Instant Pot Mashed Potatoes — Amy + Jacky Method

2026-09-08T02:44:44Z 2026-09-08T02:44:44Z instant-pot mashed-potatoes side-dish alternative-method amy-jacky

Summary

Michelin-star inspired mashed potatoes: steamed in the Instant Pot for richer flavor, no draining needed.

Details

Why Use the Instant Pot?

Potatoes steam instead of boiling — they absorb less water so flavor is more concentrated. 8 minutes pressure vs 15-20 minutes boiling.

Ingredients

  • 4 lbs Russet potatoes (or mix 75% Russet + 25% Yukon Gold), peeled and quartered
  • 1 cup cold water
  • 1/4 to 1 lb unsalted butter, room temperature
  • 1/2 cup whole milk, hot
  • Kosher salt to taste

Directions

  1. Place steamer rack in Instant Pot with 1 cup water. Add quartered potatoes on rack.
  2. High pressure 8 minutes. Quick release.
  3. Heat milk. Cube butter.
  4. Discard water, remove rack. Return potatoes to pot.
  5. Mash with potato masher (chunky) or food mill/ricer (silky smooth).
  6. Switch to Slow Cook Less mode. Add butter in two batches, stirring gently.
  7. Switch to Keep Warm. Pour in hot milk, stir.
  8. Season with salt.

Tips

  • Food mill produces the silkiest texture
  • Potatoes hold in Keep Warm for ~1 hour
  • Potato choice: Russet = fluffy, Yukon Gold = silky, mix = best of both

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