Instant Pot Mashed Potatoes Recipe
Instant Pot Mashed Potatoes - The Instant Pot pressure cooker makes for quick and easy, perfect mashed potatoes every time!
Servings: 8
Ingredients
- 6 medium (about 3 pounds) Russet or Yukon Gold potatoes
- 8 tablespoons butter softened + 2 tablespoons cut into pieces
- about 3/4 cup half and half
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground black pepper
Instructions
- Place steamer basket in the Instant Pot and add 1 cup water.
- Arrange scrubbed potatoes on their ends inside the steamer basket. Cover the Instant Pot and place vent on lid to "Sealed". Set the Instant Pot on "Steam" program and set time for 10 minutes.
- When finished cooking, don't open the lid. Allow pressure to reduce naturally, about 25 minutes.
- Remove lid and remove the steamed potatoes from the steamer basket, carefully wipe the peelings away with a paper towel and transfer to a large mixing bowl. Add the butter to the potatoes using a potato masher until the potatoes are well mashed. Slowly incorporate the half and half, mashing and stirring until just enough of the half and half has been incorporated and the potatoes are the consistency you prefer. Stir in the salt and pepper and serve.
Notes
The recipe is updated with information for peeling the potatoes before steaming or steaming the potatoes with the peelings on and then carefully wiping the peelings away with a paper towel once steamed.
Make-Ahead:
Store mashed potatoes in an airtight container in the refrigerator for up to 7 days. Freezer Friendly:
Store mashed potatoes in a freezer-safe, airtight container in the freezer for up to 3 months.
Store mashed potatoes in an airtight container in the refrigerator for up to 7 days. Freezer Friendly:
Store mashed potatoes in a freezer-safe, airtight container in the freezer for up to 3 months.
Nutrition
Calories: 101kcal
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
