Instant Pot Mashed Potatoes — Amy + Jacky Method

Instant Pot Mashed Potatoes

Servings: 6-8 | Total Time: 30 minutes

An alternative to stovetop mashed potatoes. This method uses steam pressure to cook the potatoes perfectly, inspired by chef Joël Robuchon's legendary puréed potatoes. The result is fluffier, creamier mashed potatoes with richer potato flavor — no big pot of boiling water needed.

Why Use the Instant Pot?

• No waiting for a huge pot of water to boil
• Potatoes steam instead of boil — they absorb less water, so flavor is more concentrated
• One-pot cooking — the pot keeps them warm until serving
• Takes 8 minutes of pressure cooking vs 15-20 minutes boiling

Equipment

• Instant Pot (6 quart or larger)
• Steamer rack or trivet
• Potato masher, food mill, or potato ricer
• Silicone spatula

Ingredients

• 4 lbs (1816g) Russet potatoes (or a mix — see notes), peeled and quartered
• 1 cup (250ml) cold water
• ¼ cup to 1 lb (57g-454g) unsalted butter, room temperature (see notes)
• ½ cup (125ml) whole milk, hot
• Kosher salt to taste

Directions

Prepare the Butter and Potatoes

1. Bring unsalted butter to room temperature (set on counter 2 hours before cooking, or microwave gently).
2. Peel and wash potatoes. Cut into quarters (about 1.5-inch chunks).
3. Place 1 cup cold water and the steamer rack in the Instant Pot.
4. Put quartered potatoes on the steamer rack (not directly in water — this prevents them from getting waterlogged).

Pressure Cook

1. Close the lid, turn venting knob to Sealing.
2. Pressure cook at High Pressure for 8 minutes.
3. While it's coming to pressure, heat milk in a small saucepan over medium-low heat until simmering. Cut room-temperature butter into small cubes.
4. When pressure cooking ends, do a Quick Release — immediately turn the venting knob to Venting.
5. Open the lid carefully.

Mash

1. Transfer potatoes to a large bowl. Discard the water and remove the steamer rack.
2. Rinse and dry the inner pot well, then return it to the Instant Pot.

Potato Masher Method (creamy, slightly chunky): - Return potatoes to the inner pot. Mash until desired consistency.

Food Mill / Ricer Method (silky smooth — Amy + Jacky's pick): - Layer the food mill on the inner pot. Press potatoes through in batches. - This produces the lightest, fluffiest, most luxurious texture.

Finish

1. Switch Instant Pot to Slow Cook — Less mode (gentle heat).
2. Add half the cubed butter. Stir gently with a silicone spatula until melted and absorbed.
3. Add remaining butter. Repeat.
4. Switch back to Keep Warm mode.
5. Pour in the hot milk. Stir gently until fully absorbed.
6. Season with kosher salt — taste and adjust. Start with about 4 pinches.

Serve

Serve immediately as a side dish. The potatoes can stay in Keep Warm mode for about 1 hour — if butter separates, just stir it back in.

Amy + Jacky's Tips

Which Potatoes to Use: - Fluffy & Creamy: Use Russet potatoes (starchy, classic mashed potato texture) - Silky Smooth & Richer Flavor: Use Yukon Gold potatoes - Best of Both (Our Pick): Mix 75% Russet + 25% Yukon Gold

How Much Butter: - Think of mashed potatoes as a vehicle for butter. For everyday, use ¼ cup (57g). - For special occasions or to impress, use ¾ to 1 lb (341-454g) — it's incredible. - Adjust to your preference.

Milk Substitutions: - 2% milk: slightly less creamy, still tasty - Heavy cream: richer and more decadent (adjust amount)

Make Ahead: - Keep Warm mode holds for ~1 hour - For longer storage, reheat gently with extra butter and milk to restore creaminess - Double the recipe with same cook time and liquid

Time Comparison: Stovetop vs Instant Pot

Related Articles

• Mashed Potatoes (Stovetop Method) — the original method used throughout the meal plan
• [Instant Pot Pot Roast] — cook the whole meal with the same appliance
• Shepherd's Pie — Using Leftovers — great way to use leftover mashed potatoes