Real mashed potatoes are the ultimate comfort food. No type of boxed or packaged potatoes can compare, and while real mashed potatoes are a bit more work, they are definitely worth the extra time. Mashed potatoes are much easier with an Instant Pot, and I no longer make them any other way.

All it takes is 12 minutes in the Instant Pot to cook and about five minutes to mash and season Instant Pot Mashed Potatoes. These are creamy, buttery mashed potatoes, and while Russet potatoes (my family likes them best) are called for in the recipe, you can skip the peeling and use red or Yukon gold potatoes to save time. I use powdered milk mixed with the cooking water to insure that the potatoes stay hot and the butter melts. You can substitute milk heated in the microwave, but you’ll want to drain the potatoes before adding the hot milk. Once you make these yummy potatoes in the Instant Pot, you’ll never make them any other way.

6 Servings

2 pounds russet potatoes, peeled and halved
1 cup water
1/2 teaspoon salt

1/3 cup powdered milk
1/2 cup butter
Additional salt to taste if needed

1. Place the potatoes in the Instant Pot. Pour the water over and sprinkle with the salt.
2. Cover, set the valve to sealing, and let cook on manual for 12 minutes.
3. When the cycle is finished, release the pressure. Move the potatoes over and stir in the powdered milk.
4. Add the butter and mash until smooth with a potato masher.
5. Taste for salt and add if necessary. If the potatoes are too thick, add a little powdered milk to hot water and stir in.
   
   Amount Per Serving
   Calories 291 Calories from Fat 141
   Percent Total Calories From: Fat 49% Protein 8% Carb. 44%
   
   Nutrient Amount per Serving
   Total Fat 16 g
   Saturated Fat 10 g
   Cholesterol 43 mg
   Sodium 593 mg
   Total Carbohydrate 32 g
   Dietary Fiber 2 g
   Sugars 0 g
   Protein 6 g
   
   Vitamin A 15% Vitamin C 61% Calcium 0% Iron 9%