Instant Pot Mashed Potatoes
These Instant Pot mashed potatoes are creamy, buttery, and effortlessly easy. Cooked under pressure and mashed right in the pot, they come together in a fraction of the time—perfect for holidays or any weeknight dinner.
Ingredients
- 5 lbs russet potatoes peeled and quartered
- 1 cup water or chicken broth
- 1 tsp sea salt
- ¾ cup warm milk
- 8 Tbsp unsalted butter softened or melted
- 1 Tbsp parsley or chives optional
Instructions
- Insert trivet into Instant Pot. Add 1 cup water or broth and 1 tsp salt.
- Quarter the peeled potatoes and place over trivet.
- Cook on high pressure for 10 minutes. Quick release pressure.
- Remove trivet, leaving liquid. Mash potatoes in the pot.
- Stir in warm milk gradually, then mix in butter until combined.
- Adjust seasoning and garnish with parsley or chives.
- See full steps with tips & photos → https://mischacrossing.com/instant-pot-mashed-potatoes/
Notes
- Use chicken broth for extra savory depth.
- For even creamier results, swap some milk for sour cream or cream cheese.
- You can keep mashed potatoes warm in the Instant Pot on “Keep Warm” mode for up to 1 hour before serving.
- Great make-ahead side dish—just reheat with a splash of milk and stir to refresh.