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Instant Pot Mashed Potatoes Recipe
Our recipe for Easy Mashed Potatoes in Instant Pot results in buttery, creamy, and delicious potatoes.
Course Side Dish
Cuisine American
Keyword instant pot mashed potatoes, instant pot potatoes, mashed potatoes in instant pot
Prep Time 15 minutes minutes
Cook Time 12 minutes minutes
Total Time 27 minutes minutes
Servings 8 servings
Calories 196kcal
- 2.5 lbs. potatoes whole and peeled, use Russet or Yukon gold
- ½ stick butter
- 3 teaspoons salt
- 2 cups whole milk
- green onions for garnish
- additional butter for extra flavor
- additional salt & pepper to taste
Heat a 6 qt. Instant Pot and add 2.5 lbs. peeled whole potatoes. Cover halfway with water (do not fully submerge them). Add 2 teaspoons salt to the water.
Secure the lid and cook on high pressure for 12 minutes.
Release the pressure naturally. Carefully remove the inside pot and drain, then return to the cooker.
Use a hand mixer on low to mash them, but be careful not to over-mix. Add in ½ a stick of butter 1 tablespoon at a time while continuing to blend.
When the butter melts and they're completely smooth, add 2 cups whole milk. Blend well, then season with salt (about 1 teaspoon) and pepper to taste.
- Add even more flavor to your Instant Pot mashed potatoes by including chopped green onions and additional butter!
- No need to cut your potatoes. After peeling, you can cook them whole in the Instant Pot. That's part of what makes this recipe so convenient!
- Be careful not to over-mix. If you mix them on too high of a speed or for too long, they will come out gluey! Mix gently.
Calories: 196kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 949mg | Potassium: 690mg | Fiber: 3g | Sugar: 4g | Vitamin A: 278IU | Vitamin C: 28mg | Calcium: 94mg | Iron: 1mg