Instructions
3 steps-
Pressure cook the potatoes
Place the potato rounds, water, and 1/2 tsp of the salt in the Instant Pot. The liquid should not cover the potatoes. Secure the lid, set the valve to Sealing, and select Pressure Cook on High for 10 minutes. -
Release pressure and add dairy
Quick‑release the pressure by turning the valve to Venting. After the steam clears, add the butter, whole milk, garlic powder, the remaining 1/4 tsp salt and pepper. -
Mash and serve
Use a potato masher to blend everything until the mixture is creamy and fluffy. Garnish with chives, parsley, dill or green onions, and serve hot.
Video
“Instant Pot Mashed Potatoes Recipe | NO drain, NO Chop, NO Heating Milk” by iFoodReal, watch on YouTube.
About this recipe
This Instant Pot mashed potato recipe yields a creamy, fluffy side that’s ready in about half an hour with minimal hands‑on time. Using whole russet or Yukon gold potatoes, the potatoes steam whole, then are blended with butter, milk, garlic powder and a touch of salt and pepper for rich flavor.
Serve the hot mash as a classic accompaniment to roasts, grilled meats, or any dinner plate. Garnish with fresh herbs like chives, parsley, dill or green onions for a bright finish, and store leftovers in the fridge for up to three days or freeze for later use.
