Instant Pot Mashed Potatoes
User Reviews
5.0
198 reviews
Excellent
Instant Pot Mashed Potatoes
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This Instant Pot Mashed Potatoes recipe is fail-proof and ready in just 30 minutes! They are fluffy, flavorful, and pair well with just about any main dish!
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Ingredients
- 3 pounds Yukon gold of russet potatoes*
- 1 cup water*
- 1/4 teaspoon kosher salt , or more, to taste
- 1/4 cup milk , any kind
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1 teaspoon chicken bouillon paste , optional, for flavor
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Instructions
- Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters.
- Add to instant pot: water, potatoes and salt.
- Cook: Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes. When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them "gummy" instead of fluffy. Taste and add more seasonings, as needed.
- Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Equipments used:
Notes
- Yield: Makes about 6 cups mashed potatoes. Serving size is about 3/4 cup (8 servings).
- Instant Pot Size: You can double or triple this recipe for a 6 or 8 quart instant pot. The water amount and cooking time will stay the same. Just be sure you don't go above the "fill" line".
- Potatoes: Use potatoes with a higher starch content, like russet or Yukon gold. I don't recommend Red potatoes because they are waxier and can yield gummy tasting mashed potatoes.
- Water: you need one inch of water in the bottom of the pressure cooker. Add more than 1 cup if needed.
- you need one inch of water in the bottom of the pressure cooker. Add more than 1 cup if needed.
- Make Ahead Instructions: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it's time to serve. Taste and adjust seasonings if needed.
- Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.
Nutrition Information
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Calories
191kcal
(10%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
17mg
(6%)
Sodium
150mg
(6%)
Potassium
739mg
(21%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
193IU
(4%)
Vitamin C
34mg
(38%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 150mg | 6% |
| Potassium | 739mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 34mg | 38% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
198 reviews
Excellent
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