Instant Pot Mashed Potatoes
These Instant Pot Mashed Potatoes are made by steaming (not boiling), resulting in potatoes that are fork-tender, never water-logged, and perfect for mashing.
- 1 cup Water
- 2 lbs Potatoes, Russet or Yukon gold, peeled and quartered (if you are using potatoes that are quite large - longer than about the length of your hand - chop them into about 8 pieces each)
- 4 Tbsp Unsalted Butter
- 3/4 cup Milk, plus more if needed
- 1/2 tsp Salt
Pour 1 cup water in the bowl of the Instant Pot.
Add the trivet that came with the Instant Pot.
Place potatoes in a steamer basket and put it over the trivet (none of the potatoes should be touching the water).
Lock lid and cook on high pressure for 7 minutes.
Leave on Natural Pressure Release for 10 minutes and then manually release remaining pressure.
Transfer steamed potatoes to a mixing bowl and mash with butter, milk, and salt. (Use a potato masher or, for whipped potatoes with a thicker, creamier texture, transfer the potatoes to a standing mixer and beat on high until light and fluffy.)
Add more milk if needed to reach a creamy consistency. Add more salt, to taste.
Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 163mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg