Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes that are buttery and cooked to perfection. These pressure cooker potatoes cook up in under 30 minutes! Easy to make with dairy free option.
Servings: 10 servings
Calories: 90kcal
Ingredients
- 5 lbs potatoes peeled and quartered, we like a mix of Russet and Yukon
- 1 cup cold water or broth
- 6 tablespoons butter softened - use country crock plant butter for dairy free
- 2 cups whole milk warmed - use more if needed, use oatly full fat for dairy free or country crock plant cream
- salt & pepper to taste
Instructions
- Insert the trivet into your instant pot and then place the pot into the instant pot. Add the potatoes, water, and salt. Place the lid onto the instant pot and set it to sealing.5 lbs potatoes, 1 cup cold water
- Cook on manual high pressure for 8 minutes in the instant pot. Carefully quick release the pressure once done. Then as long as the liquid has evaporated, dump the potatoes into the instant pot.
- Leave the instant pot in warm mode and add the butter. Use a potato masher to mash the potatoes. Once the butter is mixed in then, add the milk 1/2 cup at a time until you reach the desired consistency. Season with salt and pepper to taste.6 tablespoons butter, 2 cups whole milk, salt & pepper
- Serve as desired.
Video
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 75mg | Sugar: 2g | Vitamin A: 289IU | Calcium: 63mg | Iron: 0.002mg