Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes results in creamy, buttery, fluffy mashed potatoes in under 30 minutes. Perfect side for a busy weeknight!
Servings: 6 people
Ingredients
- 3 pounds russet or Yukon Gold potatoes
- 1 to 1½ cups cold water *see directions for amount
- 1½ teaspoons kosher salt divided
- 3 tablespoons unsalted butter melted
- ½ cup milk or cream warmed
- ½ cup sour cream
Instructions
- Wash and peel potatoes. Cut into 1-inch cubes. It is important to be sure your potatoes are cut into even cubes so that the cooking time will be accurate.
- Place cubed potatoes in the inner pot of the instant pot. Pour in 1 cup of cold water for the 3 or 6-quart Instant Pot and 1½ cups of water for the 8-quart Instant Pot. Stir in 1 teaspoon of kosher salt.
- Place the lid on the pressure cooker, be sure the vent knob is pointed towards sealed, and set the cooking time to 10 minutes on high pressure. Hit manual or pressure cook and use the +/- buttons to adjust until the time shows "10."
- Once the cooking time has elapsed, allow pressure to release naturally for at least 5 to 10 minutes, and then release the remaining pressure. It is fine to allow the pressure to release fully.
- Carefully remove the inner pot from the Instant Pot using pot holders and drain off the cooking liquid over a strainer. Return the potatoes to the inner pot and then return the inner pot to the Instant Pot.
- Hit the saute function on the Instant Pot and let any excess liquid cook off the potatoes for 1-2 minutes while stirring gently. Turn the Instant Pot OFF. Use a potato masher to mash potatoes until smooth.
- Place the butter and milk into a heat-safe measuring cup and microwave for 30-45 seconds, or until the milk is warm to the touch and the butter begins to melt, about 30 seconds to 1 minute. Add the butter and milk to the potatoes and continue to mash until evenly distributed into the potatoes. Stir in the sour cream.
- Taste and add in the additional ½ teaspoon of salt if needed. Serve with additional butter and chives if desired.
Video
Notes
Milk/Cream: Use heavy cream, half and half, or milk of any kind.
Dairy-Free Mashed Potatoes: Replace the milk with vegetable broth and instead of butter use non-dairy butter. Omit the sour cream.
Storage: Allow leftover mashed potatoes to cool slightly and then transfer them to an airtight container. Store the potatoes in the refrigerator for up to 4 days. If needed, add a splash of milk or broth to loosen up the potatoes after reheating.
Freeze: Store in freezer in freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge, transfer to a baking dish, cover, and bake at 350°F for 25 minutes, stir, add a splash of milk, then heat another 10-15 minutes.
Nutrition
Calories: 231kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 378mg | Potassium: 991mg | Fiber: 6g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 7mg
