20-Minute Easiest Instant Pot Mashed Potatoes That Will Wow You

You know those nights when you’re exhausted but still craving that perfect creamy comfort food? That’s when my Easiest Instant Pot Mashed Potatoes became my weeknight hero. I’ll never forget the first time I tried making them—ten minutes of pressure cooking later, I had the silkiest, dreamiest mashed potatoes without the usual pot-watching and draining drama. As someone who’s made mashed potatoes every which way (and messed them up plenty too), I can tell you this method is foolproof. Whether you’re prepping for Thanksgiving or just need a quick cozy side, your Instant Pot turns basic potatoes into cloud-like perfection faster than you can say “seconds please!”

Why You’ll Love These Easiest Instant Pot Mashed Potatoes

Let me tell you why these mashed potatoes will become your new go-to side dish. First off, they’re ridiculously simple—no babysitting a boiling pot or worrying about overcooking. The Instant Pot does all the heavy lifting while you prep the rest of dinner (or let’s be real, scroll through your phone). Here’s what makes them special:

• Lightning fast: From potato to plate in 20 minutes flat—that’s less time than it takes to preheat my oven!
• No-drain magic: The potatoes cook in just enough water so you don’t need to wrestle with a colander (fewer dishes = happier you).
• Creamier than a cloud: Pressure cooking makes the potatoes absorb butter and milk like little sponges—I swear they’re silkier than my stovetop version.
• Forgiving texture: Even if you forget about them for a few extra minutes (we’ve all been there), they still mash up perfectly.

Honestly? The first time I made these, I did a little happy dance in my kitchen. They’re that good.

Ingredients for Easiest Instant Pot Mashed Potatoes

Here’s what you’ll need to make these creamy, dreamy mashed potatoes—trust me, it’s all stuff you probably already have in your kitchen:

• 2 lbs russet potatoes: Peeled and cubed into even chunks (about 1-inch pieces so they cook evenly).
• 1 cup water: Just enough to create steam in the Instant Pot—no need to drown the potatoes!
• 1/2 cup milk: Warm it up for extra creaminess (I always go for whole milk, but any kind works).
• 4 tbsp butter: Salted or unsalted, your call—just make sure it’s real butter for that rich flavor.
• 1 tsp salt: Start here, but feel free to adjust to your taste.
• 1/4 tsp black pepper: A little kick to balance the creaminess.

That’s it! Simple, right? Now let’s turn these humble ingredients into the best mashed potatoes you’ve ever had.

How to Make Easiest Instant Pot Mashed Potatoes

Here’s the beautiful part—making these creamy mashed potatoes is so simple, you’ll wonder why you ever bothered with the stovetop method. The Instant Pot takes all the guesswork out of the process, giving you perfect results every single time. Let’s walk through it together!

Step-by-Step Instructions

1. Prep your potatoes: Peel and cube those russets into 1-inch chunks. Don’t stress about perfection here—just try to keep them roughly the same size so they cook evenly. Toss them right into your Instant Pot.

2. Add water and seal: Pour in that 1 cup of water (it’ll look like not enough, but trust me!), then lock the lid in place. Make sure the steam release valve is set to “Sealing.” I always give the pot a little shake to distribute the potatoes evenly—no stirring needed!

3. Pressure cook: Hit the “Manual” or “Pressure Cook” button and set it for 10 minutes on high pressure. The pot will take about 5-10 minutes to come up to pressure before the countdown begins—perfect time to warm your milk and soften the butter!

4. Quick release: When the timer beeps, immediately turn the valve to “Venting” for a quick release. Careful—that steam is hot! I use a wooden spoon to flip the valve so my fingers stay safe.

5. Drain (but not too much!): You’ll see some water left in the pot—that’s normal. Carefully pour out most of it, leaving just about 1/4 cup behind. Those starchy remnants help make the potatoes extra creamy.

6. Mash and mix: Add your butter, warm milk, salt, and pepper right into the pot. Now mash away! I love my old-fashioned potato masher for that perfect rustic texture, but a hand mixer works great if you like them super smooth. Taste and adjust seasonings—this is where I usually add another pinch of salt.

The whole process is so fast, you’ll have fluffy clouds of potato perfection ready before your main dish finishes cooking. Pro tip: if the potatoes seem too thick, stir in a splash more warm milk until they’re just right!

Tips for Perfect Easiest Instant Pot Mashed Potatoes

After making these creamy dreamy potatoes more times than I can count, I’ve picked up some tricks that take them from good to “can I marry these?” levels of delicious. Here are my can’t-live-without tips:

• Warm your dairy: Cold milk can make the potatoes gluey—I microwave mine for 30 seconds while the potatoes cook. Same goes for butter—toss those cubes on the warm Instant Pot lid to soften while you wait!
• Salt in layers: Start with the teaspoon in the recipe, then taste after mashing. Potatoes are salt sponges—I usually end up adding another pinch or two.
• Garlic lovers unite: Toss in 1/2 teaspoon of garlic powder or a minced clove with the potatoes before cooking—it infuses the whole batch with cozy flavor.
• Texture tweaks: Like them extra creamy? Add a splash more milk. Prefer rustic? Leave some small lumps—they’re charming!

Remember, these Easiest Instant Pot Mashed Potatoes are your canvas—make them taste like home, whatever that means to you!

Variations for Easiest Instant Pot Mashed Potatoes

One of the best things about these Easiest Instant Pot Mashed Potatoes is how versatile they are. Once you’ve got the basic recipe down, you can jazz them up in so many ways. Here are some of my favorite twists to keep things exciting:

• Garlic lovers’ dream: Toss in 4-5 whole garlic cloves with the potatoes before cooking. They’ll soften into sweet, buttery perfection—just mash them right in!
• Cheesy goodness: Stir in a handful of shredded cheddar, Parmesan, or Gruyère after mashing. It melts into the potatoes like a warm hug.
• Herb-infused: Add a tablespoon of fresh chopped herbs like chives, rosemary, or thyme. They bring a pop of color and flavor that’s perfect for holidays.
• Loaded potatoes: Mix in crispy bacon bits, sour cream, and green onions for a loaded baked potato vibe.
• Dairy-free version: Swap the milk and butter for unsweetened almond milk and vegan butter—it’s just as creamy and delicious!

Honestly, the possibilities are endless. These Easiest Instant Pot Mashed Potatoes are like a blank canvas—have fun making them your own!

Serving Suggestions for Easiest Instant Pot Mashed Potatoes

These creamy Easiest Instant Pot Mashed Potatoes are the ultimate sidekick to so many meals. My go-to? A juicy roasted chicken with crispy skin—the combo is pure comfort. They’re also amazing with a dollop of rich gravy (homemade or store-bought, I won’t judge). For a cozy dinner, pair them with meatloaf or smothered pork chops. And hey, don’t forget Thanksgiving—they’re the perfect base for turkey and all the fixings. Honestly, they’re so good, I’ve been known to eat them straight from the pot with a fork. No shame!

Storage and Reheating Instructions for Easiest Instant Pot Mashed Potatoes

Got leftovers? These Easiest Instant Pot Mashed Potatoes actually keep beautifully! Store them in an airtight container in the fridge for up to 4 days. When reheating, I splash in a tablespoon of milk and warm them gently in the microwave at 50% power, stirring every 30 seconds. For bigger batches, the stovetop works great—just stir constantly over low heat with a pat of butter. Want to freeze? Portion them into freezer bags (they’ll keep for 2 months) and thaw overnight in the fridge before reheating. Pro tip: They’ll thicken when cold, so don’t panic—just whisk in extra warm milk or broth when reheating!

Nutritional Information for Easiest Instant Pot Mashed Potatoes

Here’s the scoop on what’s in these creamy dreamy potatoes (per serving): About 220 calories, 8g fat (5g saturated), 35g carbs with 3g fiber, and 4g protein. They’ve got 2g natural sugars from the potatoes and milk, plus 350mg sodium (but you can adjust that to taste). Just remember—these numbers are estimates. Your exact amounts might change based on potato size or whether you use whole milk vs. skim. But hey, we’re here for comfort, not calculus!

FAQ About Easiest Instant Pot Mashed Potatoes

Can I use other types of potatoes?
Absolutely! Russets are my go-to for their fluffy texture, but Yukon Golds work beautifully too—they’re naturally buttery and hold their shape a bit more. Just avoid waxy potatoes like red-skinned ones; they make gluey mashed potatoes (learned that hard way).

What if I forgot to peel the potatoes first?
No worries—you can totally leave the skins on! I do this for rustic “smashed” potatoes all the time. Just scrub them well and cube as usual. The skins add texture and nutrients, though the mash won’t be quite as smooth.

How do I make this dairy-free?
Easy peasy! Swap the milk for unsweetened almond or oat milk, and use vegan butter or olive oil. The texture stays creamy, and you’d never guess it’s dairy-free. My sister swears by adding a spoon of nutritional yeast for a cheesy flavor boost.

Why quick release instead of natural release?
Great question! Quick releasing stops the cooking immediately so your potatoes don’t turn to mush. With natural release, they keep cooking in the residual heat—I once ended up with potato soup (tasty, but not what we wanted!).

Can I double this recipe?
Yep! Just keep the water at 1 cup (pressure cookers don’t need more liquid for larger quantities). You might need to add 1-2 minutes to the cook time if your pot is really full. And stir in extra butter—because why not?

Share Your Experience with Easiest Instant Pot Mashed Potatoes

Okay, now I need to hear from you! Did these Easiest Instant Pot Mashed Potatoes become your new weeknight hero like they did for me? Snap a pic of your creamy creation and tag me on Instagram—I love seeing your kitchen wins! And if you tweaked the recipe (extra garlic? Loaded with cheese?), drop a comment below so we can all get inspired. These potatoes brought my family together around the table, and I’d love to hear how they worked in your home. Happy mashing, friends! For more delicious recipes, check out Pinch of Yum.

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