Instant Pot Mashed Potatoes

Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 3 lbs (1.4 kg) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks; 1 cup (240 mL) cold water; 1 tsp salt, plus more to taste; 4 tbsp (57 g) unsalted butter, cut into pieces; 0.5 cup (120 mL) whole milk, warmed; 0.25 cup (60 mL) heavy cream, warmed; 0.5 tsp black pepper; 2 tbsp chopped fresh chives, for serving

Updated 2026-09-17 · By The Crisp & Simmer Kitchen

Creamy Instant Pot mashed potatoes made with Yukon Gold potatoes, butter, and warm cream. Ready in about 25 minutes with no draining needed — the pressure cooker does all the work.

A generous serving of creamy mashed potatoes in a round white bowl on a light concrete surface, with a pat of butter melting into the center and a few flecks of black pepper and chopped chives scattered unevenly on top

These Instant Pot mashed potatoes come out fluffy, buttery, and completely hands-off while they cook. Eight minutes under pressure and a quick mash — no boiling a huge pot of water, no watching the stove, no draining over the sink. They taste exactly like stovetop mashed potatoes because they are the same thing, just faster.

Yukon Golds are the key. Their natural creaminess means you get a smooth, rich texture without needing a ricer or food mill. The pressure cooker steams them evenly all the way through, so every chunk breaks down at the same rate — no more half-cooked centers mixed with falling-apart edges.

Why This Recipe Works

Pressure steaming cooks more evenly than boiling. In a regular pot, outer surfaces overcook and turn waterlogged while centers stay firm. The Instant Pot surrounds every piece with pressurized steam at 244°F (118°C), so the heat penetrates from all sides equally. The result is potatoes that mash into a uniform texture without lumps.
Yukon Golds have the right starch-to-moisture balance. They sit between waxy (red potatoes) and starchy (Russets) on the spectrum. This means they mash smooth without turning gluey the way Russets can, and they absorb butter and cream better than waxy varieties that resist breaking down.
Warm dairy prevents temperature shock. Cold milk poured into hot potatoes drops the temperature fast and tightens the starch, making the mash dense and stiff. Warming the milk and cream first keeps everything loose and silky. If you enjoy creamy Instant Pot comfort food, our Instant Pot mac and cheese uses a similar warm-dairy technique.

Ingredient Notes

Simple ingredients — the potatoes and butter do most of the talking.

Yukon Gold potatoes: The yellow flesh and moderate starch content make these the best all-around mashing potato. They produce a naturally buttery color and a creamy texture that holds up without being pasty. Russets work but mash drier and fluffier — you will need more butter and cream to compensate. Red potatoes stay too waxy for a smooth mash.
Unsalted butter: Four tablespoons for three pounds of potatoes is the baseline for rich flavor without being greasy. Use unsalted so you control the salt level — salted butter varies between brands and can push the seasoning too far. Cut the butter into pieces so it melts quickly on contact with the hot potatoes.
Whole milk and heavy cream: The combination gives richness without making the potatoes soupy. All milk makes them lighter; all cream makes them heavier. Warm both together in the microwave for 30 seconds or in a small saucepan — they should be steaming, not boiling.
Chives: A clean, mild onion flavor that pairs with potatoes without competing. Flat-leaf parsley or a pinch of garlic powder work as alternatives. Scatter them on at the end so they stay bright green.

Peeled Yukon Gold potato chunks arranged in the Instant Pot inner pot with water, some pieces slightly larger and more irregular than others, viewed from directly above

How to Make Instant Pot Mashed Potatoes

The short version — full amounts and times are in the recipe card below.

Step 1: Pressure cook the potatoes. Cut the Yukon Golds into roughly equal chunks, add water and salt to the Instant Pot, and cook on High for 8 minutes. Quick release when done.

Yukon Gold potato chunks in the open Instant Pot after pressure cooking, visibly soft and starting to break apart at the edges, steam rising from the pot, a few pieces cracked open showing the fluffy interior

Step 2: Drain and add butter. Pour off any remaining water, drop the butter pieces onto the hot potatoes, and let them melt for a minute before mashing to your preferred texture.

Mashed potatoes being worked with a potato masher in the Instant Pot inner pot, butter partially melted and streaked through the potatoes, the texture chunky and uneven mid-mash

Step 3: Fold in warm dairy and season. Pour in the warmed milk and cream, fold gently until just combined, and season with pepper and more salt as needed. Serve right away.

Pro Tips

Cut the potatoes into even-sized chunks. Pieces that are roughly 1.5 inches cook at the same rate. If some chunks are twice the size of others, the small ones will overcook and turn mushy while the large ones stay firm in the center. Precision is not required — close enough is good enough.
Quick release is essential for mashed potatoes. Natural release continues cooking the potatoes with residual heat and steam, which makes them absorb more water and turn soggy. A quick release stops the cooking immediately, keeping the texture starchy and dry — exactly what you want before adding butter and cream.
Do not use a hand mixer or immersion blender. Mechanical mixing ruptures the starch granules and releases excess amylose, which turns the potatoes into wallpaper paste. A hand masher or a ricer gives you control over the texture without overworking the starch. A few small lumps are better than a gluey mess.
Warm the dairy before adding it. Cold liquid hitting hot potatoes causes the starches to seize up, which means you have to mix harder to incorporate everything — and harder mixing makes them gluey. Thirty seconds in the microwave is all it takes.

Variations

Same base method, different directions.

Garlic mashed potatoes: Add 6 peeled garlic cloves to the pot with the potatoes before pressure cooking. They soften completely under pressure and mash right into the potatoes, giving a mellow roasted garlic flavor without any sharp bite. No extra prep needed.
Sour cream and chive mashed potatoes: Replace the heavy cream with 0.5 cup (120 g) of sour cream, folded in at the end after the milk. The tang brightens the richness. Double the chives to 4 tablespoons for a stronger herby flavor.
Loaded mashed potatoes: After mashing, fold in 0.5 cup (55 g) of shredded sharp cheddar, 4 slices of crumbled cooked bacon, and 3 tablespoons of sour cream. Top with more cheese, bacon, and chives. These are also excellent as a topping for our tater tot casserole if you want to swap out the tots.
Butter herb mashed potatoes: Melt the butter in a small pan with 2 sprigs of fresh rosemary and 3 fresh sage leaves over low heat for 3 minutes. Discard the herbs and add the infused butter to the potatoes. The flavor is subtle and earthy.

Storage & Reheating

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. They thicken as they cool, which is normal.

Reheat on the stovetop over medium-low heat, stirring in a splash of milk to loosen the texture. Stir frequently to prevent sticking and heat until steaming throughout. Microwave works in a pinch — cover with a damp paper towel and heat in 30-second intervals, stirring between each.

These freeze well for up to 2 months. Portion into freezer-safe bags or containers, pressing out excess air. Thaw overnight in the refrigerator. The texture after freezing is slightly less smooth than fresh, but stirring in a tablespoon of cream during reheating restores most of the creaminess.

FAQ

Common questions about making mashed potatoes in the Instant Pot.

Can I use Russet potatoes instead?

Russets produce a fluffier, drier mash. They work, but you will need to increase the butter by 1 to 2 tablespoons and add more cream to compensate for their lower moisture content. They also release more starch, so be extra careful not to overmix.

Do I need the trivet?

No. Placing the potatoes directly in the water works fine and is simpler. The trivet is useful if you want to steam the potatoes above the water to keep them slightly drier, but the difference is minimal when you are mashing with butter and cream anyway.

How do I make them ahead for a holiday meal?

Make the potatoes up to 2 days ahead and store in the refrigerator. Reheat in a covered baking dish at 350°F (177°C) for 25 to 30 minutes, stirring halfway and adding a splash of warm milk to loosen. They hold well in a slow cooker on the Warm setting for up to 2 hours — stir occasionally and add milk if they get too thick.

What to Serve With

Mashed potatoes go with nearly everything. They are the natural partner for any dish with a gravy or sauce — try them alongside our Instant Pot chicken and gravy or Instant Pot pork chops and spoon the pan sauce right over the top. For a weeknight dinner plate, pair with roasted vegetables or a simple green salad. They also work as a bed for Instant Pot butter chicken if you want something outside the usual pairing.