Go Back
–+ servings
mashed potatoes made in an instant pot in a grey bowl with pools of butter on top sitting on a marble surface
Print Recipe
5 — Votes 2 votes

Instant Pot Mashed Potatoes Recipe

These Instant Pot mashed potatoes produce fluffy, creamy, rich results every time!
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 5 Servings
Author: Amber Goulden

Ingredients

  • 2 pounds Yukon gold or russet potatoes, cut into 1-inch cubes
  • 1/4 cup butter
  • 1/4 cup milk or heavy cream
  • 2 teaspoons coarse sea salt, plus more to taste
  • 1/4 teaspoon cracked black pepper

Instructions

  • Place the potatoes and salt in the Instant Pot and cover with 1 inch of water. Press the 'manual' button and set to cook for 9 minutes.
  • Once the timer goes off, immediately release the pressure and drain the water from the potatoes.
  • Add the potatoes back to the pot and mash with a potato masher, then stir in the butter, cream, and pepper. Taste the potatoes and add more salt, if needed.

Notes

  • For dairy-free mashed potatoes: substitute full-fat coconut milk for the milk and ghee or your favorite vegan butter for the butter.
  • It will take the pot about 15 minutes to come to pressure
  • If you want to double the recipe, you do not need to adjust the cook time for the potatoes.

Nutrition

Calories: 229kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 1019mg | Potassium: 786mg | Fiber: 4g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 36mg | Calcium: 41mg | Iron: 1mg