These mashed potatoes are so easy to make that you will not want to make them any other way! No boiling or draining the potatoes, you can mash them right in the inner pot or in a mixing bowl.
Peel and cut potatoes into chunks. I typically cut them in half lengthwise and then 2 or 3 cuts down along the potato resulting in chunks that are about 2 inches by 1 inch thick.
3 pounds russet potatoes
Add the potatoes to the inner pot of the Instant Pot. Add the garlic powder or minced garlic cloves (optional.) Pour water over the potatoes.
½ cup water, ½ teaspoon garlic powder
Place lid with the seal on and set the vent to sealing. Hit pressure cook/manual button and set for 6 minutes. It should take about 10 minutes to build pressure.
When finished carefully do a quick release of pressure. Hit cancel on your Instant Pot.
Add the milk, butter and optional spices (if using) to the potatoes. Adjust the amount of milk and butter to desired consistency.
¼ cup milk, 4 Tablespoons butter, salt, pepper
Use a potato masher for mashed potatoes or a hand/stand mixer for whipped potatoes and mix until the are blended and desired consistency. If you need more milk, butter or spices you can add them as needed.
Optional - you can top with melted butter and sprinkle with parsley as a garnish.
Notes
Nutritional values and serving sizes are estimated.The potatoes - You can use your favorite potatoes, but we think russets give the best texture to mashed potatoes. Red skin potatoes are delicious but tend to make waxy mashed potatoes.Milk and butter - With 4 tablespoons of butter and a quarter cup milk, they will be a little bit thick. This is perfect if you are serving with gravy. You might want to add more of either or both to reach desired consistency. This is a base amount to start.Also you can substitute with non dairy milk, butter alternatives or even use broth in place of milk.If you are making 5 pounds - please do not double the amount of water. You will use 2 thirds of a cup water or broth and cook for the same time. You will have just a little bit of water in the bottom (no draining just mash it right in with the milk and butter.) This is normal and will not be any problem with end result. You might want to add more butter and milk with 5 pounds, but again that is preference.If using an 8 quart - We recommend a 6 quart for 3 pounds of potatoes for them to be no drain if you are using milk to mash. An 8 quart requires about 2 thirds cup water to cover the bottom enough and the result may be a little extra liquid. You may want to adjust the amount of milk or scoop the potatoes into a bowl to mash.In an 8 quart with 5 pounds of potatoes, you would keep the water at 2 thirds of a cup.