Instant Pot Mashed Potatoes
This Instant Pot Mashed Potatoes is creamy, tasty, and just delicious! It’s made with a handful of ingredients, feeds a crowd, and is ready in 20 MINUTES. It also can be prepared ahead of time.
Servings 12 servings
- 5 lb potatoes (Russet or Yukon)
- 1 tablespoon kosher salt plus more, to taste
- 4 cups water
- 2/3 cup half-and-half or whole milk, warm
- 8 tablespoons butter , melted (1 stick)
- Freshly ground black pepper (optional)
- Finely chopped fresh chives (optional)
- Additional pat of butter to serve (optional)
Peel and cut potatoes into 1- inch cubes.
Place the potatoes in the Instant Pot. Add water and salt. Secure lid on the pot. Close the pressure-release valve. Select “Manual”. Cook on high pressure 10 minutes. When the time is complete use quick release to depressurize.
Drain the potatoes and put them back into the pot.
Mash or rice the potatoes. Add in the butter and continue Mashing or ricing them until butter is absorbed. Then add half-and-half (or milk). Mash or rice them until you reach the consistency you like.
Taste your potatoes and add more salt as needed. Add pepper to your liking if using. Spoon into your serving dish and top with chopped chives and a pat of butter, if desired.
If you are not serving the potatoes immediately, let the mashed potatoes cool completely and refrigerate in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months.
To Reheat the mashed potatoes in the oven, place in a covered dish at 350° F for about 20-25 minutes, or until the potatoes are completely heated through.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 227kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 709mg | Potassium: 801mg | Fiber: 4g | Vitamin A: 395IU | Vitamin C: 21.7mg | Calcium: 77mg | Iron: 6.1mg