This simple Instant Pot Mashed Potatoes is the perfect recipe for a chaotic Thanksgiving day. There is no easier or faster way to make mashed potatoes!
TIPS
- The secret ingredient is baking powder! It creates little air bubbles in the mashed potatoes to make them extra fluffy.
- Mashed potatoes need gravy. Try this gravy that doesn’t need meat drippings for mashed potatoes on days other than Thanksgiving!
20 Minute Light Fluffy Instant Pot Mashed Potatoes
Servings: 6 servings
Equipment
- Pressure Cooker
- potato masher
Ingredients
- 8 medium russett potatoes 3-4 pounds
- 1 tsp salt
- 1 C milk
- 4 tbsp unsalted butter
- ½ tsp garlic powder
- 1 tsp baking powder
- salt & pepper to taste
- ½ C sour cream optional
Instructions
- Peel the potatoes and cut them into quarters. Add the salt & potatoes to the Instant Pot. Add enough water to cover the potatoes. Pressure cook for 8 minutes and quick release when done. It will take about 6 minutes to come to pressure.
- While the potatoes are cooking, warm the milk, butter, and garlic powder in the microwave for 30 seconds.
- Quick release when the potatoes are done cooking. Drain the potatoes in a colander and return to the Instant Pot insert. Mash the potatoes with a masher (this step is fun for the kids!).
- Sprinkle the baking powder over the potatoes. Then slowly pour the milk butter mixture ⅓ at a time over the potatoes and continue mashing until the potatoes achieve your desired texture. If you like creamier mashed potatoes, add more/most of the milk butter mixture. If you like stiffer mashed potatoes, add less of the milk butter mixture.
- Add salt and pepper to taste.
- Serve & enjoy! (If you're not ready to serve the potatoes, take advantage of the "Keep Warm" feature of the Instant Pot!)
