Pressure Cooker Mashed Potatoes

10 minutes prep to make this super easy pressure cooker mashed potatoes. Fluffy, creamy butter garlic smashed potatoes sprinkled with cheese and pepper.

10 mins to prep this super easy Pressure Cooker Mashed Potatoes (Instant Pot Mashed Potatoes). The fluffy and creamy butter garlic smashed potatoes is sprinkled with pepper and cheese. Don’t save it for just thanksgiving! 😀

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I have to confess potatoes to me is like candies to a kid. Don’t ask me why. But I’m totally obsessed with anything, I mean EVERYTHING potatoes. Am I the only one?

No doubt, homemade mashed potatoes wins the crown as one of my favorite comfort food. I can seriously eat this everyday. So, one of the first dishes we’ve made with our pressure cooker was pressure cooker mashed potatoes. YES! 😀

pressure cooker mashed potatoes


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10 minutes prep is all you need to make this super easy and frugal dish.

If you’re looking for a quick & easy whole potato recipe, check out this 25-mins Pressure Cooker Potatoes Recipe.

pressure cooker mashed potatoes ingredients

Special tools for Pressure Cooker Mashed Potatoes Recipe:

You never want your mashed potatoes to be either too mushy/runny or too pasty/dry. This is why pressure cooker mashed potatoes are so awesome over the regular boiling method. The high pressure is able to cook the potatoes evenly. So, you can easily achieve great texture and a richer taste.

pressure cooker mashed potatoes

Pressure Cooker Mashed Potatoes Recipe Tips

1. If you want flavorful and buttery mashed potatoes, don’t forget to heat up the butter, garlic and milk before mixing it with the potatoes. The potatoes will absorb the flavors much better this way.

2. Not all potatoes are created equal. So, if you want fluffy mashed potatoes, stick with starchy potatoes like Russets or Yukon Golds. 😉

3. Yes, you can double this recipe. The timing will stay the same. If you are tripling the recipe or the potatoes are packed too tightly, you may have to increase the cooking time by 1 – 2 minutes.

Watch How To Make This Pressure Cooker Mashed Potatoes Recipe Video:

Can’t see the cooking video? Watch it here.

Nothing beats a warm bowl of fluffy homemade mashed potatoes. Take out your pressure cooker and cook some Pressure Cooker Mashed Potatoes now! 

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4.9 from 11 reviews
Pressure Cooker Mashed Potatoes
10 minutes to prep this super easy pressure cooker mashed potatoes. Butter garlic smashed potatoes sprinkled with cheese and pepper, so fluffy and creamy. Don't save it for just thanksgiving!
Recipe type: Dinner, Lunch, Quick Meals, Side Dish
Serving: 2 - 4
  • 4 russet potatoes or 6 Yukon gold potatoes (~2.5lbs/1100g), peeled and quartered
  • 1 cup (250ml) water
  • ~1/2 cup (100 ml) milk
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons (30g) grated Parmesan cheese
  • Kosher salt & pepper to taste
  1. Fill the pressure cooker with 1 cup of water.
  2. Place the vegetable steamer in the pot and add quartered potatoes in the steamer trivet.
  3. Close the lid. Cook in high pressure for 8 minutes with an Electric Pressure Cooker, then quick release.
  4. While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.
  5. Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper.
  6. Serve warm and EAT!
You may use unpeeled potatoes if you prefer.

If you want fluffy mashed potatoes, use starchy potatoes like Russets or Yukon Golds. Don't substitute it with other types of potatoes.

Yes, you can double this recipe. The timing will stay the same. If you are tripling the recipe or the potatoes are packed too tightly, you may have to increase the cooking time by 1 - 2 minutes.
10 minutes prep to make this super easy pressure cooker mashed potatoes. Fluffy, creamy butter garlic smashed potatoes sprinkled with cheese and pepper.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Just followed this exactly but with a 5 lbs. bag of russet. So nice to not have to deal with draining a giant pot of boiling water. It was so easy. Never going back to boiling them again. Thanks! Oh and I didn’t even add any time!

  2. I am needing to feed about 30 adults. I have 8 qt insta pot. How full can I fill the insta pot and how much water and time would I need?

  3. The steamer basket I have is flat on the bottom to where the potatoes would be sitting in the water..should i put it on top of a trivet to keep it above the water?

    1. Hi Monica,

      thank you for your question 🙂

      You will not be able to infuse the garlic flavor into the potatoes this way.

      Take care & have fun cooking

  4. Greetings from Missouri! This is our go to recipe for the best mashed potatoes. I have some cooking right now for our dinner. Thank you for this recipe. Merry Christmas and happy holidays Amy and Jacky from Paul and Jaci

    1. Thanks Jaci! 🙂 This is my favorite mashed potatoes too~ hehe 🙂
      Have a wonderful dinner.
      Jacky & I wish you & your loved ones a very Merry Christmas & many blessings to come in the New Year!
      Take care,

  5. Hi there,

    This recipe looks amazing! However i am wondering if i can do these a day in advance to get a head start on the holiday cooking. Would you recommend mashing the same day they are cooked and adding the ingredients the next day?

    1. Hi Jason,

      Thank you for your kind words 🙂

      Yes, that will be the best way.

      Restaurants usually mash their potatoes in advance and then add in hot milk or cream to smooth it all out.

      Take care & have fun cooking!

  6. Do I need to increase the time if I am making a FULL pot of potatoes? I have a huge family and they are die hard mashed potato fans.


  7. Just made this last night for a Friendsgiving. Delicious! Thanks for an easy, no-hassle recipe for mashed potatoes. Will definitely be using this regularly!

  8. Using this recipe for Mashed Potatoes, for example, you list “4 russets.” How big/small are YOUR russets? 4 russets = how many pounds? This information is needed so that the other ingredients can be proportioned. I am worried that my potatoes may be bigger than that of the recipe which will throw off the other ingredients and the final results.

    1. Hi Elaine,

      thank you for your question and giving us a head up!
      Not sure why the weight was missing. It is 1100g ~2.5lbs. I have just added it to the recipe.

      Take care & have fun cooking

  9. Hi, I want to make my potatoes this way for my thanksgiving dinner my question is I don’t really have a veggie steamer Can I just use the trivet that came with the instant pot or will they be too mushy?
    Thank you, Debbie

  10. Thank you so much for this recipe. I never dreamed of making mashed potatoes using my pressure cooker. They were fast and fluffy! We loved the flavor too. Using this cooking method, I will be trying other flavors as well.

  11. Wondering why you are mixing measurements between imperial and metric. 1 cup water and 100 ml of milk. Would help if that were all the same. So 100 ml is like 1/3 cup or so.

  12. I’m new to cooking with a pressure cooker and the last time I used a pressure cooker was probably at the age of 12. My parents owned a restaurant so I didn’t get the ‘good’ jobs at 12 and mostly watched the cooking and did the jobs no one wanted to do.

    I only cooked two potatoes quartered this time. Next time I will cook this small of a batch around 6 or 7 minutes. I disagree about the mashing too much will cause it to be gluey… they become gluey when overcooked and one tries to make them smooth. The way to get fluffy mashed potatoes is not to overcook and never add butter until the last. You add milk first and keep mashing. It keeps the potatoes separated and easier to mash. I’m talking about using a ‘real’ potato masher that allows some lumps to remain. At the very end, add the butter, which will let the larger clumps slip by the potato masher. By far the very last, last, last, step should be adding salt and pepper. I do think it is a good idea to warm the milk (I use half and half) in advance. Good mashed potatoes takes a lot of time mashing.

    I would never ever use a ricer unless you have kids that will avoid potatoes because of the lumps. The lumps is what adds that additional complexity to potatoes that I love. If you want the mashed potatoes that you got in your school cafeteria, then by all means overcook the potatoes, use a ricer, and then stick it in a mixer, use almost no milk, and add a big clump of margarine. Then add a lot of pepper to cover-up the bland taste. LOL!

    If you can mash them with a mixer that comes out well, then you’ve always overcooked your potatoes and never ate what many term, “Old Fashioned” mashed potatoes.

    Thanks for the starting time and steamer trivet tip. Only used two potatoes this time since it was just my grandson eating. I suspect one that liked going back to the open boiling potatoes on the stove probably had her/his potatoes overcooked. I will try it for a shorter time to see if I can get fluffy potatoes.

  13. I followed your recipe the first few times I made mashed potatoes in my Instant Pot, and they came out great. However, the past few times the potatoes are not cooking. The IP is coming up to pressure, it will cook other food items, and I have tried putting a cup, and also two cups of water in. It’s driving me crazy that I cannot replicate my earlier success, and also making dinnertime stressful! Any thoughts?

    1. Hi Beth,

      thank you for your question!

      Here is a few possibilities of what happened off the top of my head.

      1) Make sure to cut up the potatoes as the timing is not for a whole potato.
      2) Start with cold tap water
      3) Don’t push down on the lid to speed up the sealing process.

      Hopefully one of these will fix the problem!

      Take care & have fun cooking

    1. Hi Lisa,

      Happy Easter & thank you for your question 🙂

      You don’t have to add more water or change the cooking time.

      Take care & have fun cooking

  14. My potatoes turned out perfectly using your recipe! I like that the timing is just right to allow for a quick release on my instant pot, rather than waiting for natural release. If I empty the water after steaming the potatoes, can I put the potatoes back in the pot and mash them while it’s still warm? I know this may scratch the pot and I’m not sure if the scratches will change the integrity of the pot, or, if it’s just an aesthetic thing. Thanks.

    1. Hi Kristin,

      thank you for your question and kind words on the recipe 🙂

      Yes, you can mash the potatoes right in the pot as it is a stainless steel pot!

      Take care & have fun cooking

  15. Thanks for the recipe/method. Your blog seems like it will continue to be a great resource for me! However, there is an ad (flex belt) that took over my mobile screen every time I scrolled down the page. This happened multiple times and was extremely annoying. I don’t mind ads, I know they’re necessary for your blog to run; but I thing ads that cover your whole screen and don’t allow you to actually access the recipe makes them counter productive.
    Thanks again for the recipe!

    1. Hi K,
      Thank you so much for letting us know! We apologize for the inconvenience as we don’t like ads that take over the whole screen too!!!
      As far as we know, we never allowed any ads to take over the whole mobile screen on our site, so they shouldn’t be on here.
      If you see them again, can you help us take a screenshot and send it to us through our contact form?
      We would love to forward it to our ad company, so they can resolve the issue.
      Sorry again for the trouble!

    1. Hi Margaret,

      Thank you for your question 🙂
      You can cook frozen meat straight from the freezer as long as they are not stuck together as a giant ice cube.

      take care & have fun cooking

  16. Why bother with the trivet? Can you cook them without?

    I am in a high altitude area (around 5,000 feet) – – – should I do more time? It takes about an hour of boiling time on the stove here…


    1. Hi Lieveka,

      thank you for your question 🙂

      Yes, you can cook them without the trivet, but the texture will come out more mushy.

      Yes, you will need to increase the cooking time by ~15%.

      Please see this Altitude article for more info.

      Take care & have fun cooking!

    1. Hi James,

      I just read that sentence again.
      What we meant is the high pressure is able to cook the potatoes evenly.

      Not that the high pressure will cook the potatoes from the Inside to Outside lol.

      Thank you for pointing that out. I will rephrase it.

      Take care & have fun cooking!

  17. Hi there. I love your website, recipes and lessons on tasty, fast pressure cooking!!! Thank you for sharing and documenting all your hard work. I’d like to share with you that one of my dinner guest loved your mashed potatoes so much that she said she actually preferred them over the the yummy freshly baked homemade apple snicker doodle cake I served for dessert and that’s saying is a lot because that cake was crazy good and was so loved by everyone. Not a single crumb was left. I added some things that made your mashed potatoes even more crazy crazy delicious. I used half yukon gold potatoes and half russet potatoes, chicken broth instead of water and mashed them with the residual broth that was remaining in the pot after cooking. Then after mashing them and adding the milk, sauteed butter and garlic bits, I stirred in some fresh thyme leaves, finely chopped fresh rosemary leaves, fresh watercress leaves, some slices of the green part of green onions and a 1/4 cup of heavy cream. Wowzers… they were sooo yummy.

    1. Hi Lois,
      Thank you for your kind words & for taking the time to share your wonderful feedback!!
      It sounds like your guests had an amazing dinner with your yummy food. You have to invite us over to your next dinner party!! hehe~
      May your new year be filled with blessings, joy, and lots of delicious food! 🙂
      Have fun cooking,

  18. Made this tonight and got rave reviews from the family. The potatoes were delicious too. I will skip the cabbage next time. Thank you.

  19. Did 11 potatoes for 12 mins. They were done and tender but I definitely prefer them boiled in salted water. They were very starchy and not the light fluffy texture we prefer. Love the instant pot but NOT for mashed potatoes.

    1. Hi Linda,

      thank you for your feedback. If you used russet potatoes and found them too starchy in the Instant Pot, you can give yukon gold potatoes a try.

      Happy New Year & Have fun cooking!

  20. It may have been the sealing ring. I had washed it right before I made this dish and it was the first time I had reseated it myself. Maybe it was off because you are right, potatoes should definitely take that long. I’ll take a look at the video and see if that’s part of the issue. Thanks :)…

  21. Hi Amy Jacky! Thanks for the speedy response :). I actually did cube my potatoes, in fact, I had each potato cut into 16 pieces.

    1. Hi Melanie,

      Something must have went wrong as cubed potatoes can be done in 4 minutes.

      If that the case, here are a few other possibilities.
      1) The sealing ring may not have been seated properly
      2) The venting knob has not been adjusted to the sealing position
      3) You live in a high altitude city (over 3000 ft above sea level)

      Most likely the first one.

      Please see this recipe video for the recipe demonstration 🙂

      Have fun cooking!

  22. This was my first Instant Pot fail (not sure how you can even do that with potatoes?! LOL). Anyway, I did twice the potatoes for 11 minutes and they were hard as rocks. I added 3 more minutes, still not done. Three more minutes, still not done. I ended up having to throw the whole thing away. Disappointed. Next time I will do the potatoes from probably 18-20 minutes. There is NO way russet potatoes can cook in 8 minutes?!?

    1. Hi Melanie,

      Sorry to hear this. What most likely happen was the potatoes weren’t quartered as indicated in the recipe.

      Russet potatoes take 18 – 25 minutes to cook as a whole in the Instant Pot.

      Happy New Year & Have fun cooking!

  23. Best mashed potatoes ever! Followed your recipe exactly and will always make them this way from now on!! Thanks for sharing it, perfect:) 10 stars!!

    1. Hi Anna,

      thank you for your question 🙂
      It took roughly 5 minutes to get up to pressure.
      If more potatoesare added, it will take a bit longer.

      Have fun cooking!

  24. I’m planning on using the Instant Pot for our Thanksgiving mashed potatoes, but we’ve got about 10 people, so I’ll need way more than 4 potatoes. If I’m using 10 or 11 potatoes, do I need to increase the amount of water or the cook time (I know I’ll need more milk, spices, etc.)?

    1. Hi Shelia,
      Thank you for your question 🙂
      You will not need to increase the amount of water and cook time.
      Just make sure they are quartered and not packed too tightly to allow the steam to flow through 🙂

      If they are packed tightly, you may have to increase the time by 2 – 3 minutes.

      Have fun cooking!

  25. Hi Amy,
    They were whole peeled potatoes about 3 inches in diameter. This was my first attempt cooking potatoes in the instant pot. Should of I quartered them? Once I got them right the recipe was very yummy and my 9 year old finished off the pot!

    1. Hi Wayne,
      Glad you enjoyed the recipe! 🙂

      Yes, they should have been quartered to reduce the cooking time.
      As you have mentioned, a whole potato will take roughly 15 – 18 minutes to cook in the IP.

      Have fun cooking!

    1. Hi Wayne,

      thank you for your comment.
      They should have cooked in 8 minutes.

      May I know how big were the potatoes?
      Were they quartered?

      Thank you!
      – Jacky

  26. That was honestly the best mashed potatoes I ever had! Thanks for the recipe. Only thing I did slightly different was added some sliced spring onions to the garlic in the pan that I needed to use up.

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