Instant Pot Mashed Potatoes
Creamy, fluffy mashed potatoes made quickly and easily in the Instant Pot
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 3 pounds Yukon gold or russet potatoes
- 1 cup water
- 1/4 teaspoon kosher salt or more, to taste
- 1/4 cup milk any kind
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- 1 teaspoon chicken bouillon paste optional, for flavor
Instructions
- Wash potatoes, peel them (optional) and cut into quarters.
- Add to instant pot: water, potatoes and salt.
- Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes.
- When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.
- Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them "gummy" instead of fluffy.
- Taste and add more seasonings, as needed.
Notes
Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Nutrition
Calories: 191kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 150mgPotassium: 739mgFiber: 4gSugar: 2gVitamin A: 193IUVitamin C: 34mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!