Instant Pot Mashed Potatoes is the quickest and easiest way to make perfectly cooked and silky smooth mashed potatoes.
Author: Natasha of NatashasKitchen.com
Servings: 8people as a side dish
Calories: 337
Prep Time: 2 minutesmins
Cook Time: 10 minutesmins
To Reach Pressure: 8 minutesmins
Total Time: 20 minutesmins
Ingredients
5lbsrusset potatoes, peeled and quartered (about 7 medium/large potatoes)
1cupwater , or low sodium chicken broth
1tspof sea salt, or added to taste
3/4cupwarm milk, or added to desired consistency
8Tbspunsalted butter, softened or melted
1Tbspparsley or chives , (optional to garnish)
Instructions
Insert trivet into instant pot bowl. Add 1 cup water or chicken broth and add 1 tsp salt.
Peel the potatoes and cut them into quarters (large enough that they won’t fall under the trivet (about 1-inch thickness). Place potatoes over the trivet, adding the largest pieces first (so they don’t fall through).
Cover with lid, set the valve to ‘sealing’ position then cook on manual high pressure for 10 min with a quick release. Once pressure has released, remove the lid then remove the trivet using tongs or an oven mitt. Don’t drain the water.
Mash with a potato masher then add the warm milk to your desired consistency. Finally, mix in the softened butter just until blended. For a smoother consistency, blend the potatoes with an electric hand mixer until no lumps remain. Season to taste with more salt if desired.
Nutrition Facts
Instant Pot Mashed Potatoes Recipe
Amount per Serving
Calories
337
% Daily Value*
Fat
12
g
18
%
Saturated Fat
8
g
50
%
Cholesterol
32
mg
11
%
Sodium
319
mg
14
%
Potassium
1213
mg
35
%
Carbohydrates
52
g
17
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
420
IU
8
%
Vitamin C
17
mg
21
%
Calcium
67
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.