Instant Pot Mashed Potatoes

Prep: 5

Cook: 35

Total Time: 40

Yield: 8 servings

Course: Side

Cuisine: American

Calories: 128kcal

Author: Jessica Gavin

Russet potatoes, butter, milk, salt, pepper, and chives are thrown into an electric pressure cooker to create this Instant Pot mashed potatoes recipe.

Ingredients

▢ 2 pounds (908 g) russet potatoes
▢ 1 ½ cups (360 ml) water
▢ 2 tablespoons (30 g) unsalted butter, room temperature
▢ ¾ cup (180 ml) whole milk
▢ 1 teaspoon (8 g) kosher salt
▢ black pepper, for seasoning
▢ 1 tablespoon (4 g) chopped chives

Instructions

Peel the Potatoes - Peel the potatoes and immediately submerge them in a large bowl of cool water. This prevents them from browning.
Add the Potatoes - Place a wire rack inside the Instant Pot. Place the potatoes on the rack and pour in 1 ½ cups of water.
Pressure Cook the Potatoes - Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn, and lock. Press the "Manual" button on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons.
It will take 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display. Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for about 15 minutes.
Remove the Potatoes - Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around so be careful. Remove the lid, opening the top away from you as steam will be released. Transfer potatoes to a plate and discard the excess water in the pot.
Mash the Potatoes - Transfer cooked potatoes to the pot and use a potato masher to break them down gently, but not completely mashed.
Add the Butter - Gently fold the butter using a spoon or spatula. If desired, lightly mash the potatoes further for a smoother consistency.
Warm the Milk - Microwave the milk and salt for 45 seconds until warmed, about 120ºF (49ºC). Whisk to dissolve the salt.
Fold in the Milk - Gradually fold the milk into potatoes in three additions until absorbed. Taste and season with salt and pepper as desired.
To Serve - Transfer the mashed potatoes to a serving dish. Garnish with black pepper and chives.

Notes

Make it Dairy-Free: Substitute butter for olive oil, dairy-free butter, or margarine. Use non-dairy milk like cashew, almond, or oat milk. The flavor will differ slightly and may not be as creamy.
Storing: Cool the potatoes, transfer them to an airtight container, and refrigerate for up to 3 days. They can also be frozen in a resealable plastic bag for about one month.
Reheating: Warm on the stovetop over medium-low heat. Cover and reheat in the microwave on high power in 30-second intervals, stirring in between, until warmed. Frozen potatoes can be defrosted overnight, then reheated or rewarmed when frozen.

Nutrition

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