Description
A creamy, comforting mashed potato dish made effortlessly in the Instant Pot—perfectly fluffy, rich, and full of customizable flavor.
Ingredients
Scale
- 2.5 lbs russet or Yukon Gold potatoes, peeled and chopped
- 3 cups water or chicken broth (enough to cover potatoes)
- 4 tbsp unsalted butter
- 1/2 cup whole milk or heavy cream, warmed
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 2 cloves garlic, minced (optional)
- 1/4 cup sour cream or cream cheese (optional)
Instructions
- Peel and cut potatoes into even-sized chunks.
- Place them in the Instant Pot and add enough water or broth to just cover. Add a pinch of salt.
- Seal the lid and pressure cook on high for 8 minutes.
- Quick release the pressure when done.
- Drain any excess liquid if necessary, then mash the potatoes directly in the pot using a masher or hand mixer.
- Add butter, warm milk or cream, and optional add-ins (garlic, sour cream or cream cheese). Mix until smooth.
- Season with additional salt and pepper to taste. Serve warm.
Notes
- Add roasted garlic or Parmesan for extra flavor.
- Use dairy-free alternatives for a vegan version.
- Keep warm in the Instant Pot using the ‘Keep Warm’ setting.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg