Instant Pot Mashed Potatoes

4.95 from 18 votes

Try these Instant Pot Mashed Potatoes for your holiday spread - they cook in under 10 minutes and come out perfectly creamy, fluffy and rich!

This post may contain affiliate links. Please read our disclosure policy.

This Instant Pot Mashed Potatoes recipe post is sponsored by Danish Creamery. As always, all opinions are my own.

Ready to make mashed potatoes the easy way? This Instant Pot mashed potatoes recipe is a game-changer for anyone who loves this classic side but could do without the hassle of traditional methods. Using just a few simple ingredients, including the ever-so-important Danish Creamery Salted Butter for that rich, smooth taste, you can have perfectly cooked potatoes ready for mashing in just minutes.

Final instant pot mashed potatoes served with extra butter
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

The beauty of using an Instant Pot is its set-it-and-forget-it convenience. No more pot watching or water boiling over. Just peel, chop, and let the Instant Pot do the heavy lifting. The addition of Greek yogurt gives these mashed potatoes a slight tang and a lighter feel, while a sprinkle of garlic powder adds just the right amount of flavor. Whether it’s a regular family dinner or a special occasion, these Instant Pot mashed potatoes are about to become your new favorite way to round out a meal.

 “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!” – Rebeca

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Instant Pot
Dietary Info: Gluten-Free & Vegetarian
Key Flavor: Buttery & Garlic
Skill Level: Easy & Beginner-friendly


  • Easy Preparation: Effortless to prepare, saving you time and stress in the kitchen.
  • Delicious Butter and Garlic Flavor: Additions of garlic powder and a high-quality Danish salted butter impart rich flavors.
  • Perfect Side Dish: Whether served with steak, chicken, or a holiday turkey, they add a creamy and savory that will enhance the meal.
  • One Pot Recipe: Just a handful of ingredients and one pot make this a quick 

Ingredients to make IP mashed potatoes

Ingredients to make the recipe laid out on white board
  • Potatoes: I prefer to use Yukon potatoes that are more buttery, but you can also use russet potatoes and even red potatoes, if you’d like.
  • Butter: Butter makes all the difference in creating the perfect smooth texture in homemade mashed potatoes. I use Danish Creamery Salted Butter – which is made from a high quality cream from pasture-raised cows. It has 85% butterfat, which means it adds a richness and a truly buttery flavor to the potatoes.
  • Greek Yogurt: I usually use between ¼ and ½ cup of Greek yogurt depending on how smooth I want the potatoes. You can also use sour cream, buttermilk or milk.
  • Seasoning: I keep it simple with salt, pepper and garlic powder.

There are so many different additions you can add to IP mashed potatoes to elevate the flavor.

  • Add Melty Cheese: If you’re a cheese lover, consider adding shredded parmesan, cheddar, or Monterey jack cheese.
  • Roast Your Garlic: For an elevated garlic flavor, add minced garlic or mashed roasted garlic. Simply roast a whole bulb of garlic in the oven. It will soften and will be easily mashable with the potatoes.
  • Swap Out Herbs: I also love using dried oregano, dried thyme, or dried rosemary. Using fresh versions of those dried herbs is always a great idea for garnishing the finished mashed potatoes too!
  • Use Different Potatoes: Sweet potatoes are a perfect candidate for Instant Pot cooking as well.

How to make mashed potatoes in the instant pot

  1. Peel the potatoes and slice them into rounds or quarter them.
  2. Add enough water to cover the potatoes. For 2 pounds of potatoes, 4 cups is usually enough.
  3. Cook on manual pressure until the timer goes off and then quick release and drain off any extra liquid.
  4. Now you can add the butter, Greek yogurt, seasoning and anything else you’d like to add to it. Be sure to move fast so the butter melts into the potatoes to create a creamy consistency.
  5. Use a fork or potato masher to mash the potatoes while they’re warm.
  6. When they’re smooth to your likeness, you can transfer the mashed potatoes to a bowl to serve!
6 photo collage to show how to make the recipe in an instant pot

“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.” – Jeanette

Tips for making the best mashed potatoes in an instant pot

  1. Use Yukon Gold potatoes for the best texture. They have a naturally buttery flavor, with a creamy and dense consistency – perfect complement to the Danish Creamery butter . Plus, these yellow-fleshed potatoes just look more appetizing! Feel free to also use Russet potatoes, which are starchier and fluffier.
  2. Cut the potatoes before boiling. This is an added step, but it ensures that the potatoes all cook evenly. And this way you don’t need to overcook larger potatoes so that the insides get tender.
  3. Don’t skip the butter. The butter not only helps to flavor the dish but also adds the fats needed to make the mashed potatoes creamy and rich.
  4. 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!

What to serve with instant pot mashed potatoes

How to store & reheat mashed potatoes

Before storing your leftovers, allow the mashed potatoes to cool to room temperature before transferring them to an airtight container. Store in the fridge within 2 hours of cooking.

How Long Will Instant Pot Mashed Potatoes Last In The Fridge? Leftover mashed potatoes will last 3 to 5 days if stored correctly in the fridge.

Reheating Mashed Potatoes: Reheat gently in the microwave at 30-second intervals stirring in between until heated through. Alternatively, you can also reheat leftovers on the stovetop. Heat over medium heat, adding milk or butter to add moisture. Stir until heated through.

Reheating Mashed Potatoes in the Instant Pot: Use the pop-in-pot method by adding water to the Instant Pot, placing a trivet or steamer rack inside, and then putting your Instant Pot safe container filled with mashed potatoes on top. Seal the Instant Pot and cook for a few minutes on the “steam” or “manual” setting.

Can I freeze Instant Pot Garlic Mashed Potatoes? Allow your mashed potatoes to cool to room temperature before storing. Tranger them to an airtight container or freezer-safe resealable bag, removing the air to prevent freezer burn.

Frequently asked questions

What kind of potatoes are best for this recipe?

I like to use Yukon potatoes because of their yellowish color and their buttery flavor, but russet potatoes work really well or even red potatoes.

My mashed potatoes turned out lumpy. What can I do to avoid this?

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, this can help achieve a creamy consistency.

What can I do with leftover mashed potatoes?

My favorite thing to make whenever I have leftovers is Shepards Pie. You can also mix them with eggs and cheese to make potato pancakes or tator tots, which are both super easy and versatile!

My mashed potatoes are too thick, how can I make them creamier?

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.

Mashed potatoes made in instant pot served in while bowl shown with Danish Creamery butter package next to it

Mashed potatoes are a must have side dish during the holidays. This instant pot version is quick and easy and made extra creamy and rich by using high quality butter from Danish Creamery.

More potato recipes to try:

If you’ve tried this healthy-ish feel good Instant Pot Mashed Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Instant Pot Mashed Potatoes

Try these Instant Pot Mashed Potatoes for your holiday spread – they cook in under 10 minutes and come out perfectly creamy, fluffy and rich!
5 from 18 votes
Servings 6 servings
Course Side Dish
Calories 199
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 23 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!



  • 2 Pounds Yukon 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
  • Freshly cracked black pepper for serving


  • 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.


Storage: Store any leftover mashed potatoes in an airtight container in the fridge for up to 5 days. 
Freezing Instructions: To freeze individual portions of mashed potatoes, use a measuring cup to measure out 1-cup and place it on a baking sheet lined with parchment paper. Set it in the freezer for a few hours until frozen, then transfer the individual servings of the mashed potatoes to a large freezer bag and store for up to 3 months.
Equipment: To make the mashed potatoes, I use my Instant Pot. It’s 7-in-1 electric pressure cooker which cooks fast and efficiently.


Calories: 199kcal, Carbohydrates: 27g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 480mg, Potassium: 637mg, Fiber: 3g, Sugar: 2g, Vitamin A: 247IU, Vitamin C: 30mg, Calcium: 47mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish
4.95 from 18 votes (12 ratings without comment)

Rate and comment

Recipe Rating


  1. Chithra says:

    Can you make this a day ahead of time? Suggestions on how to reheat it?

    1. Yumna Jawad says:

      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.

  2. Josefina says:

    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?

    1. Yumna Jawad says:

      Instead of Greek yogurt, you can use sour cream, buttermilk or milk.

  3. Rebeca Castellanos says:

    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!

    1. Yumna Jawad says:

      Thank you so much! So glad you enjoyed this method!

  4. Jeanette says:

    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.

    1. Yumna Jawad says:

      That’s perfect! So glad you enjoyed it!

  5. Christelle zaghrini says:

    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..

  6. Marilyn says:

    This recipe is easy to make vegan and tastes great with different herbs.

    1. Yumna J. says:

      Thank you!!

  7. Maya M says:

    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.

    1. Yumna Jawad says:

      That’s an excellent tip! And I’m so happy you tried the recipe and enjoyed it!!

  8. LindaLee says:

    These look amazing! I don’t have an IP, but will try using the yogurt and Danish Creamery butter when I make mashed potatoes.

    1. Yumna Jawad says:

      I hope you like it! Thank you 🙂