Instant Pot Mashed Potatoes Recipe

If you're looking for a quick, easy, nearly effortless side dish, this Instant Pot mashed potatoes recipe is it! Made with just a few simple ingredients that you probably already have on hand, this takes less than 30 minutes to whip up.

Course Side Dish

Cuisine American

Keyword Instant Pot Mashed Potatoes

Prep Time 5

Cook Time 10

Other Time: 10

Servings servings

Calories 256kcal

Author Faith Gorsky

Equipment

Instant Pot

Ingredients

2 pounds yellow potatoes such as Yukon Gold, scrubbed but not peeled or chopped
Water at room temperature (enough to cover the potatoes in the Instant Pot; about 4 cups)
1 1/2 teaspoons salt divided into 3/4 teaspoon + 3/4 teaspoon
1/2 cup unsalted butter
1/4 cup whole milk
1/2 tablespoon salted butter for the top when serving (optional)

US Customary - Metric

Instructions

Cook the potatoes. Add the whole potatoes to a 6 or 8-quart Instant Pot, add enough water to cover (about 4 cups), and sprinkle in 3/4 teaspoon salt. Cover the Instant Pot, set the lid to "sealing", and cook on "manual, high pressure" for 10 minutes. Once the cook time is over, immediately (carefully!) release the pressure, open the pot, and use tongs to remove the potatoes. Use potholders to remove the Instant Pot's inner pot, dump out the water, and return the inner pot to the Instant Pot.
Melt the butter and mash the potatoes. Add the butter and set the Instant Pot to "sauté". Once melted, hit "cancel", and add the milk. Add the whole potatoes and remaining 3/4 teaspoon salt. Mash until the potatoes are as smooth as you like them (I like mine with some texture).
Enjoy. Transfer to a serving bowl. Serve warm, topped with an extra pat of butter melted on top.

Video

Notes

Storage and Freezing: Cool to room temperature and then store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw before reheating.
Reheating: You can reheat mashed potatoes on the stovetop over low heat while stirring frequently, covered in an oven-safe dish in a 350F oven for about 30 minutes, or in the microwave (in a microwave-safe dish covered with a damp paper towel at 50% power, stirring every 1 minute). (TIP: Leftover mashed potatoes tend to dry out, so I stir in a splash of milk when reheating.)
The 10-Minute "Other Time": This is the time it takes for the Instant Pot to come up to pressure.

Nutrition