These Instant Pot Mashed Potatoes are so soft, buttery, and creamy. This one-pot recipe comes together in 15 minutes and makes the perfect side dish for Easter, Christmas, Thanksgiving, or any weeknight dinner.
Add potatoes to your Instant Pot (mine is a 6 quart) or electric pressure cooker (no need for a trivet!) Add the chicken broth, salt, Italian seasoning, garlic powder and pepper and stir until combined.
Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes (optional -- you can do a quick release if you're in a rush!) and then open the valve to release remaining pressure.
Add butter and mash until smooth. Stir in cream if desired for extra creamy potatoes. Season to taste and serve.
Notes
Tips:
Mash by hand. While you can use an electric mixer to mash up your potatoes, I highly recommend doing it by hand if you can. This helps prevent over-mixing which can make the potatoes gummy.
Customize! Try getting a little crazy with your flavours if you like. Add in some garlic and herb cream cheese, brown butter or garlic butter, basil pesto, Ranch seasoning, chives or green onions, etc.
Storing:Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days. To reheat, warm covered in the oven, in a skillet on the stove, or in the microwave with a splash of cream to moisten.