Creamy Instant Pot Mashed Potatoes
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Mashed potatoes appear regularly on my family’s menu rotation, and these Instant Pot Mashed Potatoes are easier than ever! They come out soft, fluffy, and full of buttery flavor without the usual stovetop hassle. They’re perfect for busy nights or family meals when you need an easy, satisfying side dish that everyone will enjoy.
Sheila’s Recipe Snapshot
.Once I started making mashed potatoes in the Instant Pot, I never turned back. No more watching a pot boil over, and it frees up valuable stovetop space — especially when I’m juggling a big holiday meal. Even better, the potatoes stay warm right in the pot until you’re ready to serve.
One little trick I love is stirring in a bit of mayonnaise along with the butter. It makes the potatoes extra creamy and helps them stay that way, even after they’ve been refrigerated. If that sounds a little unusual, you can absolutely stick with all butter — they’ll still be delicious.
From there, it’s easy to make them your own. A scoop of sour cream, cream cheese, or shredded cheddar adds richness, and a pinch of garlic powder brings in extra flavor. Finish with fresh herbs and an extra pat of butter, if you like.
Ingredient Notes for Mashed Potatoes Recipe
- Russet Potatoes | These are perfect for mashed potatoes because they break down easily and give you that fluffy texture.
- Water | Used to cook the potatoes under pressure, just enough to fully cover them.
- Kosher Salt | To season the potatoes from the inside out while they cook!
- Unsalted Butter | Adds richness and helps create a smooth, creamy texture.
- Mayonnaise | The secret ingredient for creamy mashed potatoes that stay smooth!
- Half-and-half | Makes the potatoes silky smooth. Half-and-half has the perfect creamy consistency, without being too heavy.
- Black Pepper | A savory balance for the richness in this dish.
- Fresh Herbs | These are optional! You can add chives or parsley at the end for a fresh
Variations and Substitutions
- Swap half-and-half for milk or cream: Use whole milk for a lighter option or heavy cream for extra richness.
- Skip the mayonnaise if preferred: While I love this addition, you can replace it with more butter or a spoonful of sour cream.
- Add garlic flavor: Stir in roasted garlic or garlic powder for a savory twist.
- Make them cheesy: Mix in cream cheese, shredded cheddar or Parmesan for a cheesy take!
- Use Yukon Gold potatoes: Yukon gold and russet potatoes both work beautifully for mashed potatoes!
How to Make Creamy Mashed Potatoes in the Instant Pot
This recipe is incredibly simple — just a handful of ingredients and your Instant Pot does most of the work!
STEP 1 | Prep and cover in water
Place the potatoes in the Instant Pot. Pour in the water, making sure the potatoes are fully covered, then add 1 teaspoon of the salt.
STEP 2 | Pressure cook
Lock the lid and set the valve to Sealing. Cook on HIGH PRESSURE for 10 minutes (it will take about 10 minutes to come to pressure). Quick-release the pressure. Once the valve drops, carefully open the lid and drain the water from the pot.
STEP 3 | Mash the potatoes
Add the butter and mayonnaise to the hot potatoes. Mash with a potato masher until smooth and creamy.
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STEP 4 | Add half & half
Gradually stir in the warmed half-and-half until you reach your desired consistency. Season with the remaining salt and black pepper to taste. Transfer to a serving bowl and sprinkle with fresh herbs, if desired. Serve warm.
Recipe Success Tips
Storage and Reheating Tips
- To store: Keep leftover Instant Pot mashed potatoes in an airtight container in the fridge for up to 4 days.
- To freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating!
- To make ahead: Prepare a day in advance and reheat gently on the stove or in the microwave, adding a splash of milk to loosen them up.
Frequently Asked Questions
Cook on HIGH PRESSURE for 10 minutes, then quick release. This timing gives you potatoes that are tender enough to mash smoothly.
Avoid overmixing after cooking. Mash just until smooth, and skip electric mixers unless you’re very careful — overworking the starches can make the texture gluey.
Peeling is recommended for the smoothest texture, but you can leave the skins on for a more rustic style.
Looking for More Side Dish Recipes?
This easy Funeral Potatoes recipe and my Scalloped Potatoes with Cheese Recipe are both family favorites. I have a yummy Baked Potatoes in Air Fryer recipe, too!
What to Serve With Instant Pot Mashed Potatoes
Instant Pot mashed potatoes go with just about everything. I love serving them alongside Air Fryer Chicken Legs, Crockpot Mississippi Pot Roast, or a Smoked Meatloaf.
They’re also perfect for soaking up gravy and pairing with holiday favorites like Smoked Turkey Breast or Holiday Ham!
More Fan Favorites
- Potato Stacks
- Instant Pot Beef Stew Recipe
- Mashed Sweet Potatoes with Brown Sugar
- Instant Pot White Rice
- Garlic Smashed Potatoes
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Instant Pot Mashed Potatoes
Ingredients
- 4 pounds russet potatoes about 8 medium potatoes, peeled and cut into chunks
- 4 cups water
- 2 teaspoons kosher salt divided
- 6 tablespoons unsalted butter
- 2 tablespoons mayonnaise
- ½ cup half and half warmed
- ¼ teaspoon black pepper or to taste
- fresh herbs for garnish, optional
Instructions
- Place the potatoes in the Instant Pot. Pour in the water, making sure the potatoes are fully covered, then add 1 teaspoon of the salt.
- Lock the lid and set the valve to Sealing. Cook on HIGH PRESSURE for 10 minutes (it will take about 10 minutes to come to pressure).
- Quick-release the pressure. Once the valve drops, carefully open the lid and drain the water from the pot.
- Add the butter and mayonnaise to the hot potatoes. Mash with a potato masher until smooth and creamy.
- Gradually stir in the warmed half-and-half until you reach your desired consistency. Season with the remaining salt and black pepper to taste.
- Transfer to a serving bowl and sprinkle with fresh herbs, if desired. Serve warm.
Notes
- Cut evenly. Cut potatoes into similar-sized pieces so they cook at the same rate and mash smoothly.
- Salt the cooking water. This seasons the potatoes from the inside out and makes a noticeable difference in flavor.
- Warm the dairy. Add warm half-and-half so the potatoes stay hot and absorb it smoothly.
- Mash while hot. Mash the potatoes right after cooking for the best texture.
- Don’t overmix. Mash just until smooth — overworking can make the potatoes gummy.
- To store: Refrigerate in an airtight container for up to 4 days.
- To freeze: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator.
- To reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk as needed to loosen.
- Make ahead: Prepare up to 1 day in advance and reheat before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
