These Instant Pot Mashed Potatoes are the creamiest, most delicious mashed potatoes you’ll ever eat – and they’re ready in just 20 minutes thanks to your pressure cooker!
Ingredients for Instant Pot mashed potatoes
You will definitely need a whole bunch of potatoes to make these mashed potatoes in the Instant Pot! I usually use 5-8 potatoes depending on the size. Other things I add to make these the creamiest mashed potatoes you will ever make are:
- Cream cheese
- Sour cream
- Onion powder
- Salt and pepper
How to make mashed potatoes in the Instant Pot
This time-intensive side dish gets an update when you use your Instant Pot. You can now have creamy mashed potatoes in just 20 minutes, quick enough to make any weeknight!
- Pour water into the bottom of the Instant Pot. This is how the Instant Pot works. You need a liquid to create steam, which builds the pressure inside the pot.
- Put the trivet in the bottom of the pot and the potatoes on top of that. While we need the water, we don’t want our potatoes to sit in it and get soggy. The trivet that comes with every Instant Pot is a great accessory to use for dishes like Instant Pot mashed potatoes.
- Cook on high pressure for five minutes.
- Perform a quick release. You want the cooking process to stop immediately so switch the valve to release the pressure quickly.
- Take everything out of the pot and drain the water. You can then put the potatoes back in the inner pot to mash them with the other ingredients.
You can substitute olive oil for butter in nearly any recipe. Olive oil has lots of heart healthy fats and a mild taste. Use ¾ cup of olive oil for every cup of butter in a recipe.
If you need your Instant Pot mashed potatoes to be dairy-free, you can use chicken broth, non dairy milk or mayonnaise instead of the cream cheese and sour cream.
If you want to add some other flavors to your mashed potatoes, try any of these:
- Parmesan cheese
- Goat cheese
- Greek yogurt
What type of potatoes are best?
My favorite Instant Pot mashed potatoes are made from Yukon Gold potatoes. The reason I choose these is because they are high in starch. The extra starch means that when they are mashed they will be fluffy and smooth.
Russets are another great choice for mashed potatoes.
At the other end of the spectrum are waxy potatoes. These require a lot of mashing to become smooth and are much more likely to lead to a pasty texture instead of being creamy.
How to avoid “gummy” mashed potatoes
The goal is for mashed potatoes to be fluffy and creamy. Once they get gummy or gluey, they are usually a lost cause. Keep these tips in mind to make the perfect Instant Pot mashed potatoes every time.
- Use the right kind of potatoes. Always pick potatoes that are high in starch content like Russets or Yukon golds.
- Rinse your potatoes before cooking to remove any excess starch.
- Make sure the potatoes are drained well after cooking.
- Use a potato masher instead of an electric mixer. The more the potatoes are worked, the gummier they will get. Mash them just enough and then stop!
- Add warm ingredients. Allow the sour cream and cream cheese to come to room temperature or warmer before adding to the potatoes. You can even melt the butter first for a super smooth finish.
- Cook just five minutes in the Instant Pot. I know it doesn’t sound like much, but if they cook for too long, they will disintegrate and lose their texture.
What to serve with mashed potatoes
Mashed potatoes are the perfect side dish. They are nostalgic comfort food and an expected part of every big holiday meal. Now that you can use your Instant Pot to make them, you can have them any day at all in just 20 minutes.
Add a creamy dish of Instant Pot mashed potatoes to any of these main dishes:
- Roast beef
- Fried chicken
- Swedish meatballs
- Beef stew
Mashed potatoes are a necessary ingredient in other dishes as well. Using the Instant Pot to make mashed potatoes will make these recipes much quicker. Make your mashed potatoes first then add them to these recipes:
- Shepherd’s pie
- Mashed potato cakes
- Mashed potato balls
- Potato egg skillet
- Potato waffles
Storing and reheating
Mashed potatoes can be made ahead and stored in the refrigerator. Leftovers can also be kept in the refrigerator in an airtight container. They will last this way for up to five days.
You can reheat Instant Pot mashed potatoes either in the microwave for 2-3 minutes or the stove top for 5 minutes. Add a little bit of heavy cream, milk, sour cream or even water to keep them moist during reheating.
Can you freeze mashed potatoes?
Mashed potatoes can be frozen for up to two months in either individual glass containers with lids so that you can enjoy multiple servings, or in one large container to be defrosted for another larger meal later.
Let the potatoes thaw in the refrigerator overnight for the best reheating results, then follow the reheating instructions above.
More Instant Pot potato recipes
- Instant Pot Loaded Baked Potato Soup
- Instant Pot Baked Potatoes
- Instant Pot Meatloaf and Mashed Potatoes
Meal prep tools for this recipe
- The trivet that comes with your Instant Pot
- Grab some glass meal prep bowls if you plan on storing the leftovers
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Instant Pot resources
If you’d like some more help with your Instant Pot, then you’ll love my free resources! Sign up for free below when you get my weekly newsletter:
Instant Pot Mashed Potatoes
- 2 cups water
- 8 Yukon gold potatoes chopped
- 1/2 cup cream cheese
- 2 tbsp butter
- 2 tbsp sour cream
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- Chives, for garnish
- Add trivet and water, then potatoes to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Drain water from potatoes, then place back in inner pot without trivet. Mash potatoes with cream cheese, butter, sour cream, onion powder, and salt & pepper. Serve garnished with chives (optional), and enjoy!