Description
This creamy Instant Pot mashed potatoes recipe is quick, simple, and perfect for family meals, delivering a velvety texture and rich flavor without the fuss of stovetop cooking.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream, warmed
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, optional, to taste
- ½ teaspoon garlic powder, optional
Instructions
- Peel the russet potatoes and cut them into roughly 1.5-inch chunks.
- Place the potato chunks in the Instant Pot’s inner pot. Pour in 1 cup of water to cover the bottom and add a pinch of salt.
- Close the lid and set the valve to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ function on high pressure for 8 minutes.
- When the timer beeps, carefully turn the valve to ‘Venting’ for a quick release of pressure. Once the pin drops, open the lid.
- Drain any remaining water from the potatoes using a colander and return the potatoes to the pot or a large bowl.
- Add softened butter and warmed heavy cream. Add salt and optional garlic powder. Mash with a potato masher until smooth but still fluffy. For extra creaminess, use a hand mixer on low speed without overbeating.
- Taste and adjust seasoning with more salt, pepper, or cream as needed. The potatoes should be creamy but not runny.
- Transfer to a serving bowl, garnish with fresh herbs if desired, and serve warm.
Notes
Warm the cream and butter before mixing to help them blend smoothly. Avoid over-mixing to prevent gluey texture. Drain potatoes well to avoid watery mash. Use quick pressure release to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 180
- Fat: 7
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: Instant Pot mashed potatoes, creamy mashed potatoes, easy mashed potatoes, family meals, comfort food, pressure cooker potatoes