Instant Pot Mashed Potatoes - Recipe Video
This Instant Pot mashed potatoes is an easy, no-drain, dump and go recipe to make the best, creamiest, fluffiest mashed potatoes. Easy to make classic side dish that comes together in a fraction of a time.
Equipment
Ingredients
- 2.5 lbs Russet potatoes or Yukon Gold
- 3 cloves garlic, whole (optional)
- ¾ cup broth or water
- 3 tablespoon unsalted butter
- ½ cup milk or cream, plus as needed
- salt and pepper to taste
- Handful of fresh parsley or chives, chopped (optional)
Instructions
Step 1: Prep The Potatoes
- Wash, peel, and cut the potatoes into large chunks (around 2-3 inch).
- Peel the garlic cloves.
Step 2: Cook Potatoes In Instant Pot
- Close the lid, vent sealed. Turn ON PRESSURE COOK (high) for 15 minutes.Note: The cooking time will vary depending upon the size of the potatoes. I used large chunks (2-3 inch) potatoes for this recipe.
- Allow natural pressure release. Open the lid, using a potato masher, mash the potatoes.
- Add milk and butter to a microwave safe cup and microwave for 60 seconds or until the butter is melted.
- Add milk and butter mixture, salt and freshly ground black pepper, to taste. Keep mashing the potatoes until desired consistency.Note: If required, add some more milk or cream to achieve desired consistency.
- Transfer mashed potatoes to a serving bowl. Garnish with some butter, freshly crushed black pepper, and/or some fresh herb (chives or parsley).
- Enjoy these creamiest, fluffiest mashed potatoes with your favorite dish!!
Video
Notes
- I used three x-large (13-15 oz) Russet potatoes, peeled and cut into thirds for this recipe. The total weight of the potatoes was around two and a half pounds.
- If the size of the potatoes is small to medium, you can leave them whole. Adjust the cooking time depending on the size of the potatoes.
- For whole small (5-6 oz) size potatoes, cook time = 12-15 minutes.
- For whole medium (7-9 oz) size potatoes, cook time = 15-20 minutes.
- The key ingredient in this recipe is potatoes. Choose potatoes you like to eat. I prefer baking or Russet potatoes as my family loves the taste of it. Yukon gold or red potatoes also make great mashed potatoes.
- Russet potatoes tend to dry out quickly, so you may have to add more liquid to soften them. Yukon gold is moist and holds moisture well.
- It is easy to overwork the potatoes, especially when using an electric mixer. I prefer a potato masher, and then using a spatula mix the potatoes to a desired consistency. This prevents potatoes from being overworked and turns into a gluey mess.
- Classic mashed potatoes are made with simple ingredients milk, butter, garlic (optional), salt, and pepper. However, you can add variation to this classic dish by adding sour cream, cream cheese, or herbed cheese like Boursin or goat cheese, which adds a rich flavor. Also, you can add some fresh herbs such as chives, and parsley, to add some flavor and color to the dish.
- Add warm milk (or cream) and melted butter while mashing the potatoes. Use the liquid as needed to achieve the desired consistency.
- Please refer to the post for - Frequently Asked Questions.
Nutrition
Nutrition Facts
Instant Pot Mashed Potatoes - Recipe Video
Amount per Serving
Calories
186
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
17
mg
6
%
Sodium
20
mg
1
%
Potassium
828
mg
24
%
Carbohydrates
34
g
11
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
212
IU
4
%
Vitamin C
37
mg
45
%
Calcium
49
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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