Instant Pot Mashed Potatoes Recipe
Making Instant Pot mashed potatoes is definitely the only way I’ll be making this side from now on! They are creamy. They are easy. They are quick. They are fool-proof.
Servings: 16 servings
Ingredients
- 5 lbs russet potatoes washed, peeled and cut
- 2 cups water
- 1/2 cup butter
- 3 tsp salt
- 1/2 tsp pepper
- 3 tbsp cream or milk
Instructions
- Begin by washing, peeling and cutting the potatoes. Cut the potatoes in half and then quarter each half to end up with 8 similarly sized potato cubes.
- To your Instant Pot, add the water and cut potatoes.
- Secure the lid and set the vent to sealing. Cook on Manual (pressure cook) HIGH for 6 minutes. When the 6 minutes has elapsed, do a quick release of the pressure.
- Drain any remaining water from the pot.
- Finally, add in the butter, salt, pepper and cream.
- Using either a potato masher or an electric hand mixer mash the mixture until the potatoes are creamy and no longer lumpy. Be careful not to over mash!
- Enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
Video
