Instant Pot Mashed Potatoes
These mashed potatoes turn out so rich and creamy with hardly any effort thanks to the Instant Pot. This is a fool proof method that's easy enough for a weeknight, but also perfect for serving at your holiday dinners.
- 5 pounds Yukon Gold potatoes
- 1 cup chicken broth
- 1 teaspoon salt
- ½ cup butter softened
- 4 ounces cream cheese
- ½ cup milk plus more as needed
- Fresh herbs or chives for serving
Rinse and peel the potatoes. Cut larger potatoes into quarters and smaller potatoes in half, making sure the potato chunks are similar in size for even cooking.
Place potatoes into the Instant Pot along with the chicken broth and salt.
Cover, set valve to sealing, and cook on high pressure for 9 minutes. It will take around 10 minutes for the pot to come to pressure.
When the timer goes off, carefully open the valve to quick release the pressure and remove the lid.
Add the butter, cream cheese, and milk to the potatoes and mash until smooth and creamy. Add additional milk as needed to reach your desired consistency.
Taste and season with additional salt, if needed. Sprinkle with fresh herbs before serving.
We much prefer Yukon Gold potatoes for mashing, but red skinned potatoes will also work.
Swap the milk for cream for a more rich and decadent mashed potato experience.
Calories: 253kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 379mg | Potassium: 840mg | Fiber: 4g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg