Instant Pot Mashed Potatoes (Print)
Creamy, fluffy potatoes made quickly in the Instant Pot for an easy, comforting side. Rich flavor, simple prep.
# Ingredients:
→ Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
→ Cooking Liquid
02 - 1 cup water
03 - 1 teaspoon salt
→ Mash Mix-Ins
04 - 4 tablespoons unsalted butter, cubed
05 - 1/2 cup whole milk, warmed
06 - Freshly ground black pepper, to taste
# Directions:
01 - Place the peeled and chunked potatoes into the Instant Pot. Add water along with salt.
02 - Secure the lid and set the appliance to 'Pressure Cook' or 'Manual' on high for 5 minutes.
03 - When the cooking cycle is complete, perform a quick release of pressure.
04 - Carefully open the lid and drain any remaining water from the potatoes.
05 - Add the cubed butter and half of the warmed milk. Mash potatoes directly in the pot using a potato masher or hand mixer.
06 - Gradually incorporate additional milk until desired creaminess is achieved. Season with freshly ground black pepper and adjust salt as needed.
07 - Serve hot, optionally garnished with extra butter or chopped fresh herbs.
# Expert Tips:
01 -
- Ready from start to finish in just 15 minutes
- Perfectly fluffy every batch with zero risk of gluey potatoes
- Uses just a handful of simple whole food ingredients
- No stovetop boiling or draining hassles to deal with
- Consistently creamy with easy adjustments for vegan gluten free or extra rich versions
02 -
- Very family friendly makes any meal feel special
- Gluten free and vegetarian by default
- Easy to adapt for dairy free or vegan diets
- Leftovers make excellent potato pancakes or shepherds pie topping
03 -
- Use really warm milk not cold straight from the fridge as this keeps the potatoes fluffy
- Do not overmix with a hand mixer to avoid gluey potatoes stop once all lumps are gone
- If the mash gets too stiff add hot milk one spoonful at a time until it is just right
- Clean the inner pot soon after serving for an easy wash up job every time