Make dreamy, creamy mashed potatoes in just 15 minutes using your Instant Pot—only 7 minutes of active cook time! This easy, flexible recipe is perfect for weeknights or holidays, with no stove babysitting required.

The Instant Pot is seriously a game-changer for so many reasons—not the least of which is this mashed potato recipe. Honestly, it takes longer to peel the potatoes than it does to cook them. (Chez Civilian, I usually have one or two willing helpers for that task. They get a bowl of water, a peeler, and some taters—and I get to work on something else at the same time. Their reward? Fluffy, perfect mashed potatoes in no time. My reward? Time saved. Win-win.)

Here’s the real kicker: the actual cook time is only 7 minutes. Add in a few minutes to peel and mash, and the whole process clocks in around 15 minutes total—including the time it takes for the Instant Pot to come up to pressure. That’s a pretty sweet deal for mashed potatoes on a Tuesday.

This is basically my relationship with my robots. Yes, plural. One for vacuuming, one for mopping. Having them take care of the chores while I blog, read, watch a show—or sleep—is pure heaven. So, the gist of this post? I’m pro-tools. Any appliance that streamlines the process is a friend in my book. I’ve already confessed my love affair with small appliances, and the Instant Pot ranks pretty high on that list.

Customizable & Easy: Mashed Potato Variations

There are so many ways to make mashed potatoes in the Instant Pot. You can mix and match to suit your mood or pantry situation:

Dairy or dairy-free – Use butter, cream, milk, or swap in plant-based alternatives.
Use the cooking water for mashing, or drain and start fresh with added liquids.
Flavor boosts:
- Roasted garlic
- Your favorite spice blend
- Sour cream or cream cheese
- Freshly grated nutmeg
- Chopped chives or green onions
Go classic: Just butter, salt, and milk (sometimes simple is best).

Whichever way you choose, the beauty is that you’re no longer stuck babysitting a pot until the potatoes are fork-tender. It’s hands-off heaven.

My No-Fail Tip

Use a trivet. It keeps the potatoes from scorching on the bottom and allows them to steam perfectly. Once they’re cooked, do a quick release (yes, the hissing is loud) and mash by hand (I like a little texture) or use a hand mixer if you prefer silky-smooth.

Around here, I often make my potatoes flavorful enough to stand on their own—no gravy required. It’s how I grew up eating them (puree, Chilean-style). That said, gravy is always a good idea, and the Supreme Commander of our house never skips it.
(Need a gravy how-to? Start with a roux—check here.)

Serve With:

These Instant Pot mashed potatoes are the perfect sidekick for:

Meatloaf Muffins – Mini meatloaves baked in a muffin tin for maximum crispy edges and fast cook time. They’re tender, flavorful, and freezer-friendly. The crispy-meets-creamy combo with mashed potatoes? Pure comfort food magic.
Greek Yogurt Chicken – Juicy, marinated chicken bursting with Mediterranean flavor. It’s tangy, herby, and pairs beautifully with a creamy potato base. Bonus: the leftovers make great wraps or grain bowls.

Dreamy, creamy, smooth or chunky—mashed potatoes in 15 minutes flat, with only 7 minutes of actual cooking. It’s the magic of the Instant Pot.

Real food. Real kitchens. Real love. –The Food Civilian

Instant Pot Mashed Potatoes

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Equipment

1 Instant Pot any size

Ingredients

Russet potatoes cubed (depending on size of potatoes, about 1-2 potatoes per person)
1 1/2 c water
salt to taste
pepper to taste
butter optional

Instructions

Peel and dice potatoes.
Place silicone or stainless steel trivet in bottom of instant pot liner.
Pour in 1 1/2 c water.
Place potatoes on top of trivet.
Seal lid and set timer for 7 minutes (regardless of how many or few potatoes you have. Just don’t go past maximum fill line).
When cooking is complete, do a quick release of pressure (yes, the loud hissing part).
Remove trivet.
Drain potatoes. Alternatively, you can use the cooking water for mashing, but you will then need to add in some flavor another way.
Add in butter, milk, sour cream, spices.
Salt and pepper (freshly ground is always best) to taste.

Notes

Using Russet potatoes will yield the best texture. Waxy poatotes like red or yellow ones are best for recipes where you want them to hold their shape (like soups or salads).