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!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 people
Calories: 253kcal
- 4 pounds Russet potatoes 6 large potatoes
- 2 cups water
- 5 tablespoons unsalted butter
- 1 cup milk
- salt to taste
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.
- 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.
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