Instant Pot Mashed Potatoes

Mashed potatoes in a serving bowl with a pat of melty butter, pepper and chopped chives.

5 from 2 ratings

from kristineskitchenblog.com

These Instant Pot mashed potatoes are the best creamy, fluffy mashed potatoes! This recipe is quick and easy to make, perfect for a weeknight dinner or holiday meal.

Prep Time10

Cook Time10

Total Time35

Servings: servings

Calories: 258kcal

Author: Kristine Rosenblatt

Ingredients

3 pounds Russet potatoes* 4-5 medium, peeled and quartered (halve if using small potatoes)
4-5 cups water
4 tablespoons unsalted butter cut into 4 pieces
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
½ cup whole milk warmed, plus more as needed

Instructions

Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes.
Close the Instant Pot lid and move the steam release valve to the sealing position. Press the Manual/Pressure Cook button and cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
Once the cook time ends, quick release the pressure by carefully moving the steam release valve to the venting position. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid.
Transfer the potatoes to a colander and drain well. Meanwhile, make sure the exterior of the inner pot is clean and dry. Return the drained potatoes to the empty inner pot and put it back in the base with the Instant Pot on "warm" to keep the potatoes warm.
Use a potato masher to mash the potatoes. Add the butter, salt and pepper and continue mashing to combine.
Stir in the warm milk, a little bit at a time, until the potatoes reach the desired creamy consistency. Taste the mashed potatoes and add more salt and pepper, as needed, to taste.

Video

Notes

You may use Yukon gold potatoes instead of russet potatoes. Gold potatoes can be halved instead of quartered and do not need to be peeled unless you prefer to do so.
A double recipe will fit in a 6 quart Instant Pot.
For richer potatoes, you may substitute half and half or heavy cream for the milk.
Seasoning Ideas: You can add roasted garlic, chives, cream cheese, sour cream, or plain Greek yogurt to your mashed potatoes, as desired for flavor.
Make Ahead: You can make the mashed potatoes ahead and keep them in the Instant Pot on the “keep warm” setting for up to 2 hours. If they start to dry out, stir in a little more warm milk.
To Store: Mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to refrigerate leftover potatoes within 2 hours of cooking. Potatoes tend to dry out over time, so stir in more milk when reheating to make them creamy again.
To Reheat in the Microwave: Microwave on high power, stirring occasionally, until hot. Add more milk as needed.
To Reheat in the Oven: Stir a little milk into the potatoes and spread them out into an even layer in a baking dish. Cover with foil and bake at 350° F until hot (this will take about 30 minutes), stirring once or twice.

Nutrition

Nutrition information is only an estimate.