Instant Pot Mashed Potatoes (Creamy, No-Drain, 20 Minutes)

Name: Instant Pot Mashed Potatoes
Prep time: 5 min
Cook time: 8 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds Yukon Gold and russet potatoes, peeled and cut into 1-2 inch chunks; 1 cup chicken or vegetable broth; 6 tablespoons unsalted butter; 1/2 cup heavy cream or whole milk, warmed; 1 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder (optional)

Hello, my wonderful kitchen friends! If there’s one side dish that disappears faster than anything else at my table, it’s a big bowl of creamy mashed potatoes. And ever since I started making them in my Instant Pot, I genuinely don’t think I’ll ever go back to the old way. No giant pot of boiling water, no draining a heavy colander over a steamy sink, and no babysitting the stove. Just impossibly fluffy, buttery Instant Pot mashed potatoes in about 20 minutes from start to finish.

The magic here is that the potatoes cook right in the pot with just enough liquid, so all that potato flavor stays put instead of going down the drain. You pressure cook, then mash everything in the same pot with butter, warm cream, and a good pinch of salt. That’s it. Whether it’s a busy Tuesday or Thanksgiving dinner for twelve, this is the recipe I reach for every single time.

Why You’ll Love This Recipe

It’s truly hands-off. Once the lid is on and the pot comes to pressure, you’re free to make gravy, set the table, or finish your main. I love pairing these with my Instant Pot Honey Garlic Chicken so the whole dinner comes together in one appliance.

No draining, ever. The potatoes cook in a measured cup of broth that gets mashed right back in, so you keep every bit of flavor and never wrestle with a colander.

Perfectly creamy, never gluey. Russet and Yukon Gold potatoes pressure cook evenly and mash up light and fluffy. I’ll show you the one trick that keeps them from turning sticky.

It scales beautifully. This is my go-to for holidays because you can easily double it, and the Instant Pot keeps the finished potatoes warm until you’re ready to serve.

Ingredients

Just a handful of simple staples turn into the creamiest mashed potatoes. Here’s what you’ll need:

Potatoes: I use a mix of Yukon Gold for buttery flavor and russets for that classic fluffy texture. Either one works on its own, too.

Broth or water: One cup of chicken or vegetable broth in the bottom of the pot brings it to pressure and adds savory depth. Water works perfectly if you’d rather keep it neutral.

Butter: Real, unsalted butter, and don’t be shy. It’s what makes them rich.

Warm cream or milk: Warming the dairy before adding it keeps the potatoes hot and silky. Cold dairy can make them seize up.

Salt and pepper: Season generously and taste as you go. A little garlic powder is a lovely optional addition.

Ingredients for Instant Pot mashed potatoes: potatoes, butter, cream, salt and pepper

Step-by-Step Instructions

This is about as easy as a recipe gets. Follow these steps and you’ll have flawless mashed potatoes every time.

Step 1: Prep the potatoes. Peel and cut your potatoes into evenly sized 1- to 2-inch chunks so they cook at the same rate. Uniform pieces are the secret to even cooking.

Step 2: Add to the pot. Pour 1 cup of broth into the Instant Pot, then add the potato chunks. The potatoes don’t need to be submerged — the steam does the work.

Step 3: Pressure cook. Secure the lid, set the valve to Sealing, and cook on Manual/Pressure Cook (High) for 8 minutes. The pot will take several minutes to come to pressure before the timer starts.

Step 4: Quick release. When the timer beeps, carefully do a quick release of the pressure. Once the pin drops, open the lid away from your face.

Step 5: Mash. Add the butter and let it melt into the hot potatoes. Pour in the warm cream a little at a time and mash to your desired texture with a potato masher. For ultra-smooth potatoes, use a ricer; avoid an electric mixer, which can make them gluey.

Step 6: Season and serve. Stir in salt and pepper to taste, adding a splash more warm cream if you like them looser. Serve right away, or keep them warm on the Instant Pot’s “Keep Warm” setting.

Tips for the Creamiest Mashed Potatoes

Cut evenly: Same-size chunks cook at the same speed, so you never get a hard center.

Warm your dairy: Cold milk or cream shocks the starch and can turn potatoes pasty. Thirty seconds in the microwave is all it takes.

Don’t over-mash: Mash just until smooth. Overworking releases starch and makes them gummy. A hand masher or ricer is your friend; the stand mixer is not.

Taste for salt: Potatoes need more salt than you’d think. Season at the end and adjust until they taste rich and balanced.

What to Serve With Instant Pot Mashed Potatoes

These go with just about everything, but they’re especially good soaking up a glossy sauce. Try them alongside my Instant Pot BBQ Ribs or spooned next to Instant Pot Turkey Breast with Gravy. For more one-pot weeknight inspiration, browse my roundup of Easy Instant Pot Recipes Ready in 30 Minutes.

Frequently Asked Questions

What are the best potatoes for mashing?
Yukon Gold gives you a naturally buttery, creamy mash, while russets are starchy and fluffy. A 50/50 mix gives you the best of both, but either works on its own.

Do I need to peel the potatoes?
It’s up to you! Peeled potatoes give a classic smooth texture. Leaving the skins on Yukon Golds makes a more rustic mash with extra nutrients and flavor.

Why are my mashed potatoes gluey?
Gluey potatoes usually come from over-mashing or using an electric mixer, which overworks the starch. Mash gently by hand just until smooth, and warm your dairy before adding it.

Can I make these ahead of time?
Yes! Keep them warm on the Instant Pot’s “Keep Warm” setting for up to 2 hours, stirring in a little extra warm cream before serving. You can also refrigerate them for up to 3 days and reheat gently with a splash of milk.

Can I make them dairy-free?
Absolutely. Swap the butter for a plant-based butter and use warm unsweetened oat or almond milk. They’ll still be wonderfully creamy.

There you have it — the easiest, creamiest mashed potatoes you’ll ever make, all in one pot. Once you try the Instant Pot method, I have a feeling it’ll become your new holiday and weeknight standby just like it is in my kitchen. I’d love to hear how yours turn out, so leave a comment and let me know what you served them with. Happy cooking, friends!

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