These Instant Pot Mashed Potatoes are so soft, buttery, and creamy. This one-pot recipe comes together in 15 minutes and makes the perfect side dish for Easter, Christmas, Thanksgiving, or any weeknight dinner.
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The Instant Pot is one of my favorite ways to cook potatoes! From Instant Pot Baked Potatoes to Garlic Herb Instant Pot Potatoes and now these Instant Pot Mashed Potatoes, there are so many ways to make them and love them.
They cook so quickly and come out so fluffy!
These pressure cooker mashed potatoes are our go-to when we want them quick and with no fuss (these Slow Cooker Mashed Potatoes are great for busy days when you’re out of the house!)
These potatoes are so tender after pressure cooking that they almost mash into themselves. The result is mashed potatoes that are so flavorful, so creamy, and so delicious!
Ingredients Needed:
- Red Potatoes: cut into 1.5″ pieces for quick cooking. No need to peel!
- Chicken Broth: I use low sodium chicken broth so I can add salt to taste later on.
- Seasonings: a simple blend of salt, Italian seasoning, garlic powder, and black pepper is the perfect way to spice up the potatoes.
- Butter: you just can’t beat the butter and mashed potato combo!
- Salt and Pepper: I like to use salt and pepper to season the potatoes to taste once their done.
- Cream (optional): cream isn’t necessary for delicious mashed potatoes, but it does make them extra rich and creamy.
How to Make Instant Pot Mashed Potatoes
These Instant Pot Mashed Potatoes are ready in a total of 15 minutes. Yep, you read that right.
- Prep the potatoes: Cut the potatoes into 1.5″ pieces, then add them to the instant pot along with chicken broth and seasonings. You can peel them if you want, but I choose to just wash them really well.
- Pressure cook: Cover with the lid and cook on Manual, high pressure for 10 minutes. Once cooked, release the pressure and remove the lid.
- Mash and serve: Add butter and mash until smooth, then stir in cream if using. Taste and season as needed, then serve and enjoy.
Mashed Potatoes FAQs
I love to use red potatoes because they are naturally smooth and create a super creamy batch of mashed potatoes. Russet or Yukon gold are also great options, although I would peel them first.
There’s no need! I like to leave the peel on because it adds texture and it has so much good stuff in it. You can if you want, but why go through the extra step if you don’t have to?!
While we’re not using water, you will need 1 cup of a liquid (in this case, low sodium chicken broth) to bring the instant pot to pressure. Bonus: it adds flavor too!
In total, about 15 minutes. You’ll set the cook time for just 10 minutes, then the instant pot will take about 5-10 minutes to come to pressure. Once it reaches pressure, the timer will begin counting down.
Yes! You can select the “Keep Warm” setting on the instant pot to keep them warm for up to 3 hours. Be sure to give them a quick stir every once in a while to prevent burning on the bottom.
Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days. To reheat, warm covered in the oven, in a skillet on the stove, or in the microwave with a splash of cream to moisten.
Tips and Notes
- Mash by hand. While you can use an electric mixer to mash up your potatoes, I highly recommend doing it by hand if you can. This helps prevent over-mixing which can make the potatoes gummy.
- Check your labels. These Instant Pot Mashed Potatoes are naturally vegetarian and gluten-free, but be sure to check all of the labels for your ingredients.
- Make them dairy-free or vegan. This recipe can easily be used to make dairy-free mashed potatoes by leaving out the butter and cream or by using vegan margarine instead of butter. You could also make them vegan by swapping the chicken broth out for veggie broth.
- Customize! Try getting a little crazy with your flavours if you like. Add in some garlic and herb cream cheese, brown butter or garlic butter, basil pesto, Ranch seasoning, chives or green onions, etc.
Serving Suggestions
This classic side dish made in the instant pot can be served with any of your favorite entrees.
Try them with a classic Roast Turkey for the holidays or serve them alongside Air Fryer Pork Chops, Oven-Fried Chicken, Air Fryer Meatloaf, Crockpot Meatloaf, you name it!
More Mashed Potato Recipes to Try
Instant Pot Mashed Potatoes
written by Ashley Fehr
Ingredients
- 2 lbs red potatoes cut into 1.5″ pieces
- 1 cup low sodium chicken broth
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 1 pinch black pepper
- 2 tablespoons butter
- salt and pepper to taste
- ½ cup cream (optional)
Instructions
- Add potatoes to your Instant Pot (mine is a 6 quart) or electric pressure cooker (no need for a trivet!) Add the chicken broth, salt, Italian seasoning, garlic powder and pepper and stir until combined.
- Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure
- When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes (optional — you can do a quick release if you’re in a rush!) and then open the valve to release remaining pressure.
- Add butter and mash until smooth. Stir in cream if desired for extra creamy potatoes. Season to taste and serve.
Notes
- Mash by hand. While you can use an electric mixer to mash up your potatoes, I highly recommend doing it by hand if you can. This helps prevent over-mixing which can make the potatoes gummy.
- Customize! Try getting a little crazy with your flavours if you like. Add in some garlic and herb cream cheese, brown butter or garlic butter, basil pesto, Ranch seasoning, chives or green onions, etc.
Nutrition Information
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Brettny says
I love this version of mashed potatoes. IMO they’re way better than ones that require cream/milk. Anyway, I was wondering if you could tell me how to make it on the stove instead of instant pot. Any ideas?
The Recipe Rebel says
Thanks so much Brettny! I haven’t tried this method on the stove top but it would be similar to this version (in timing). https://www.thereciperebel.com/garlic-mashed-potatoes/ If you decide to experiment, I’d love to know how it goes!
donnad953@comcast.net says
This recipe couldn’t be easier or more delicious. I will be making this again for sure!
Ashley Fehr says
Thanks!
Meg says
Perfect (as always)! Big hit with my family! Thank you!
Ashley Fehr says
Thanks Meg!
Sherry says
These are awesome!!!
Ashley Fehr says
Thanks Sherry!
Rachel says
I’d like to make this for Thanksgiving. Can I double or triple in a 6Q and if so, what would you do to modify? More liquid? More time?
Ashley Fehr says
You can likely double — I would double all of the seasonings and liquid as well!
Eva says
On the instant pot manual they stress couple times that at least 2 cups (500ml) liquid must be added when cooking anything. Your recipes often calls for one cup. Is that works?
Ashley Fehr says
Different models call for different amounts unfortunately. I have a 6 quart that is a couple years old and it calls for a minimum of 1 cup. You can add more liquid, you just may want to drain some before mashing so they’re not too thin.
Taylor says
Can these be done with any potatoes?
Ashley Fehr says
I prefer red potatoes if I’m leaving the peel on, or Yukon Gold or russet if I’m peeling them. It’s up to you!
Carl says
These were outstanding!! I was skeptical due to the lack of cream or milk, but WOW !!
Ashley Fehr says
I’m so happy yo hear that Carl!
Phet says
If I make half or even a quarter of it to sample it out, do I use less time?
Ashley Fehr says
You will use the same time! I’d love to hear how you like them 🙂
Christina Lee says
Thanks for sharing the recipe, made it tonight to go along with a filet mignon & it was delicious!
Ashley Fehr says
I’m so glad! Thanks!
Lyn says
These potatoes are delicious! I love the addition of Italian seasonings. However, as the recipe calls for chicken broth, it is not “naturally vegetarian.”
Ashley Fehr says
I’m sorry — that’s an oversight on my part! It could definitely be subbed for vegetable broth
Lynnie says
Hi. I’m new to the instant pot concept. I’m old school crockpot. What brand of instant pot do you use/recommend? Thanks! Looking forward to trying this recipe! ??
Ashley Fehr says
Hi Lynnie! I use a 6 quart Instant Pot with bluetooth. The bluetooth is a mostly unnecessary tool though 🙂 I still love my crockpot for certain things too!
Lauren @ Lemon & Mocha says
I made mashed potatoes in my slow cooker for Christmas and was completely hooked. These look incredible and I love how quickly they come together in an Instant Pot! Might have to look into getting one… Thanks for sharing!
Ashley Fehr says
It’s crazy how much easier they are!
Danielle says
This is the best idea ever! I too hate making mashed potatoes because it does seem like so much work. I am in love with my Instant Pot and so excited to get another great recipe idea to make in it!
Ashley Fehr says
It is definitely addicting!