Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are creamy, easy, and reliably fluffy every time. This pressure cooker method yields a smooth, comforting side with simple ingredients like red potatoes, butter, and low sodium chicken broth. Perfect for easy weeknight dinners or large gatherings, this recipe delivers fast results and crowd pleasing flavor, making it worth trying tonight.
Equipment
- Instant Pot
- Potato Masher
- Measuring Cups
Ingredients
- 5 pounds red potatoes, cut into 1.5" pieces Provide a tender, creamy base by steaming and mashing into smooth potatoes; cutting into 1.5" pieces ensures even pressure cooking and quick, uniform doneness. Retain some skins if desired for texture and color contrast, and use similar-sized pieces to avoid overcooking.
- 1 cup chicken broth, low sodium Add savory moisture and steaming liquid to the Instant Pot to infuse flavor while preventing scorching; low-sodium chicken broth offers control over overall saltiness. Use just enough to create steam for pressure cooking and to contribute a subtle savory backdrop to the mashed potatoes.
- 1/3 cup butter Melt into the hot cooked potatoes to lend richness, silkiness, and a glossy mouthfeel when mashed in; butter balances the starchiness and enhances flavor. Add gradually while mashing to incorporate evenly and adjust for desired creaminess.
- 1 teaspoon kosher salt Season the potatoes consistently for background salinity and to bring out natural potato flavors; kosher salt dissolves well and is easy to measure by hand. Sprinkle during mashing and taste-adjust at the end to avoid under- or over-salting.
- 1/2 teaspoon Italian seasoning Introduce a warm herbal note that complements the potatoes without overpowering them; Italian seasoning brings a blend of dried herbs for depth. Use sparingly to keep the dish familiar while adding aromatic complexity.
- 1/2 teaspoon garlic powder Provide a mellow garlic essence and umami-like warmth when mixed into the mash; garlic powder disperses evenly for consistent flavor throughout. Incorporate into the potatoes before final mashing so the taste melds into the finished dish.
- 1/4 teaspoon cracked black pepper Add a mild heat and aromatic bite that brightens the overall flavor profile; cracked black pepper offers textural specks and a fresh peppery note. Grind or crush freshly for best aroma and adjust quantity to suit personal heat preference.
- additional salt and pepper to taste Allow final customization of seasoning to suit individual taste, ensuring the mashed potatoes are balanced and enjoyable for all diners. Taste before serving and adjust with additional salt and pepper as needed for perfect seasoning.
Instructions
- Add the potatoes to the Instant Pot or electric pressure cooker (no need for a trivet!) Pour the chicken broth on top of the potatoes.: Warm steam rises as the chicken broth settles around the potatoes , and you will notice the broth pool in the crevices between pieces. This even coverage helps the pressure cook break down the starches uniformly, which is why I skip the trivet. If the broth does not reach the bottom of the pieces, the potatoes may cook unevenly, so arrange them to allow the liquid to surround most pieces. Avoid packing the pot too tightly, or the pressure will take longer to build and heat may be uneven.
- Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.: You will hear the cooker hum as pressure builds, a comforting mechanical hiss that ends when the timer starts. High pressure is chosen because it rapidly tenderizes the potatoes while preserving moisture. The build up time gives you a short window to tidy up nearby tasks, but keep the lid area clear. A common mistake is not checking that the sealing valve is set correctly, which prevents pressure from forming and leads to undercooked pieces.
- When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.: During natural release, condensation droplets collect on the lid and the aroma of warmed potatoes and broth becomes stronger. Letting the pot sit for 5 minutes allows carryover cooking for perfect tenderness. After those minutes, releasing the remaining pressure quickly evacuates steam, and you will hear a pronounced whoosh. Never rush straight to opening the lid without releasing pressure, as the sudden steam can scald and the texture will be inconsistent.
- Add butter, salt, Italian seasoning, garlic powder, and pepper. Mash all of the ingredients together until smooth. Season to taste!: The moment you add the butter , the mash takes on a glossy sheen and releases a rich aroma. As you mash, you should feel the pieces surrendering to a smooth consistency and see steam billow slightly, carrying the scent of seasonings. This step builds flavor and texture, so fold gently to avoid gummy results. If you overmix or use a high speed mixer, the starches can become gluey, so stop when the texture looks creamy and soft. Taste and add more salt or pepper if needed before serving.
Notes
- Swap the broth level - Adjust the amount of chicken broth slightly to control texture, adding a tablespoon at a time if you prefer silkier results.
- Butter finish - Increase the butter by a tablespoon for extra richness, but add gradually to avoid a greasy mouthfeel.
- Seasoning intensity - Tweak the amounts of garlic powder and Italian seasoning to suit milder or bolder palates; start small and taste as you go.
- Control salt - Because the recipe uses low sodium chicken broth, finish seasoning with kosher salt at the end so you get just the right balance.
- Texture options - For a chunkier mash, mash less vigorously and stop when small bits remain; for silkier texture, mash until smooth but avoid electric beaters which can overwork starch.