Description
Creamy, buttery, and smooth Instant Pot Mashed Potatoes made in a fraction of the time! A comforting side dish that pairs perfectly with roasted meats, holiday dinners, or weeknight meals—without all the stovetop fuss.
Ingredients
Scale
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup chicken broth or water
- 4 tbsp unsalted butter
- ½ cup heavy cream (or milk, warmed)
- 2 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: garlic powder, sour cream, or cream cheese for extra creaminess
Instructions
- Prepare the potatoes: Peel and cut into evenly sized chunks.
- Cook in Instant Pot: Add potatoes and chicken broth (or water) to the Instant Pot. Close the lid, set valve to Sealing, and cook on High Pressure for 10 minutes.
- Quick release: Once cooking ends, carefully quick release the steam. Drain excess liquid if needed, but keep a little for creaminess.
- Mash: Add butter, salt, and pepper. Mash with a potato masher until fluffy.
- Finish: Stir in warm cream or milk until smooth and creamy. Taste and adjust seasoning.
- Serve: Garnish with fresh herbs or a drizzle of melted butter.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Calories: 220kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg