This Instant Pot Mashed Potatoes recipe is a life-saver if you need a hands-off method for making creamy, dreamy mashed potatoes. I used almond milk instead of milk or cream.

plate with instant pot mashed potatoes and spoon.

Mashed potatoes are a staple side dish in my house. As a nutritionist and real woman recovering from chronic health issues, I’ve come to appreciate that complex carbohydrates are an important source of energy. In other words, I live in a carb-friendly household (see my favorite gluten-free carbs)!

Potatoes are abundant and budget-friendly, and this recipe is just so easy peasy. I like to meal prep a big batch and then re-heat it throughout the week.

Key Ingredients

photo with ingredient for instant pot mashed potatoes
  • White potatoes like Russet potatoes or Yukon Gold potatoes with a high starch content are perfect for these creamy mashed potatoes.
  • Unsweetened almond milk helps add creaminess with no dairy.
  • Butter, ghee, or vegan butter adds some fat and richness to the dish without going overboard. Be sure to use a dairy-free fat if you are on a vegan or dairy-free diet.

See the recipe card below for the full recipe.

Recipe Steps

chopped potatoes in instant pot to make mashed potatoes.

Step One: Scrub your potatoes and peel them if you wish. You can chop them if you wish or leave them whole.

cooked potatoes in instant pot to make mashed potatoes.

Step Two: Cook on high pressure according to the recipe instructions (I do 28 minutes at high pressure for whole potatoes and 8 minutes for chopped potatoes).

spatula with mashed potatoes made in instant pot.

Step Three: Let the pressure come down naturally for a few minutes then remove the lid. Add the additional ingredients.

plate of mashed potatoes.

Step Four: Stir to combine until the potatoes reach the desired consistency.

Serve hot. Feel free to top with fresh herbs.

I hope your family loves this potato recipe for weeknight dinners, special occasions, or the holidays as much as mine does! It’s one of those easy recipes using simple ingredients that is nice to have as a time saver.

Recipe FAQs

What kind of potatoes can I use for mashed potatoes?

You can use whatever you like! I have made mashed potatoes with white, potatoes, yellow potatoes, red, gold, and even sweet potatoes! (See my recipe for Instant Pot Mashed Sweet Potatoes).

Do I need to drain the liquid after cooking the potatoes?

I find that you don’t! The excess water or broth gets absorbed into the potatoes to help make them mashed. The only way that you would need to drain off the cooking liquid is if you cut this recipe in half. 

Can I freeze cooked mashed potatoes?

Yes, absolutely! I usually end up freezing half of the batch for later. Then, you can just re-heat the defrosted mashed potatoes later on the stovetop or in the microwave.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot mashed potatoes served on plate.

Instant Pot Mashed Potatoes Recipe

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5 from 6 reviews

Print Recipe

This Instant Pot Mashed Potatoes recipe is a life-saver if you need a hands-off method for making creamy, dreamy mashed potatoes. I used almond milk instead of milk or cream.

  • Total Time: 33 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 2 pounds white, red, or gold potatoes (about 8-12 medium sized potatoes)
  • 1 cup broth or water
  • 3 tablespoons butter, ghee, or vegan butter
  • 1/4 cup unsweetened almond milk (you can use regular milk or cream if you aren’t on a dairy-free diet)
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly-ground black pepper

Instructions

  1. Scrub the potatoes and cut them in half. You can also leave the potatoes whole, but they will need to cook longer. 
  2. Add the potatoes to the pot, along with the water or broth.
  3. Lock on the lid and push the button for pressure cooking. Set the time to 8 minutes if you are using chopped potatoes or 28 minutes if you are using whole potatoes.
  4. Once the cooking time is complete, let the pressure come down naturally for about 5 minutes. Then, use the quick release to get rid of any remaining pressure. 
  5. Use a potato masher to mash the potatoes.
  6. Add the ghee, butter, or vegan butter, and stir until combined.
  7. Pour in the almond milk and give the potatoes one final stir.
  8. Serve hot and season with salt and pepper, to taste.

Equipment

Notes

  1. If you aren’t on a vegan or dairy-free diet, you can use regular milk in this recipe.
  2. Serve your mashed potatoes with gravy! See my recipe for Dairy-Free Gravy.
  3. Look for vegan butter in the refrigerator section of most grocery stores. You can buy it in a tub or in a stick (either one works). 
  4. Serve your mashed potatoes with almost any main dish. I particularly like them with my Air Fryer Whole Chicken, Instant Pot Pesto Chicken, Baked Paprika Chicken Thighs, or my Chicken Meatloaf.
  5. Easily make a double batch of this recipe for holidays or gatherings (just don’t go past the max or water level). Or, make a double batch for your family today, and then freeze the leftovers for the future. Cooked mashed potatoes keep in the freezer for up to 2 months.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Side dish
  • Method: Instant Pot
  • Cuisine: Dairy-Free Option
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 126
  • Sugar: 1.7 g
  • Sodium: 104 mg
  • Fat: 3.1 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 22.4 g
  • Fiber: 3.4 g
  • Protein: 2.6 g
  • Cholesterol: 8 mg

This recipe was originally published in 2018; it was updated and re-published in August, 2025.

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.