Instant Pot Mashed Potatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 206
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 26
- Sodium
- 427
- Total: 55 min
- Active: 40 min
Ingredients
Kosher salt
1 teaspoon black peppercorns
2 1/2 pounds medium Yukon Gold potatoes, peeled
1 cup whole milk, plus more as needed
6 tablespoons salted butter, plus more for topping
Freshly ground pepper
Chopped fresh chives, for topping
Directions
- Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.)
- Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives.
Cook’s Note
You can make these mashed potatoes a few hours ahead; just keep them in the Instant Pot on the warm setting.