Description
Instant Pot Mashed Potatoes are creamy, fluffy, and made in a fraction of the time compared to traditional stovetop methods. Perfect for holidays or weeknight dinners, they come together quickly with minimal effort.
Ingredients
Units
Scale
- 3 pounds russet or Yukon gold potatoes, peeled and cut into chunks
- 1 cup water
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup milk (or more, as needed)
- 1/4 cup sour cream (optional)
- Salt and pepper, to taste
Instructions
- Place peeled and chopped potatoes in the Instant Pot. Add 1 cup water and 1 teaspoon salt.
- Seal the lid and set the Instant Pot to Manual/Pressure Cook on high for 8 minutes.
- When cooking is complete, do a quick release of the pressure.
- Drain any remaining water from the pot if needed.
- Add butter, milk, and sour cream (if using). Mash the potatoes directly in the pot using a potato masher or hand mixer until smooth and creamy.
- Season with salt and pepper to taste. Add more milk as needed to reach desired consistency.
- Serve warm, topped with additional butter or herbs if desired.
Notes
- For extra creaminess, use heavy cream instead of milk.
- Yukon gold potatoes give a naturally buttery flavor and smooth texture.
- Keep warm using the Instant Pot’s ‘Keep Warm’ setting until ready to serve.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg