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Buttery, creamy mashed potatoes made in just 30 minutes in the Instant Pot! This is hands-down the best mashed potatoes recipe for Thanksgiving or any family dinner.
While our classic mashed potatoes will always have a place at the table, this Instant Pot version is a total lifesaver. It frees up stovetop space for holiday favorites like No Fuss Stuffing and still delivers that rich, buttery flavor you love from Yukon gold potatoes.
Follow this simple step-by-step recipe for Instant Pot mashed potatoes and get perfect, fluffy potatoes every single time.
You only need 5 simple ingredients to make the creamiest mashed potatoes ever in your pressure cooker, all in a fraction of the time. Here’s what goes in:
Exact measurements are listed in the recipe card at the end of this post.
Here are the step-by-step instructions for making mashed potatoes in the Instant Pot. It’s easy peasy!
The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for all the details!
The best potatoes for mashing are starchy potatoes like Yukon Gold, Russets, or Idaho. They break down easily and create a fluffy, creamy texture perfect for mashed potatoes.
Want to take these mashed potatoes to the next level? Try adding cooked crumbled bacon for a savory punch, sautéed or roasted garlic for extra depth, or fresh herbs like rosemary, thyme, parsley, or chives. For a cheesy twist, finely grated sharp cheddar melts beautifully and adds incredible flavor. These simple add-ins make your mashed potatoes even more irresistible.
Whether it’s Thanksgiving, Christmas, or a cozy weeknight dinner, these mashed taters are the ultimate comforting, carby side that comes together in just a few simple steps. Some of our family favorites to serve alongside are chicken, beef roast, salmon, or pork chops. I also love pairing them with a crunchy vegetable like a fresh salad, green beans, or roasted asparagus for the perfect balance.
Tip For The Best Mashed Potatoes
I used a potato masher my whole life until someone told me about a potato ricer. I’ll never go back! A masher works fine, but a ricer gives the smoothest, creamiest texture.
Yes, it absolutely can. I will actually point you to our other mashed potatoes post for making mashed potatoes the traditional way.
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3–4 days. To keep them creamy, add a splash of milk or a small pat of butter before reheating.
Reheat gently on the stovetop over medium heat, stirring occasionally, or warm single servings in the microwave. For larger batches, covering the container with foil and heating in a 350°F oven works well, too.
These mashed potatoes also freeze nicely for up to 2 months, just thaw in the fridge overnight before reheating.
Thanksgiving is not complete without the creamiest and best mashed potatoes recipe ever! Yukon gold potatoes make the tastiest mashed potatoes and the Instant Pot makes this recipe quick and easy!
