Making mashed potatoes in the Instant Pot is my absolute favorite way to make them. It’s so easy and the potatoes always come out extra fluffy and creamy!
I use the no drain method for my Instant Pot Mashed Potatoes. This means you don’t need to drain the excess water after pressure cooking, making the whole process faster and easier since you only need one pot.
You don’t need a lot of fancy ingredients to make delicious mashed potatoes either. My recipe uses only simple ingredients and tested substitution ideas are included as well.
- By the Numbers: How to Make Mashed Potatoes in the Instant Pot
- Tips for Making the Best Instant Pot Mashed Potatoes
- Easy Instant Pot Mashed Potatoes Recipe
- More Gluten Free Instant Pot Recipes
- 6 pounds of Russet potatoes (washed, peeled and quartered)
- 2 cups of filtered water
- 2 sticks of unsalted butter (1 cup)
- 1 pint of heavy cream
- 2 teaspoons of sea salt
- 1 teaspoon of black pepper
- Cutting Board
- Measuring cups and spoons
- Mixing spoon
- Instant Pot
- Electric hand mixer
- Serving bowl
- Serving spoon
By the Numbers: How to Make Mashed Potatoes in the Instant Pot
Follow these simple step-by-step instructions to learn how to make a big batch of the best mashed potatoes in your Instant Pot electric pressure cooker.
Step 1: Add Potato Pieces & Water to Pot
Next, you’ll want to transfer the 6 pounds of russet potatoes that you washed, peeled and quartered to the inner pot of your Instant Pot electric pressure cooker along with 2 cups of filtered water (I use filtered water from my Berkey).
If you don’t use the full amount of recommended water, you risk getting a burn message on your pot (I know this through testing).
In my experience, 6 pounds is the maximum you can add to a 6-quart Instant Pot if you want to make sure not to go over the max water level.
Step 2: Pressure Cook Potatoes
Now, put the lid on your Instant Pot and close it, check that the valve is correctly in the sealing position. Cook your russet potatoes for 15 minutes on High Pressure.
When the Instant Pot beeps that the cooking time is done, allow the pressure to release naturally for 10 minutes, then you can quick release any remaining pressure and remove the lid from the pot.
Notes: You do not need to drain the water from the potatoes. Sometimes Russets have extra starch you’ll see after cooking… it’s nothing to worry about.
Step 3: Add Remaining Ingredients
After opening the lid, add 2 sticks of butter (1 cup) immediately so it starts to melt. Then stir in about a cup of the heavy cream, 2 teaspoons of sea salt and 1 teaspoon of black pepper.
Step 4: Blend Mashed Potatoes
Use your electric hand mixer to blend the mashed potato mixture, adding more of the heavy cream as you go, until you’ve used all of the cream and you’re happy with the consistency of your mashed potatoes.
Taste and add more salt and pepper, if needed. Some people like to add some garlic powder as well.
Step 5: Serve Mashed Potatoes
Serve your fluffy Instant Pot Mashed Potatoes with your favorite meals. See below for ideas.
Tips for Making the Best Instant Pot Mashed Potatoes
Answers to all of your questions about making the best pressure cooked mashed potatoes, including tips, substitutions and serving ideas.
Why use an Instant Pot for potatoes?
While I know it’s super easy to boil potatoes on the stove in a big pot of water to make mashed potatoes, it’s even easier with my Instant Pot method for a few reasons:
- You don’t have to stand over a pot to make sure it doesn’t boil over.
- The potatoes cook evenly and thoroughly every single time.
- There’s no need to drain the water before mashing with the right measurements.
I can have mashed potatoes on the dinner table in a fraction of the time when I use a pressure cooker and they always have such a fluffy and creamy texture I can’t achieve any other way.
How many potatoes per person?
In general, you should plan for about ½ pound of raw potatoes per person. This recipe used 6 pounds of Russet potatoes to make 12 servings of mashed potatoes.
If you’re serving a large group of people (like with your Thanksgiving Turkey) and you want to know how to keep the potatoes warm, be sure to serve them in a covered dish. You can also consider using a warming tray.
Different types of potatoes
Russets are the best kind of potatoes to use in this recipe as they make extra fluffy mashed potatoes since they have a high starch content. However, Yukon Gold potatoes are the best potatoes to use for creamy mashed potatoes.
Since yellow potatoes have a higher water content than Russet potatoes, you’ll want to reduce the water from 2 cups to 1 cup of water if you want to use the no-drain method with gold potatoes.
On the other hand, in my experience, red potatoes are better baked or cooked for something like potato salad as they hold their shape better when cooked. They have a much higher water content and they’re much denser than russet or gold potatoes so they don’t make the best mashed potatoes.
Is an electric hand mixer necessary?
I find that using an electric hand mixer is the best way to get the perfect consistency. However, if you don’t have one, you can always use a traditional potato masher, a potato ricer or even an immersion blender. The potatoes come out super soft and mash easily with pretty much any method (even a hand masher).
Garlic mashed potatoes
The best method for making garlic mashed potatoes in the Instant Pot is to sauté a dozen sliced cloves of garlic in the Instant Pot before you add the potatoes and water.
You can also add a teaspoon or two of garlic powder after cooking for more garlic flavor. So easy and delicious!
Ways to add more flavor
If you want more flavor besides garlic, try adding some cream cheese or sour cream in place of some of the heavy cream.
You can also substitute chicken broth for water (my homemade chicken stock tastes amazing in mashed potatoes.
Fresh herbs like rosemary or chives can also make a nice addition.
Dairy free options
You can substitute any non-dairy milk or cream in place of the heavy whipping cream and vegan butter substitute for the butter to make dairy free mashed potatoes.
If you use something like almond milk or cashew milk instead of heavy whipping cream, your potatoes won’t be as creamy, so that’s something to be aware of.
What to do if they’re runny?
If you accidentally used too much water and need to thicken your mashed potatoes, I recommend using a small amount of either potato starch or arrowroot powder rather than a wheat-based flour. These ingredients taste way better than cornstarch or wheat-based flour and keep your potatoes gluten free.
Read more about cornstarch thickening alternatives.
Main dish serving ideas
Mashed potatoes topped with my Gluten Free Gravy Recipe are the perfect side dish to serve with my turkey. The flavors and textures pair perfectly.
Here are 3 of my favorite turkey recipes:
Some of my favorite sides to include are:
There are so many ways to use leftover mashed potatoes. I often use extra mashed potatoes in casserole recipes. If you don’t want to make a casserole, you can also go with reheating mashed potatoes for a side dish. The leftovers always have a great flavor.
If you don’t know how to reheat mashed potatoes, it’s easy. I often keep the mashed potatoes in the pressure cooker pot instead of putting them in a bowl. Then we cover with an Instant Pot silicone lid and put the pan in the fridge.
When we’re ready to reheat them, we put them back in the pressure cooker (or in a pan on the stovetop) and warm them with a little milk or heavy whipping cream. Be sure to stir them frequently until they’re warm. If you forget to stir, they’ll likely scorch to the bottom of the pot, so be very mindful.
How to freeze mashed potatoes
Freezing mashed potatoes is also an option. You can make this delicious side dish recipe ahead of time and freeze it in portions in freezer safe containers or freezer bags with the air removed.
That way you can make easy mashed potatoes the next time you’re running late on preparing a weeknight dinner. It’s a huge time saver for busy weeknights.
Easy Instant Pot Mashed Potatoes Recipe
- Cutting Board
- Mixing spoon
- Serving bowl
- Serving spoon
- Add quartered russet potatoes and water to your Instant Pot inner pot.
- Place the lid on your Instant Pot, make sure the valve is in the sealing position and cook on High Pressure for 15 minutes.Once it’s done cooking, allow for a natural pressure release for at least 10 minutes then release the remaining pressure and open the lid.
- Immediately add the butter, sea salt and pepper along with half of the cream to the cooked potatoes and stir until the butter is melted.
- Blend with an electric hand mixer, adding more cream and mixing until you’re happy with the consistency. Taste and adjust salt and pepper.
- Serve your fluffy Instant Pot Mashed Potatoes with your favorite meals.