Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are the BEST mashed potatoes! Easy to make, mostly hands off and fluffy every time.
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Servings: 6 -7 cups mashed potatoes
Calories: 230kcal
Ingredients
- 3 pounds potatoes washed, peeled, and diced into 1" cubes*
- 1 cup water or broth can use chicken or vegetable broth
- 1/2-1 cup milk (or unsweetened cashew or almond milk for dairy-free!)
- 4-6 Tablespoons butter ghee, vegan butter, or olive oil.
- 1 teaspoon salt more or less, to taste
- black pepper and fresh herbs to taste.
Instructions
- Combine. Add diced potatoes into the Instant Pot. Pour in 1 cup of water or broth, and sprinkle with salt.
- Prep. Secure the Instant Pot lid and be sure the steam vent is set to "SEALING" (not "venting").
- Cook. Press MANUAL/PRESSURE COOKE and set the timer for 9 minutes on HIGH PRESSURE. Allow Instant Pot to come to pressure and cook for 9 minutes (in my test batches, it took 12-15 minutes to come to pressure)
- Quick Release Steam. After 9 minutes of cooking, press CANCEL, and carefully switch the vent to "VENTING" to quick release steam from the Instant Pot. (It takes 1-2 minutes for the steam to release fully)
- Mash. Carefully open the lid. Add 1/2 cup milk, and 4 Tablespoons butter/ghee/oil to the potatoes. Use a potato masher to mash the potatoes to your desired smoothness, adding more milk and/or butter, as desired. (You can also use a hand mixer on the lowest speed to mash your potatoes, but try not to over-beat, as this can cause red and yellow potatoes to get gluey.)
- Taste & Adjust. Taste and add more salt as desired. Garnish with an extra pat of butter or drizzle of olive oil, a little bit of black pepper, fresh herbs, etc.
- Serve & Store. Enjoy right away with gravy or an extra pat of butter. Store leftover mashed potatoes in an airtight container in the fridge 2-3 days. Reheat with an extra drizzle of milk or pat of butter, as needed.
- TOTAL TIME: These take about 15 minutes to come to pressure + 9 minutes to cook + 5 minutes to release the steam + mash. Once you've prepped the ingredients, you're looking at about 30 minutes start-to-finish.
Notes
- *IF YOU LIKE YOUR MASHED POTATOES WITH SKINS ON, you can leave skins on 1/2 to all the potatoes. Note: I only recommend skins-on for red or Yukon gold potatoes. Russet potato skins don't blend well.
- POTATOES TO USE: Peeled Russet potatoes will be very smooth, light, and fluffy. If you like more hearty "homestyle" texture, I recommend red potatoes or Yukon Gold potatoes.
- FLAVOR VARIATIONS: Feel free to add 1 clove minced fresh or roasted garlic to the cooked potatoes. Or, try a pinch of rosemary or thyme. Or, add 1/2-1 Tbsp. of flavored olive oil (such as roasted garlic, rosemary, basil, etc. as part of the fat you add to the potatoes)
- MAKE-AHEAD TIPS: For the freshest results, I recommend trying to time them as close to your meal as possible. Since sometimes you need a bit of wiggle room, you can keep them covered on the WARM setting in the Instant Pot if you like for up to about an hour, though you'll want to stir them and perhaps add a bit of extra butter or milk every once in a while so they don't dry out.
Video
Nutrition
Serving: 1cup mashed potatoes | Calories: 230kcal | Carbohydrates: 36.2g | Protein: 4.5g | Fat: 8.1g | Saturated Fat: 4.8g | Cholesterol: 20.4mg | Sodium: 415.5mg | Potassium: 962.7mg | Fiber: 2.9g | Sugar: 1.4g | Vitamin C: 12.9mg | Calcium: 75mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/instant-pot-mashed-potatoes/