Description
This easy Instant Pot Mashed Potatoes recipe delivers creamy, fluffy potatoes with minimal effort. Using the pressure cooker, the potatoes cook quickly and evenly before being mashed with butter, milk, and seasoning for the perfect comfort food side dish.
Ingredients
Scale
Potatoes
- 2 lbs potatoes (peeled and cut into 1-2 inch pieces; Russet or Yukon Gold work best)
Liquid and Dairy
- 1 cup water
- 1/2 cup whole milk
- 6 tablespoons butter
Seasonings
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon black pepper
- â…› teaspoon ground nutmeg (optional)
Instructions
- Add potatoes to Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup of water. Place the peeled and cut potatoes on top of the trivet. Secure the lid and set the valve to the “sealing” position to prepare for pressure cooking.
- Pressure cook the potatoes: Select the “pressure cooking” or “manual” setting (depending on your Instant Pot model) and set the timer for 5 minutes. When the cooking cycle finishes, allow the pressure to naturally release for 2 minutes, then carefully perform a manual release of any remaining pressure following the manufacturer’s safety instructions.
- Mash the potatoes: Carefully remove the hot trivet and drain any excess water from the pot. Add the whole milk, butter, salt, black pepper, and ground nutmeg (if using) directly to the cooked potatoes in the Instant Pot. Use a potato masher to mash to your preferred consistency, adding more milk if necessary. Taste and adjust seasoning as desired. Serve warm, optionally topped with extra butter and fresh chopped herbs for garnish.
Notes
- Russet potatoes create fluffier mashed potatoes, while Yukon Gold adds a creamier texture.
- The optional nutmeg adds a subtle warm spice, perfect for holiday meals.
- For creamier potatoes, warm the milk and butter before adding.
- Be cautious when releasing pressure to avoid burns from steam.
- Leftovers can be stored in the fridge and reheated gently with a splash of milk to retain creaminess.
