Instant Pot Mashed Potatoes Recipe
Total Time
20 mins
Prep Time
2 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(104)
Ingredients
8 servings
- 5 lbs russet potatoes, peeled and quartered (about 7 medium/large potatoes)
- 1 cup water or low sodium chicken broth
- 1 tsp of sea salt, or added to taste
- 3/4 cup warm milk, or added to desired consistency
- 8 Tbsp unsalted butter, softened or melted
- 1 Tbsp parsley or chives (optional to garnish)
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Preparation
Step 1
Insert trivet into instant pot bowl. Add 1 cup water or chicken broth and add 1 tsp salt.
Step 2
Peel the potatoes and cut them into quarters (large enough that they won’t fall under the trivet (about 1-inch thickness). Place potatoes over the trivet, adding the largest pieces first (so they don’t fall through).
Step 3
Cover with lid, set the valve to ‘sealing’ position then cook on manual high pressure for 10 min with a quick release. Once pressure has released, remove the lid then remove the trivet using tongs or an oven mitt. Don’t drain the water.
Step 4
Mash with a potato masher then add the warm milk to your desired consistency. Finally, mix in the softened butter just until blended. For a smoother consistency, blend the potatoes with an electric hand mixer until no lumps remain. Season to taste with more salt if desired.
Step 5
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Chef's notes
You can use either water or low sodium chicken broth for the potato cooking liquid. Water will keep the potatoes lighter in color while broth adds more flavor.
Use a trivet so your potatoes are perfectly steam-cooked without any brown edges.
Cut the potatoes so they are uniform in size and large enough to sit on the rack without slipping through.
Salt to Taste after mashing and add more at the end if needed.
Have Leftover Mashed Potatoes? Use leftover potatoes to make our famous cheesy Mashed Potato Pancakes.
