Instant Pot Mashed Potatoes
Updated Mar 26, 2026
Easy Instant Pot mashed potatoes with butter, Greek yogurt, and garlic powder for a creamy side dish with less stovetop work.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Instant pot Mashed Potatoes are soo easy to make!
I started making mashed potatoes in the Instant Pot because it cuts out a lot of the annoying parts. No standing over the stove, no waiting for a giant pot of water to boil, and no draining hot potatoes into the sink while trying not to burn yourself. I just peel, chop, and let the Instant Pot handle it.
These Instant Pot mashed potatoes are simple, but they still come out creamy and smooth with very little effort. I use Danish Creamery Salted Butter for the base, then add Greek yogurt for a little tang and garlic powder to round things out. It’s an easy side for weeknight dinners, but I’d make it for a holiday too because it frees up both time and stove space.
Happy Cooking!
– Yumna
Instant Pot Mashed Potatoes Ingredients
- Potatoes: I prefer Yukon gold potatoes because they have a super buttery texture, but you can also use russet or red potatoes if you like. Cut them into even pieces so they cook at the same rate. If you use russets instead, the texture will be a little fluffier and less creamy.
- Butter: Butter is a key ingredient in the texture and flavor of these instant pot mashed potatoes, so try not to skip it or replace it! This post was originally sponsored by Danish Creamery Salted Butter. Use your favorite butter, and add ¼ teaspoon salt if you’re using unsalted butter.
- Greek Yogurt: I usually use between ¼ and ½ cup of plain, full-fat Greek yogurt, depending on how smooth I want my potatoes. Let it sit out for a bit first so it is not fridge-cold when you mix it into the hot potatoes. Low-fat works, but full-fat will give you a richer finish. You can also use sour cream, buttermilk, or milk if you don’t have any Greek yogurt on hand.
- Water and salt: You need enough water to cover the potatoes, so they cook evenly in the Instant Pot. The salt seasons the potatoes while they cook, which helps since mashed potatoes can taste flat if the potatoes themselves are underseasoned.
- Seasoning: I just use salt, pepper, and garlic powder to flavor these mashed potatoes.
How to Make Instant Pot Mashed Potatoes
Step 1: Peel your potatoes and slice them into rounds or quarter them, then add them to a 6-quart Instant Pot.
Step 2: Add enough water to cover the potatoes. For 2 pounds of potatoes, 4 cups is usually enough.
Step 3: Cook on manual pressure until the timer goes off, then quick-release and drain off any extra liquid.
Step 4: Now, you can add the butter, Greek yogurt, seasoning, and anything else you’d like to toss in. Be sure to move fast so the butter melts into the potatoes to create a creamy consistency.
Step 5: Use a fork or potato masher to mash the potatoes while they’re warm.
Step 6: When they’re smooth to your liking, you can transfer the mashed potatoes to a bowl to serve!
Instant Pot Mashed Potatoes Recipe
Video
Ingredients
- 2 Pounds Yukon Gold potatoes
- 4 cups water or enough to cover potatoes
- 1 teaspoon salt
- ¼ cup Danish Creamery Salted Butter plus more for serving
- ½ cup low-fat Greek yogurt
- ½ teaspoon garlic powder
- black pepper for serving
Instructions
- Place the peeled and sliced potatoes into an instant pot.
- Cover with water and season with 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, and quick release the pressure from the pot.
- Drain the potatoes and return to the instant pot. Save some of the liquid in case you’d like to thin out the mashed potatoes.
- While the potatoes are still warm, add the butter, Greek yogurt and garlic powder. Mash until smooth to your desired consistency. Add some of the reserved cooking water if needed to make it smoother.
- Serve with a dab of extra butter and freshly cracked black pepper, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make sure to cut your potatoes before boiling. This is an added step, but it ensures that the potatoes all cook evenly. And this way, you won’t need to overcook larger potatoes so that the insides get tender.
- Don’t skip the butter. Butter not only helps to flavor this dish, but it also adds the fats needed to make your mashed potatoes creamy and rich.
- Keep some liquid in the Instant Pot after cooking. If you want to reduce the use of Greek yogurt or milk in the mashed potatoes, save some of the liquid after cooking and use it for blending the potatoes. It helps to make them smoother!
Serving Ideas
- Serve with protein. I love serving these instant pot mashed potatoes with some of my favorite holiday sides, like Thanksgiving turkey, cast iron skillet steak, or Easter lamb.
- Add gravy. Mashed potatoes of all kinds are always delicious with a little gravy. Try my vegan mushroom gravy, my turkey gravy, or my beef gravy.
- Pair with veggie sides. For something a big lighter alongside these creamy potatoes, try my roasted cauliflower steaks, my parmesan Brussel sprouts, or my air fryer green beans.
FAQs
To prevent lumps, make sure your potatoes are cooked through fully before mashing. You can also use a potato ricer or a hand mixer for a smoother texture. Gradually add the liquid and butter while mashing to help achieve a creamy consistency.
For potatoes that are too thick, you can add a little more liquid such as milk, cream, or even vegetable broth. Continue to mash until you achieve your desired creaminess.
A 6-quart Instant Pot is the safest minimum size for this recipe. With 2 pounds of potatoes plus 4 cups of water, a 6-quart gives you enough room for the potatoes to cook without crowding.
A 3-quart would likely be too tight for this amount, especially once the potatoes are chopped. An 8-quart works too, but you may need to make sure the potatoes are fully covered with water depending on how they’re cut and spread out.
Comments
Can you make this a day ahead of time? Suggestions on how to reheat it?
Yes, you can! Store any leftover mashed potatoes in an airtight container in the fridge for up to 5 days. Add a splash of liquid and heat it up in the microwave or stovetop.
Could I ommit the greek yougurt in the recipe and just use the butter or do I need to substitute the greek yougurt with something else?
Instead of Greek yogurt, you can use sour cream, buttermilk or milk.
Love this! It’s genius! I threw the potatoes in the instapot and moved onto the rest of dinner. I love that everything is in one pot and the texture comes out perfect 🙌🏽 I’m never making these stove top again! Thank you Yumna!
Thank you so much! So glad you enjoyed this method!
This is so easy and so delicious when you are just feeling like mashed potatoes on a weeknight. I liked the Greek yogurt because it just makes it so much healthier.
That’s perfect! So glad you enjoyed it!
Thank you yumna for this recipe! It tastes great but the amount of greek yogurt may not be sufficient.. I prefer them to be more creamy..
This recipe is easy to make vegan and tastes great with different herbs.
Thank you!!
This recipe was so so easy and delicious. I have an instant pot but often forget about it. I showed my husband this video and he said let’s give it a try! It was the perfect mashed potatoes! We used sour cream (it’s what we had) and it worked great! I will send a warning to not over fill your instant pot (I think we tried to triple this) as it won’t be as quick.
That’s an excellent tip! And I’m so happy you tried the recipe and enjoyed it!!
These look amazing! I don’t have an IP, but will try using the yogurt and Danish Creamery butter when I make mashed potatoes.
I hope you like it! Thank you 🙂