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Instant Pots have a magical keep warm setting that means you can make your mashed potatoes hourssss in advance and they’ll be perfect when you’re ready to serve them. No last minute mashing, struggling for oven space or worse- cold mashed potatoes. I do these Instant Pot Mashed Potatoes for just every day dinners but this recipe especially shines for holiday meals!
Use extra Instant Pot Mashed Potatoes to make Potato Salmon Cakes!
Instant Pot Mashed Potatoes
Have your mashed potatoes ready in advance and still warm when it's time to serve dinner thanks to the Instant Pot.
Servings: 10 servings
Calories: 215kcal
Equipment
- Pressure Cooker
Ingredients
- 5 pounds potatoes, washed
- 1 1/2 cups water
- 1/2 cup butter
- 1/2 cup milk
- 2 teaspoons seasoning salt
Instructions
- Place the potatoes and water in the Instant Pot.
- Secure the lid and set the valve to sealing. Select manual setting for 10 minutes.
- When its done, you can do manual release right away, or just forget about it for hours. After the pressure has released, drain the little bit of water, add the butter and let it melt.
- Stir in the milk and seasoning salt of your choice. (Its going to vary a bit in saltiness so make sure to taste them.)
- Mash them well, taste for salt, put the lid back on and let the magical keep warm setting keep it warm for you!
Notes
I use my wild mushroom seasoning salt to season Instant Pot Mashed Potatoes.
Instant Pot Recipes
Put that pressure cooker to work so you don’t have to! Add these delicious Instant Pot recipes to your menu plan!
Hey Kate! Your recipe works perfectly — before this I’ve been disappointed with Ippy mashed potato recipes! If you want to make mashed potatoes with the Ippy and then freeze them, you can sub the butter and milk with 8 ounces cream cheese and an egg. Mash in the cream cheese first, and then the egg (the potatoes are still hot enough to avoid the risk of raw egg). Put them into freezer-to-oven safe casserole dish (full recipe fits into a 3 quart or 9×13), cover, and freeze. To reheat, thaw completely and then bake for 35-40 minutes at 375°F, until top is golden. They don’t have to be frozen, either, they can be made a day or two ahead, refrigerated, and then reheated as if from defrosted. Combining your Ippy method for the potatoes (including seasoning salt) with the make ahead method leaves the Ippy available if you want to use it to make a good beef stew or need it for other dishes.