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Instant Pot Mashed Potatoes

By Martis Guleryan Updated

In short: Pressure cook peeled, cubed Yukon Gold potatoes with 1 cup of water for 8 minutes on high, quick release, then mash right in the pot with butter, warm milk and sour cream. About 40 minutes total; serves 8.

  • 38 min
  • 8 servings
  • Easy
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A bowl of creamy mashed potatoes with a pool of melting butter, chopped chives and cracked black pepper
Illustrative AI-generated photo.

Why you’ll love this recipe

Pressure cooking steams the potatoes instead of boiling them in a big pot of water, so they stay fluffy and do not get waterlogged. You also mash them right in the inner pot, which means one less pot to wash on a busy holiday.

  • Frees up the stovetop — handy when you are also making gravy and sides.
  • Holds on Keep Warm — make them before guests arrive.
  • Rich and creamy — butter, warm milk and a little sour cream.

Timing and pressure release

The 8 minutes on the display is only the time at full pressure. Plan on about 10 minutes for the pot to build pressure first and a minute or two to vent, which is why total time is closer to 40 minutes than 8. Use a quick release here. A natural release lets the potatoes keep cooking in the steam, and soft, wet potatoes make a gluey mash. For bigger pieces (3 inches or more) add 2 minutes; for a half batch keep the same time and the same 1 cup of liquid.

Ingredient substitutions

Instead ofYou can use
Sour creamCream cheese (2 ounces, softened) or plain Greek yogurt.
Whole milkHalf-and-half or heavy cream for richer potatoes, or warm chicken broth for a lighter version.
Yukon Gold potatoesRusset potatoes, cooked the same 8 minutes. Expect a fluffier, drier mash.
Mashed potatoes in the Instant Pot inner pot with a potato masher

Instant Pot Mashed Potatoes

Prep
15 min
Cook
8 min
Pressure build-up and quick release
15 min
Total
38 min

Ingredients

Servings
8 servings

Potatoes

To mash

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Load the pot

    Add the water or broth and 1 teaspoon of salt to the Instant Pot. Add the potato chunks, either directly in the liquid or in a steamer basket. Cut the pieces as evenly as you can so they cook at the same rate.

  2. Step 2: Pressure cook

    Lock the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. The pot takes about 10 minutes to come to pressure before the countdown starts.

  3. Step 3: Quick release

    When the timer ends, carefully turn the valve to Venting for a quick release, keeping your hands and face away from the steam. Once the pin drops, open the lid. A knife should slide into the potatoes with no resistance.

    Tip: If a few chunks are still firm, lock the lid and cook 1–2 more minutes at High Pressure with a quick release.

  4. Step 4: Drain off extra liquid

    Lift out the steamer basket, or tip off any liquid left in the pot, saving a little of it. Return the potatoes to the inner pot and set it to Keep Warm.

  5. Step 5: Mash

    Add the butter and mash until the potatoes are mostly smooth. Add the warm milk, sour cream, salt and pepper and mash or beat briefly just until creamy. Add more milk or reserved cooking liquid if they are too stiff.

    Tip: Stop as soon as they are smooth. Overworking potatoes, especially with a blender or food processor, releases starch and makes them gluey.

  6. Step 6: Serve

    Taste and adjust the salt, then top with chives, more butter and black pepper. The Keep Warm setting holds them for about an hour; stir in a splash of milk before serving.

Equipment

  • 6-quart Instant Pot or electric pressure cooker
  • Steamer basket (optional)
  • Potato masher or hand mixer

Tips for the best results

  • Warm the milk and let the butter and sour cream sit out first. Cold dairy cools the potatoes and makes them harder to mash smoothly.
  • Yukon Golds give the creamiest, most buttery result. Russets are fluffier but absorb more liquid, so add extra milk.
  • Your pot needs at least 1 cup of thin liquid to come to pressure. Do not reduce the water, even for a smaller batch.

Storage, reheating and freezing

Refrigerator
Refrigerate within 2 hours in an airtight container for 3–4 days.
Reheating
Reheat in a covered dish in the microwave or in a saucepan over low heat with a splash of milk, stirring until hot throughout, 165°F (74°C).
Freezing
Freezes reasonably well thanks to the butter and sour cream. Freeze in portions up to 2 months, thaw overnight in the fridge and stir well while reheating; the texture may be slightly looser.

Frequently asked questions

Natural or quick release for mashed potatoes?

Quick release. Potatoes keep cooking during a natural release and can turn waterlogged, so release the pressure as soon as the timer ends.

Can I make Instant Pot mashed potatoes ahead for Thanksgiving?

Yes. Hold them on Keep Warm for up to about an hour, or refrigerate them for up to 2 days and reheat with extra milk until they reach 165°F (74°C).

Can I leave the skins on?

Yes, with thin-skinned Yukon Golds or red potatoes. Scrub them well and cook the same 8 minutes for a rustic, skin-on mash.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

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