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Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are the easiest and most delicious mashed potatoes I've ever made. They're fluffy, smooth, creamy, and perfect every time!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4
Calories: 228kcal
Author: Michelle / Now Cook This!


  • 2 pounds Russet or Yukon Gold potatoes, about 4 medium potatoes (8 ounces each)
  • 4 to 5 cups water
  • ½ tablespoon kosher salt, or more to taste
  • 2 tablespoons butter
  • ¼ cup milk, or more to taste


  • Peel the potatoes and quarter them (halve any smaller potatoes - you want all the pieces to be about the same size for even cooking). Place the cut potatoes in the Instant Pot.
  • Add enough water to just cover the potatoes. In my 6-quart Instant Pot, 4 cups of water does the trick. Add the salt and give everything a quick stir.
  • Put the lid on the Instant Pot and turn the steam release valve to SEALING. Cook at HIGH pressure for 10 minutes. Note: It will take about 15 minutes for the Instant Pot to come up to pressure before the cooking time begins to count down.
  • While the potatoes are cooking, gently warm the milk; set aside. You can do this on the stove top or in the microwave.
  • When the cooking time has finished, immediately and carefully quick-release the pressure.
  • Drain the potatoes in a colander and return them to the hot pot. Allow them to sit for 2 to 3 minutes, stirring once or twice, or until the excess water has evaporated out and the potatoes are dry. Dry potatoes = fluffy mashed potatoes. You can put the pot back in the Instant Pot on Keep Warm with the lid off for a few minutes to help speed up the drying time.
  • Add the butter and mash the potatoes until most of the lumps are gone. Be careful not to over-mash/over-mix your potatoes so they don't become pasty and gummy.
  • Add the warm milk; continue mashing and stirring until the potatoes have reached the consistency you like, adding more milk if desired. Taste and add more salt if needed.

Recipe Notes

  • In my own kitchen, I actually use 1 tablespoon of kosher salt in the cooking water. I opted to put ½ tablespoon in the recipe since some people may be sensitive to using salt. Salting the cooking water is important for flavorful potatoes, but adjust the amount of salt to suit your own taste.
  • If you'd like to hold the potatoes for a bit before serving, put them back in the Instant Pot with the lid on using the Keep Warm function. I have successfully done this for about an hour, and you can probably go even longer. Depending on how long you let them sit, you may need to stir in just a bit more milk before serving.
  • This recipe was tested using a 6-quart Instant Pot, and it will also work in an 8-quart Instant Pot or the 3-quart mini (you may not need as much water to cover the potatoes in the mini). 
  • If you would like to double the recipe, it will fit in either the 6 or 8-quart Instant Pot. The 10-minute cook time will remain the same. Increase all other ingredients accordingly. 
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