Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are creamy, garlicky, and incredibly easy to make without boiling a big pot of potatoes on the stove. I start by sautéing garlic in the Instant Pot, then add water, potatoes, and salt before pressure-cooking for just 8 minutes.

Once the potatoes are tender, I mash them directly in the pot and gradually add milk until they are creamy and smooth. A little black pepper and fresh chives or parsley are all they need before serving.

This is one of those easy side dishes that works for a weeknight dinner but is especially convenient for Thanksgiving and holiday meals when the stovetop is already crowded.

Jump to:

• Why You'll Love These Instant Pot Mashed Potatoes
• Ingredient Notes
• How to Make Instant Pot Mashed Potatoes
• What Are the Best Potatoes for Mashed Potatoes?
• Why Add the Water Before the Potatoes?
• How to Make Creamy Instant Pot Mashed Potatoes
• Tips for the Best Instant Pot Mashed Potatoes
• Instant Pot Garlic Mashed Potatoes
• Can I Use Milk Instead of Heavy Cream?
• Can I Add Butter?
• Make-Ahead Instant Pot Mashed Potatoes
• How to Reheat Mashed Potatoes
• How to Store Leftover Mashed Potatoes
• What to Serve with Instant Pot Mashed Potatoes
• Instant Pot Mashed Potatoes for Thanksgiving
• Frequently Asked Questions
• More Thanksgiving Recipes
• Instant Pot Mashed Potatoes

Why You'll Love These Instant Pot Mashed Potatoes

• Easy one-pot method: Everything cooks and mashes directly in the Instant Pot.
• No draining required: The potatoes cook with just enough water, so there is no separate pot of boiling water to drain.
• Garlic flavor from the start: Sautéing the garlic first gives the mashed potatoes more flavor than stirring it in at the end.
• Creamy without being complicated: Add milk gradually until you reach your preferred texture.
• Perfect for Thanksgiving: Making mashed potatoes in the Instant Pot frees up valuable stovetop space.
• Easy to make ahead: Prepare them in advance and gently reheat before serving.

Ingredient Notes

• Potatoes: Use a starchy potato such as Russet potatoes for fluffy mashed potatoes. Yukon Gold potatoes are also a great choice if you prefer a naturally buttery, creamy texture.
• Garlic: I sauté the garlic first so its flavor infuses the potatoes as they cook.
• Oil/Butter: Use a small amount to sauté the garlic. You can use olive oil, butter, a mix of both, or another neutral cooking oil.
• Water: The water deglazes the bottom of the Instant Pot and provides the liquid needed for pressure cooking.
• Salt: Adding some salt before pressure cooking seasons the potatoes as they cook.
• Milk: Add it gradually after mashing. This makes it easier to control the consistency instead of accidentally making the potatoes too thin.
• Black pepper: Add after mashing and adjust to taste.
• Chives or parsley: Either makes an easy fresh garnish before serving.

How to Make Instant Pot Mashed Potatoes

4. Pressure Cook

Close the lid and set the Instant Pot to High Pressure for 8 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes.

Release any remaining pressure before carefully opening the lid.

7. Season

Add black pepper and taste the potatoes. Adjust the salt if needed.

8. Garnish and Serve

Transfer to a serving bowl or serve directly from the Instant Pot. Garnish with chopped chives or parsley and serve warm.

What Are the Best Potatoes for Mashed Potatoes?

For fluffy mashed potatoes, Russet potatoes are one of my favorite choices because they are high in starch and mash easily.

Yukon Gold potatoes are another excellent option. They have a naturally creamy texture and slightly buttery flavor.

You can also use a combination of Russet and Yukon Gold potatoes if you want mashed potatoes that are both fluffy and creamy.

I would avoid very waxy potatoes because they can become dense or gluey when mashed.

Why Add the Water Before the Potatoes?

After sautéing the garlic, I add the water before adding the potatoes.

This gives me a chance to scrape the bottom of the Instant Pot and remove any browned garlic or bits that may be sticking.

It's a small step, but it is especially helpful when pressure cooking because food stuck to the bottom can sometimes trigger the Burn warning.

Once the bottom is clean, add the potatoes and continue with the recipe.

How to Make Creamy Instant Pot Mashed Potatoes

The biggest trick is not adding all the milk at once.

I add about ¼ cup at a time, then mash and stir before deciding whether the potatoes need more.

For my recipe, I use up to about ¾ cup milk, but you can stop earlier if your potatoes already look creamy.

This gives you much more control over the final texture.

Tips for the Best Instant Pot Mashed Potatoes

• Cut the potatoes evenly: Similar-sized chunks cook more consistently.
• Don't burn the garlic: Sauté it only until fragrant.
• Deglaze carefully: Scrape the bottom of the pot after adding the water.
• Don't skip the natural release: Let the pressure release naturally for 10 minutes before releasing the rest.
• Mash while the potatoes are hot: Warm potatoes mash much more easily.
• Add milk gradually: Start with less and add more as needed.
• Don't overwork the potatoes: Too much mixing can make mashed potatoes gluey.
• Taste before serving: Potatoes often need a little extra salt once the milk is added.
• Keep them warm in the Instant Pot: Use the Keep Warm setting if you're not serving immediately, but stir occasionally so the bottom doesn't dry out.

Instant Pot Garlic Mashed Potatoes

Although the main recipe is simply Instant Pot mashed potatoes, garlic is what gives this version extra flavor.

Instead of adding raw garlic to the cooked potatoes, I sauté it first. This mellows the garlic and gives it a more aromatic flavor before the potatoes are pressure cooked.

If you love garlic, you can increase the amount slightly. Just be careful not to let it brown too much while sautéing.

Can I Use Milk Instead of Heavy Cream?

Yes.

I make these mashed potatoes with milk, which keeps the recipe simple and still gives them a creamy texture.

Whole milk will give you a richer result, but you can use the milk you normally keep at home.

For an extra-rich holiday version, you can replace part of the milk with cream.

Can I Add Butter?

Absolutely.

You can stir butter into the potatoes after pressure cooking and before or while adding the milk.

The recipe is still creamy without a large amount of butter, but adding some is an easy variation if you want a richer Thanksgiving-style mashed potato.

Make-Ahead Instant Pot Mashed Potatoes

Yes, you can make these mashed potatoes ahead of time, which is especially helpful for Thanksgiving.

Prepare the potatoes as directed and let them cool. Transfer them to an airtight container and refrigerate.

When ready to serve, gently reheat them and add a splash of milk if they have thickened in the refrigerator. Stir until creamy again.

How to Reheat Mashed Potatoes

Mashed potatoes naturally thicken after refrigeration. When reheating, add a small splash of milk and stir gently.

You can reheat them:

• In the microwave
• On the stovetop over low heat
• In the Instant Pot using a low warming setting

Add milk only as needed so the potatoes don't become too loose.

How to Store Leftover Mashed Potatoes

Let leftover mashed potatoes cool, then transfer them to an airtight container. Store them in the refrigerator for about 3-4 days. When reheating, add a little milk to bring back the creamy texture.

What to Serve with Instant Pot Mashed Potatoes

These mashed potatoes work with almost any comfort-food dinner, but they're especially good on a vegetarian Thanksgiving menu.

Serve them with:

• Mushroom gravy
• Cranberry sauce
• Cranberry chutney
• Pumpkin quinoa salad
• Air fryer Brussels sprouts
• Gochujang honey-glazed carrots
• Pumpkin dinner rolls
• Pomegranate Rice Pilaf

My Instant Pot Cranberry Sauce and Pumpkin Quinoa Salad are especially easy to prepare ahead if you're trying to make Thanksgiving Day less hectic.

Instant Pot Mashed Potatoes for Thanksgiving

One of the biggest reasons I like making mashed potatoes in the Instant Pot for Thanksgiving is that they don't take up space on the stove.

The potatoes pressure cook while you work on the other sides, and once they're done, you can mash and season them right in the same pot.

You can also make them earlier in the day and keep them warm until you're closer to serving.

Pair them with mushroom gravy, cranberry sauce, roasted vegetables, and warm dinner rolls for an easy vegetarian Thanksgiving spread.

Frequently Asked Questions

More Thanksgiving Recipes

If you make these Instant Pot Mashed Potatoes, leave a comment and let me know how they turned out. They're especially good with mushroom gravy for a simple holiday side.