These are honestly the BEST Instant Pot Mashed potatoes you will ever make!
I try not to call things the “best”, but after I served these Instant Pot Mashed Potatoes Mr. Magpie turned to me and said “Whatever you did when you made these potatoes, write it down so you don’t forget. These were the best you’ve ever made!” I gave him a weird look – because Mr Magpie doesn’t really get excited over potatoes even though he’s Irish – and gave them a try myself.
Whoa Nellie you guys. These are AMAZING potatoes.
And I’ve made a lot of mashed potatoes, my friends, so for him AND I to exult over this recipe must mean that they are pretty amazing.
Which they are. The secret of course, is the cup of chicken broth that I put in the Instant Pot. You need liquid to bring a pressure cooker to “pressure”, so I put in 10 cups of potatoes, 1 cup of chicken broth and crossed my fingers that the liquid ratio was enough.
It was enough. These Instant Pot mashed potatoes turned out so fluffy and decadent – and they cooked up in 15 minutes! I know a lot of recipe use less time, but these were the fluffiest, best potatoes that I have ever made. You could also use vegetable broth to the same end, if you want a vegetarian version.
Remember that sometimes we don’t use pressure cookers just to be fast, but to make food taste better in the end. Potatoes done by pressure cooking with broth are ten times better than any that I have ever boiled and mashed before. The pressure infuses that broth and moisture right into the potatoes like nothing I’ve ever tasted before.
You then mash them up with some milk and butter – oh and if you are crazy you can beat them with your hand mixer!
Have you every beaten your mashed potatoes with a hand mixer? You can only do it with Russet’s – I have tried it with other potatoes and they turned to glue. You do have to make sure that you don’t over-beat them but if you do want the fluffiest potatoes ever, try a hand mixer for a minute after mashing!
You can buy Instant Pots here on Amazon
Products from Amazon.com
Seriously, it’s the best kitchen appliance I have bought in years! It sits on my counter constantly because there is no reason to put it away, I use it so much.
Happy cooking all!
Pin this recipe to your Vegetable Dishes or your Holiday Dishes Boards!
- 10 cups of large diced russet potatoes
- 1 cup of chicken broth
- 1/4 cup milk
- 2 tbsp salted butter
- Place the potatoes in the bottom on the instant pot, then pour the chicken broth over top.
- Place the lid on top and seal.
- Cook for 15 minutes on high pressure - I used the "beans/chili" button.
- Manually release the pressure.
- Add the butter and milk and mash with a potato masher. ( I do this right in the pot.)
- Transfer to a serving bowl and enjoy!