Instant Pot Mashed Potatoes

Easy Instant Pot Mashed Potatoes are savory, creamy and full of flavor. This convenient and versatile side dish and can be served alongside many different main course meals. Of course, it's most popular during the holiday season!

Course Side Dish

Cuisine American, Irish dish

Keyword Instant Pot mashed potatoes, Instant Pot Recipe, mashed potatoes

Prep Time 10

Cook Time 8

Total Time 18

Servings people

Calories 228kcal

Author Olivia Ribas

Ingredients

3 pounds potatoes (6 medium) peeled and sliced
4-5 cups water
Salt and black pepper to taste
¼ cup butter
½ cup heavy cream or half-half
Fresh parsley chopped

Instructions

Peel and quarter potatoes.
Add the potatoes into the bottom of the instant pot.
Cover with water and add 1 teaspoon of salt.
Place the lid on the pot and make sure the pressure valve is in the sealing position.
On the display panel, select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 8 minutes.
When time is up, turn the Instant Pot off. Switch the pressure valve to the venting position. Do a quick release.
Open the lid, drain the potatoes, and return them to the instant pot.
Add salt, pepper, butter, and heavy cream to the potatoes. Mash until smooth.
Serve topped with more butter and chopped parsley if desired.

Notes

Russet or Yukon gold potatoes are best for mashing.
Cut potatoes into similar size pieces for even cooking.
If you can, use unsalted butter. Salted is okay but be careful when seasoning.
Add different seasonings to potatoes, if desired.
For thinner potatoes, add extra cream.
Avoid overworking your potatoes as they might lose fluffiness.
After setting your Instant Pot timer, wait 10-15 minutes for pressure to build. At full pressure, the timer will begin.
To store: allow to cool and place in an airtight container. Refrigerate 3-4 days or freeze for up to 12 months.
To reheat: defrost in the microwave. Once soft, microwave on high until warmed through.

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