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Instant Pot Mashed Potatoes Recipe

Instant Pot Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 105 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes (plus ~10 minutes to pressurize)
  • Total Time: 28 minutes
  • Yield: 4-6 servings 1x
  • Category: Side-dishes
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

Creamy, fluffy, and perfectly seasoned Instant Pot Mashed Potatoes are the ultimate side dish, ready in a fraction of the time compared to traditional stovetop methods. Using just a handful of pantry staples and your trusty pressure cooker, youโ€™ll have velvety mashed potatoes with minimal effortโ€”no more waiting for water to boil or worrying about overcooked spuds!


Ingredients

Units Scale

Potatoes

  • 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

Cooking Liquid

  • 1 cup water or low-sodium chicken broth
  • 1 teaspoon kosher salt

Mash-ins

  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 cup whole milk (plus more as needed)
  • Freshly ground black pepper, to taste
  • Chopped fresh chives or parsley, for garnish (optional)

Instructions

  1. Prep the Potatoes: Peel the potatoes and cut them into even 1-inch pieces to ensure uniform cooking. Place the chunks into the Instant Pot insert.
  2. Add the Cooking Liquid: Pour in 1 cup of water or low-sodium chicken broth and sprinkle 1 teaspoon of salt over the potatoes. Give a gentle stir to distribute the salt.
  3. Pressure Cook: Secure the Instant Pot lid, set the valve to โ€˜sealing,โ€™ then cook on high pressure for 8 minutes. The pressure will take about 10 minutes to build.
  4. Release Pressure: When the timer goes off, perform a quick release by carefully moving the valve to โ€˜venting.โ€™ Once the pin drops, open the lid.
  5. Mash the Potatoes: Add butter to the hot potatoes. Use a potato masher to mash until mostly smooth. Pour in the milk, then continue mashing, adding more milk as needed, until you reach your desired consistency.
  6. Season and Serve: Taste and add more salt and pepper as desired. Transfer to a serving bowl, top with chopped herbs if using, and serve warm.

Notes

  • For extra flavor, substitute half the milk with sour cream or cream cheese.
  • Donโ€™t over-mash, or the potatoes can turn gluey.
  • Russet potatoes yield fluffier mash, while Yukon Golds result in a more buttery texture.
  • Recipe can be doubled in a 6-quart Instant Pot, keeping the same cook time.

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 18mg