Description
These Instant Pot Mashed Potatoes are fluffy, creamy, and ready in a fraction of the time. This quick, no-drain method makes the ultimate comfort side dish with minimal cleanup.
Ingredients
Units
Scale
- 3 pounds (1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup water or chicken broth
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cubed
- 1/2 cup whole milk or heavy cream, warmed
- Salt and freshly ground black pepper, to taste
- Fresh chopped chives or parsley, for garnish (optional)
Instructions
- Place peeled, chopped potatoes in the Instant Pot. Add water or broth and sprinkle with salt.
- Close the lid and set the valve to Sealing. Cook on Manual High Pressure for 8 minutes.
- Once cooking time is done, quick release the pressure carefully.
- Using a potato masher or hand mixer, mash the potatoes right in the pot.
- Add butter and warmed milk or cream. Continue mashing until smooth and creamy. Season with additional salt and pepper to taste.
- Transfer to a serving bowl, garnish with fresh herbs if desired, and serve warm.
Notes
- For extra flavor, use chicken broth instead of water.
- Yukon Gold potatoes make creamier mashed potatoes; Russets are fluffier.
- Add roasted garlic or cream cheese for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg