Instant Pot Mashed Potatoes
These Instant Pot Mashed Potatoes are creamy, fluffy, and incredibly easy. The potatoes cook fast, mash beautifully, and stay warm right in the pot, making them perfect for holidays or busy weeknights.
Servings: 6
Calories: 323kcal
Equipment
Ingredients
- 3 pound potatoes I used Yukon Gold, peeled and cut into cubes
- 5 cups water
- 1 teaspoon salt
- ½ cup butter unsalted
- ½ cup buttermilk
- ½ teaspoon white pepper
Instructions
- Place the peeled and cubed potatoes into the bottom of the instant pot.
- Cover with the water and stir in the salt. Place the lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes. When the timer goes off, turn the instant pot off. Quick release the pressure from the pot.
- Drain the potatoes and return to the instant pot.Add butter, buttermilk and pepper to the potatoes. Mash until smooth. Garnish with parsley and serve.
Video
Notes
- Make sure to cut your potatoes in cubes of equal size, this will ensure that they cook at the same time!
- Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 5 days.
- You can also freeze them in an airtight container or freezer bag for up to 10 months.
Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 434mg | Potassium: 987mg | Fiber: 5g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 45mg | Calcium: 61mg | Iron: 2mg
