Instant Pot Mashed Potatoes
Instant Pot Mashed potatoes are very easy to make. It doesn't take long to cook fluffy pressure cooker Mashed Potatoes using this easy recipe.
Servings: 6 servings
Equipment
- 6 qt or 8 qt Electric Pressure Cooker
Ingredients
- 2 ½-5 lbs Russet Potatoes, peeled & quartered
- 4-6 cups Water (just enough to cover them)
- 2 tsp Salt (more to taste)
- 3 cloves Garlic, minced (optional)
Add After Pressure Cooking
- 1-2 sticks Butter, room temperature (1 stick for 2½ lbs, 2 sticks for 5 pounds of potatoes)
Choose One (optional)
- 8 oz Softened Cream Cheese (optional)
- 1 cup Sour Cream (optional)
- ½ cup Half and Half (or whole milk)
Instructions
- Scrub the potatoes, or peel them, if you prefer. Cut each potato into fourths.
- Put the potatoes, salt, and garlic cloves into the inner liner of the Instant Pot and just cover them with water.
- Close the lid and lock it into position. Set the Steam Release Knob to the Sealing position.
- Set to Steam (High), and use the +/- button or dial to choose 13 minutes.
- When the cook cycle ends, do a Quick Release of the pressure by turning the steam release knob to Venting (on the Ultra, just press the steam release button).
- When all of the steam is out and the pin in the lid drops, open the lid and very carefully drain the potatoes.
- Add the butter and cream cheese or sour cream, then use a potato masher to mash the potatoes. Try not to over mash them.
- Add more salt to taste, and cream or milk as desired.
- Taste and adjust salt, again, if necessary.
- Serve hot.
Notes
I have been using the Steam setting for potatoes for years. It keeps a consistent heat on the potatoes and they cook up perfectly!
Nutrition
Calories: 215kcal
