Instant Pot 5 Pounds Mashed Potatoes Recipe

If you are going to have family over for Thanksgiving this year, then you are going to love this Instant Pot 5 Pounds Mashed Potato recipe. It is one of the best ways to get a large quantity of mashed potatoes on the table without taking space on your stove top.

Better yet, you won’t have to stand over the stove waiting for the pot to boil. Nor will you have to keep stirring a hot pot so that the starchy water doesn’t boil over.

Instead, add the potatoes to the Instant Pot and then add a little chicken stock and milk. Lock the lid in place and then set the cook time and walk away.

That’s it! All you have to do is mash the potatoes when they are ready. Best of all, you have a keep warm function that will keep the potatoes warm for hours.

It is a great way to get a lot of mashed potatoes cooked without a lot of effort. And during the holidays, we can all use an easy recipe or two.

Equipment Required

1. 6 quart or Larger Pressure Cooker

Whenever I make Instant Pot Mashed Potatoes for my family I use my 6 quart Instant Pot. However, when there is just 4 of us eating, I will use my 3 quart mini.

However, for 5 pounds of mashed potatoes you can use any pressure cooker that holds 6 quarts or more. This is because unlike when you make stove top mashed potatoes, you will not be covering them entirely with water.

Instead, you will add just enough liquid to get the Instant Pot up to pressure. And when they are finished cooking, there is no draining required!

And yes, you can double this recipe to make 10 pounds of mashed potatoes if you have a 8 quart Instant Pot or larger.

2. Potato Masher

Although I was brought up with using a mixer to mash my potatoes, it is not advised when making Instant Pot Mashed Potatoes.

First of all, if you make mashed potatoes using the traditional boiling method, a lot of the starch is released during the cooking process.

Second, after draining the potatoes, I have always put the potatoes back in the hot pan to release any remaining moisture left in the potatoes.

Then you can use a hand or stand mixer to make light and fluffy mashed potatoes. However, because Instant Pot Mashed potatoes do not need drained, it is best to use a hand held potato masher.

Using this method to make mashed potatoes will ensure that your potatoes will not be heavy or have a glue like consistency.

Tips For Making 5 pounds of Instant Pot Mashed Potatoes

Type of Potatoes To Use

Every great mashed potatoes recipe begins with picking out the best variety of potato to use. Although you could use just about any potato, there is definitely one type of potato that I highly recommend.

Hands down, no questions asked, the variety of potato that you should purchase for making mashed potatoes are Yukon Gold potatoes.

Yukon Gold potatoes have a natural buttery flavor and cook down perfectly to make mashed potatoes.

They are considered a high starch potato that when cooked the starch granules swell, which will make for the lightest and fluffiest mashed potatoes.

However, if you only have Russet potatoes, you can use them to make mashed potatoes as well.

Although I would recommend that after you peel them that you rinse, soak and drain them in cold water several times to remove some of the excess starch that sits on the outer surface prior to cooking. This will help you get the right amount of starch for light and fluffy potatoes.

The BEST Liquid to Use

Although you could use water as the liquid to make mashed potatoes, it is best to use something with a little flavor.

I have found that by using a combination of chicken broth and milk it provides the best taste and texture when making Instant Pot Mashed Potatoes.

The chicken broth provides another depth of flavor that water alone could not accomplish. And the milk provides for creamier mashed potatoes.

And NO, the milk does not cause the instant pot burn notice in this recipe. We have made it several times and they turn out perfect every time.

Instant Pot 5 Pounds Mashed Potatoes Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 5 pounds potatoes, peeled and cut into 1-2 inch pieces
• 3/4 cup chicken broth
• 3/4 cup milk
• Salt and ground black pepper to taste
• 6 tablespoons butter, sliced
• 1/2 cup half and half or heavy cream, more as needed

INSTRUCTIONS

Place the prepared potatoes in the Instant Pot. Then add the broth, milk and season lightly with salt and ground black pepper and stir.

Lock the lid in place and turn the valve to the Sealing position if your model requires you to do so. Press the Pressure Cook/Manual button and set the cook time for 12 minutes on HIGH pressure.

When the cook time is up allow the pot to Natural Pressure Release for 5 minutes. Then slowly move the valve to the venting position to release any remaining pressure.

Once all the steam has been released and the pin drops, carefully remove the lid. Then use a potato masher to start mashing the potatoes.

When the potatoes are half mashed, add the butter and half and half and keep mashing until you reach your desired consistency.

Season with salt and ground black pepper to taste. Serve immediately or place the Instant Pot on the keep warm setting until ready to serve.

Enjoy! Mary

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