Instant Pot Mashed Potatoes

Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 pounds medium russet potatoes, peeled and quartered; 3 cups water; 1-1/2 teaspoons kosher salt, divided; 1/3 cup 2% milk or buttermilk; 1/4 cup sour cream; 2 tablespoons butter; 1/4 teaspoon pepper; Optional: Chopped chives or parsley

Total Time Prep: 10 min. Cook: 15 min.

Yield 6 servings

Test Kitchen Approved

Instant Pot mashed potatoes are rich and creamy enough for a holiday side—but fast enough to prepare on a weeknight, too.

Ingredients

2 pounds medium russet potatoes, peeled and quartered
3 cups water
1-1/2 teaspoons kosher salt, divided
1/3 cup 2% milk or buttermilk
1/4 cup sour cream
2 tablespoons butter
1/4 teaspoon pepper
Optional: Chopped chives or parsley

Directions

Add potatoes, water and 1/2 teaspoon salt to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure.
Drain, reserving cooking liquid. Add potatoes back to pan. Add milk, sour cream, butter, remaining 1 teaspoon salt and pepper. Mash until desired consistency, adding reserved cooking liquid if necessary. If desired, serve with chives or parsley and additional butter.

Nutrition Facts

2/3 cup: 149 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein.

These Instant Pot mashed potatoes are great when your stovetop is full with other pans or you want to walk away from the potatoes while they are cooking and do other things. It's so easy to just set it and forget it! —Amber Gaines, Colorado Spgs, Colorado

Recipe Creator