The Instant Pot can transform an already simple task into something even easier. Make mashed potatoes without the usual mess in the Instant Pot, and you may never boil and drain them the old way again.
Potatoes are one of my favorite vegetables — versatile, comforting, and endlessly adaptable. You can fry, roast, bake, or hash them, but today we’re focusing on one of the best: garlic mashed potatoes made in the Instant Pot.
People often assume mashed potatoes are already easy, and they are. But the Instant Pot removes the mess and extra dishes. Instead of boiling a huge pot of water and draining it, you cook potatoes with just one cup of water, mash them right in the liner, and keep them warm in the same pot. It’s compact, efficient, and cleanup is much simpler. Once you try it, you might not go back to the traditional method.
Steps
Step 1: Peel and chunk the potatoes. Cut into large 2-inch pieces. You can cook whole potatoes, but chopping into chunks produces consistent results and shorter cook times. For classic mashed potatoes, choose Russet or Idaho potatoes.
Step 2: Season and add liquid. Place potato chunks in the Instant Pot liner, sprinkle with kosher salt and black pepper, add a few garlic cloves if you like, and pour in 1 cup of water.
Step 3: Pressure cook. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Step 4: Add dairy and mash. Release pressure, remove the lid, and add butter and sour cream. Mash the potatoes directly in the pot. Take care not to overwork them — overmixing can lead to a gluey texture.
One of the most surprising advantages of this method is that you usually do not need to fully drain the cooking liquid. For larger batches (about 4 pounds or more) the extra liquid helps create smooth, flavorful mashed potatoes. For smaller batches, tip the pot slightly over the sink and pour off a little water without losing any potatoes, or remove some liquid with a ladle. No colander required.
Step 5: Keep warm until serving. After mashing, add a few pats of butter on top, replace the lid, and use the Instant Pot’s “Keep Warm” function to hold the potatoes until you’re ready to serve. This saves dishes and keeps everything hot and ready.
Using the Instant Pot means no extra bowls or casserole dishes — just the liner to clean. It’s convenient, efficient, and perfect for family dinners or holiday meals.
How many pounds of potatoes?
For planning, allow about ½ pound of potatoes per person. So, for 8 people make roughly 4 pounds; for 10 people make about 5 pounds. Adding a little extra is never a bad idea if you want leftovers.
Best Tools for Mashing Potatoes
The tool you use affects texture. Here are good options:
- Potato Mashers (Good): Traditional mashers work fine, but models with perforated or wider heads produce smoother results.
- Potato Ricer (Best): A ricer yields very smooth, light, and fluffy potatoes. It takes a little extra effort but gives excellent texture.
- Avoid Mixers (Worst): Stand or hand mixers can overwork potatoes and make them gluey. If that happens, the texture is difficult to fix.
Top the finished mashed potatoes with gravy or extra butter for serving.
Recipe
Instant Pot Mashed Potatoes
Katie Olesen
10 people
15
15
Ingredients
- 5 pounds Idaho or Russet potatoes
- 1 cup water
- 3 cloves garlic (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup butter
- ½ cup sour cream
- Extra salt, pepper, butter, sour cream, and/or milk (as needed to reach desired flavor and texture)
Instructions
Cook the Potatoes
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Peel and dice potatoes into large 2-inch chunks and place them in the Instant Pot liner.
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Pour in 1 cup of water, close the lid, and set the valve to sealing.
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Set to manual/pressure cook for 10 minutes.
Mash the Potatoes
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Allow the pressure to release, then open and remove the lid.
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Add butter and sour cream. Mash gently, taking care not to overwork the potatoes. See notes about draining water if needed.
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Taste and adjust seasoning. Add more salt, pepper, butter, sour cream, or a splash of milk to reach your desired flavor and texture.
Keep the Potatoes Warm
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Top with extra pats of butter.
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Place the lid back on and set the Instant Pot to “Keep Warm” until ready to serve.
Notes
- For large batches (about 4 pounds or more), draining the cooking water is usually unnecessary; the extra liquid helps create smooth, flavorful mashed potatoes.
- For smaller batches (under 4–5 pounds), tip the pot slightly over the sink or use a ladle to remove excess liquid before mashing to avoid overly runny potatoes.
Estimated Nutrition
* Nutritional information is an estimate and should be used as a guide only.
P.S. If you enjoy Thanksgiving or Instant Pot recipes, check the relevant categories on the original site for more ideas and inspiration.
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