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
- salt and pepper
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 1/4 - 1/3 cup of warm milk (20-30 seconds in the microwave) if the potatoes are too stiff.
- Taste and add more salt if needed.
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. Overworking the potatoes will cause them to be 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.