This Instant Pot Mashed Potatoes recipe is the easiest mashed potatoes ever. Fluffy, creamy, flavorful mashed potatoes can be on your dinner table in no time...
Prep Time: 7 minutesmins
Cook Time: 8 minutesmins
Servings: 8
Ingredients
½cupchicken stock, regular strength
3lbsrusset or yukon gold potatoes, peeled and cut into 2-inch pieces
½cupmilk, whole preferred
½cupbutter, sliced and softened, plus more for drizzling
Optional seasonings: freshly ground black pepper, garlic powder or roasted garlic, chopped herbs of your choice
Instructions
Pour broth into the inner pot of your Instant Pot. Place potatoes onto steamer rack. Close lid and lock in place. Turn steam release handle/valve to correct position, if needed. Cook on high pressure for 8 minutes.
While potatoes are cooking, combine milk and softened butter slices into a saucepan over low heat. Stir until butter is completely melted and milk is warmed through. Turn heat off and keep warm.
Once pressure cooker is done, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes into the pot with broth. Use a potato masher to mash potatoes.
Add warm milk/butter mixture and a generous sprinkle of kosher salt - any optional seasonings can be added now as well. Keeping Instant Pot on "warm," continue to hand-mash potatoes to your desired texture. Taste and add more salt, if needed. Serve with drizzle of melted butter or gravy, if desired.
Notes
Russet potatoes tend to result in fluffier, lighter texture, while yukon gold potatoes will yield a creamier consistency. The choice is yours; you can try combining both types of potatoes as well.
If you'd like to make roasted garlic mashed potatoes, you can roast the garlic a day ahead of time.
Over-mashing potatoes can lead to gumminess, so be sure to watch carefully as you mash and stop as soon as your potatoes turn creamy.
Finished mashed potatoes can be kept warm in the Instant Pot for 1-2 hours before serving, though the sooner you can serve it, the better. If needed, you can stir in a bit more liquid (broth or milk) to mashed potatoes before serving.
Stovetop option: boil peeled/cubed potatoes in a large pot of salted water for 15 minutes, or just until potatoes are fork-tender. Drain and proceed with recipe as written.
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