Description
Creamy and flavorful mashed potatoes made in the Instant Pot without the need to drain. Choose between a classic buttery version, or elevate it with sour cream and chives or garlic and rosemary.
Ingredients
Units
Scale
For Basic Butter:
- 3 lbs peeled russet potatoes, 2-inch dice
- 1 1/4 cups chicken broth or vegetable broth for vegetarian
- 2 tablespoons butter (28 grams)
- 1/2 teaspoon sea salt, plus more to taste after cooking
- 1/4 cup whole milk or cream, warmed or enough to reach desired consistency
Add-ins for Sour Cream and Chive:
- 1/2 cup finely chopped chives, lightly packed
- 1/2 cup sour cream or plain Greek yogurt
Add-ins for Garlic Rosemary:
- 8 cloves garlic, whole & peeled, pressure cook with the potatoes!
- 1/2 teaspoon finely minced fresh rosemary
Instructions
- Add the potatoes, broth, butter, and ½ teaspoon of sea salt to the Instant Pot. If you’re making the Garlic Rosemary flavour, add the garlic cloves. Close the lid, set the vent to sealing and cook on Manual High pressure for 10 minutes (your Instant Pot model may have a ‘Pressure Cook’ button rather than a ‘Manual’ button). It will take about 10 minutes to come to pressure.
- Add the end of cooking time, let the pressure release naturally for 5 minutes. Quick release the remaining pressure, add in the warmed milk or cream along with the remaining ingredients for your chosen flavour and mash until smooth. Adjust the seasoning to taste and serve immediately.
Notes
- To double: double all ingredients except the broth. Cook time stays the same.
- Nutrition estimate reflects the Basic Butter variation made with whole milk.
- Inactive time indicates the time it takes to come to pressure + the time to release pressure after cooking.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Nutrition
- Serving Size: 1 serving
- Calories: 174 kcal
- Sugar: 1g
- Sodium: 644mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 11mg
