Instant Pot Mashed Potatoes

You don't get much easier than these Instant Pot Mashed Potatoes. Fluffy, creamy and ready in minutes, this is the ultimate last-minute Thanksgiving recipe.

Course Side Dish

Cuisine American

Keyword Instant Pot Mashed Potatoes, mashed potatoes in instant pot, mashed potatoes instant pot

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 270kcal

Author Alida Ryder

Ingredients

4 lb (2kg) potatoes
½ cup milk
½ cup heavy whipping cream
4 sprigs fresh thyme
2 sage leaves
1 bay leaf
2 garlic cloves smashed
3 tbsp butter + more for serving
salt and black pepper to taste

Instructions

Peel the potatoes then slice them into ½-inch/2cm slices.
Place the potatoes into the Instant Pot then cover with water and season with a teaspoon of salt.
Cover with the lid, ensuring the vent is in sealing position.
Cook the potatoes on high pressure for 10 minutes then quick release pressure and drain the potatoes.
While the potatoes are cooking, combine the milk, cream, herbs and garlic in a saucepan and allow to simmer for 5 minutes then remove from the heat and allow to infuse for another 5 minutes before straining out the aromatics.
When the potatoes are cooked, mash them with the infused cream and butter. Season with salt and black pepper.
Transfer the potatoes to a serving dish, add a few pats of butter and garnish with fresh thyme then serve.

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Nutrition