Yield: 8 servings

Instant Pot Mashed Potatoes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Mashed Potatoes in the Instant Pot are done in 10 minutes with this recipe! You'll love these creamy, flavorful potatoes with much less work!


  • 3 pounds yukon gold potatoes (or Russet potatoes)
  • 1 cup water
  • ½ cup unsalted butter
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup heavy whipping cream
  • optional toppings: chives, bacon, cheese, sour cream, etc


    1. Cut potatoes in half or thirds. Peel, if desired.
    2. Add 1 cup of water to the bottom of the instant pot. Place the trivet inside the pot and add potatoes.
    3. Close the lid and make sure the valve is set to "SEALING."
    4. Select "HIGH PRESSURE" and cook time of 10 minutes.
    5. Quick release when cook time ends. Drain the potatoes into a colandar and cool for several minutes. When cool enough to handle, you can rub the peels right off!
    6. Add the potatoes back to the pot and add butter, salt, pepper, and cream. Mash until desired consistency. Serve and enjoy.


  • I used a 6qt Instant Pot for today's recipe. Prep time does not include the time it takes to come to pressure (about 10 minutes).
  • Whether to peel or not peel is completely optional. Mashed potatoes are great with skins on...especially the yukon gold as their skin is thinner than a Russet potato. However, you can cook then peel, as the peel will come off easily after pressure cooking.
  • Use whole milk or heavy cream for the creamiest potatoes, but skim milk and half and half will work just as well!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 373Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 279mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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