Instant Pot Mashed Potatoes
Fluffy and white, mashed potatoes are a classic favorite. Instant Pot mashed potatoes can be prepared in half the time and turn out perfectly every time. You'll be amazed!
Servings 10 servings
Calories 224kcal
Ingredients
- 5 pounds russet potatoes, peeled, washed, and cut into 1-inch chunks
- 1 cup water
- 1 teaspoon kosher salt
- 1 cup milk or heavy cream (I use whole milk)
- 3 tablespoons unsalted butter (or more, if you like)
- ½ teaspoon ground black pepper, more to taste
- Chives, butter, or sour cream for serving
Instructions
- Pour 1 cup of water into a 6-quart Instant Pot. Add potatoes and salt.
- Secure lid and turn valve to seal.
- Cook on "Pressure Cook" (or "Manual") high pressure for 10 minutes. It will take about 20 minutes to come to full pressure. When the timer goes off, turn valve to vent to quick release pressure. When depressurized, carefully remove cover.
- Drain potatoes, using a colander in the sink. Return potatoes to Instant Pot.
- Add milk, butter, and pepper to potatoes. Mash thoroughly with a potato masher. Add more milk as needed to achieve desired consistency (see note).
- Keep on Warm until ready to serve. Makes 10 cups.
Video
Notes
- Add more butter, cream cheese, sour cream, or buttermilk, replacing some of the milk or heavy cream, if you prefer. This is a very forgiving recipe so make the potatoes the way your family likes them.
- If you prefer creamier, whipped potatoes, use a hand mixer to mash the potatoes. You can do this right in the insert of your Instant Pot.
- Refrigerate leftovers promptly. They will keep in the fridge for up to 4 days or in the freezer for 1-2 months.
Nutrition
Calories: 224kcal | Carbohydrates: 42g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 256mg | Potassium: 980mg | Fiber: 3g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg