0 from 24 votes
The BEST Instant Pot Mashed Potatoes!
How to make the best Instant Pot Mashed Potatoes! Once you try these you will never made boiled mashed potatoes again!
Prep Time
10 mins
Cook Time
10 mins
Servings: 8 servings
Calories: 179 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 10 cups of large diced russet potatoes
- 1 cup of chicken broth
- 1/4 cup milk
- 2 tablespoons salted butter
Instructions
- Place the potatoes in the bottom on the instant pot, then pour the chicken broth over top.
- Place the lid on top and seal.
- Cook for 15 minutes on high pressure - I used the "beans/chili" button.
- Manually release the pressure.
- Add the butter and milk and mash with a potato masher. ( I do this right in the pot.)
- Transfer to a serving bowl and enjoy!
Cup of Yum
Notes
- I know a lot of recipes cook for 8 minutes, but this recipe with large chopped ( 1 inch pieces) RUSSET potatoes (always russet!!!!) worked perfectly!
Nutrition Information
Calories
179kcal
(9%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
145mg
(6%)
Potassium
815mg
(23%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
100IU
(2%)
Vitamin C
12.7mg
(14%)
Calcium
35mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 179
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 145mg | 6% |
| Potassium | 815mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 35mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.