Fluffy Instant Pot Mashed Potatoes
Fluffy Instant Pot Mashed Potatoes are creamy, with just the right amount of butter and fluffiness. This is the best and only recipe you will ever need for mashed potatoes!
Fluffy Instant Pot Mashed Potatoes are my latest obsession. Making the mashed potatoes in the instant pot allows me to load the pot and walk away until they’re ready. No need to watch the pot from boiling over, or checking the potatoes 15 times if they’re done. Just load them into the Instant Pot, set the timer for 11 minutes and when it beeps, you know for sure that they’re perfect!
The proportions of milk and butter to potatoes will give you the creamiest mashed potatoes, while whipping them with the mixer makes them light and fluffy!
Serve them with these super easy and delicious Garlic Ranch Baked Chicken Thighs (pictured above) for a meal that is sure to impress!
There are two ways to make Instant Pot Mashed Potatoes and this is one of them. The other one is steaming the potatoes with one cup of water and then using that water to mash in with the potatoes. I’m not much of fan of that kind, because the potatoes come out more “watery” and less creamy, after all, you are adding water instead of milk tothe potatoes.
So while this method is not faster than using a regular pot, it does allow you to walk away from the pot and come back when it “beeps” letting you know that the potatoes are done.
Try my Fluffy Instant Pot Mashed Potatoes and see why my family always raves about them!
Tips for Fluffy Instant Pot Mashed Potatoes:
- Cutting the potatoes to the same size ensures even cooking. If your pieces are smaller than 2 inches, cooking time will decrease and you might need to cook them only for 10 minutes.
- If you want more luscious potatoes replace some of the milk with butter. The more butter the creamier the potatoes will be.
- You can mash the potatoes using a potato masher or potato ricer instead of a mixer if you wish.
- You can add 1 tsp of black ground pepper, or 1 tsp of garlic powder at the same time you add the milk to flavor the potatoes. Or mix in 3-4 Tbsp of chopped chives or parsley after whipping the potatoes.
Fluffy Instant Pot Mashed Potatoes
Serves: about 10
Ingredients for Instant Pot Mashed Potatoes:
- Russet potatoes
- Water
- Whole milk, hot
- Butter
- Salt
Garnish:
- parsley, or chives, chopped
How to make Fluffy Instant Pot Mashed Potatoes:
- Peel then rinse the potatoes (I love using this vegetable peeler) under running water.
- Cut the potatoes and cover with water. Add salt, cover with a lid and seal the vent. Set the timer. Cook until the timer goes off and potatoes are soft and easily pierced with a fork.
- Open the lid and drain the water.
- Whip the potatoes with a mixer, add milk and butter and whip again until fluffy.
Cover the pot and keep the potatoes warm until ready to serve.
Serve the potatoes with your choice of meat or vegetables.
OR with this amazing Creamy Mushroom Sauce – you’ll want to swim in this one 😀
If you’re looking to see what you can serve these mashed potatoes with check out these MEAT DISHES.
Try these other Side Dish recipes:
- Crispy Parmesan Little Potatoes – Pan seared in garlic, olive oil, and white wine.
- Mushroom Potatoes – Creamy mushroom potatoes with Parmesan cheese.
- Bacon Wrapped Potato – Potatoes wrapped in bacon.
Fluffy Instant Pot Mashed Potatoes
Ingredients
Ingredients for Instant Pot Mashed Potatoes
Also for garnish:
- 2 Tbsp parsley or chives, chopped
Instructions
How to make Fluffy Instant Pot Mashed Potatoes
-
Peel 5 lbs potatoes (I love using this vegetable peeler) and rinse them under running water.
-
Cut the potatoes in two or three pieces horizontally, about 2 inches in size, making sure that all pieces are about the same size.
-
Place the potatoes into the Instant Pot insert and cover with about 6 cups of warm tap water. Add 2 Tbsp of salt. Stir. Cover with the lid, rotate it to close and turn the steam release valve to “sealing”.
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Next, press the button “Pressure Cook” or Manual and set the timer to 12 minutes. When the timer gets to 0 and beeps, press “cancel” and turn the vent to “venting” for quick pressure release and wait until the float valve goes down. You can throw a small towel on top of the vent to prevent the splatter.
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When the pressure has gone down, open the lid and check the potatoes for doneness with a knife, the knife should go into the potato with no resistance. Drain the potatoes.
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Using a handheld mixer roughly break down the potatoes. Now, add 4 oz of unsalted butter and half the hot milk mixture. Whip for about one minute or until the potatoes are well combined with the liquid and no lumps appear. Continue adding the hot milk and whipping until the potatoes are desired consistency. You might not add all the liquid if you like the potatoes on the firmer side.
-
Cover the pot and keep the potatoes warm until ready to serve. Serve the potatoes with your choice of meat or vegetables.
Recipe Notes
Notes for Fluffy Instant Pot Mashed Potatoes:
- Cutting the potatoes to the same size ensures even cooking. If your pieces are smaller than 2 inches, cooking time will decrease and you might need to cook them only for 10 minutes.
- If you want more luxurious potatoes replace some of the milk mixture with butter. The more butter the creamier the potatoes will be.
- You can mash the potatoes using a potato masher or potato ricer instead of a mixer, if you wish.
- You can add 1 tsp of black ground pepper, or 1 tsp of of garlic powder at the same time you add the milk to flavor the potatoes. Or mix in 3-4 Tbsp of chopped chives or parsley after whipping the potatoes.
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This was a super simple and delicious recipe!