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mashed potatoes made in the instant pot in a wooden bowl sitting in front of an instant pot, with a cloth napkin next to it
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Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are a simple and easy way to make creamy mashed poatoes without a lot of hands on time.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: pressure cooker, thanksgiving recipe, thanksgiving side
Servings: 14 people
Calories: 259kcal
Author: Lisa Longley


  • 3 pounds russet potatoes washed, peeled, and cut into fourths
  • 4 cups water
  • 3/4 cup milk (I used skim milk)
  • 6 tablespoons butter
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper


  • Place your prepared potatoes in the bottom of the Instant Pot.
  • Cover with water. Close the lid and set it to sealing.
  • Set the Instant Pot to Manual, High, for 10 minutes.
  • At the end of the time, do a quick release to release the pressure. Once the float valve drops, open the Instant Pot carefully.
  • Drain the water. Make sure to completely drain them. Use a potato masher to mash the potatoes. Add in butter first so the hot potatoes can melt it. Then add in the milk. Using a hand mixer, blend the potatoes until smooth.
  • Add half the amount of salt, garlic powder, and black pepper listed. Taste and add more until it is the taste you prefer.


Calories: 259kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 126mg | Potassium: 732mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 51mg | Calcium: 19mg | Iron: 7mg