Instant Pot Mashed Potatoes

a hand swirling mashed potatoes in a white bowl using a black spoon.

Creamy Instant Pot Mashed Potatoes are buttery, fluffy, simply irresistible, and whipped to perfection! Made with just 3 ingredients, you can't resist devouring it straight from the Instant Pot. So good!

Course Dinner

Cuisine American

Keyword instant pot mashed potatoes

Prep Time 5

Cook Time 16

Total Time 21

Servings Servings

Calories 205kcal

Author Maria Doss

Equipment

Ingredients

2 pounds potatoes (use Yukon gold for a creamy texture or russet potatoes for a fluffy texture)
6 tablespooons butter at room temperature
½ to 1 cup hot half & half or use whole milk
1 to 2 teaspooons salt
⅛ teaspoon ground black pepper

Instructions

Wash and peel the potatoes and slice them into thick rounds. Add them to the Instant Pot.
👉 For a fluffy texture, use russet potatoes; for a creamier mash, choose Yukon Golds. Or combine one pound of each for the perfect balance of creamy and fluffy.
Cover with water (about 4 cups) and add 1 teaspoon of salt. Place the lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes.
When the timer goes off, let in be in warm mode for 5 to 7 minutes and release pressure.
Drain the potatoes thoroughly and return them to the Instant Pot. Add butter, hot half-and-half, salt, and pepper. Mash with a potato masher until smooth and creamy—or use an electric mixer for a light, whipped texture.
How much liquid to use? Potatoes vary in absorbency, so gradually add the half-and-half until you reach your preferred creaminess.

Video

Notes

This recipe has been made in a 3qt instant pot; cooking time in other models may vary.

Use a 6 or 8 quart instant pot when doubling the recipe.

Toss in one or two garlic cloves along with the potatoes if desired.

Use whole milk instead of half and half.

Don't have half and half? Use equal parts heavy cream and milk.

Nutrition