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side view shot of instant pot mashed potatoes topped with butter and parsley
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5 from 4 votes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are the quintessential side dish made so much faster. We all know potato likes to take its sweet time, but with our Instant Pot it's finally met its match! These spuds are just as fluffy, creamy, and dreamy as the kind made on the stove, but in a fraction of the time.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: instant pot mashed potatoes, mashed potatoes
Servings: 6
Calories: 280kcal


  • 3 lb potatoes I used Yukon Gold, peeled and cut into cubes
  • 5 cups water
  • 1 tsp salt
  • 1/2 cup butter unsalted
  • 1/2 cup buttermilk
  • 1/2 tsp white pepper


  • Prep the potatoes: Place the peeled and cubed potatoes into the bottom of the instant pot.
  • Cook the potatoes: Cover with the water and stir in the salt. Place the lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes. When the timer goes off, turn the instant pot off. Quick release the pressure from the pot.
  • Finish the potatoes: Drain the potatoes and return to the instant pot.Add butter, buttermilk and pepper to the potatoes. Mash until smooth. Garnish with parsley and serve.



  1. Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 5 days.
  2. You can also freeze them in an airtight container or freezer bag for up to 10 months.


Calories: 280kcal | Carbohydrates: 29g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 444mg | Potassium: 964mg | Fiber: 6g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 7mg