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Instant Pot Mashed Potatoes in a white bowl
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4.07 from 30 votes

Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are made by steaming (not boiling), resulting in potatoes that are fork-tender, never water-logged, and perfect for mashing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Keyword: comfort foods, easy side dish, instant pot, side dish
Servings: 8
Calories: 154kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.00


  • Instant Pot
  • Potato Masher


  • 1 cup Water
  • 2 lbs Potatoes, Russet or Yukon gold, peeled and quartered (if you are using potatoes that are quite large - longer than about the length of your hand - chop them into about 8 pieces each)
  • 4 tablespoon Unsalted Butter
  • ¾ cup Milk, plus more if needed
  • ½ teaspoon Salt


  • Pour 1 cup water in the bowl of the Instant Pot.
  • Add the trivet that came with the Instant Pot.
  • Place potatoes in a steamer basket and put it over the trivet (none of the potatoes should be touching the water).
  • Lock lid and cook on high pressure for 7 minutes.
  • Leave on Natural Pressure Release for 10 minutes and then manually release remaining pressure.
  • Transfer steamed potatoes to a mixing bowl and mash with butter, milk, and salt. (Use a potato masher or, for whipped potatoes with a thicker, creamier texture, transfer the potatoes to a standing mixer and beat on high until light and fluffy.)
  • Add more milk if needed to reach a creamy consistency. Add more salt, to taste.


Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 163mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg