Instant Pot mashed potatoes
Instant Pot mashed potatoes are easy to make, hands-off and come out so creamy, smooth and delicious! You’ll never want to make them another way!
Yield: 6 servings
Ingredients
- 3 lbs. medium Yukon gold potatoes, well scrubbed (see notes)
- 2 cups cold water
- 1 teaspoon kosher salt
- ¼ cup milk or heavy cream
- ¼ cup unsalted butter, melted
- ¼ cup plain cream cheese (optional, see notes)
- up to ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in the insert of the Instant Pot, being sure to place the largest potatoes on the bottom and any smaller ones on top.
- Pour in 2 cups of water and then sprinkle the potatoes with the teaspoon of kosher salt.
- Cover and seal the Instant Pot and set it for 15 minutes of high pressure. (Note, if you are using really large potatoes, set it for 18 minutes.)
- After the cooking time is done, use the quick release to release the pressure from the Instant Pot.
- Once the pressure has dropped, open the Instant Pot and carefully remove the potatoes and let cool for a couple of minutes, until cool enough to handle. (Reserve the cooking liquid.)
- If you want to remove the skins from the potatoes, do that now. Otherwise, you can leave them on.
- Place the potatoes in a large bowl. Add the milk and butter and 2 tablespoons of the reserved cooking liquid. Mash the potatoes until desired consistency (depending on whether you prefer chunky or very smooth).
- Add the cream cheese, ¼ teaspoon of salt and pepper and continue to mash. (Or if you like chunky potatoes, just stir the cream cheese in until well incorporated to avoid extra mashing.) Add an additional 2 tablespoons of the reserved cooking liquid, as needed, to get the potatoes to your desired consistency.
- Season to taste, adding the remaining salt if needed, and serve hot.
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Notes
Potatoes: Yukon gold potatoes make the creamiest mashed potatoes in my opinion. However, you could also use this same method and recipe and substitute red potatoes (we love those too!) You could use russet potatoes too, but you would need to add a couple of minutes of high pressure time since they are larger.
Milk: You can use milk or heavy cream for the liquid here. Even skim milk is fine (that’s what I usually have on hand).
Cream cheese: The cream cheese adds a really great boost of creaminess and helps with the texture. If you don’t have any, you could substitute some sour cream or plain Greek yogurt. Or skip it and just use additional milk or cooking liquid to get to the desired consistency.
Servings: You can plan on about ½ pound of potatoes per person when making mashed potatoes. So the 3 pounds of potatoes here would make enough mashed potatoes to serve about 6 people. Adjust as needed.
Topping ideas for mashed potatoes:
- Chopped fresh chives
- Extra pats of butter
- Shredded cheddar cheese (mixed in or melted on top)
- Cooked, crumbled bacon
- Chopped fresh green onions
- Fresh herbs, such as parsley
- Hot turkey gravy
Video
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 593mg | Fiber: 5g | Sugar: 3g
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