook off the potatoes for 1-2 minutes while stirring gently. Turn the Instant Pot OFF. Use a potato masher to mash potatoes until smooth.
- Place the butter and milk into a heat-safe measuring cup and microwave for 30-45 seconds, or until the milk is warm to the touch and the butter begins to melt, about 30 seconds to 1 minute. Add the butter and milk to the potatoes and continue to mash until evenly distributed into the potatoes. Stir in the sour cream.
- Taste and add in the additional ½ teaspoon of salt if needed. Serve with additional butter and chives if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2025.
Do you have the portions for 5 pounds of potatoes? How much water? etc
This recipe was delicious when I made 3 pounds...I don't want to mess it up, but I need to use 5 pounds this time.
Hi Dawn! Keep the water and cooking time the same. As for additions, add 2 teaspoons kosher salt, 5 tablespoons melted unsalted butter, 3/4 cup milk or cream warmed, and 3/4 cup sour cream.
Kristen has so many great recipes and I recommend watching her channel
Thank you so much, Joe!
I've made potatoes for potato salad in the instant pot but I've always put them in a steamer basket. Nice to know that's not a requirement. And thanks for the proportions of butter/salt/milk...I have messed up just winging it before! I've never tried adding sour cream either so that's interesting. That will be a special Thanksgiving treat.
Enjoy Kathy! And happy Thanksgiving!
If I leave out sour cream should I increase the milk and butter?
Hi Nick! I would start with the amount of milk and butter the recipe calls for. Once combined, if needed feel free to add in a bit more.
I added a few cloves of roasted garlic, so yummy, it's almost sinful!
I am so glad you enjoyed Tina! And adding garlic is a wonderful idea!
That was the easiest batch of mashed potatoes I’ve ever made. I had an odd number of potatoes and just felt out the amount as I poured in the milk and butter. I modified 1/2 cup milk with 1/2 cup light cream. Thanks for the recipe.
I am so glad you enjoyed this recipe and that it was so easy for you Heather! Thank you for sharing!
Perfect for Thanksgiving! Easy to make and so quick in the Instant pot. Thanks for this easy recipe.