Instant Pot Mashed Potatoes – Top Hat Spice Shop

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Instant Pot Mashed Potatoes

From the kitchen of Top Hat Spice Shop

Prep Time / Cook Time

15 minutes / 20 minutes

Cooking Method

mulit-cooker or pressure cooker

Yield

8-10 Servings

Ingredients

1 1/2 cup water
4lb medium russet potatoes
2 cups whole milk
8 Tbsp butter (1 stick)
2 tsp Rockaway Salt & Pepper Seasoning
1 Tbsp freeze dried chives

Steps

Add 1 1/2 cups water. Place 4 pounds peeled medium russet potatoes in the pressure cooker. Lock the lid on and make sure the valve is set to seal. Set to cook for 20 minutes under HIGH pressure.
When the cook time is up, let the pressure naturally release. Meanwhile, warm 2 cups whole milk in the microwave or stovetop until warm to the touch.
Open the pressure cooker. If using a potato masher, transfer the potatoes to a large bowl and mash until desired consistency. If using a food mill or ricer, process the potatoes through the food mill or ricer into a large bowl.
Add the half-and-half or milk and 1 stick room temperature unsalted butter to the potatoes. Fold to combine, or whip together with a stand mixer (use the paddle attachment) or electric hand mixer on the lowest speed. (Do not use an immersion blender or food processor.) Add 2 teaspoons kosher salt and black pepper if desired, and stir to combine. Taste and season with more kosher salt and black pepper as needed.

Shop the Recipe

Rockaway Beach Salt & Pepper

Freeze Dried Chives Onion