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Creamy, fluffy mashed potatoes inside an Instant Pot pressure cooker.

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are so fluffy, light, and easy to make right in the Instant Pot! Russet potatoes, whole milk, butter, sour cream, salt, and garlic pepper are all you need for this simple side dish recipe. Or use in any recipe that calls for mashed potatoes.
Course Side Dish
Cuisine American
Keyword instant pot mashed potatoes, mashed potatoes in the instant pot
Prep Time 10 minutes
Cook Time 10 minutes
Pressure Time 10 minutes
Total Time 30 minutes
Servings 10 people (¾ cup each)
Calories 218kcal
Author Jessica


  • 6 QT Instant Pot/Pressure Cooker


  • 4 pounds Russet potatoes about 7-8 large potatoes
  • 2 teaspoons salt
  • water to cover the potatoes in the IP
  • ¾ cup whole milk
  • 4 tablespoons butter I use salted
  • ½ cup sour cream full-fat is best
  • 1 teaspoon garlic powder
  • salt & black pepper to taste


  • Peel the potatoes and cut into large chunks.
    * I cut each potato in half (lengthwise) and then cut each half in about 3-4 large chunks.
  • Place chunks of potato in the insert of the Instant Pot. Sprinkle salt over the potatoes. Fill the insert with water just until the potatoes are covered.
  • Place lid on, making sure the valve is set to 'sealing', and manually change the cook time to 10 minutes.
    * Instant Pot will take about 10-12 minutes to come to pressure and then start the 10 minute countdown. Make sure the water + potatoes don't go above the fill line. I use a 6 QT Instant Pot and it's fine.
  • When cook time is done do a quick pressure release. Meaning move the valve to the 'venting' position and let the pressure release.
    When done, take the insert out and dump the potatoes and water into a colander to drain. Transfer the drained potatoes back to the insert of the Instant Pot.
  • Add the milk and butter into a microwave-safe container and microwave for 1 minute. You want the milk and butter to be warm so it won't curdle when you add it into the hot potatoes.
  • Add the warmed milk + butter into the potatoes. Use a potato masher or a handheld mixer to mash the potatoes to your liking.
  • Add the sour cream and garlic powder. Stir together. Taste and add salt & pepper as necessary.
  • Serve right away or keep on the warm settings inside the Instant Pot for 1-2 hours.


Serving Size : It's hard to determine what a serving size is for mashed potatoes. I figure ¾ cup is probably average. You can get 10 servings at ¾ cup each. The entire recipe makes a little over 8 cups total of mashed potatoes. 
Potatoes : Russet potatoes are the best ones to use when making mashed potatoes. They have the highest starch content which makes them absorb all the milk, butter, and sour cream, and they whip so fluffy and light without getting a gluey or gummy texture to them. Use them for best results. 
Whole Milk : Mashed potatoes are not diet food! Use the whole milk please. You need the higher fat. 
Garlic Powder : You don't need this. If you prefer just plan mashed potatoes then simply leave it out. 
Salt : I end up adding about ¼ teaspoon additional salt at the end. I do not add any black pepper but that's just personal preference. Remember that normally people put gravy over potatoes, which is salty also, so I tend to prefer my mashed potatoes without lots of salt on them. But you will for sure need that 2 teaspoons of salt in the IP. Potatoes need some salt!


Calories: 218kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 531mg | Potassium: 801mg | Fiber: 2g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg