Instant Pot Mashed Potatoes Recipe

Easy and delicious Instant Pot Mashed Potatoes made with simple ingredients and ready in under 25 minutes.

Course side

Cuisine American

Keyword how to make mashed potatoes in an instant pot, instant pot recipes, instapot mashed potatoes, mashed potatoes in the instant pot

Prep Time 10

Cook Time 10

Servings servings

Calories 338kcal

Author Beth Pierce

Pour the chicken broth into the bottom of the instant pot. Place the metal trivet into the instant pot. Put the potatoes on top of the trivet and then seal the instant pot.
Cook on high pressure for 10 minutes.
Push the quick release valve. One the pressure has full released remove the lid. Carefully remove the trivet from the instant pot. Add the butter and 3/4 cup of milk. Use a manual potato masher to mash to desired consistency. If you like them super smooth than use a hand held mixer. If the potatoes are too thick simply add a little more milk.
Season with kosher salt and black pepper to taste. If desired sprinkle with parsley or chives.

For best results use a combination of Russet Potatoes and Yukon Gold and get the best of both worlds. You get lighter fluffier texture from the Russets and buttery creaminess from the Yukon Golds.
I like the flavor that the chicken broth brings to the dish however if you are a vegetarian you can simply use water.
Don't skimp on the butter. Use real sweet cream butter.
If the potatoes are too thick simply add a little more milk or low sodium chicken broth. Add it very slowly though as you can always add more but you can't take it back.
Beat with a handheld masher for a slightly chunky finish or with a electric mixer for a smooth and creamy texture.
You can garnish with any fresh or dried herbs. Fresh chopped thyme and rosemary are always a great choice if you grow them or they are readily available.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze mashed potatoes in a sturdy airtight container for up to 1 month.