Skinnytaste > Weight Watchers – WW Recipes > Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

This post may contain affiliate links. Read my disclosure policy.

Rich and creamy Instant Pot mashed potatoes are easy to make in a fraction of the time it takes on the stovetop! These fluffy and flavorful mashed potatoes are ready in 20 minutes, perfect to serve as a healthy vegetable side.

A bowl of creamy Instant Pot mashed potatoes topped with chopped chives.

The Best Instant Pot Mashed Potatoes

This easy Instant Pot mashed potatoes recipe is the best way to bring richness and creaminess to potatoes without the added fat and calories. I’ve taken my favorite buttermilk mashed potatoes and adapted them to the Instant Pot, for a fast, hands-free version that always turns out perfect. The Instant Pot boils the potatoes in a fraction of the time that it takes on the stovetop. They’re ready for mashing in minutes!

Why You’ll Love This Mashed Potatoes Recipe

  • Perfectly fluffy. These Instant Pot mashed potatoes turn out perfectly rich, fluffy, and full of flavor every time thanks to a few key ingredients. The pressure cooker is an easy, hands-free method that’s great for holidays and meal prep.
  • Make-ahead friendly. Potatoes take minutes to cook in the Instant Pot, and after you’ve mashed them, they’re perfect to leave in the pot on warm for an hour or two until you serve them.
  • Versatile. Mashed potatoes are an easy side dish with loads of tasty meal potential, whether it’s the holidays or any night of the week.
  • Healthy. Potatoes have a bad reputation for being little starch bombs, but they’re actually so good for you! Potatoes are high in vitamin C and potassium, and they contain resistant starch that can help to manage blood sugar.
A spoonful of Instant Pot mashed potatoes sprinkled with chopped chives, with more mash in the background.

Ingredients You’ll Need

Below is a quick overview of the handful of ingredients needed to make the best buttermilk mashed potatoes. Remember to scroll to the recipe card for the full recipe amounts and details.

  • Potatoes – About 2 pounds of peeled and quartered Russet potatoes. Make sure you’re using a potato variety that’s good for mashing, see below.
  • Buttermilk and Sour Cream – My “secret” ingredients for the creamiest, most flavorful mashed potatoes. I make this recipe with low-fat 1% buttermilk. I’m partial to Breakstone’s low-fat sour cream for additional richness and flavor.
  • Butter – Butter is a must when making perfect mashed potatoes! I use whipped butter, but either salted or unsalted regular butter will also work.
  • Chopped Herbs – Chopped fresh chives or parsley adds a nice pop of green to your finished IP potatoes.
  • Salt and Pepper 

What Are the Best Potatoes for Mashed Potatoes? 

The best potatoes for making mashed potatoes are starchier varieties, like Russet or Yukon gold. These kinds of potatoes have a naturally buttery texture that mashes smoothly, without becoming tough or clumpy. Avoid waxy potatoes such as red potatoes, which are better suited to potato salad.

Close up of a bowl of creamy Instant Pot mashed potatoes topped with chopped chives.

How To Make Mashed Potatoes in the Instant Pot

Once you’ve tried this Instant Pot method, there’s no going back. Here’s how easy it is to cook one-pot mashed potatoes in the pressure cooker:

  • Cook the potatoes. First, combine your chopped Russets with salted water in the Instant Pot (I add a pinch of pepper, too), just enough to cover the potatoes. Close the lid and seal, cook for 10 minutes on high pressure to soften them up. Afterward, drain the water, reserving about ½-cup. 
  • Mash. Before you mash the potatoes, add buttermilk, sour cream, and butter to the pot. You can also give the potatoes an additional sprinkle with salt and pepper. Lastly, mash everything together using a potato masher.
  • Serve. Serve your mashed potatoes right away garnished with fresh herbs and gravy. Or, leave them on the Instant Pot’s warm setting until you’re ready to eat them. This is where your reserved water comes in. If your mashed potatoes thicken or become dry, add a bit more water to help loosen them up.

Can I Make this Recipe on the Stovetop Instead?

Of course, if you don’t have an Instant Pot, there’s absolutely nothing wrong with good old stovetop mashed potatoes. To make these mashed potatoes on the stove, add the potatoes and water to a large pot and bring to a boil. Cover and simmer on low until a sharp knife can be easily inserted through the potato. See the linked post for more details.

A bowl of creamy Instant Pot mashed potatoes topped with chopped chives.

Instant Pot Mashed Potatoes Tips and Variations

Here are my final tips to make Instant Pot mashed potatoes that are exactly to your liking:

  • For the best, fluffiest mashed potatoes, use a masher, electric mixer or potato ricer. Don’t use a blender or immersion blender, they will end up sticky like glue.
  • Swap the buttermilk for milk. If you’d prefer, regular whole milk or 2% milk can be substituted for buttermilk in this recipe. You can also swap sour cream with yogurt which has a little more tang.
  • To make dairy-free mashed potatoes, substitute the buttermilk with your preferred dairy-free milk (almond milk, oat milk, etc.) and replace the sour cream with dairy-free heavy cream. You can also substitute dairy-free butter for regular butter, or leave it out altogether.
  • Make garlic mashed potatoes by stirring in a spoonful of roasted garlic at the end.
  • Cheese: Stir in some Parmesan cheese or cheddar cheese.
A bowl of creamy Instant Pot mashed potatoes topped with chopped chives.

What to Serve With Instant Pot Mashed Potatoes

I can’t think of a meal or holiday that wouldn’t be rounded out perfectly with a side of fluffy Instant Pot mashed potatoes. Here are some healthy meal ideas:

How to Store and Reheat Leftovers

  • Fridge. Store leftover mashed potatoes in an airtight container and refrigerate them for up to 5 days. Reheat mashed potatoes in the microwave in increments until hot throughout.
  • Freezer. These buttery Instant Pot mashed potatoes freeze well. Store the cooled potatoes airtight and keep them frozen for up to 1 month. Defrost in the fridge before reheating. 
A spoonful of Instant Pot mashed potatoes sprinkled with chopped chives, with more mash in the background.

More Easy Instant Pot Recipes 

Skinnytaste Simple promo banner

Instant Pot Mashed Potatoes

4.89 from 35 votes
These rich and creamy Instant Pot mashed potatoes are ready in a fraction of the time it takes on the stove! This easy mashed potatoes recipe is made with buttermilk for loads of added flavor.
Course: Side Dish
Cuisine: American
A bowl of creamy Instant Pot mashed potatoes topped with chopped chives.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 6 servings
Serving Size: 3 /4 cup



  • 2 pounds peeled Russet potatoes, quartered
  • 3 cups water
  • 1 1/2 teaspoons kosher salt, divided
  • 1/3 cup low-fat 1% buttermilk
  • 1/4 cup light sour cream, I prefer Breakstone’s
  • 2 tablespoons whipped butter
  • fresh black pepper, to taste
  • chopped chives or parsley, for garnish


  • Add potatoes to the instant pot and pour enough water to just cover, season with 1 teaspoon salt.
  • Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
  • Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, 1/2 teaspoon salt and black pepper and mash with a potato masher.
  • Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.
  • Serve garnished with chopped chives or parsley.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.



Serving: 3 /4 cup, Calories: 142 kcal, Carbohydrates: 27 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 11.5 mg, Sodium: 324 mg, Fiber: 3 g, Sugar: 3.5 g