Instant Pot Mashed Potatoes: Creamy, Easy, Perfect Every Time
Silky, buttery mashed potatoes made in 25 minutes using an Instant Pot. This modernized family recipe delivers restaurant-quality results with minimal effort, preserving moisture and flavor through pressure cooking. Perfect for weeknight meals or holidays.
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Servings: 6 servings
Calories: 240kcal
Ingredients
- 4 pounds yellow potatoes, peeled and cubed (about 4 cups)
- 12 tablespoons unsalted butter (adjust to taste)
- 1 cup whole milk or heavy cream (adjust to taste)
- 1 teaspoon salt (optional, adjust to taste)
- 1/2 teaspoon black pepper
Instructions
- Place potatoes in the Instant Pot, add 1 cup water, and season with salt.
- Secure lid, set valve to SEALING, and pressure cook on HIGH for 10 minutes.
- After cooking, do a NATURAL pressure release for 5 minutes, then quick release any remaining pressure.
- Discard water, transfer potatoes to a large bowl.
- Add butter, milk, and pepper, then mash until smooth using a potato masher or hand mixer.
Notes
For extra creaminess, add more milk or butter gradually.
Add roasted garlic or cheddar cheese for variation.
Use a potato ricer for ultra-smooth texture.
Store leftovers in the fridge for up to 3 days.
Add roasted garlic or cheddar cheese for variation.
Use a potato ricer for ultra-smooth texture.
Store leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 600mg | Fiber: 2g | Sugar: 1g