Instant Pot Mashed Potatoes
Quick and creamy mashed potatoes made in the Instant Pot for a hassle-free, comforting side dish.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or Russet) Choose Yukon Gold for creaminess or Russet for fluffiness.
- 1 cup chicken or vegetable broth Use either for flavor; broth should cover the bottom of the pot.
- 1/2 cup milk or heavy cream Adjust for creaminess; dairy-free options are available.
- 4 tablespoons butter Substitute with olive oil or dairy-free butter if needed.
- to taste Salt Add gradually, especially if using salted butter.
- to taste Pepper
Instructions
Preparation
- Peel and cut the potatoes into even chunks.
- Place the potatoes in the Instant Pot and add chicken or vegetable broth.
- Close the lid and set the pressure valve to sealing.
- Cook on manual high pressure for 8 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Open the lid and drain any excess liquid.
- Add butter, milk, salt, and pepper.
- Mash the potatoes until creamy and fluffy.
- Serve warm.
Notes
Cool completely then transfer to an airtight container and refrigerate up to four days. Reheat gently in a saucepan with a splash of milk. For batch cooking, double the recipe and freeze portions for up to three months.