Ultimate Guide to Best Instant Pot Mashed Potatoes
Less than 30 minutes to make the best mashed potatoes. Read on for my tried and tested tips and tricks for fool-proof fluffy mashed potatoes every time!
Ingredients
- 2 lbs russet potatoes 6-7 medium russets
- 1 ½ teaspoons salt more to taste
- 1 cup water or low sodium chicken stock
- 1 cup warm milk I use whole milk, but any kind would work
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Wash and peel the potatoes. (Peeling is optional.) Cut the potatoes into chunks for even cooking.
- Place potatoes in Instant Pot. (I use this 6Qt Instant Pot)
- Add 1 cup of water (or low sodium chicken stock) and salt.
- Cover and set it to Manual for 8 minutes at high pressure. (NOTE: It took about 11 minutes for my Instant Pot to come to pressure.)
- Do quick release the pressure and carefully open the lid.
- Add milk, butter, pepper and garlic powder. (No need to drain the liquid.) Using a potato masher, mash the potatoes into a smooth texture.
- If not serving right away, cover the Instant Pot and set it to "Keep Warm".
Notes
You can double this recipe without any adjustments to liquid amount or time.
Nutrition
Calories: 213kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 610mgPotassium: 694mgFiber: 2gSugar: 3gVitamin A: 302IUVitamin C: 9mgCalcium: 71mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.