Instant Pot Mashed Potatoes
These Instant Pot Mashed Potatoes are the best creamy, fluffy mashed potatoes! This is my go-to mashed potatoes recipe, and it is so easy to make. Enjoy this comforting side dish with your favorite meals.
Servings: 6 servings
- 3 pounds Russet potatoes* 4-5 medium, peeled and quartered (halve if using small potatoes)
- 4-5 cups water
- 3 tablespoons unsalted butter cut into 3 pieces
- ½ teaspoon salt or to taste
- pepper to taste
- ½ cup warm milk
Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes.
Close the Instant Pot lid and turn 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 to drain and then return them to the empty inner pot of the Instant Pot. You may place the inner pot 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 some 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 adjust the seasonings as necessary.
- 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.
- You can add roasted garlic, chives, cream cheese, sour cream, or plain Greek yogurt to your mashed potatoes, as desired for flavor.
- 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.
Calories: 242kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 217mg | Fiber: 3g | Sugar: 2g
Nutrition information is only an estimate.
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