Instant Pot Mashed Potatoes
User Reviews
5
Instant Pot Mashed Potatoes
Description
This recipe involves peeling and chopping russet potatoes into chunks and cooking them in the Instant Pot with about one inch of water for 12 minutes at high pressure. Using an Instant Pot reduces cooking time compared to boiling. After pressure cooking, the potatoes are not drained but mashed right in the pot with softened butter and warmed milk added for creaminess.
The mashed potatoes are seasoned with salt and black pepper, allowing the natural potato flavor to shine. Using russet potatoes provides a fluffy texture when mashed. Adding warmed milk ensures the final mash is smooth and creamy without cooling it down.
These mashed potatoes can accompany a wide range of main dishes or holiday meals. Garlic cloves can be added before cooking for extra flavor, and Yukon gold potatoes may be used without peeling if preferred.
The recipe notes that water level depends on Instant Pot size, cautioning careful monitoring during pressure release. The potatoes need not be drained, simplifying cleanup. Mashed potatoes leftover can be easily reheated or repurposed.
Ingredients
- 1 to 1½ cups broth or water, maximum 1 ½ cups, see note
- 5 pounds russet potato
- 1 teaspoon salt
- ½ cup milk warmed
- ¼ cup butter softened
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
Instructions
- Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
- Peel the potatoes and chop them into 1 ½ inch pieces.
- Place the potatoes in Instant Pot. Sprinkle with salt, put the lid on top of the Instant Pot, and turn to close the lid.
- Set the valve to “sealing”. Press the MANUAL button, HIGH pressure. Press the +/- button to set it to 12 minutes. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
- When it counts to zero, it should beep. At this time, carefully turn the valve to "venting" position. Immediately turn the steam release handle back to the "sealing" position at the first sign of spattering. Quick release should ALWAYS be closely attended.
- Once the pressure cooker has vented, open it, and add the milk and butter. (Potatoes do not need to be drained.)
- Use a potato masher to mash the potatoes right in the pot, season with salt and pepper to taste.
Notes
- Use about one inch of water in the Instant Pot, adjusting for your model's size.
- Peeling is recommended for russet potatoes; Yukon gold potatoes can be used without peeling.
- Add whole garlic cloves prior to cooking if you want garlic-flavored mashed potatoes.
- Potatoes do not require draining after pressure cooking; mash directly in the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225 | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 524mg | 22% |
| Potassium | 965mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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