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Mashed potatoes are a favorite comfort food. They are creamy, rich, and warm. The Instant Pot makes them fast and easy. This guide will help you make fluffy, delicious mashed potatoes.

Why You’ll Love This Recipe

Instant Pot cooks potatoes fast, in under 20 minutes.
It makes cleaning up easier, as you cook and mash in one pot.
Quick and easy to prepare with simple ingredients

Ingredients

Here’s what you need:

Potatoes: Potatoes are the main ingredient. Starchy potatoes like Russets or Yukon Golds make the potatoes fluffy and creamy.

Water: Water is needed for cooking the potatoes in the Instant Pot. It creates steam that cooks the potatoes evenly and quickly.

Butter: Water is needed for cooking the potatoes in the Instant Pot. It creates steam that cooks the potatoes evenly and quickly.

Milk/Cream: Milk or cream makes the mashed potatoes smooth and creamy. Cream adds richness, while milk keeps it light.

Salt & Pepper: Salt and pepper are key for seasoning. Salt enhances the potato flavor, and pepper adds warmth and depth.

Step by Step Instructions

To make the recipe, follow these easy steps.

Step 1: Prepare the Potatoes

First, peel the potatoes. Yukon Golds can keep their skin, but Russets need peeling. Cut them into 1 to 2 inch chunks. This helps them cook evenly and fast.

Step 2: Cook the Potatoes in the Instant Pot

Put the cut potatoes in the Instant Pot. Add 1 cup of water and 1 teaspoon of salt. Close the lid and set the valve to seal.

Choose the “Pressure Cook” mode and set the timer for 10 minutes on high pressure. After cooking, do a quick release by turning the valve to vent. Use a towel to avoid burns.

Step 3: Drain and Mash

Drain any extra water from the Instant Pot. Use a slotted spoon or pour it out carefully.

Put the potatoes back in the pot. Let them sit for a minute. This helps get rid of extra moisture for fluffy mashed potatoes.

Step 4: Add the Mix-Ins

Add the butter to the hot potatoes. Let it melt completely. Mash the potatoes with a potato masher until they’re smooth. For really smooth potatoes, use a ricer or a hand mixer.

Slowly add warm milk or cream. Add more until they’re creamy. Season with more salt and black pepper to taste.

Tips for the Fluffiest Mashed Potatoes

Choose the Right Potatoes: Use starchy potatoes like Yukon Gold or Russets for fluffiness.

Don’t Overmix: Too much mixing can make them gummy. Just mash until smooth.

Warm Your Dairy: Cold milk or cream can cool the potatoes. Always warm it before adding.

Season Early: Salt the potatoes while they cook. This makes the flavor spread evenly.

Variations To Try

Garlic Mashed Potatoes: Add roasted or sautéed garlic for a strong flavor. Just mash it in with the potatoes.

Cheesy Mashed Potatoes: Mix in shredded cheddar, Parmesan, or Gruyère cheese for a cheesy twist.

Herb-Infused Potatoes: Stir in fresh herbs like thyme, rosemary, or dill for a nice aroma.

Vegan Mashed Potatoes: Use olive oil or vegan butter and plant-based milk for a dairy-free version.

Storage & Reheating Tips

Storage: Put leftover mashed potatoes in an airtight container. Refrigerate for up to 3 days.

Reheating: Reheat in the microwave, stirring often, to warm evenly. Or, warm in a saucepan over low heat. Add a bit of milk or cream to keep them creamy.

Freezing: Mashed potatoes freeze well. Store them in freezer-safe containers for up to 3 months. Let them thaw in the fridge overnight before you reheat them.