The short answer: Instant Pot mashed potatoes are creamy, buttery and ready in about 30 minutes, with no pot of boiling water to babysit. Pressure cook 2-inch chunks with 1 cup of broth for 8 minutes, quick release, then mash right in the pot with warm milk and butter.
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Prep time: 10 minCook time: 8 minTotal time: 18 minServings: 6 to 8 servings
Below are exact amounts, pressure times by cut, flavor ideas and the make-ahead and keep-warm tricks that make this a holiday lifesaver.
I love cooking for the holidays, and freeing up a burner on the busiest cooking day of the year is a gift in itself.
Instant Pot potato pressure times
| Potato cut | Liquid (6-quart pot) | High pressure | Release |
|---|---|---|---|
| 2-inch chunks, 3 lb | 1 cup | 8 min | Quick |
| Halved small potatoes, 3 lb | 1 cup | 10 min | Quick |
| Whole medium potatoes | 1 cup | 12 to 15 min | Quick |
| 2-inch chunks, 5 lb | 1½ cups | 8 min | Quick |
The potatoes are ready when a fork slides through a chunk with no resistance. If they're firm, seal the pot and add 2 more minutes.
Instant Pot vs. stovetop mashed potatoes
| Instant Pot | Stovetop | |
|---|---|---|
| Water | 1 cup | A big pot, enough to cover the potatoes |
| Hands-on time | About 10 minutes | About 15 minutes, plus watching the boil |
| Total time | About 30 minutes | About 35 to 40 minutes |
| Draining | Usually none | Always |
| Keeping warm | Built-in Keep Warm setting | Low burner or slow cooker |
| Burner use | None | One burner for the whole cook |
The biggest win isn't speed. It's that the potatoes cook hands-off in one pot that also mashes, holds and serves them, leaving the stove free for gravy and other sides.
Ingredients (serves 6 to 8)
- 3 pounds Yukon Gold or russet potatoes
- 1 cup low-sodium chicken or vegetable broth (or water)
- 1 teaspoon salt for the pot, plus more to taste
- 4 to 6 tablespoons butter
- ½ to ¾ cup warm milk or half-and-half
- ¼ cup sour cream or cream cheese (optional, for extra creaminess)
- Black pepper and chopped chives
How to make mashed potatoes in the Instant Pot
- Prep. Scrub the potatoes under running water, as the FDA's produce guide advises. Peel if you like, then cut into even 2-inch chunks.
- Load. Add the broth and 1 teaspoon salt to the pot, then the potatoes. A steamer basket is optional.
- Pressure cook. Lock the lid, set the valve to Sealing and cook on high pressure for 8 minutes.
- Quick release. Carefully turn the valve to Venting. Drain only if there's more than about ¼ cup of liquid.
- Mash. Add butter and mash by hand, then add warm milk a little at a time until creamy.
- Season. Stir in sour cream if using, then taste and add salt, pepper and chives.
10 ways to flavor Instant Pot mashed potatoes
- Garlic: add 6 peeled cloves to the pot before pressure cooking and mash them in.
- Loaded: cheddar, bacon, sour cream and green onions.
- Herb butter: fresh thyme, rosemary and parsley.
- Parmesan: ½ cup grated parmesan and black pepper.
- Ranch: 1 tablespoon ranch seasoning and a little buttermilk.
- Cream cheese: 4 ounces softened cream cheese for extra-rich potatoes.
- Brown butter: cook the butter on the stove until nutty before adding.
- Horseradish: 1 to 2 tablespoons for prime rib or roast beef.
- Dairy-free: olive oil and warm unsweetened oat milk.
- Skin-on rustic: unpeeled Yukon Golds smashed with butter and salt.
Our main mashed potatoes guide covers stovetop, slow cooker and fixes for thin or lumpy potatoes.
Holiday make-ahead and keep-warm tips
| Timing | What to do |
|---|---|
| 2 days ahead | Make, cool and refrigerate in a covered dish |
| Morning of | Reheat with a splash of milk on Sauté or in a 350°F oven |
| During dinner | Hold on Keep Warm, stirring now and then |
| Serving | Top with a pat of butter and chives |
Reheat make-ahead potatoes until they're steaming hot, 165°F, the reheating target on the FoodSafety.gov temperature chart. Refrigerate leftovers within 2 hours and use them within 3 to 4 days, per USDA's leftovers guide.
Leftovers make great shepherd's pie topping, potato pancakes or a quick potato soup. Serve them with our homemade gravy.
Plan your holiday sides
- Meal Planner & Grocery List: Thanksgiving Edition, $4.99. Map every side dish, the shopping list and which appliance cooks what.
- Meal Planner & Grocery List, $3.99. Plan everyday dinners with mashed potatoes on the side.
- Family Recipe Binder, $6.99. Save your family's exact butter-and-milk ratio for next year.
Browse all our Printables.
More holiday side dishes
Meal Planner & Grocery List: Thanksgiving Edition
Plan the perfect Thanksgiving: our meal planner in a warm harvest design, with a Thanksgiving Day timeline, a guest & dish sign-up, an aisle-sorted grocery list and pantry and freezer trackers.
$4.99 · Instant download. Print at home or fill it in on screen. Or browse the full Holidays collection.
Frequently asked questions
How long do you cook mashed potatoes in the Instant Pot? Cook 2-inch potato chunks on high pressure for 8 minutes, then quick release. Halved small potatoes need about 10 minutes, and whole medium potatoes need 12 to 15 minutes. The whole recipe takes about 30 minutes.
How much water do you put in the Instant Pot for mashed potatoes? Use 1 cup of water or broth for 3 pounds of potatoes in a 6-quart Instant Pot. That's the minimum most 6-quart models need to come to pressure; check your manual if you have a different size.
Do you drain the potatoes after pressure cooking? With only 1 cup of liquid, there's usually just a few tablespoons left, so you can skip draining. If you see more than a quarter cup, pour it off and save it to loosen the potatoes later.
What potatoes are best for Instant Pot mashed potatoes? Yukon Gold potatoes make the creamiest, most buttery Instant Pot mashed potatoes. Russets make lighter, fluffier ones; a half-and-half mix gives you both.
Do you have to peel potatoes for Instant Pot mashed potatoes? No, you don't have to peel potatoes for Instant Pot mashed potatoes. Thin-skinned Yukon Golds can go in unpeeled for rustic, skin-on mashed potatoes. Peel russets if you want them smooth, since their skin is thicker.
Should I use quick release or natural release for potatoes? Use quick release for mashed potatoes. Natural release keeps cooking them in the steam, which can make them waterlogged.
Why are my Instant Pot mashed potatoes gluey? Gluey mashed potatoes come from overworking them, usually with a blender or food processor. Mash by hand or use a hand mixer on low just until smooth.
Can you keep mashed potatoes warm in the Instant Pot? Yes, you can keep mashed potatoes warm in the Instant Pot. Stir in an extra splash of warm milk, close the lid and use the Keep Warm setting for up to about 2 hours, stirring now and then. It frees your stovetop on a holiday.
Can you make Instant Pot mashed potatoes ahead of time? Yes, Instant Pot mashed potatoes can be made ahead of time. Make them up to 2 days ahead, refrigerate, then reheat with a splash of milk until steaming hot, 165°F. Reheat on the stovetop, in the oven or on Sauté in the Instant Pot, stirring often.
How many people do 3 pounds of potatoes feed? 3 pounds of potatoes makes about 6 cups of mashed potatoes, enough for 6 to 8 people as a side dish. On a big holiday table with many sides, it stretches a little further.
Can I double Instant Pot mashed potatoes? Yes, you can double Instant Pot mashed potatoes as long as the pot stays no more than two-thirds full. A 6-quart pot holds about 5 pounds of potato chunks with 1½ cups of liquid; keep the pot no more than two-thirds full. The pressure time stays the same.
How do I plan mashed potatoes for Thanksgiving? Put the Instant Pot on mashed potato duty so the stove and oven stay free for gravy and the turkey. The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) from HomeBase Paper Co. helps you map out every dish, the shopping list and the cooking timeline.
Sources
- FDA: Selecting and serving produce safely fda.gov
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov