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Instant Pot Mashed Potatoes Recipe

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4 from 9 reviews

This recipe for Instant Pot Mashed Potatoes offers a quick and easy way to prepare creamy, fluffy mashed potatoes using the pressure cooking method. With simple ingredients like Russet or Yukon Gold potatoes, butter, milk, and optional sour cream, this dish is perfect for a comforting side that can be customized to be dairy-free and vegan. The Instant Pot drastically reduces cooking time while preserving the potatoes’ natural flavor and texture.

Ingredients

Main Ingredients

  • 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 2 cups water
  • Fine salt and black pepper, to taste
  • 2 tablespoons unsalted butter (use vegan butter for dairy-free and vegan)
  • ¼ cup milk of choice (unsweetened non-dairy milk and/or reserved cooking water for dairy-free and vegan)
  • ¼ cup sour cream or plain Greek yogurt (optional; use dairy-free version or omit for dairy-free and vegan)
  • Optional for garnish: finely chopped parsley

Instructions

  1. Prepare the Potatoes: Peel and cut the potatoes into 1-inch pieces to ensure even cooking inside the Instant Pot.
  2. Add Ingredients to Instant Pot: Place the potatoes, 2 cups of water, and ¼ teaspoon salt into the 6-quart Instant Pot. Secure the lid and set the vent valve to the sealing position. Note that it may take about 10 minutes for pressure to build before the cooking timer starts.
  3. Pressure Cook: Set the Instant Pot to cook at high pressure for 8 minutes. Once the timer goes off, perform a quick pressure release by carefully flipping the vent valve to the venting position.
  4. Check Doneness: Test the potatoes by piercing them with a knife. They should be soft and easily pierced. If not fully cooked, pressure cook for an additional 1–2 minutes.
  5. Drain and Mash: Reserve ¼ cup of the cooking water if you plan to use it instead of milk. Drain the potatoes and transfer them to a medium bowl. Add the butter, milk, and sour cream (if using). Mash with a potato masher until the mixture is light and fluffy. Season with salt and black pepper to taste.
  6. Serve and Store: Garnish with finely chopped parsley if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.

Notes

  • Use Yukon Gold potatoes for a creamier texture or Russet for a fluffier consistency.
  • For dairy-free and vegan versions, substitute vegan butter, use unsweetened non-dairy milk, and omit sour cream or use a dairy-free alternative.
  • Reserving some cooking water is helpful to adjust the mashed potatoes’ consistency without diluting the flavor.
  • Instant Pot cooking times may vary slightly depending on the model, so check doneness before serving.
  • To reheat leftovers, warm gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.

Find it online: https://marthatasty.com/instant-pot-mashed-potatoes-recipe/