Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are perfectly creamy, full of flavor and are so easy to make! Pressure cooker mashed potatoes are the perfect side dish for an everyday meal or for a special holiday dinner.

Course Side

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 232kcal

Author Sara Welch

Ingredients

2 lbs Russet potatoes peeled and quartered
1/2 cup water
1 teaspoon salt
1/2 cup milk heavy cream or half and half can also be used
6 tablespoons butter
1/2 teaspoon black pepper
2 tablespoons sliced chives optional
butter for serving optional

Instructions

Place the potatoes, water and salt in an Instant Pot.
Put the lid on, turn the valve to seal, then set the Instant Pot for manual high pressure for 10 minutes.
When the timer goes off, release the pressure by turning the valve to vent.
Add the milk, butter and pepper to the Instant Pot. Use a potato masher to mash the potatoes to desired consistency. You can add more milk if needed, one tablespoon at a time.
Alternatively, you can transfer the contents of the Instant Pot to a mixer to whip your potatoes.
Taste your potatoes and add more salt if needed.
Spoon the potatoes into a serving bowl. Top with additional pats of butter and sliced chives if desired.

Notes

I prefer to peel my potatoes for a smoother mash. If you like the added texture from potato peels, feel free to leave them on.
Leftover mashed potatoes will stay fresh in an airtight container in the fridge for up to 4 days. You can also freeze extra mashed potatoes for up to 2 months.

Nutrition