Instant Pot Mashed Potatoes

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recipe by Julee Morrison

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.

Inspired by:

recipe updated Apr 29, 2020


  • Russet potato icon
    Russet potato
    1.362 kg (about 7 ½)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Low-sodium chicken broth icon
    Low-sodium chicken broth
    1 cup (about 240 g)
  • Half and half icon
    Half and half
    ½ cup (about 120 g)
  • Unsalted butter icon
    Unsalted butter
    3 tbsp (about 43.2 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Black pepper icon
    Black pepper
    as needed


  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Colander
  • kCook icon Large mixing bowl

Step preview

  1. Add low-sodium chicken broth, russet potato and garlic clove to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 8 min
  4. Release pressure -
  5. Transfer potatoes to colander
  6. Transfer potatoes to large mixing bowl
  7. Add half and half and unsalted butter to the large mixing bowl
  8. Mash with potato masher
  9. Add the reserved cooking water a little at a time, until they are the texture you like
  10. Season with sea salt and black pepper to taste
  11. Serve immediately
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