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Instant Pot Mashed Potatoes

This recipe for Instant Pot Mashed Potatoes is my new favorite way to make mashed potatoes. It frees up your stovetop for other things and the potatoes come out so fluffy and smooth. 
Course Side Dish
Cuisine American
Keyword Instant Pot, Potatoes, mashed potatoes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 298kcal
Author Favorite Family Recipes



  • Peel the potatoes and cut into quarters. Place potatoes into the Instant Pot and cover with water. Add salt (I usually add about 1 teaspoon at this point).
    Instant Pot Potatoes in Water
  • Place the lid on the Instant Pot and set the valve to sealing. Cook on Manual at high pressure for 10 minutes. When the timer goes off, turn the Instant Pot off and quick release the pressure.
    Adding lid to cook Instant Pot Potatoes
  • Drain the potatoes and return them to the Instant Pot. Mash the potatoes with a potato masher or with a hand mixer.
    Mashing Instant Pot Potatoes
  • In a small bowl, combine the milk and the butter. Microwave for about 40 seconds. This helps the milk not to curdle or to cool the potatoes down too much. Slowly add in the butter/milk mixture until potatoes reach desired consistency.
    Adding milk and butter to Instant Pot Potatoes
  • Mash in the sour cream, salt, and pepper. Serve immediately.
    Stirring Sour Cream in to Instant Pot Potatoes



If you can't serve right away, turn the Instant Pot back on to the Keep Warm setting.


Serving: 1g | Calories: 298kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 103mg | Potassium: 1006mg | Fiber: 3g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 2mg