Make mashed potatoes fast, without the box.
I’ve never been a fan of instant mashed potatoes. Yes, I get that it’s a lot quicker and easier to mix up some flakes with hot water than it is to peel, boil, and mash a whole bunch of real potatoes. But let’s face it, the flavor just isn’t the same. Those wimpy little flakes never have that fresh, real-potato taste.
Fortunately, thanks to the Instant Pot, you can now have the flavor of real mashed potatoes in a lot less time. It can cook up a batch of potatoes in just 20 minutes at high pressure – and because it’s all automated, you don’t need to babysit them while they’re cooking. Just let them do their thing while you focus on the rest of the meal.
Once the pressure has released, all you have to do is dump out the potatoes, add milk and butter and whip them up with your handheld mixer. And presto, these are the best instant pot mashed potatoes – perfect, creamy mashed potatoes, ready to top with whatever you like best.
Okay, these aren’t quite as fast and easy as the stuff that comes out of a packet. But they’re so much better.
The Best Instant Pot Mashed Potatoes
Ingredients:
1 1/2 cups water
4 pounds russet potatoes, peeled
3/4 cups half-and-half or whole milk, warm
8 tablespoons butter, at room temperature
3 teaspoons kosher salt
Freshly ground black pepper (optional)
1 tablespoon chopped fresh chives (optional)
additional tabs of butter butter (optional)
Directions:
1. Set a wire rack into the bottom of the instant pot cooker. Add the water. Place the potatoes on the rack. Close and lock the lid. Set the cook time for 20 minutes at high pressure.
2. When the cooking time ends, do not vent the pressure cooker. Let pressure release naturally. Once the pressure valve drops, open the lid and transfer the potatoes to a large bowl.
3. Add in milk and butter. Whip the potatoes with a handheld mixer on low speed with the paddle attachment.
Add the salt, season with pepper as desired. Serve with optional toppings.
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The Best Instant Pot Mashed Potatoes
Ingredients
- 1 1/2 cups water
- 4 pounds russet potatoes peeled
- 3/4 cups half-and-half or whole milk warm
- 8 tablespoons butter at room temperature
- 3 teaspoons kosher salt
- Freshly ground black pepper optional
- 1 tablespoon chopped fresh chives optional
- additional tabs of butter butter optional
Instructions
- Set a wire rack into the bottom of the instant pot cooker. Add the water. Place the potatoes on the rack. Close and lock the lid. Set the cook time for 20 minutes at high pressure.
- When the cooking time ends, do not vent the pressure cooker. Let pressure release naturally. Once the pressure valve drops, open the lid and transfer the potatoes to a large bowl.
- Add in milk and butter. Whip the potatoes with a handheld mixer on low speed with the paddle attachment. Add the salt, season with pepper as desired. Serve with optional toppings.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Cindy Redman says
Loved the mashed potatoes! But is really 2CUPS half & half? Didn’t use that much, didn’t even use a full cup.
Corey says
Hi Cindy, I am so sorry for the typo. Yes, it should be 3/4 cups. Folks can ad more (up to 2 cups). All fixed up in the recipe card. Thanks for catching that!