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Home / Recipes / Sides / Instant Pot Mashed Potatoes (Pressure Cooker)

Instant Pot Mashed Potatoes (Pressure Cooker)

May 5, 2017 By Jill Selkowitz / 71 Comments Updated November 27, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Mashed Potatoes, are smooth, fluffy and creamy perfection  in the pressure cooker. They are a time saver for Thanksgiving and Christmas dinner!

Pressure Cooker Instant Pot Mashed Potatoes

Pressure Cooker Instant Pot Mashed Potatoes

No more gummy or water logged mashed potatoes. To make the best potatoes of your life, learn what to avoid and that type of potato matters!

No more standing over a stove with a fork, waiting until your boiled Potatoes are just right. The days of boiling water, adding potatoes and then poking with a fork to check for doneness are over! Steaming Potatoes in an Instant Pot, Ninja Foodi or Pressure Cooker using the pressure cook function, yields a nice and dry Potato. The perfect base to make fluffy and creamy Mashed Potatoes or Smashed Potatoes or Whipped Potatoes!

Cast of Ingredients for Pressure Cooker Instant Pot Mashed Potatoes

Cast of Ingredients for Pressure Cooker Instant Pot Mashed Potatoes

Jump to Section

  • Ingredients for Instant Pot Mashed Potatoes.
  • Does Type of Potato Matter?
  • Does Soaking Potatoes First Matter?
  • The Truth About Mashing Potatoes
  • Tips and Tricks for Instant Pot Mashed Potatoes.
  • Other Instant Pot Potato Recipes to Love:
  • Instant Pot Mashed Potatoes

Ingredients for Instant Pot Mashed Potatoes.

  • Potatoes – Idaho Russets and Yukon Gold are delicious.
  • Sea Salt
  • Milk
  • Butter

Does Type of Potato Matter?

  • Yes. Russet potatoes are best cooked using the steam method. When boiled in water, they tend to fall a part and become gummy and not pleasant to mash.
  • Yukon Gold potatoes are more versatile and can be boiled or steamed, so if you want to cook potatoes in the pot and then mash directly in the pot, Yukon is your better bet. But, remember to removed the potatoes and clean out the pot to remove the starch scum that will stick to the sides.

In my opinion, whatever type of potato you want to use for mashing, tastes better after being steamed and not boiled.

However in my Instant Pot Syracuse Salt Potato recipe (which very viral), new potatoes are cooked in water and they work, as this type of potato does better cooked in water.

Peel and Quarter the Potatoes

Peel and Quarter the Potatoes

Potatoes are one of my favorite foods to eat, in all forms. Any way they are cooked, I’m there! I love to also cook them in the same pot as the main course, like in my Instant Pot Jalapeno Honey Chicken w/Garlic Mashed Potatoes.

If you would to make Pressure Cooker Garlic Mashed Potatoes, just add a couple cloves of peeled Garlic in with the Quartered Potatoes. If you have a picky kid or adult (as do I) and want to hide a vegetable, add in some raw Cauliflower and then mash it with the Steamed Potatoes.

Does Soaking Potatoes First Matter?

  • Yes, soaking the potatoes in a big bowl of fresh water before cooking will remove some of the surface starch. That starch can cause the potatoes to be a bit gummy. 
  • This statement goes for cooking potatoes in any matter, boiled, mashed, fried. Always soak.

I like to use a strainer basket as it is easy to lower in the potatoes and then lift them right out.

Add Basket of Quartered Potatoes to Cooking Pot

Add Basket of Quartered Potatoes to Cooking Pot

Steaming the potatoes above the water on a trivet works just as well and you can pile on as much as you like. About 8 pounds will fit nicely.

For a colorful and delicious take on mashed potatoes, try my Healthy Pressure Cooker Potato Carrot Mash recipe. The carrots add such a nice color, but best of all, vegetables! I like them better than just using potatoes. Even my picky eater, loves the added carrpts! For special occasions and company, my Pressure Cooker Creamy Mashed Potatoes is loaded with cheese and so friggin’ delicious.

Steamed Potatoes

Steamed Potatoes

The Potatoes are nice and firm, yet nicely cooked. They are not falling apart or mushy. If this photo does not convince you that using a pressure cooker to steam potatoes is the way to go, I don’t know what will. The taste will be pure potato, not watered down potatoes!

Sure, you can steam potatoes on the stove, but you would have to hang out with them, until they are done. While they are steaming in the pressure cooker you can go take a shower, wash the kid, set the dinner table, etc.

Mash the Fluffy Potatoes

Mash the Fluffy Potatoes

To mash or whip, that is the question!

The Truth About Mashing Potatoes

  • For denser mashed potatoes, use a use a potato masher or fork to mash the PLAIN potatoes, while hot. An electric hand held mixer is great for making whipped potatoes. Use a medium speed.
  • It is not recommended to use a food processor or immersion blender, as the starch will break down and mix with the potatoes and cause gummy potatoes.
  • For those wanting to mash the potatoes right in the Instant Pot cooking pot, make sure to first wash out the cooking pot. There is starch from the potatoes which will stick to the sides of the cooking pot. You don’t want that starch mixing with the potatoes, as this too will cause a gummy mess.

Pro Tip: While I do prefer steaming the potatoes above a little water, some people do like to dump the potatoes right into the water or broth and cook, so that they can mash them right in the pot. Besides the issue of water logged potatoes (which isn’t horrible if you only use a little water), there is the issue of gummy potatoes from mixing in the cooking pot directly after pressure cooking. The issue is the starch that clings to the side of the pot. As mentioned above, it is best to remove the potatoes, wash the pot and then place back into the pot, if you feel you must use your Instant Pot for mashing, as opposed to a mixing bowl.

Milk, Half & Half, Cream, all Work Well

Milk, Half & Half, Cream, all Work Well

Not everyone agrees with me, but in my opinion, order of adding in ingredients matters. If you have used garlic cloves, mash them up with the potatoes, but the butter, milk and salt should be added in a specific order. Remember not to go overboard on the salt, as diners can add more as needed The more you mix the Instant Pot Mashed Potatoes, the more smooth and Whipped they become.

Tips and Tricks for Instant Pot Mashed Potatoes.

  1. Start with firm potatoes and remove any dark spots.
  2. Place potatoes in a bowl of water as soon as they are cut or peeled to remove starch. This also prevents the potatoes from turning black. Otherwise, they will have an enzymatic reaction from the oxygen and turn black.
  3. Avoid using a food processor or immersion mixer to mash or whip.
  4. If you take out the milk and butter before cooking, it will be easier to incorporate while mashing potatoes.
Instant Pot Mashed Potatoes Whipped Chives Butter

Instant Pot Mashed Potatoes Whipped Chives Butter

Serve along side my Pressure Cooker Classic Pot Roast Dinner, Pressure Cooker Best Ever Meatloaf or any of my other delicious main courses.

Other Instant Pot Potato Recipes to Love:

  • Instant Pot Baked Potato Soup + Video
  • Instant Pot Colcannon Irish Mashed Potatoes & Kale + Video
  • Pressure Cooker Sweet Potato Casserole (Instant Pot)
  • Instant Pot Potato Salad

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Gravity Electric Salt and Pepper Grinder
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Salbree Steamer Basket
  • 3.5 Quart Stainless Steel Mixing Bowl
  • Potato Masher

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If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Pressure Cooker Instant Pot Mashed Whipped Potatoes

Instant Pot Mashed Potatoes

5 from 16 votes
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: American, Christmas, Easter, Thanksgiving
Prep Time: 15 minutes minutes
Cook Time: 7 minutes minutes
Total Time: 22 minutes minutes
Servings: 6 servings
Calories: 325kcal
Author: Jill Selkowitz

Ingredients

  • 2 pounds Russet Potatoes peeled and quartered
  • 1.5 cups Water
  • 2 teaspoons Sea Salt or to taste
  • 1 cup Heavy Cream or milk
  • 1/4 cup Butter

Add Ins

  • 2 cloves Fresh Garlic peeled
  • Cauliflower (to sneak in veggies)
  • Fresh or Dried Chives for garnish
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Potato Peeler
Salbree Steamer Basket / Colander
Liquid Measuring Cup Set
Potato Masher
Cuisinart Hand Mixer

Instructions

  • Peel and quarter potatoes and place into a bowl of cool water.
  • Allow potatoes to soak in water for about 30 minutes. This will remove some of the surface starch and will make a better mashed potato.
  • Drain water and place potatoes into a steamer basket.
  • Add water to cooking pot.
  • Place steamer basket into cooking pot. If you do not have a steamer basket, then use a trivet in the pot and pile potatoes on top.
  • Lock on lid and close pressure valve.  Cook on high pressure (most machines default to high pressure) for 7 minutes. 
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove Potatoes from cooking pot and place into large mixing bowl.
  • Using a potato masher, fork or electric hand mixer, mash or whip the potatoes.
  • Drizzle in milk or cream mashing/whipping as you go until you've reached your desired consistency.
  • Add in salt and mix through. If using pepper, add it in now.
  • Mix in butter until well combined and taste.
  • Adjust seasonings as needed. Remember, diners can add more salt to their own servings as some people do not like a lot of salt, so make sure not to over season.
  • Top with chives for nice color and a bit of an onion flavor.

Notes

Russet potatoes are best cooked using the steam method. When boiled in water, they tend to fall a part and become gummy and not pleasant to mash.
Yukon Gold potatoes are more versatile and can be boiled or steamed, so if you want to cook potatoes in the pot and then mash directly in the pot, Yukon is your better bet. But, remember to removed the potatoes and clean out the pot to remove the starch scum that will stick to the sides.
For denser mashed potatoes, use a use a potato masher or fork to mash the PLAIN potatoes, while hot. An electric hand held mixer is great for making whipped potatoes. Use a medium speed.
It is not recommended to use a food processor or immersion blender, as the starch will break down and mix with the potatoes and cause gummy potatoes.
For those wanting to mash the steamed potatoes right in the Instant Pot cooking pot, make sure to first wash out the cooking pot. There is starch from the potatoes which will stick to the sides of the cooking pot. You don't want that starch mixing with the potatoes, as this too will cause a gummy mess.
While I do prefer steaming the potatoes above a little water, some people do like to dump the potatoes right into the water or broth and cook, so that they can mash them right in the pot. Besides the issue of water logged potatoes (which isn't horrible if you only use a little water), there is the issue of gummy potatoes from mixing in the cooking pot directly after pressure cooking. The issue is the starch that clings to the side of the pot. As mentioned above, it is best to remove the potatoes, wash the pot and then place back into the pot, if you feel you must use your Instant Pot for mashing, as opposed to a mixing bowl.
Amount of milk, butter, salt and pepper are personal preferences. Always start with less, as you can add more as you go. Once plated, people can add more butter and sale, so don't go overboard. 🙂
The mashed potatoes should be a bit firmer than you like as adding the butter will loosen them up a bit, so go slow with the milk.
For richer mashed potatoes, mix in 1/2 cup sour cream.

Nutrition

Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 325 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 74mg25%
Sodium 868mg38%
Potassium 660mg19%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 0g0%
Protein 4g8%
Vitamin A 820IU16%
Vitamin C 9.2mg11%
Calcium 51mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Instant Pot Mashed Potatoes!

Instant Pot Pressure Cooker Mashed Potatoes

Instant Pot Pressure Cooker Mashed Potatoes

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May 5, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. May says

    February 21, 2022 at 6:24 am

    5 stars
    I used the root vegetables I had from my CSA veggie box. Parsnips, celery root and red potatoes. I didn’t need to add any milk (probably because of the roots I used). Mixed in a spoon full of sour cream. Could have eaten it all myself right there- So good and simple!

    Reply
    • Jill Selkowitz says

      February 21, 2022 at 7:10 pm

      Hi May. That sounds delicious! Thank you for your message! Jill

      Reply
  2. Angela says

    September 23, 2021 at 9:42 pm

    5 stars
    I made these potatoes for dinner tonight, and they were wonderful! I used Yukon gold potatoes and steamed them in a basket. Hubby loved them!

    Reply
  3. Lee Parker says

    August 28, 2021 at 2:51 pm

    How big are your potato pieces after quartering? Mine didn’t work at 7 minutes and I assume it was because the pieces of potato were too large. I ended up cutting the pieces smaller and making potato salad (they were still a bit hard for potato salad)… I tend to cook for 1 or 2 and try to not have left overs. I tend to choose 2 small russet potatoes or 1 large when boiling on the stove top with about 1 inch pieces. The ones I used in the instant pot were 2 plus inches each.

    I’m sure this method will produce great results once I get it right.

    When using red or yokon potatoes I tend to leave the skin on – does that change the time?

    Reply
  4. May says

    January 14, 2020 at 8:13 am

    5 stars
    Excellent. Made with no add ins and just a pinch of salt. Used a mix of russets and yukon gold potatoes.
    After mashing I put the potatoes back in the rinsed instant pot on warm for an hour. Perfect recipe!

    Reply
  5. Wen says

    January 12, 2020 at 12:36 pm

    How much water do I put in? Also I scrolled for too long before finding the recipe. Less ads or less talking – tell us hints/tips will be after recipe.

    Reply
    • Jill Selkowitz says

      January 12, 2020 at 1:52 pm

      Wow, ungrateful much?

      Reply
  6. Allayna says

    November 23, 2019 at 10:10 am

    How big is the serving size? Is it one cup or half cup worth?

    Reply
  7. PJ says

    November 4, 2019 at 3:59 pm

    How long k=can these be held on “keep warm” without ruining them?

    Reply
    • Jill Selkowitz says

      November 5, 2019 at 4:43 pm

      For a while. Just keep checking and give them a mix, so they don’t begin to stick on the bottom. Jill

      Reply
  8. Patricia whelan says

    October 18, 2019 at 12:43 pm

    Since you indicated that potatoes for mashing are best cooked by steaming, is there any advantage to using the steam button (under pressure) instead of the manual button?

    Reply
    • Jill Selkowitz says

      October 18, 2019 at 1:05 pm

      Good question, Patricia. The steam function works slightly differently than the regular pressure functions. The steam is steady, while the regular pressure will change. In answer to your question, I don’t think it would make a difference for potatoes cooked in a basket. Jill

      Reply
  9. Lori says

    July 23, 2019 at 2:57 pm

    5 stars
    Just got my CrispLid and eagerly made this recipe. OMG! It came out so tender and caramelized that my oldest son made a happy dance when I had him try it, he is 11. 🙂 Thank you Jill!

    Reply
  10. Patricia says

    January 1, 2019 at 12:17 am

    I made your mashed potatoes on New Year’s Eve to have with a prime rib and they were great! But it occurred to me that maybe it would be even better to cook them on the Steam setting instead of Pressure since you mentioned in the dialogue that steamed potatoes are the best. But I’m not sure what the difference is between the regular Pressure setting and the Steam setting. I wonder what you think. Thanks for your great recipes, especially your book!

    Reply
    • Jill says

      January 1, 2019 at 2:11 pm

      The steam setting heats only from the bottom and the pressure is all around. Either setting is fine and they are steamed both ways since the potatoes are not in the water. Jill

      Reply
  11. Donna says

    December 25, 2018 at 4:58 am

    Will try these today on my family for Christmas dinner. You’ve not failed me yet!
    Your yogurt, boil method, is something I make each week.

    Reply
    • Jill says

      December 25, 2018 at 3:06 pm

      Thanks, Donna. Enjoy and please come back and tell me how your dinner was. Jill

      Reply
  12. Peggy says

    November 22, 2018 at 7:29 pm

    5 stars
    Thanks Jill! I made your mashed potatoes today for the 1st time in my IP Mini. I used yukon gold and they were great.

    Reply
    • Jill says

      November 23, 2018 at 2:00 am

      Hi Peggy. I am so glad you enjoyed the potatoes. Jill

      Reply
  13. Kristy says

    November 21, 2018 at 4:11 am

    5 stars
    Hi Jill! I am planning on peeling and cutting my potatoes up the night before cooking them. Would it hurt if they soaked in water overnight? I know it will keep them from turning black,but will it ruin the taste and/or consistency?

    Reply
    • Jill says

      November 21, 2018 at 1:27 pm

      It should be fine. Add a drop of white vinegar to the water. Jill

      Reply
  14. Sue Jackson says

    November 19, 2018 at 8:26 pm

    If your recipe for Potato Salad is 4 mins, why do potatoes for mashed potatoes take 7 minutes? Thanks, Sue

    Reply
    • Claudia says

      November 22, 2018 at 10:23 am

      Not Jill – because the potatoes in her recipe for mashed potatoes are not cut up as small as the potatoes for potato salad, so this recipe requires more time

      Reply
      • Jill says

        November 23, 2018 at 2:00 am

        Exactly, thanks, Claudia. Jill

        Reply
  15. Anita Faulkner says

    November 12, 2018 at 5:37 pm

    5 stars
    Is the time the same for cooking 5 pounds in the 8 quart?

    Reply
    • Jill says

      November 13, 2018 at 3:10 am

      Yes, Anita. Jill

      Reply
  16. Jann Morehouse says

    November 7, 2018 at 2:43 pm

    I really want to try these mashed potatoes but I was wondering, how long do the cut up potatoes need to soak in the bowl of water before cooking?

    Reply
    • Jill says

      November 7, 2018 at 6:19 pm

      Jann, only about 30 minutes. Jill

      Reply
  17. Dawn C. Clark says

    August 4, 2018 at 6:18 am

    5 stars
    Hey Jill! Made this and it was devoured by myself and my family. I ordered your cookbook months ago, any idea when it will be here?

    Reply
    • Jill says

      August 6, 2018 at 12:55 pm

      Hi Dawn, so glad you enjoyed the recipe. Thanks for ordering my book. The publisher left her job, so I think this is why the delay. No one seems to be handling the book or promoting it as they should I hope you will spread the word. It is finished. Jill

      Reply
  18. Lisa says

    June 16, 2018 at 12:19 pm

    Hi Jill,
    I don’t have a steamer basket yet. Can I cook these right on the trivet in my 8qt pot?
    Thanks,
    Lisa

    Reply
    • Jill says

      June 16, 2018 at 1:55 pm

      Hi Lisa. Yes you can. Jill

      Reply
  19. Kathy Lipin says

    June 14, 2018 at 10:38 am

    5 stars
    Fantastic! I used whole milk and unsalted butter, sparing no calories. Served with your Pressure Cooker Salisbury Steak with Onion-Mushroom Gravy. Ultimate comfort food!

    Reply
    • Jill says

      June 14, 2018 at 12:58 pm

      Hi Kathy. I am so glad you enjoyed both recipes. Thank you so much for letting me know. Jill

      Reply
  20. Sharon says

    April 1, 2018 at 8:44 pm

    5 stars
    I did 10 lbs of mashed potatoes today for Easter dinner. Five pounds done following this recipe and five pounds boiled on cook top. All ten pounds came from the same bag, same amount of butter & cream in each batch. Everyone loved the instapot potatoes. They were gone with a quickness. Best. Potatoes. Ever!! No more boiled potatoes for this family!! Oh, and even with waiting for pressure to build & NR the insta pot potatoes were done 10 min before the boiled ones. Thanks so much for the recipe!!

    Reply
    • Jill says

      April 2, 2018 at 12:32 am

      What a wonderful comparison, Sharon! Jill

      Reply
      • Cindy says

        April 2, 2018 at 9:23 am

        5 stars
        LOVED this recipe as well. I tripled the recipe and all ingredients. Was it necessary to triple the “boiling water” at the bottom of the pan or would 1.5 cups of water be enough to steam 6 pounds of potatoes? I cooked for the same 7 minutes as well. Thanks so much for all your great recipes.

        Reply
        • Cindy says

          April 2, 2018 at 11:20 am

          Oh and I have an 8qt instant pot

          Reply
          • Carla C. says

            November 19, 2018 at 10:21 am

            How did it turn out when you tripled the recipe? I would like to make 10 lbs in my 8qt IP.

  21. Marianne says

    March 27, 2018 at 6:06 am

    Please be aware that the link to the steamer basket in this post goes to one that does NOT fit in the Instant Pot. It has handles that stick out and do not fold. I didn’t realize the mistake until I received it. Ufortunately, it was an add-on item, so not worth it to return and pay return shipping.

    Reply
    • Jill says

      March 27, 2018 at 4:01 pm

      The link is correct and the basket fits nicely in the 6 quart pressure cooker. The handles pop off easily with pliers. It is the exact one shown in the recipe photos. Jill

      Reply
  22. whitley paletta says

    January 28, 2018 at 3:12 pm

    do you QR after the 10min NPR?

    Reply
  23. whitley paletta says

    January 28, 2018 at 3:10 pm

    Do you qr the rest of the pressure after the NPR for 10min?

    Reply
  24. Kaity says

    January 2, 2018 at 6:46 pm

    We have made these three times now. The first two times they turned out wonderful, but tonight the potatoes came out severely undercooked and the batch was ruined. We did everything the same as usual and exactly how the recipe states….Any ideas?

    Reply
    • Jill says

      January 4, 2018 at 2:57 am

      Hi Kaity. How was the batch ruined? I am not sure I understand. If something is not quite cooked, add more time. Jill

      Reply
      • Kaity says

        January 4, 2018 at 1:59 pm

        They were no where near cooked and we didn’t think that we could go back in and cook them longer in the IP once it’s been opened….wouldn’t know how much longer to cook them for.
        What we ended up doing was mashing them up the best we could and then finished them in the microwave, and did even more mashing.

        Hoping they turn out better next time.

        Reply
  25. Kat says

    December 25, 2017 at 5:06 pm

    5 stars
    These turned out really good, I am a newbie Instant Pot user and was curious about making mashed potatoes. I made them for Christmas and let them stay warm in the instant pot for about an hour. I belong to a facebook beginners group and this recipe was posted, that is how I found your site. I reduced the amount of butter for a special diet and they were still delicious.

    Reply
    • Jill says

      December 26, 2017 at 12:15 am

      Welcome, Kat. Jill

      Reply
  26. friar tuck says

    December 23, 2017 at 7:55 am

    Can I use red potatoes with good results?

    Reply
  27. Brenda says

    December 23, 2017 at 4:32 am

    I clicked link to strainer basket to purchase one. The stainer basket in pictures does not show handles but the strainer basket in the link has handles. Doesn’t look like it will fit into the IP?

    Reply
    • Jill says

      December 23, 2017 at 2:52 pm

      Wiggle off the handles or use pliers. They come off easily. Jill

      Reply
  28. Erin says

    December 3, 2017 at 12:22 pm

    Is the cooking time the same for red potatoes?
    Thanks!

    Reply
    • Jill says

      December 4, 2017 at 12:07 am

      Yes, Erin. Jill

      Reply
  29. Leika says

    November 23, 2017 at 9:59 am

    If I want to try this recipe with 6 lbs of potatoes, would you recommend putting the cut up potatoes directly on the trivet? Would you change the cooking time?

    Thank you!!!

    Reply
    • Jill says

      November 23, 2017 at 11:07 pm

      Leika, the cooking time stays the same. Jill

      Reply
  30. Jill Roberts says

    November 22, 2017 at 2:35 pm

    I’m not the best cook in the world… LOL Any tips on how long it would make to reheat them up tomorrow if I made them today?

    Reply
    • Jill says

      November 23, 2017 at 2:57 am

      Hi Jill. How are you planning on reheating? What quantity? If PIP for a single recipe, I would try 3 minutes. Jill

      Reply
  31. Leslie Nack says

    November 20, 2017 at 11:23 am

    I want to make this for thanksgiving but need to cook at least 5 pounds potato. What changes do I need to make for my Instant pot? 6 qt.

    Reply
    • Jill says

      November 20, 2017 at 2:34 pm

      No changes, Leslie. Jill

      Reply
    • MelindaBunny says

      November 5, 2018 at 10:09 am

      5 stars
      I did 5lbs last Thanksgiving with no changes – same amount of water, same amount of time. Obv increased milk/butter/etc proportionally

      Reply
      • Betty says

        November 16, 2018 at 9:10 am

        5 stars
        I know this is an old post, but did you put the 5lbs all at once? Did you use a mesh pot? Thank you!

        Reply
  32. Karen Wright says

    November 13, 2017 at 7:41 am

    I’m thinking about making these for Thanksgiving. I have 28 people coming (4 are kids, 2 are babies). How many multiples of this recipe would you recommend? How many would fit in the IP 6 quart? Can they be kept warm, and for how long? (thinking my Wonderbag ‘crock pot’). Thanks!

    Reply
    • Jill says

      November 14, 2017 at 2:17 am

      Karen, you can fill up the pressure cooker to the max line. You could probably get away with 4x the recipe. Jill

      Reply
  33. Virginia Snyder says

    October 12, 2017 at 5:03 am

    5 stars
    Made these mashed potatoes last night and my husband loved them. Thought they had so much more flavor. I did take the time to soak the potatoes but without that step it really doesn’t take any longer than cooking on the stop and you don’t have to worry about them boiling over!

    Reply
    • Jill says

      October 12, 2017 at 1:47 pm

      I am glad you enjoyed them, Virginia. Jill

      Reply
  34. Tracey Wingert says

    July 17, 2017 at 7:31 am

    My pressure cooker takes a long time to pressurize (20+ minutes). Is that normal? I thought pressure cooking was supposed to be fast results.

    Reply
    • Connie says

      July 25, 2017 at 2:29 pm

      I am new to this but from what I am reading, it is definitely not instantaneous. It takes some time also depending on amt of liquid, of liquid is cold etc. 20 min? I am not sure

      Reply
    • Kathy says

      August 6, 2017 at 10:13 am

      5 stars
      Depends on a few factors: how much food do you have in the pot? did you put in the minimum amount of water (1 cup), is the food frozen?, did you use hot or cold water? is the pressure knob all the way in the cooking position?
      Remember, that it’s not a microwave, you aren’t going to get instantaneous results, it’s going to cut your cooking time in half. For instance, I made 2 lbs of short ribs in less than 40 mins from start to end (saute, cook, release) if I were to make them in my slow cooker it would be at the very least 4 hours of cooking. (also, slow cooker recipes can be converted to the IP by cutting the water down to half, and the cooking time in half as well. BTW, it took about 10 mins for the ribs to come to pressure but it was also because I had sauted them first which made the pot preheated, you can preheat your pot on saute on low or medium if you want to help reduce the pressure time. Hope this helps. I am new to this as well but have spent a few hours watching youtube videos, reading blogs and joined a couple of groups on Facebook. Love my pot. I made steel oats this morning and it was wonderful and easy. Good luck.

      I’ll be trying this mashed potato recipe next. Everyone recommends this old gal for instant pot recipes

      Reply
    • TIna says

      December 22, 2017 at 4:33 pm

      If you will put it on “sauté” while you are adding in your ingredients, it will come to pressure MUCH faster after you put your lid on and lock into place.

      Reply
      • Jill says

        December 23, 2017 at 2:53 pm

        I don’t recommend doing this on most recipes. JIll

        Reply
        • Angela says

          January 27, 2019 at 2:03 pm

          Why not?

          Reply

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