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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