Instant Pot Mashed Potatoes
Course: Side Dish
Cuisine: American
Type: MOFO, No Meat
Cooking Method: Instant Pot
Diet: Gluten-Free, Vegetarian
Cook Time: 20 minutes minutes
Hands On Time: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
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Instant Pot or pressure cooker
Cutting board + sharp knife
Immersion blender or potato masher
Measuring cups + spoons
- 2 lbs potato washed & quartered
- 1 cup water
- 2-4 Tbsp butter room temperature
- ½ cup milk any type
- ½ tsp salt as desired
- ¼ tsp pepper as desired
To Make One Now
Add potatoes and water to the Instant Pot. Cook on high pressure for 10 minutes and then use the Quick Release to release the pressure.
While the potatoes are hot, mash with a potato masher until they reach the desired consistency.
Add 2 Tbsp of melted butter and milk. Season with salt and pepper.
Taste, add remaining butter if desired and adjust the seasoning.
TO FREEZE ONE FOR LATER
Prepare the recipe as written, through step 4.
Scoop finished mashed potatoes into a one gallon freezer-safe plastic bag.
Label, date, and freeze.
TO COOK FROM FROZEN
Thaw the frozen mashed potatoes in the fridge overnight, or in the kitchen sink with warm water for 1-2 hours.
Pour the mashed potatoes into a medium saucepan for the stove, or the inner pot for the Instant Pot.
Stove: Warm the mashed potatoes over medium heat for about 15-20 minutes, adding 1/4 cup milk as needed to create a smooth consistency and stirring as needed.Instant Pot: Press the "saute" function and warm the mashed potatoes over medium heat for about 15-20 minutes, adding 1/4 cup milk as needed to create a smooth consistency and stirring as needed.