If this is the first time you’re using your Instant Pot to make mashed potatoes, fret not! To ensure that the natural starches from the potatoes do not burn or scorch as they cook, be sure to put them in a single layer on a rack inside the pot insert. The potatoes should be fully tender but not falling apart – overcooking them can make them a touch watery.
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 206 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 26 mg |
| Sodium | 427 mg |
Reviews
So fast and easy…. Keep in pot to stay warm until all other dinner is ready!