Instant Pot Mashed Potatoes (Creamy & No Drain!)

If you want mashed potatoes that are fluffy, creamy, and done fast — the Instant Pot is the way to go. No more boiling over the stove or draining hot water. You just cook, mash, and eat — all in one pot.

This is my go-to side dish for busy weeknights, holiday dinners, or anytime I want comfort food with zero fuss.

Why You’ll Love These Instant Pot Mashed Potatoes

• No draining needed (just cook in less water)
• Cooks in under 20 minutes
  Creamy and customizable — go classic, garlicky, or cheesy
• Make-ahead friendly — keeps warm in the pot
• Perfect for everyday dinners or big gatherings

Ingredients You’ll Need

• 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
  
• 1 cup water
  
• 1 tsp salt
  
• 4 tbsp butter
  
• 1/2 cup milk or half-and-half (warm)
  
• Optional: 2–3 garlic cloves (for garlic mashed potatoes)
  
• Optional: 1/4 cup sour cream or cream cheese for extra creaminess
  
• Salt and pepper to taste

How to Make Mashed Potatoes in the Instant Pot

Step 1 – Prep the Potatoes

Peel and cut potatoes into even chunks (about 1.5–2 inches). This helps them cook evenly.

Step 2 – Add to Instant Pot

Place potatoes in the pot with 1 cup water and 1 tsp salt. Add garlic cloves now if using.

Step 3 – Pressure Cook

Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes. Quick release the pressure when done.

Step 4 – Mash & Add Dairy

There’s no need to drain! Just add butter and warm milk directly to the pot. Use a potato masher (or hand mixer for extra smooth texture) to mash everything together.

Step 5 – Season & Serve

Add more salt, pepper, or butter as needed. Serve warm!

Tips for the Best Instant Pot Mashed Potatoes

• Use Yukon Golds for creamy texture, or Russets for fluffy mash
  
• Warm the milk before adding — it absorbs better and keeps the potatoes hot
  
• Don’t overmix or they can get gummy (especially with electric mixers)
  
• Want ultra-smooth? Use a potato ricer instead of a masher
  
• Keep them warm using the Instant Pot’s “Keep Warm” setting — great for holidays!

Variations

• Garlic Mashed Potatoes: Add whole garlic cloves to cook with the potatoes
  
• Cheddar Mashed Potatoes: Stir in shredded cheddar cheese after mashing
  
• Sour Cream & Chive: Mix in sour cream and chopped chives
  
• Loaded Style: Top with bacon, green onions, and cheese

Read also: Instant Pot Chicken and Potatoes Recipe

FAQ

Do I need to peel the potatoes?
It’s up to you. Yukon Golds are great with the skins on. Russets are best peeled.

Can I make these ahead?
Yes! Keep warm in the Instant Pot for up to 2 hours. Just stir occasionally and add a splash of milk if needed.

Can I double this recipe?
Yes, just don’t go past the Instant Pot max fill line. You might need to mash in batches.Can I

freeze leftovers?
Mashed potatoes don’t freeze perfectly but are okay in small portions. Add more cream or butter when reheating.