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Instant Pot Mashed Potatoes

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Instant Pot Mashed Potatoes

Making mashed potatoes in the instant pot is not only very easy but they turn out so perfect and creamy every time. 

You could take the time to peel all your raw potaotes but I prefer to leave the peel o and wash them. I think the peeling proscess is much easier when the potatoes are full cooked.

Start by filling the inner pot with 1 cup of water. I recommend using a steamer basket like this one but if you don’t have one be sure to place your trivet in the bottom before you stack the washed potaotes inside.

Place the lid on the pot use the manual or pressure cook setting on high pressure for 20 minutes. This will take about 15 minutes for the Instant Pot to come to pressure.  When the cooking time is complete NRP for 15 minutes.

When the lid can safely be removed, carefully remove the potatoes using the steamer basket handle. Turn the Instant Pot off and clean the inner pot, return it back to the instant pot.

Run the potatoes under cold running water and the skins will peel right off.  Turn the Instant Pot back on to keep warm, pour 2 cups of milk in the bottom of the inner liner place peeled potatoes back in along wtih 2-3 divided tablespoons of butter 2 teaspoons of black pepper, 2 teaspoons of sea salt, 1 teaspoon of garlic powder and 1 teaspoon of onion powder.

To “mash” the  potatoes you can use a traditional hand held potato masher or a hand  mixer. I prefer the hand mixer for a thick but creamy texture. Either way I “mash” I do it right in the stainless steel inner pot. No need to dirty another bowl. As you mash your potatoes you may want to add a few more splashes of milk to reach your desired consistency.

Top with another pad of butter and some fresh chopped parsley. If you have a glass lid, it comes in handy when using the keep warm setting until you are ready to serve.

If you like this recipe you may also like my Instant Pot Loaded Baked Potato Soup Recipe.

Instant Pot Mashed potatoes

Total Time35 mins

 4 lbs Medium Size Russet Potatoes
 2 cups Whole Milk
 23 tbsp Butter, Divided
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 tbsp Garlic Powder
 1 tbsp Onion Powder

1

Wash 4 pounds of medium sized russet potatoes and place in your steamer basket. Pour in 1 cup of water and use the manual or pressure cook setting for 20 minutes on high pressure. The pot will take approximately 15 minutes to come to pressure and start the cooking process.

Instant Pot Mashed potatoes

2

Once the 20 minute cook cycle is complete let the pot natural pressure release for 15 minutes. Carefully remove the steamer basket using the handle or an oven mitt. Remove the inner pot and rinse out the dirty water, replace in the instant pot.
Run the potatoes under cold running water and the skins will peel right off.

3

Turn the keep warm function on and add 2 cups of milk to the inner pot. Add back the peeled potatoes. Place 2-3 Tbs. of butter divided into pieces. Add salt, pepper, garlic powder and onion powder. Mash the potatoes by hand or with an electric hand mixer right in the inner pot. Add a few more splashes of milk as you mash to get the desired consistency.

4

Top with a pad of butter and fresh chopped parsley. If you have a glass lid it comes in handy when using the keep warm function. If not, make sure the vent is open on the instant pot lid when you place it back on to keep warm.

Ingredients

 4 lbs Medium Size Russet Potatoes
 2 cups Whole Milk
 23 tbsp Butter, Divided
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 tbsp Garlic Powder
 1 tbsp Onion Powder

Directions

1

Wash 4 pounds of medium sized russet potatoes and place in your steamer basket. Pour in 1 cup of water and use the manual or pressure cook setting for 20 minutes on high pressure. The pot will take approximately 15 minutes to come to pressure and start the cooking process.

Instant Pot Mashed potatoes

2

Once the 20 minute cook cycle is complete let the pot natural pressure release for 15 minutes. Carefully remove the steamer basket using the handle or an oven mitt. Remove the inner pot and rinse out the dirty water, replace in the instant pot.
Run the potatoes under cold running water and the skins will peel right off.

3

Turn the keep warm function on and add 2 cups of milk to the inner pot. Add back the peeled potatoes. Place 2-3 Tbs. of butter divided into pieces. Add salt, pepper, garlic powder and onion powder. Mash the potatoes by hand or with an electric hand mixer right in the inner pot. Add a few more splashes of milk as you mash to get the desired consistency.

4

Top with a pad of butter and fresh chopped parsley. If you have a glass lid it comes in handy when using the keep warm function. If not, make sure the vent is open on the instant pot lid when you place it back on to keep warm.

Instant Pot Mashed Potatoes