The Best Instant Pot Mashed Potatoes
Prep
10m
·
Cook
20m
·
Total
30m
About This Recipe
This creamy and flavorful recipe for the Best Instant Pot Mashed Potatoes is a game-changer. With the perfect balance of butter, garlic, and herbs, these mashed potatoes are a crowd-pleaser. The addition of cream cheese and Parmesan cheese adds extra richness, making this dish the perfect side for any meal.
Ingredients
(Servings:
8)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories548kcal27%
-
Fat28g1%
-
Saturated Fat18g0%
-
Carbohydrates63g3%
-
Fiber5g0%
-
Sugar3g0%
-
Protein8g0%
-
Cholesterol83mg4%
-
Sodium825mg41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
If you want the potatoes to be a little thinner, add 1/4-1/2 cup milk or broth.
A few comments have noted that 12 minutes was not enough time to cook their potatoes. This is most likely because of the size variation of potatoes. I like to try to get evenly sized potato pieces without spending a lot of time cutting them up all (you’re just going to mash them anyway!) so I usually cut the big ones in half and leave the rest alone. But if you’re working with very large potatoes, you may want to cut them into quarters, or cook them for closer to 15 minutes.
To prevent lumpy potatoes, mash them right after they’re done cooking. Don’t let them sit around for too long. They’ll develop a skin and it will be harder to get them to mash smoothly and evenly.
This is the Instant Pot that we use. (affiliate link)
A previous version of this recipe was written for half of this amount.
A few comments have noted that 12 minutes was not enough time to cook their potatoes. This is most likely because of the size variation of potatoes. I like to try to get evenly sized potato pieces without spending a lot of time cutting them up all (you’re just going to mash them anyway!) so I usually cut the big ones in half and leave the rest alone. But if you’re working with very large potatoes, you may want to cut them into quarters, or cook them for closer to 15 minutes.
To prevent lumpy potatoes, mash them right after they’re done cooking. Don’t let them sit around for too long. They’ll develop a skin and it will be harder to get them to mash smoothly and evenly.
This is the Instant Pot that we use. (affiliate link)
A previous version of this recipe was written for half of this amount.