Instant Pot Mashed Potatoes Recipe
Instant Pot Mashed Potatoes Recipe - the fastest way to make mashed potatoes by cooking them in an 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!
Prep Time 10 minutes
Cook Time 7 minutes
coming to pressure 5 minutes
Total Time 23 minutes
Servings 4 people
Calories 372 kcal
Ingredients
- 3 lbs russet potatoes , peeled, cut into 1" chunks
- 3 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
Instructions
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Place potatoes in Instant Pot. Add enough water to cover them by about 1".
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Close the lid. Set the valve to "sealing".
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Press MANUAL button. Press the +/- button to set to 7 minutes. The IP will start cooking.
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When the pressure cooker beeps, carefully turn the valve to vent ( this is called quick pressure release).
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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.
Recipe Notes
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.
Nutrition Facts
Instant Pot Mashed Potatoes Recipe
Amount Per Serving
Calories 372
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 6g
30%
Cholesterol 29mg
10%
Sodium 96mg
4%
Potassium 1465mg
42%
Total Carbohydrates 62g
21%
Dietary Fiber 4g
16%
Sugars 2g
Protein 8g
16%
Vitamin A
6.7%
Vitamin C
23.5%
Calcium
8.7%
Iron
16.3%
* Percent Daily Values are based on a 2000 calorie diet.