Since they can be prepared in one pot and set aside, Instant Pot Mashed Potatoes are incredibly quick and simple, making them ideal for the last few minutes of a busy holiday lunch!
Instant Pot Mashed Potatoes come out fluffy, delicious, and light (in just over 20 minutes).
The Perfect Comfort Meal
A traditional mashed potato recipe is easily defeated by this fast-pot version.
They are equally as fluffy and creamy, which makes them the ideal side dish for Easter, Thanksgiving, or even Sunday dinner.
- In particular, for those larger meals like Thanksgiving, making these in an instant pot frees up time and space on the stove.
- Using an electric pressure cooker or an Instant Pot to cook potatoes keeps things simple and quick.
- These simply require one pot and no draining, and they are creamy and fluffy. Right in the Instant Pot, mash them!
If you’ve never used an Instant Pot before, it’s a simple-to-use electric pressure cooker. See why the Instant Pot is one of my favorite gadgets by reading more about it here.
Instant Pot Mashed Potatoes (Pinterest)Ingredients
POTATOES: Due to their starchy quality, baking or russet potatoes make the greatest mashed potatoes. They have a fluffy texture after being mashed and cooked till soft.
Yukon Gold will have a less starchy and more creamy texture but still be wondering if you don’t have russets.
To add a little extra flavor, use chicken broth as the liquid at the bottom of the dish.
Variations
Go ahead and add additional if you’d like to your mashed potatoes! The best thing about mashed potatoes is that there are so many ways to jazz them up because they have such a basic flavor.
Consider adding cheddar, chives, sour cream, cream cheese, garlic salt, or homemade ranch dressing when you are sprinkling.
How to Prepare Mashed Potatoes in an Instant Pot?
The process is comparable to making mashed potatoes in a slow cooker, although these cook more quickly.
- potato peeling and chopping.
- Add 1 inch of water or broth to the Instant Pot.
- Cook under high pressure while sealing (as per the recipe below).
- Don’t drain, then mash with milk and butter.
Great IP Potatoes: Some Tips
- The cooking time may differ in various Instant Pot models; this was prepared in a 6-quart unit.
- Make sure to just pour in 1 inch of liquid.
- If preferred, add a few garlic cloves to the potatoes before cooking.
- You can mash potatoes by hand, with a potato ricer, or using an electric hand mixer. Avoid overmixing since they could get gummy.
- Add some black pepper and fresh herbs, such as parsley or thyme, if desired.
Leftover mashed potatoes with serving
If they are prepared ahead of time, serve them straight from the Instant Pot (one less bowl to wash) while keeping them warm.
Brown gravy can be drizzled or poured over mashed potatoes to great effect. Prepare them to go with a pot roast or roasted turkey. Make them with our go-to meatloaf recipe, island-style pork, or marinated steak for a quicker dinner.
We often want leftovers! Put them on Shepherd’s pie as a garnish. Alternately, prepare mashed potato salad or a twice-baked potato dish.
Any time of the day, try Loaded Mashed Potato Cakes!
Instant Pot Mashed Potatoes (Pinterest)Ingredients
- 1-1½ cups water or broth maximum 1 ½ cups, you need about an inch in the bottom of your pressure cooker, so the amount may vary depending on the size of the pressure cooker you use.
- 5 pounds of russet potatoes
- 1 teaspoon salt
- ½ cup milk warmed
- ¼ cup butter softened
- 1 teaspoon salt & pepper or to taste
Instructions
- A maximum of 1-12 cups of water should be added to the bottom of the Instant Pot.
- The potatoes should be peeled and chopped.
- Put potatoes in the pressure cooker.
- Salt should be added before placing the Instant Pot’s lid on top and turning it shut.
- the valve to the “sealing” position.
- Select MANUAL from the menu. When you want 12 minutes, use the +/- button.
- Allow the IP to do its work. The Instant Pot will begin counting down once it reaches pressure, which could take some time.
- It ought to beep once it reaches 0. Turn the valve or vent to the “venting” position at this time. At the first hint of spattering, turn the steam release handle back to the “sealing” position right away. A close eye should ALWAYS be kept on any quick release.
- The milk, butter, salt, and pepper to taste should be added after the pressure cooker has vented.
- Mash the potatoes in the pot using a potato masher.
Notes
One inch of water must be added to the instant pot. Depending on the size of your IP, the volume of water could change.
Make sure to peel russet potatoes before using them. Peeling Yukon gold potatoes is not required.
Before cooking, you might add a couple of garlic cloves to the potatoes, then mash everything together.
It’s not necessary to drain potatoes.