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, mashed potatoes instant pot

Prep Time 10

Cook Time 10

Servings servings

Calories 338kcal

Author Beth Pierce

Ingredients

1 cup chicken broth
2 ½ lbs. Russet Potatoes peeled and cubed see notes
2 ½ lbs. Yukon Gold Potatoes peeled and cubed see notes
½ cup unsalted butter
¾ - 1 cup milk preferably whole milk
Kosher salt and black pepper to taste
Chopped fresh parsley or fresh chives

Instructions

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. Once the pressure has fully released, remove the lid. Carefully remove the trivet from the instant pot. Add the butter and 3/4 cup of milk.
Use a manual handheld potato masher to mash to the desired consistency. If you like them super smooth, use an electric mixer, but don't overmix, as the consistency can become gluey. If the potatoes are too thick, add a little more milk.
Season with kosher salt and black pepper to taste. If desired sprinkle with parsley or chives.

Notes

Add a little more milk or low-sodium chicken broth if the potatoes are too thick. Add it very slowly, though, as you can always add more but can't take it back.
Beat with a handheld masher for a slightly chunky finish or an electric mixer on low, but don't overmix, as it can make the consistency gluey.
Stir in a little sour cream or cream cheese for a super rich and creamy texture.

Nutrition