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Creamy buttery smooth mashed potatoes are ready in 8 minutes in a pressure cooker. Serve with extra butter and fresh chopped parsley.
Use the Right Potatoes
I recommend using Russet Potatoes for this mashed potato or any mashed potato recipe. Russet potatoes are the classic rugged brown-skinned potatoes that become fluffy and creamy when cooked and mashed. It’s best to peel these potatoes before cooking for mashed potatoes. For baked potatoes, leave the heavy skin on; it’s edible and nutritious. Of course, they should be scrubbed clean before cooking.
Ingredients
- Russet Potatoes
- Butter
- Whipped Cream Cheese – substitute sour cream if desired
- Salt and Pepper
- Water
- Fresh Chopped Parsley for Garnish if desired
Let’s Make Instant Pot Mashed Potatoes
- Wash, peel, and slice potatoes.
- Place the potato slices into the bottom of the instant pot bowl.
- Add enough water to cover the potatoes.
- Add 1 teaspoon of salt.
- Place the lid on the instant pot to seal it closed.
- Cook on manual high pressure for 8 minutes.
- When the timer goes off, let the pressure release naturally on its own for 3 minutes.
- Drain the potatoes and return them to the instant pot.
- Add the remaining salt, pepper, whipped cream cheese, and butter.
- Mash until smooth. Add 1/3 cup of warm milk (20-30 seconds in the microwave) if the potatoes are too stiff.
Krazy Kitchen Mom Tips for Making the Best Mashed Potatoes
- Don’t cut the potatoes too small. Tiny sliced potatoes absorb too much water and make the potatoes mushy and gummy.
- Start with cold water in the instant pot bowl
- Potatoes need a lot of salt; be sure to add it before and after cooking.
- If adding milk to potatoes, do not use cold milk. Heat it in the microwave for 20-30 seconds.
- Do not over-mash the potatoes or they will become gummy.
- I use a hand-held potato masher for mashing. But if you have a potato ricer, use it because it makes the smoothest potatoes.
More KKM Instant Pot Recipes
- Instant Pot BBQ Ribs
- Instant Pot Beef Stroganoff
- Instant Pot Pork Carnitas
- Pressure Cooker Corned Beef
Instant Pot Mashed Potatoes
Creamy buttery smooth mashed potatoes are ready in 8 minutes in a pressure cooker. Serve with extra butter and fresh chopped parsley.
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Servings: 6
Equipment
- Instant Pot or other Pressure Cooker
- Potato Masher or Ricer
- Cutting Board
- Potato Peeler
- Pairing Knife
- Measuring spoons and cups
Ingredients
- 4 large russet potatoes
- enough water to cover potatoes
- 1/3 cup butter
- 3 tbsp whipped cream cheese
- butter and chopped parsley for garnish
Instructions
- Wash, peel, and slice potatoes.
- Place the potato slices into the bottom of the instant pot bowl.
- Add enough water to cover the potatoes.
- Add 1 teaspoon of salt.
- Place the lid on the instant pot to seal it closed.
- Cook on manual high for 8 minutes.
- When the timer goes off, let the pressure release naturally on its own for 3 minutes.
- Drain the potatoes and return them to the instant pot.
- Add the remaining salt, pepper, whipped cream cheese, and butter.
- Mash until smooth.
- Add 1/3 cup of warm milk (20-30 seconds in the microwave) if the potatoes are too stiff.
Notes
Krazy Kitchen Mom Tips
- Don’t cut the potatoes too small. Tiny sliced potatoes absorb too much water and make the potatoes mushy and gummy.
- Start with cold water in the instant pot bowl
- Potatoes need a lot of salt; be sure to add it before and after cooking.
- If adding milk to potatoes, do not use cold milk. Heat it in the microwave for 20-30 seconds.
- Do not over-mash the potatoes or they will become gummy.
- I use a hand-held potato masher for mashing. But if you have a potato ricer, use it because it makes the smoothest potatoes.
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