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A bowl of instant pot mashed potatoes.
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5 from 3 votes

Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are the easiest side dish. They’re so quick to make, creamy, and comforting.
Prep Time10 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish
Diet: Gluten Free
Keyword: Instant Pot Mashed Potatoes
Method: Instant Pot
Author: Lexi's Clean Kitchen


  • 2 lbs. yellow russett or red potatoes, washed, peeled and cut to 1” pieces
  • 1 cup water
  • 3/4 teaspoon fine sea salt
  • ½-3/4 cup milk of choice
  • 3 tablespoon butter or ghee
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • Parsley or chives finely minced (optional)


  • Place potatoes inside the Instant Pot. Pour the water over the top, and sprinkle with salt. Close the lid, and switch the valve to sealing. Cook on high pressure for 5 minutes. Switch the valve to venting to release the steam.
  • Drain the potatoes in a colander, and return back to the pot.
  • While potatoes are still hot, add in the milk, butter, black pepper and garlic powder. Mash with a potato masher until smooth. If the potatoes are not loose enough, add in more milk as needed. Taste, and adjust seasoning
  • Garnish with herbs and serve immediately.


  1. Try to cut the diced potatoes to a similar size so the pieces all cook evenly. This recipe calls for a smaller dice of the potatoes so they cook quicker.


Serving: 1/4 recipe | Calories: 274kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 448mg | Fiber: 3g | Sugar: 6g