Instant Pot Mashed Potatoes
Instant Pot mashed potatoes are so creamy, dreamy and delicious, and they are perfect for Thanksgiving or any time.
Ingredients
- 1 cup water
- 7 russet potatoes, peeled and quartered (total weight = 2.4 pounds)
- 1 2/3 teaspoon salt (or more to taste)
- 1/3 teaspoon black pepper (or more to taste)
- 6 Tablespoons butter
- 1 1/4 cup milk (More or less, according to your texture preference. I used 2%)
Instructions
-
Peel and quarter the potatoes.
-
Place the potatoes on a steamer rack, and add 1 cup water to the pressure cooker.
-
Cook on manual high pressure for 8 minutes.
-
Quick release the pressure. Pro tip: use a kitchen towel over the vent to prevent starchy water from spewing everywhere.
-
Transfer the potatoes to a large mixing bowl, and add the butter, salt, pepper and part of the milk.
-
Mash with a potato masher, and add more milk slowly, until you reach your desired consistency.
-
Optional: for extra creamy, smooth potatoes, use a hand mixer for a minute or so.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.