Instant Pot Mashed Potatoes
These creamy and smooth Instant Pot Mashed Potatoes can be made in as little as 13 minutes, smashing the record for how quickly you can make this dreamy side dish.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 1/2 pounds (680 g) potatoes peeled and cubed
- 1 cup (237 ml) water
- 1 teaspoon (6 g) salt divided
- 3 tablespoons (44 ml) milk
- 2 tablespoons (28 g) butter plus more for garnish if desired
- Chives for garnish
Instructions
- Put the potatoes and water into the Instant Pot. Add half the salt and stir.
- Place the lid on the Instant Pot and set the valve to sealing.
- Press the pressure cook button and set the time for 8 minutes.
- When the time is up, do a quick release of the pressure.
- Drain the water from the potatoes. Add the milk, butter, and remaining salt to the pot.
- Mash the potatoes with a potato masher, or a hand mixer on low speed for a quick 15 seconds.
Video
Notes
- Do make sure to cube the potatoes into similar sizes before adding them to the pot, so they all cook evenly. If you're using baby potatoes, you still have to cut them at least in half, don't just add the whole potato.
- You will need additional water if you cook more than 3 pounds of potatoes. You can double and make 6 pounds, but you'll need at least 2 cups of water. Similarly, you need at least 1 1/2 cups of water for an 8-quart Instant Pot.
- Don't overmix the potatoes or they will become gluey.
- Don't leave the potatoes in the Instant Pot for a natural pressure release after the time is up. Do an immediate quick release and turn the pot off, so it's not on warm.
- It's best to drain the water, then add the additional ingredients and mash the potatoes right away while they're still warm.
Nutrition
Calories: 95kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 405mgPotassium: 494mgFiber: 2gSugar: 2gVitamin A: 23IUVitamin C: 22mgCalcium: 29mgIron: 1mg
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