Oh my goodness, let me tell you about these instant pot mashed potatoes! They’re the epitome of creamy comfort food that’s so easy to whip up, you’ll wonder how you ever lived without them. Seriously, there’s nothing quite like the first bite of smooth, buttery potatoes that just melt in your mouth. I remember the first time I made these for a family dinner—everyone went back for seconds! They’re perfect for weeknight meals or fancy gatherings alike. You can serve them alongside roasted chicken, grilled steak, or even a hearty veggie dish. This recipe has become my go-to because it saves time and cleanup, while still delivering that soul-warming flavor we all crave. Trust me, once you try these, you’ll never go back to the old way of making mashed potatoes again!

Ingredients List

2 pounds of russet or Yukon gold potatoes, peeled and cubed – these will give you the fluffiest texture!
1 cup of water – just enough to create the steam needed for the pressure cooking magic.
1/2 cup of milk – whole milk works best for that creamy consistency, but feel free to use what you have on hand.
4 tablespoons of butter – because butter makes everything better, right? It adds that rich flavor we all love.
Salt to taste – don’t be shy! It really enhances the flavors of the potatoes.
Black pepper to taste – a little kick to round out the taste and make those potatoes sing!

How to Prepare Instant Pot Mashed Potatoes

Alright, let’s dive into the magic of making these creamy instant pot mashed potatoes! It’s a straightforward process, and I promise you’ll be amazed at how quickly you can whip them up. Here’s how I do it:

Step-by-Step Instructions

First things first, grab your trusty instant pot and toss in the peeled and cubed potatoes. Make sure they’re evenly spread out for even cooking.
Next, pour in 1 cup of water. This is crucial because the water creates the steam that will cook those potatoes to perfection!
Now, close the lid securely and set the valve to sealing. This locks in all the goodness and steam while cooking.
Turn on the instant pot and select the high-pressure setting for 10 minutes. Yes, just 10 minutes! It’s hard to believe, but trust me, it works like a charm.
Once the cooking time is up, be careful and quick-release the pressure. I usually stand back a bit, just in case it splatters!
After the pressure has fully released, open the lid and drain any excess water from the potatoes. This step is super important for achieving that creamy texture.
Now it’s time to add in the magic ingredients: pour in the milk and toss in the butter, salt, and pepper. I like to use a potato masher or even a hand mixer for extra fluffiness.
Mash until everything is smooth and creamy. Take a moment to taste and adjust the seasoning if needed. Wow, you’re going to love this!

And there you have it! You’ve just made the most delicious instant pot mashed potatoes in under 30 minutes. Enjoy them hot and creamy as the perfect side dish!

Nutritional Information

These instant pot mashed potatoes are not just delicious; they’re also a satisfying addition to your meals! Each serving (about 1 cup) packs in roughly 220 calories, which is pretty reasonable for such a comforting dish. You’ll find about 10 grams of fat—mostly from the butter, which we all know is the secret to that creamy goodness. Plus, there are about 4 grams of protein and 30 grams of carbs to keep you full. Just a heads up, these values are estimates and can vary based on the specific ingredients you use. So, feel free to adjust them as you see fit while enjoying this delightful side!

Why You’ll Love This Recipe

Quick Preparation: With the instant pot, you can have creamy mashed potatoes ready in just 25 minutes! Say goodbye to boiling and mashing for ages.
Creamy Texture: The pressure cooking method ensures your potatoes are light and fluffy, making each bite a delight.
Easy Cleanup: One pot is all you need! Less mess means more time to enjoy your delicious meal.
Flavorful: With just a few simple ingredients, you’ll pack a punch of flavor that pairs perfectly with almost any dish.
Versatile Side Dish: These mashed potatoes are the perfect accompaniment to a variety of meals, from roasted meats to vegetarian options.

Trust me, once you experience the magic of these instant pot mashed potatoes, they’ll become a staple in your kitchen!

Tips for Success

To make sure your instant pot mashed potatoes turn out absolutely perfect every time, here are my top tips!

Choose the Right Potatoes: I highly recommend using russet or Yukon gold potatoes. They have the right starch content to give you that fluffy texture we all love!
Adjust for Creaminess: Feel free to play around with the milk and butter amounts! If you like it extra creamy, add a splash more milk or an extra tablespoon of butter. You can’t go wrong!
Don’t Over-Mash: When you’re mashing, be gentle! Over-mashing can make them gummy. Just mash until smooth and creamy, and you’ll be golden.
Season to Taste: Taste as you go! Don’t be shy with the salt and pepper. It really brings out the flavors of the potatoes.
Keep Them Warm: If you’re not serving immediately, keep your mashed potatoes warm in the instant pot on the ‘keep warm’ setting. They’ll stay creamy and delicious until you’re ready to dig in!

With these tips in your back pocket, you’ll be the instant pot mashed potato pro in no time!

Variations

If you want to jazz up your instant pot mashed potatoes, I’ve got some fantastic ideas for you! Adding roasted garlic is a game-changer—just toss in a few cloves when cooking the potatoes for a rich, savory flavor. Want to make them cheesy? Stir in some grated cheddar or parmesan after mashing—oh, the gooey goodness! Fresh herbs like chives or parsley can add a delightful freshness, too. For a twist, try mixing in sour cream or cream cheese for an even creamier texture. And if you’re feeling adventurous, a dash of smoked paprika or a sprinkle of bacon bits can take your potatoes to the next level. Have fun experimenting!

Storage & Reheating Instructions

So, you’ve made a big batch of these delicious instant pot mashed potatoes and want to save some for later—great choice! To store them, simply let the potatoes cool to room temperature, then transfer them to an airtight container. They’ll stay fresh in the fridge for about 3 to 5 days. Just make sure to cover them well; we don’t want them drying out!

When you’re ready to enjoy those creamy potatoes again, reheating is a breeze. You can pop them in the microwave, but I recommend adding a splash of milk or a pat of butter to keep them moist. Heat in short intervals, stirring in between, until they’re warmed through. If you’ve got the time, you can also reheat them in a saucepan over low heat, stirring occasionally. You might just want to make an extra batch to have some on hand all the time!

Serving Suggestions

Now that you’ve got these incredible instant pot mashed potatoes ready, let’s talk about what to serve them with! They’re such a versatile side dish that can elevate almost any meal. I love pairing them with roasted chicken or turkey—there’s just something magical about that combo! If you’re in the mood for beef, they go perfectly with a juicy steak or even meatloaf. For a vegetarian option, serve them alongside sautéed greens or a hearty mushroom gravy. And don’t forget about holiday feasts—these mashed potatoes are a must-have for Thanksgiving or Christmas dinners! You really can’t go wrong with this creamy delight on your plate!

For more delicious recipes, check out our all recipes page!

Instant Pot Mashed Potatoes: 7 Steps to Creamy Bliss

Author: CakesLouna
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Pressure Cooking
Cuisine: American
Diet: Vegetarian

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Description

Easy and creamy instant pot mashed potatoes.

Ingredients

Scale

2 pounds of potatoes, peeled and cubed
1 cup of water
1/2 cup of milk
4 tablespoons of butter
Salt to taste
Black pepper to taste

Instructions

Add cubed potatoes and water to the instant pot.
Close the lid and set the valve to sealing.
Cook on high pressure for 10 minutes.
Quick release the pressure after cooking.
Drain excess water.
Add milk, butter, salt, and pepper.
Mash until smooth and creamy.

Notes

Use russet or Yukon gold potatoes for best results.
Adjust milk and butter for desired creaminess.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 20mg

Keywords: instant pot mashed potatoes, creamy mashed potatoes, easy mashed potatoes

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