Go Back
+ servings
Overhead shot of Instant Pot Mashed Potato in a bowl, with spring onions and a cloth

Instant Pot Mashed Potato Recipe

A fluffy, creamy, and perfect Instant Pot Mashed Potato recipe.
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 159kcal


  • 1.4 kg (3lb) potatoes peeled and washed
  • 1.2 litre (4.25 cups) water
  • Salt
  • 3 tbsp butter (dairy-free butter if vegan)
  • 3 tbsp double cream (heavy cream) (almond milk if vegan)
  • 1 small spring onion (scallion) finely minced (optional)


  • Add the potatoes, water and 1.5 tsp salt to the Instant Pot bowl.
  • Cover and seal the Instant Pot.
  • Select the steam programme, set timer for about 12 mins and let cook till done.
  • Allow the Instant Pot pressure to reduce naturally, this may take about 15 minutes.
  • Drain the water and leave the potatoes in the Instant pot bowl.
  • Mash the potatoes using a potato masher till they are done.
  • Then add in the butter, double cream, minced scallion (if using) and season with salt to taste and mix.
  • Serve and enjoy.


  • Make sure the potatoes are roughly the same size.
  • If you have very large potatoes then cut them in half.
  • You can add some cream cheese, parmesan or other herbs like chives, parsley to your taste.
Weight Watchers Points
One serving of Instant Pot Mashed Potatoes has 6 Freestyle Points.


Calories: 159kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 722mg | Fiber: 4g | Vitamin A: 215IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 5.7mg