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Instant Pot Mashed Potatoes
I've made a lot of mashed potatoes in my life, and this is hands down my favorite way to make them! Instant Pot Mashed Potatoes are quick, simple and turn out perfectly every single time.
Course Side Dish
Cuisine American
Prep Time 15 minutes minutes
Cook Time 8 minutes minutes
Pressurize 10 minutes minutes
Total Time 33 minutes minutes
Servings 6
Calories 255 kcal
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
Peel and dice potatoes
Place in Instant Pot and add enough water to cover
Seal and set to high pressure for 8 minutes
When cooking is completed, quick release the pressure from the pot
Drain water and return potatoes to pot or to a large bowl
Add remaining ingredients and mix with hand mixer or potato masher until smooth
Russet potatoes and yukon potatoes make the best mashed potatoes
For a fluffier mashed potatoes use heavy whipping cream instead of cream cheese. Start with 1/4 cup and add until desired consistency
To prevent gummy potatoes, DO NOT overmash. Use a hand masher is a great tool for making perfect mashed potatoes
make these dairy free by using plant based alternatives
Calories: 255 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 9 g | Cholesterol: 42 mg | Sodium: 525 mg | Potassium: 663 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 490 IU | Vitamin C: 9 mg | Calcium: 46 mg | Iron: 1 mg