Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes made in an electric pressure cooker are the best and fastest way to make mashed potatoes. Creamy and delicious every time!
Servings: 8 servings
Equipment
Ingredients
For the potatoes
- 2 - 3 pounds russet potatoes peeled and cut into quarters
- 1 cup water or broth to cover potatoes
- 1 teaspoon salt
- ¼ cup butter 1/2 stick
- ¼ cup buttermilk milk or half-and-half
- ¼ cup sour cream
- ½ teaspoon pepper
For serving
- Butter, salt, pepper, chives optional
Instructions
- Place the peeled potatoes into Instant Pot and add enough water to cover. Season with salt.
- Cover and cook on high pressure for 10 minutes.
- Release pressure by turning the valve to vent.
- Once pressure is reduced, remove the lid and add butter, milk, sour cream, and pepper. Use a potato masher to mash potatoes to the desired consistency. If the potatoes are thick, gradually add milk until the consistency you like is reached. Adjust taste with additional salt and pepper, if necessary.
- Serve immediately with butter and chives, if desired.
Notes
- Make sure and dice your potato evenly so it all cooks the same.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 354mg | Potassium: 495mg | Fiber: 2g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
