Instant Pot Mashed Potatoes Recipe
Instant Pot Mashed Potatoes recipe is the best easy homemade creamy side dish for a crowd during the holiday season!
Servings: 8 people
Calories: 253kcal
Ingredients
- 4 pounds Russet potatoes 6 large potatoes
- 2 cups water
- 5 tablespoons unsalted butter
- 1 cup milk
- salt to taste
Instructions
- Peal 6 large Russet potatoes and cut them into 4 pieces.
- Put in an Instant Pot and add 2 cups of water.
- Cover with a lid and cook on Manual high pressure for 10 minutes. Make sure that the venting knob is turned to “Sealing”!
- When it is done, switch the knob to venting position and do a quick pressure release. Make sure the steam is fully released and the valve is completely down before opening the pot!
- Using a potato masher, mash the potatoes.
- Add butter, ½ cup of milk, salt and mix it in. Gradually add more milk until you get the perfect consistency.
Notes
- Cooking. My timing for cooking is based on the size of my potatoes. I take regular large Russet potatoes and cut them in 4 pieces. If your pieces are smaller, you can reduce the cooking time.
- Cooking Liquid. I usually just use water, but you can easily substitute it with chicken and vegetable stock for more flavor.
- Make them extra creamy. If you like your mashed potatoes richer and creamier, you can cut on milk and add some heavy cream, sour cream, or even cream cheese.
- How to store? You can keep it in the refrigerator in an air-tight container for about 3 days.
Nutrition
Calories: 253kcal | Carbohydrates: 42.5g | Protein: 6g | Fat: 7.4g | Saturated Fat: 4.6g | Cholesterol: 19.7mg | Sodium: 25.2mg | Fiber: 2.9g | Sugar: 3g
