Make mashed potatoes in the Instant Pot or pressure cooker! They're ready in about 30 minutes, from start to finish and are perfect every time. Add garlic if you like!
- 1 cup water
- 3 to 3 1/2 pounds (4 large) russet potatoes, peeled and sliced 1-inch thick
- 4 cloves garlic, peeled (optional)
- 3/4 cup whole milk
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh chives or parsley, for garnish (optional)
1 Pressure cook the potatoes and garlic: Place a steamer basket in the bottom of your electric pressure cooker and add 1 cup of water. Add the sliced potatoes and peeled garlic cloves (if using) on top of the steamer basket.
Secure the lid on your pressure cooker and make sure the pressure release valve is set to its “sealing” position. Select the “Steam” or “Manual” setting and set the cooking time to 4 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure and then the actual cooking will begin).
When the cooking program ends, perform a quick release by moving the pressure release valve to its “venting” position.
2 Drain the water from the pot, then put the potatoes and garlic back in: Use heatproof mitts to remove the steamer basket from the pot. Lift out the inner pot and pour out the water, then return the potatoes to the inner pot of the pressure cooker (don’t put it back in the pressure cooker housing).
3 Mash the potatoes, then taste for seasoning: Add the milk, butter, salt, and pepper. Use a potato masher to work the ingredients into the potatoes, mashing until the potatoes are mashed as much as you like them. Add more milk or butter if you like. Taste the potatoes for seasoning, and add more salt and/or pepper if needed.
4 Serve: Spoon the potatoes into a serving bowl and sprinkle the chopped chives on top. Serve hot.