Instant Pot Mashed Potatoes
Whip up a big batch of creamy mashed potatoes with our no-fail recipe for instant pot mashed potatoes! Pressure cooker mashed potatoes really are the easiest way to make mashed potatoes - without having to babysit boiling potatoes on the stove!
Servings: 6
Calories: 230kcal
Equipment
Ingredients
- 2 pounds potatoes washed and peeled
- 1 cup chicken stock
- 1/4 cup whole milk warmed
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Combine potatoes and chicken stock inside instant pot.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 15 minutes on high pressure.
- Use the pressure release valve to quick release the pressure (keep your hand out of the way of the steam hole).
- Once all pressure has been released, remove the lid.
- Use a pototo masher to mash up the potatoes (they should be very soft by now).
- Mix in the warmed milk and butter. Stir until butter is melted.
- Season with salt and pepper and stir again.
- Serve with additional butter, if desired.
Notes
- Any variety pototo may be used in this recipe. We prefer yukon gold or russet potatoes.
- Non-dairy milk and butter may also be used in place of the whole milk and butter.
- Prepared mashed potaotes can be kept in the multi-cooker on the "keep warm" setting unitl ready to serve. This is especially helpful during big family meals and parties.
- Mashed potatoes stay fresh in the refrigerator for 3 to 5 days.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 490mg | Fiber: 3g | Sugar: 3g