Instant Pot Mashed Potatoes Recipe – the fastest way to make mashed potatoes by cooking them in a electric pressure cooker. These potatoes are light and fluffy and delicious!
The Instant Pot keeps proving to me that it is not only worth every penny but it is quite the essential countertop appliance. I use it every day. I was already blown away how quickly I can cook Corn on the Cob in the Instant Pot and now these Mashed Potatoes. They are light and fluffy and the best thing is, I don’t have to boil them on the stove for 30 minutes. It takes longer to peel the potatoes and cut into chunks than cook them in the Instant Pot! You have to try this recipe!
I tried two methods for making mashed potatoes in the pressure cooker. I steamed them using the steam basket insert ( I use THIS one ) and while the potato chunks were perfectly cooked, they turned into a very thick and not fluffy at all mixture when mashed. They will be perfect for a potato salad (and that’s what I did for my Dill Pickle Potato Salad) but not for mashed potatoes. The second method is to simply place cut up potatoes in water, just enough to cover them, and cook that way. When the Instant Pot beeps, do a quick pressure release. Drain potatoes and place back in the IP. Add butter, milk or half and half and seasoning. Mash and serve!
I love adding sour cream for a little tang in flavor and of course, dill or chives. Just like that, in not much time, you can make the best Mashed Potatoes and have the side dish on the table.
If by any chance, you happen to have leftovers of mashed potatoes, I highly recommend my Leftover Mashed Potato Cakes or my Mashed Potato Casserole. Both are delicious and my favorite recipes for using up leftovers.
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Instant Pot Mashed Potatoes Recipe - the fastest way to make mashed potatoes by cooking them in a electric pressure cooker. These potatoes are light and fluffy and delicious! It takes longer to peel the potatoes and cut into chunks than cook them in the Instant Pot! You have to try this recipe!
- 3 lbs russet potatoes , peeled, cut into 1" chunks
- 1 cup water
- 2 tablespoons butter
- 1/3 cup half and half or milk
- salt and pepper
- chopped dill , optional
- chopped chives , optional
- 1/4 cup sour cream , optional
Place potatoes in Instant Pot. Add enough water to cover them by about 1".
Close the lid. Set the valve to "sealing".
Press MANUAL button. Press the +/- button to set to 7 minutes. The IP will start cooking.
When the pressure cooker beeps, carefully turn the valve to vent ( this is called quick pressure release).
Drain the potatoes and return to the IP insert or place in a mixing bowl. Add half and half, salt and pepper and if desired, dill or chives and sour cream. Mash with a potato mashed to desired texture.
I used russet potatoes as I like the texture the best. You can use Yukon gold or red potatoes too but the texture will be slightly different, thicker and not as fluffy.
The cooking time includes the time the IP needs to come to pressure. For me that was about 5 minutes.
OTHER DELICIOUS RECIPES FOR MASHED POTATOES:
Loaded Mashed Potato Egg Rolls by Spend with Pennies
Brown Butter Mashed Potatoes from The Food Charlatan
Deep Fried Loaded Mashed Potato Bites from The Cookie Rookie