Instant Pot Mashed Potatoes Recipe
Instant Pot Mashed Potatoes is the quickest and easiest way to make perfectly cooked and silky smooth mashed potatoes.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 5 lbs russet potatoes (peeled and quartered (about 7 medium/large potatoes))
- 1 cup water (or low sodium chicken broth)
- 1 tsp of sea salt (or added to taste)
- 3/4 cup warm milk (or added to desired consistency)
- 8 Tbsp unsalted butter (softened or melted)
- 1 Tbsp parsley or chives ((optional to garnish))
Steps
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Insert trivet into instant pot bowl. Add 1 cup water or chicken broth and add 1 tsp salt.
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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).
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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.
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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 (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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