Instant Pot Mashed Potatoes

If you have never cooked mashed potatoes in your instant pot, you have no idea what you are missing. They are by far, the easiest, fastest, creamiest, most delicious mashed potatoes that you can make!! We have honestly been making these mashed potatoes forever, but I couldn't get a picture to post with the recipe, being that they get eaten so fast every time! This last time, I made the fam wait so that I can share this super simple recipe with you and make it easier for you to have beautifully creamy, buttery mashed potatoes any time you want them!

My favorite thing about making potatoes in the instant pot is that you don't have to babysit them while they are boiling and try and figure out when they are ready to mash - you just set the timer on the instant pot and know they are going to come out perfectly every time! If you don't have a ricer, you can mash these by hand, but I have never had lighter, fluffier mashed potatoes than I do after putting them through the ricer. A tool worth investing in just for the mashed potatoes alone! (I love the OXO Good Grips stainless steel brand one that I got off of Amazon - not a paid advertisement!)

Are you wondering what kind of potatoes to use? My personal favorite are the Yukon gold, (or yellow potatoes), - but russets, (regular baking potatoes), honestly give a beautiful result too!

To Cook:

5 lb potatoes
1-1/2 cups water
1 tsp salt

To Add:

1 cup softened butter

1 cup warmed half and half, (heated for 1-2 mins in the microwave)
3/4 tsp salt
1/2 tsp cracked pepper (more to taste)

Peel and cut the potatoes in to chunks and add to the instant pot. Add the salt to the water and pour it over the potatoes. Secure the top of the instant pot, make sure the little pointer is pointing towards sealing and add 12 minutes of time to the manual timer. Let the instant pot do it's thing! As soon as the time is up, release the steam manually by moving the little pointer over to venting, (do this carefully - I usually use a wooden spoon to do this so I can keep my distance.)

Once they have completely vented, remove the lid, drain the potatoes in a colander, then push them through a ricer in batches into a large mixing bowl. (If you don't have a ricer, add them to the large mixing bowl and use a potato masher.) Add the butter, half and half, salt and cracked pepper. Use your potato masher or a large wooden spoon to stir everything together, (the ricer already did all the work), then serve!

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