Instant Pot Mashed Potatoes
Easy Instant Pot Mashed Potatoes are the best creamy, buttery and fluffy mashed potatoes and the easiest to make. If you need an easy method to make mashed potatoes for a crowd, this is your recipe!
Servings 6
Calories 267kcal
Ingredients
BEFORE PRESSURE COOKING
- 3 pounds potatoes (russet or Yukon Gold)
- 1 cup water
- 1 teaspoon salt
AFTER PRESSURE COOKING
- 4 Tablespoons butter (1/4 cup or 1/2 a stick of butter)
- 1/2 cup heavy cream or milk (See Note below)
- Salt and Pepper to taste
Instructions
- Peel and slice potatoes. Use a potato peeler to peel the potatoes and slice the potatoes into thick slices.
- Add Water. Add 1 cup of water to the Inner Liner Pot of the Instant Pot.
- Add Potatoes. Add the peeled and sliced potatoes into the pot with the water.
- Add Seasoning. Add salt and pepper.
- Pressure Cook. Close and lock the lid. Move the Pressure Release Valve to the SEALED position. Pressure cook russet or Yukon gold potatoes for 10 minutes on HIGH PRESSURE. Press the PRESSURE COOK or MANUAL button (depending on model) and press the + or - buttons to adjust the time to display 10 minutes. Please note that it will take the Instant Pot several minutes to come up to pressure before it starts pressure cooking. During this time, the display on the front of the Instant Pot will display "On" until it comes to pressure. Then it will display 10 and start counting down the time as it pressure cooks.
- After Pressure Cooking. After the Instant Pot has finished pressure cooking for 10 minutes, it will beep. Do nothing for 5 minutes. This will let the Instant Pot release pressure for 5 minutes.After 5 minutes of natural pressure release, do a quick release by moving the Pressure Release Valve to the VENTING position. Wait until it has completely finished venting (the pin will drop) and then you can carefully open the lid to the Instant Pot.
- Drain the potatoes.
- Add Butter, Cream or Milk. Add 4 tablespoons butter and 1/2 cup of heavy cream or milk in with the potatoes in the Instant Pot.
- Mash Potatoes. Mash the potatoes with a potato masher for the creamiest potatoes. You can also use an immersion blender or hand mixer to mash the potatoes. (However, with those options, you need to be care to not over-mix the potatoes because that could change the texture of the potatoes from creamy to gummy.)
Video
Notes
I made this recipe in my 6-Quart Instant Pot Duo60 (Amazon.com affiliate link.)
Ingredient Substitutions
- Potatoes. Russet or Yukon Gold potatoes that have been peeled and sliced into about 1-inch thick slices. Russet or Yukon gold potatoes have more starch and make the creamiest mashed potatoes. I don’t recommend using red potatoes as they are too waxy for mashed potatoes and you could end up with a nasty potato paste instead of mashed potatoes.
- Water. You will need 1 cup of water. The instant pot requires liquid to pressure cook the potatoes. You could use chicken broth, or vegetable broth if you prefer, but the mashed potatoes are delicious just with water.
- Butter. I recommend using real butter and not margarine. However, if margarine is what you have on hand, then use that, but it may not give the same rich buttery flavor as using the real thing.
- Milk or Heavy Cream. I prefer using cream for the creamiest mashed potatoes. However, not everyone has the heavy cream on hand. Therefore, use milk, preferably whole milk, for creamy mashed potatoes. Half and Half (half milk / half cream) could be used as well.
- Salt and Pepper. For a basic mashed potatoes recipe, salt and pepper are the only spices required. If you want to doctor it up with more spices, scroll down to read about some of the possible variations of this recipe.
Nutrition
Calories: 267kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 487mg | Potassium: 952mg | Fiber: 6g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 26mg | Calcium: 83mg | Iron: 7mg