Mashed Potatoes (Instant Pot)

Super easy classic mashed potatoes made with 4 simple ingredients. Each spoonful of creamy smooth, fluffy, buttery rich mashed potatoes takes your taste buds to heaven.

Choose the Right Potatoes:
Not all potatoes are created equal. If you want fluffy mashed potatoes, stick with starchy potatoes like Russets or Yukon Golds. We used Russet potatoes for this recipe.

Use Steamer Rack:
Placing the quartered potatoes on the steamer rack rather than directly in the inner pot will further failproof the pressure cooking process.

Food Mill vs. Potato Masher:
Which tool is better for mashing potatoes is a matter of personal preference. They each produce a different texture of mashed potatoes (read more below). But for this recipe, we prefer to use the Food Mill.

4 lbs russet potatoes, peeled and quartered (1816 g)
1 cup cold water (250 mL)
¼ cup-1 lb unsalted butter, room temperature (57 g-454 g)
½ cup whole milk, hot (125 mL)
kosher salt

Prepare Potatoes:
Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking. After peeling and washing the potatoes, cut them into quarters.

Pressure Cook Potatoes:
Place 1 cup (250 mL) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack. Pressure cook at High Pressure for 8 minutes, then Quick Release.

Heat Milk and Cut Butter:
When Instant Pot has got up to pressure, heat milk over medium low heat on the stove. Once the milk has reached simmer, turn off the heat. Then, cut room temperature unsalted butter into cubes.

Mash Potatoes:
Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode.

Transfer the potatoes to a large serving bowl. Discard the water and remove the steamer rack from inner pot. Rinse and dry the inner pot really well with a towel. Place inner pot back in the Instant Pot.

If you are using a food mill, layer the food mill on the inner pot and mash the potatoes back into the inner pot. We used a food mill, but if you are using a potato masher, transfer the potatoes back in the inner pot and mash the potatoes.

Give the mashed potatoes a few quick stir with a silicone spatula.

Melt Butter and Add Milk:
If it is for special occasions, we strongly recommend using ¾-1 lb (341 g-454 g) unsalted butter. It tasted super amazing.

Switch Instant Pot to Slow Cook Less Mode. Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula. Add in remaining unsalted butter and repeat this step.

Change Instant Pot to Keep Warm Mode.

Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk.

Season with kosher salt and taste to adjust until desired saltiness. We used about 4 pinches of coarse kosher salt.

Serve:
Serve Instant Pot Mashed Potatoes immediately as a side dish.

Pro Tip: It can stay in the Keep Warm Mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula.

Makes 10 servings.

Cook's Notes:

• Use the Right Potatoes: If you want fluffy mashed potatoes, stick with starchy potatoes like Russets or Yukon Golds.
• Use Steamer Rack: Placing the quartered potatoes on the steamer rack rather than directly in the inner pot will further fail proof the pressure cooking process.
• Food Mill vs. Potato Masher: They each produce a different texture of mashed potatoes. We prefer using the Food Mill for this recipe.