Instant Pot Mashed Potatoes
User Reviews
5
Instant Pot Mashed Potatoes
Description
This recipe starts by combining peeled, quartered russet potatoes with water and salt inside an Instant Pot. The lid is sealed and the potatoes cook at high pressure for 10 minutes until fork-tender. After a quick pressure release, butter, milk, and black pepper are added directly to the pot. The potatoes are mashed with a potato masher or whipped with a mixer to reach the desired smoothness. Additional milk can be added gradually if needed to adjust consistency.
The mashed potatoes have a creamy texture with the richness of butter complemented by the seasoning. Optional sliced chives and a pat of butter on top provide a fresh herbal note and enhance presentation. This method reduces active cooking time and cleanup by using a single pot.
This side dish pairs well with a variety of main courses and can be prepared in advance. Leftovers store well in the refrigerator up to four days and can be frozen for longer storage.
Ingredients
- 2 lbs russet potato peeled and quartered
- 1/2 cup water
- 1 teaspoon salt
- 1/2 cup milk heavy cream or half and half can also be used
- 6 tablespoons butter
- 1/2 teaspoon black pepper
- 2 tablespoons chives optional, sliced
- butter optional, for serving
Instructions
- Place the potatoes, water and salt in an Instant Pot.
- Put the lid on, turn the valve to seal, then set the Instant Pot for manual high pressure for 10 minutes.
- When the timer goes off, release the pressure by turning the valve to vent.
- Add the milk, butter and pepper to the Instant Pot. Use a potato masher to mash the potatoes to desired consistency. You can add more milk if needed, one tablespoon at a time.
- Alternatively, you can transfer the contents of the Instant Pot to a mixer to whip your potatoes.
- Taste your potatoes and add more salt if needed.
- Spoon the potatoes into a serving bowl. Top with additional pats of butter and sliced chives if desired.
Notes
- Peeling potatoes yields smoother mashed potatoes, but leaving skins on adds texture if preferred.
- Store leftovers tightly covered in the refrigerator for up to 4 days to maintain freshness.
- Freeze any extra mashed potatoes for up to 2 months, thaw thoroughly before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 504mg | 21% |
| Potassium | 657mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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