Perfect Instant Pot Mashed Potatoes
This creamy, buttery mashed potato recipe is quick and easy, perfect for any meal.
Equipment
- Instant Pot
- Potato Masher
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet Potatoes Peeled and cut into 1-2 inch chunks.
Water
- 1 cup Water For cooking the potatoes.
Butter
- 4 tablespoons Unsalted Butter At room temperature.
Milk
- ½ cup Whole Milk or Heavy Cream For creaminess.
Salt
- 1 teaspoon Kosher Salt To taste.
Black Pepper
- ¼ teaspoon Freshly Ground Black Pepper To taste.
Garlic (optional)
- 2-3 cloves Minced Garlic Or 1 teaspoon of garlic powder.
Instructions
- Peel and chop the potatoes into 1-2 inch chunks.
- Place the chopped potatoes in the Instant Pot and add water.
- Seal the lid and set the valve to sealing position.
- Cook on high pressure for 10 minutes.
- Allow natural pressure release for 10 minutes, then switch to venting.
- Check the potatoes for doneness; they should be fork-tender.
- Drain excess water from the pot.
- Mash the potatoes in the pot using a potato masher.
- Add butter and milk, mixing until creamy and smooth.
- Season with salt and pepper, adjusting to taste.
- If using, fold in minced garlic or garlic powder.
- Serve immediately, garnished with butter or herbs if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of milk.