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Instant Pot Mashed Potatoes

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Instant Pot Mashed Potatoes are creamy, velvety potatoes infused with aromatic garlic and fragrant rosemary, all whipped up to perfection in a fraction of the time thanks to the magic of the Instant Pot. As someone who values both flavor and convenience in the kitchen, this recipe has become a staple on my dinner table.


Join me on this culinary journey as we dive into the simple steps to create a side dish that’s sure to steal the show at any meal. Trust me, once you try these heavenly mashed potatoes, you’ll never go back to the traditional stovetop method again!

I can eat potatoes every day of the week they are my favorite Potato recipes like Cheesy Crockpot Potatoes, Syracuse Salt Potatoes, Melting Potatoes, or even Crispy potatoes like Parmesan Crusted.

Pressure-cooking potatoes is one reason I can never give up my Instant Pot since they make every meal much easier. Slow Cooker Mashed Potatoes is also another easy way to make potatoes.

What you’ll love about this recipe:

  • KID FRIENDLY – Instant Pot mashed potatoes are a family favorite that’s sure to please even the pickiest of eaters. They’re creamy, comforting, and irresistible, making them the perfect side dish for any meal.
  • FOOLPROOF – Even if you’re not confident in your cooking skills, making mashed potatoes in an Instant Pot is nearly foolproof. The pressure cooking method takes the guesswork out of achieving creamy, fluffy potatoes every time.
  • EASY CLEANUP – Since everything cooks in one pot, there are fewer dishes to clean up afterward, making it a breeze to whip up mashed potatoes for any occasion.
  • VERSATILE– Instant Pot mashed potatoes are incredibly versatile and can be customized to suit your preferences. Add in garlic, herbs, cheeses, or even sour cream for extra flavor variations.

Ingredients for Instant Pot Mashed Potatoes

  • Potatoes: Peeled, You can use your favorite potatoes like Yukon gold or baby potatoes; I used russet potatoes.
  • Milk: I used regular whole milk, but you can also use heavy cream or half and half.
  • Garlic Cloves: Whole Peeled Garlic cloves, minced garlic, or even garlic powder.
  • Rosemary: One sprig of fresh rosemary, or you can use dried.
  • Salt and Pepper: Salt and Pepper to taste.
  • Chicken Broth: I used better than bullion for a rich flavor. This can be substituted with water.

How To Make Instant Pot Mashed Potatoes

Step 1:

Peel and Cube Potatoes into 1″ cubes.

Place cubed potatoes in the instant pot.


Step 2:

Add chicken broth, whole cloves of garlic, rosemary sprig, and butter.


Step 2:

  1. Place Instant Pot or Pressure Cooker on manual high pressure for 10 minutes.
  2. Do a quick release.

Step 3:

  1. Drain Potatoes if needed and add milk and butter. Salt and Pepper to taste.
  2. Mash with a potato masher until creamy and smooth. ( I use my kitchen aid mixer or a handheld masher. 

Tips & Tricks for Instant Pot Mashed Potatoes

  • Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for the creamiest mashed potatoes. They break down easily when cooked, resulting in a smoother texture.
  • Cut Potatoes Evenly: Cut the potatoes into uniform pieces to ensure they cook evenly in the Instant Pot.
  • Add Flavorful Liquid: Use chicken or vegetable broth instead of water to cook the potatoes for added flavor. You can also infuse the liquid with garlic or herbs for extra taste.
  • Don’t Overfill: To prevent clogging the pressure release valve, only fill the Instant Pot halfway with potatoes and liquid.
  • Use Natural Release: After cooking, allow the pressure to release naturally for a few minutes before manually releasing any remaining pressure. This helps prevent the potatoes from becoming too starchy or mushy.
  • Season Liberally: Be generous with salt and pepper when seasoning the potatoes. Taste and adjust seasoning as needed before serving.
  • Add Butter and Cream at the Right Time: For the creamiest mashed potatoes, add butter and cream (or milk) after mashing the potatoes. This prevents the mixture from becoming too thick or gluey.
  • Mash Carefully: Use a potato masher or handheld mixer to mash the potatoes. Avoid over-mixing, as this can result in a gummy texture.
  • Keep Warm Function: If not serving immediately, use the Instant Pot’s “Keep Warm” function to maintain the temperature of the mashed potatoes until ready to serve.
  • Customize with Mix-Ins: Get creative with mix-ins like roasted garlic, fresh herbs, cheese, sour cream, or bacon bits to add extra flavor and texture to your mashed potatoes.
  • Adjust Consistency: If the mashed potatoes are too thick, add more liquid (broth or cream) a little at a time until you reach your desired consistency.
  • Reheat Properly: To reheat leftover mashed potatoes, add a splash of milk or broth and warm them in the Instant Pot on the “Saute” function, stirring occasionally until heated through.

Frequently Asked Questions

Can I Make Extra Mashed Potatoes

Yes, you can. Just don’t go over the max line in the pot. But you can add more or less just keep the cooking time the same. 
If you add more potatoes, It will just Instant Pot longer to come to pressure.

What are the best potatoes for instant pot mashed potatoes?

You can use any potato of your liking, but I love russet or white. If you use red potatoes, you can leave the skins right on.

Why Do Mashed Potatoes Get Gummy

This is something I see people complain of often. Gummy potatoes are a result of over-mashing your potatoes. Each time you mash potatoes, it releases the natural starches in the potatoes. 
If you over-mash, it begins to gum up. So aim not to overmix your potatoes. 

How to Store Leftover Mashed Potatoes

Place any potatoes in an airtight container and tuck them into the fridge. You can store potatoes for 3-5 days in the fridge.

How To Reheat

Warm them up by the microwave plate or them on the stovetop. If you do stovetop, consider adding a splash of chicken stock to help potatoes not be overly thick. Stir often, or they will burn. 


Meals that go with Mashed Potatoes

A great drink to have on your Holiday Cherry Pie Moonshine.


Garlic and Rosemary Instant Pot Mashed Potatoes

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Garlic and Rosemary Instant Pot Mashed Potatoes are silky smooth mashed potatoes that are loaded with flavor. Serve this next to any main dish and watch it be the star of the night. 


  • 5 pounds Red potatoes
  • 1 cup chicken broth
  • 3 cloves garlic
  • 1 sprig rosemary
  • 2 tbs butter
  • 1/4 cup milk


  1. Place cubed potatoes in the instant pot.
  2. Add chicken broth, whole cloves of garlic, rosemary sprig, and butter.
  3. Place IP on manual high pressure for 10 minutes.
  4. Do a quick release.
  5. Drain Potatoes if needed and add milk and butter.
  6. Mash until creamy and smooth. ( I use my kitchen aid mixer or a handheld masher. )
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 235mgCarbohydrates: 75gFiber: 7gSugar: 6gProtein: 9g

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  1. Quick question – are you supposed to take the rosemary out before you mash the potatoes? These look fabulous though!

  2. Hi,

    These look fabulous. I have one question though. Does the recipe say to add butter twice? Or am I reading that wrong?


  3. Do I add butter while cooking in the instant pot AND again after draining? Looks like you add butter twice. Am I reading that right?

    1. Since this question was asked twice without response, I just decided to not put the butter in while cooking the potatoes and added it after they were cooked as I was whipping them. Turned out great!

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  5. I’m having a little trouble here as I don’t have a manual or pressure cooker button on my rosewill pressure cooker are you able to tell me which button I should use instead ?

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  8. What type of potato do you use and using your kitchenaid mixer doesn’t cause them to become gummy? Thank you, they look delicious.

  9. You say Yukon Gold or Russet are best for mashed potatoes but the ingredients you list say 5lbs red potatoes. Hmmmm. I have Russet potatoes to use.

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