How To Make Mashed Potatoes In The Instant Pot
Want perfectly creamy, consistent mashed potatoes every time? Making mashed potatoes in the Instant Pot is my favorite method, and it couldn’t be easier! With a rich blend of cream cheese, butter, and milk, the potatoes have a classic, delicious flavor that pairs wonderfully with your weeknight dinners or holiday meals.
Servings 6
Calories 256kcal
Equipment
- Hand masher or hand mixer
Ingredients
- 2 pounds russet potatoes
- 1/4 cup butter regular or plant-based
- 4 oz cream cheese regular or dairy-free
- 2 tablespoons milk regular or dairy-free
- 1 teaspoon salt
Instructions
- Peel and dice potatoes
- Place potatoes in Instant Pot and add enough water to cover
- Seal and cook on high pressure for 8 minutes
- When cooking is complete, quickly release pressure from pot by turning knob
- Drain water, then return potatoes to pot or a large bowl
- Add remaining ingredients and mix with a hand mixer or a potato masher until smooth
Notes
- Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the microwave or on the stovetop with a splash of milk or broth, stirring in intervals.
- Double or triple the recipe without changing the cook time. Larger batches may need extra liquid; however, don’t fill the Instant Pot past the fill line.
- Cut potatoes into evenly sized pieces for consistent cooking.
- Use the quick release to prevent overcooking, and drain well before mashing.
- Mash while hot for the best texture.
- Avoid over-mashing to prevent a gummy texture.
- Potatoes can remain on the “warm” setting in the pot for up to 2 hours after mashing.
Nutrition
Calories: 256kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 517mg | Potassium: 665mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg