Mashed Potatoes in Instant Pot: A Foolproof Recipe
Ultra-creamy mashed potatoes made effortlessly in the Instant Pot, with a rich buttery flavor and perfect texture every time. Ready in under 20 minutes with minimal hands-on work!
- Prep Time: 5 mins
- Cook Time: 10 mins (plus pressure build/release)
- Total Time: 20 mins
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Instant Pot/Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3 pounds Russet or Yukon Gold potatoes, peeled and cut into pieces
- 1 cup water
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup milk (or more, as needed)
- 1/4 cup sour cream (optional)
- Salt and pepper, to taste
Instructions
- Prep potatoes: Place trivet in Instant Pot. Add water and 1 tsp salt. Arrange potatoes on trivet.
- Pressure cook: Seal lid and cook on HIGH pressure for 10 minutes (will take about 10 mins to come to pressure).
- Quick release: Immediately release pressure when timer beeps.
- Drain: Remove potatoes, reserving 1/4 cup cooking liquid. Discard remaining liquid and return potatoes to pot.
- Mash: Add butter, warm milk, and optional ingredients. Mash to desired consistency, using reserved liquid if needed.
- Season: Adjust salt and pepper to taste. Garnish and serve hot.
Notes
- No peel option: Leave skins on for rustic mashed potatoes (scrub well first).
- Make ahead: Keep warm on “Keep Warm” setting for up to 1 hour. Stir in extra butter before serving.
- Dairy-free: Use olive oil and unsweetened almond milk.
- For extra fluffy potatoes, use a ricer or food mill instead of mashing.
Nutrition
- Serving Size: 3/4 cup
- Calories: 240
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://us.recipesfood.org/mashed-potatoes-in-instant-pot/
