Easy Pressure Cooker Mashed Potatoes

Mashed potatoes are one of those sides that instantly bring comfort to the table. I love making mashed potatoes in my pressure cooker because they turn out fluffy, creamy, and ready in a fraction of the time. If you’re new to pressure cooking, this is one of the easiest recipes to start with, and it pairs beautifully with so many meals. You can even make them ahead for holidays! Over the years, I’ve learned a few tricks to keep them light and never gluey. (And if you’re building a collection of comforting sides, check out my Pressure Cooker Recipes pillar for more ideas!) My kids always ask for these alongside air fryer Brussels sprouts—the balance is perfect.

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What You’ll Need

For these potatoes, I keep things simple but flavorful. Here’s what I use:

• Potatoes – Yukon Golds or Russets both work; I often mix for the best of both worlds.
• Butter – Unsalted, so I can control the salt level.
• Milk or Cream – Warmed before mixing to keep potatoes fluffy.
• Salt & Pepper – Don’t skip seasoning the cooking water.
• Fresh Herbs (optional) – Parsley, chives, or thyme for a fresh touch.
• Pressure Cooker – I use my Instant Pot, but any electric pressure cooker works.

I’ve noticed that using warm dairy makes all the difference—cold milk can cause the potatoes to seize up. (Just like when I’m making instant pot mac and cheese, temperature matters!)

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Step-by-Step Guide to Mashed Potatoes

Cooking mashed potatoes in the pressure cooker is easier than you think. Here’s how I do it:

Step 1 — Prep the Potatoes

Peel (or leave skins on for rustic style) and cut into even chunks. This helps them cook evenly. I always try to keep them about 2 inches.

Step 2 — Cook in the Pressure Cooker

Add potatoes to the pot with water and a good pinch of salt. Pressure cook on high for 8 minutes, then quick release. This step makes me grateful for my pressure cooker—so much faster than boiling! (I use the same method for instant pot rice—set it and forget it.)

Step 3 — Drain and Mash

Drain well, then return potatoes to the hot pot for a minute to steam off excess water. Mash with a potato masher or ricer for smooth results.

Step 4 — Add Butter and Milk

Stir in butter first (it coats the starches), then warm milk or cream. Mix gently—overmixing can make them gummy.

Step 5 — Season and Serve

Taste and adjust salt, pepper, and add fresh herbs. Sometimes I drizzle extra melted butter on top—because why not?

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Pro Tips & Easy Swaps

• Use Yukon Golds for creamy texture; Russets for fluffy.
• Warm milk before adding to prevent clumps.
• Mash by hand for rustic style; use a ricer for silky smooth.
• Add garlic cloves to the pot for garlic mashed potatoes.
• Swap in sour cream for tangy flavor.
• For dairy-free, use olive oil and broth instead of butter and milk.
• Want richer potatoes? Stir in cream cheese or mascarpone.
• Leftovers make the best potato cakes—pan fry them golden.

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Serving Ideas & Variations

Mashed potatoes go with just about anything. Here are my favorites:

• Serve with roasted chicken or turkey.
• Pair with beef stew for the ultimate comfort.
• Top with gravy for holidays.
• Swirl in caramelized onions for extra sweetness.
• Add roasted garlic for depth.
• Stir in cheese for cheesy mashed potatoes.
• Use leftovers as a shepherd’s pie topping.

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Common Mistakes (and How to Fix Them)

• Watery potatoes: Drain well and steam dry before mashing.
• Gluey texture: Don’t overmix—mash gently.
• Bland flavor: Season cooking water generously.
• Cold potatoes: Keep them warm in the pressure cooker on “Keep Warm” setting.

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Frequently Asked Questions

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You’ll Also Love

• Pressure Cooker Pulled Pork – tender, juicy, and perfect for sandwiches.
• Pressure Cooker Risotto – creamy comfort without the constant stirring.
• Pressure Cooker Chicken Soup – cozy and ready in no time.

Looking for more? Browse all my Pressure Cooker Recipes.