Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 6 servings
Ingredients: 2.5 lbs russet potatoes (peeled and quartered); 3 cloves garlic; 1 cup water (or broth); 2 tsp salt; 3/4 cup milk; 6 tbsp butter

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Want to know how to make the best Instant Pot Mashed Potatoes where everyone will ask for seconds? Here is the easiest Instant Pot Mashed Potatoes recipe!

Easy Instant Pot Mashed Potatoes

Mashed potatoes are my jam. Every time we have a holiday dinner when asked what my request is, it’s never a fancy ribeye or whatever but always “mashed potatoes.”

H’s brother even starts off the conversation at this point with “yes, there will be mashed potatoes, anything else you’d like?” Girl here loves her potatoes haha.

Anyways, I personally feel that my love for potatoes means I’m a pretty good judge of how good mashed potatoes are.

So when I say this is the best Instant Pot mashed potatoes, they’re the best mashed potatoes 😉 So what makes it the best? It’s creamy, fluffy, and so easy to make, you could do it with your eyes closed.

For this mashed potato recipe, I kept it simple. Just some water, potatoes, garlic, salt, milk, and butter. If you want to step this up a notch, roast the garlic separately then add it near the end.

What Potatoes to Use in Mashed Potatoes

Russet Potatoes are my go-to.
Yukon Yellow Potatoes are an alternative if you don’t want to peel potatoes.
Red Potatoes are will make waxy mashed potatoes so skip them!

What You’ll Need To Make Mashed Potatoes in the Instant Pot

russet potatoes
garlic
water (or broth)
salt
milk
butter

How to Make the Easiest Mashed Potatoes in the Instant Pot

Place the peeled and cut potatoes, garlic, water and salt in an Instant Pot. Put on the lid, set it to seal, and pressure cook for 11 minutes.
Quick release when done and add in the milk and butter and mash using a potato masher. Mash until the potatoes are at your preferred consistency. Add in additional salt and pepper if desired.
Top off with more butter and chives.

Tips and Notes on Making This Instant Pot Mashed Potatoes Recipe

Start with smaller amounts of milk and butter, then add more until you hit your desired consistency as you mash.
Want to add to the flavour? Use herb butter!
To make the mashed potatoes creamier, you can add up to 1 cup of plain greek yogurt or cream cheese along with the milk and butter.
For extra light and fluffy mashed potatoes, transfer the potatoes to an electric hand mixer to beat some air into the potatoes.

How To Store Mashed Potatoes or Make Them Ahead of Time and Reheat it

Best way to reheat leftover mashed potatoes from the fridge without drying them out is by baking it in the oven with additional broth and butter stirred in. Bake it at a low heat (350F) until heated through.
To freeze leftover mashed potatoes, scoop one cup portions of the mashed potatoes onto a parchment lined sheet pan, then freeze them until the mashed potatoes are completely frozen. Transfer the individual servings to a large freezer safe bag or container, and store in the freezer until ready to eat. This method is great if you only want to reheat 1-2 portions at a time. Freeze the entire batch of mashed potatoes in a freezer safe bag if you don’t want to freeze/reheat them in portions.
To reheat the frozen mashed potatoes, thawed or straight from the freezer, place it in a covered casserole dish at 350F for about 30 minutes, or until the potatoes are completely heated through. Add additional butter and broth if needed to keep it creamy.