Instant Pot Mashed Potatoes are surprisingly the creamiest, fluffiest mashed potatoes you'll ever have. Simple enough for a weeknight side, but stunning and lovely for special occasions, too.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 8
Ingredients
1 cupwater
4poundsrusset potatoes (or Yukon Gold's)peeled and quartered
1cupwhole milkwarmed, plus more if making ahead
5tablespoonsunsalted butter, at room temperature, divided
2teaspoonskosher saltplus more to taste
freshly ground black pepperoptional
1tablespoonchopped fresh chivesoptional, for garnish
Instructions
Set a wire steamer rack in a 6-quart or larger Instant Pot. Add the water. Place the potatoes on the rack. Cover and make sure the valve is set to Seal. Pressure cook for 9 minutes under High Pressure.
While the potatoes are cooking, warm the milk in a small saucepan over medium-low heat. Once warm, remove from heat and set aside.
When the cooking time is done, release the pressure manually. Once pressure has finished venting (this will take about 2 minutes), open the lid and drain the potatoes. It's okay if a little water stays behind. Leave the potatoes in the Instant Pot liner, and return the insert to the Instant Pot.
Add 4 tablespoons of butter and mash with a fork, potato masher, ricer, or food mill. Stir in the warm milk, salt, and pepper if using, and whisk with a fork to combine. Taste and adjust the seasoning, adding more salt and pepper as needed.
To Keep The Mashed Potatoes Warm: Select the "Keep Warm" setting (make sure you don't seal the valve). The potatoes will keep warm and perfectly fluffy for 2 to 3 hours. Stir them occasionally to make sure they aren't sticking. When ready to serve, add a splash of warm milk to fluff the potatoes up a bit more.
Transfer to a serving bowl and top with remaining tablespoon of butter. Garnish with chopped chives, if desired.
Notes
Leftovers: Any leftovers can be refrigerated in an airtight container for up to 4 days. They are almost as good when reheated, however it’s a little tricky to warm them properly without scorching them or drying them out. I find reheating the mashed potatoes in the oven will give you the best result.To Reheat: Preheat the oven to 375°F. Place potatoes in a shallow casserole dish and cover tightly with foil. Warm for 15 minutes, remove from oven, add a 1/4 cup of milk and a few dabs of butter. Use a fork to gently incorporate, cover again, and place back in the oven until completely warmed through, about 15 more minutes.If you’re in a hurry, the good ol’ microwave will have to do.