When it comes to side dishes, it’s hard to beat a good potato recipe. While baked or boiled spuds might seem like the quickest options for an everyday dinner, the Instant Pot, as usual, changes the game: creamy, rich mashed potatoes can be made almost mess-free.
Instant Pot mashed potatoes have officially joined the ranks of our best Instant Pot recipes.
How to Make Mashed Potatoes in an Instant Pot
Ingredients
- 2 pounds medium russet potatoes, peeled and quartered
- 3 cups water
- 1/2 teaspoon kosher salt
- 1/3 cup 2% milk or buttermilk
- 1/4 cup sour cream
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- Optional: Chopped chives or parsley
Directions
Step 1: Set up the pot
Add the prepared potatoes and water to a 6-qt. electric pressure cooker.
Step 2: Cook the potatoes
Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 10 minutes, then quick-release the pressure.
Step 3: Add flavorings
Drain, reserving the starchy cooking liquid. Return the potatoes to the Instant Pot liner pan. Add milk, sour cream, butter, salt and pepper.
Step 4: Mash in the pot
With a potato masher, mash the potatoes. Leave them a bit chunky for a rustic mashed potato.
Step 5: Add a splash of liquid
If your potatoes are a bit thick, add a splash or two of the reserved cooking liquid. Be careful not to over-mash. As you mix and crush potatoes, starch is released, which is yummy and creamy in small amounts, but too much can make the potatoes gluey, gummy and unappealing.
Step 6: Transfer to a serving bowl
Spoon the potatoes into a serving bowl. While still warm, mix in extra butter if desired. Top with chives or parsley before serving.
Tips for Making Instant Pot Mashed Potatoes
Among the many ways to prepare potatoes, the Instant Pot method stands out for its speed and one-pot efficiency. Feel free to get creative and customize the recipe to your liking!
Should you peel the potatoes when making Instant Pot mashed potatoes?
It depends on the type of potatoes you’re mashing. Russets, which this recipe calls for, have thicker skin, which should be peeled as it can be tough and will make the texture of the mashed potatoes less pleasant. Thinner-skinned potatoes, like Yukon Gold or red potatoes, may be mashed with the skin on. The texture will be more rustic—chunky and uneven—rather than creamy and smooth, but many people like that extra bite to their taters.
What are some variations of Instant Pot mashed potatoes?
So many mashed potato recipes stand out because the chef added a simple “secret” ingredient. Classic additions include buttermilk, bacon bits, chopped rosemary, roasted garlic or garlic powder. You can easily get creative! Curry powder, chiles or sriracha, cumin seeds, brown butter, yogurt, capers, fresh or dried herbs—the sky’s the limit. (Not all together, though.)
Can I make the recipe vegan or dairy-free?
You can! The dairy ingredients in this recipe serve to flavor the potatoes, and to loosen up the texture of the mash. When making the recipe vegan, consider which ingredients to add to serve the same function. Use olive oil, margarine or vegan butter to add flavor, along with garlic powder or other seasonings. Vegetable broth can replace the milk, adding both flavor and smoothness.
What can you serve with Instant Pot mashed potatoes?
The usual suspects go well with mashed potatoes, from weeknight meat loaf to weekend roast chicken to holiday roast turkey. But mashed potatoes are surprisingly versatile. We like them paired with pork chops, fish, meatballs (instead of pasta!) and roasted vegetables.
How should you store Instant Pot mashed potatoes?
Leftover mashed potatoes will keep in the fridge up to four days. For the best texture, add a dash of milk or broth to the potatoes as you reheat, or use them in one of our recipes that use leftover mashed potatoes. Follow our guide on how to reheat mashed potatoes.
You may also freeze mashed potatoes up to a year.
Creamy Make-Ahead Mashed Potatoes
Buttermilk Mashed Potatoes
My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas City, Missouri
Nanny's Parmesan Mashed Potatoes
My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California
Deluxe Mashed Potatoes
When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! —Vivian Bailey, Cedar Falls, Iowa
Buttermilk Smashed Potatoes
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New MexicoSlow-Cooker Mashed Potatoes
Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required. —Trudy Vincent, Valles Mines, Missouri
Rich & Creamy Mashed Potatoes
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan
Smashed Potatoes
I wouldn't dream of making my favorite chicken recipe without making these potatoes, too. —Jennifer Shaw of Dorchester, Massachusetts.
Oh-So-Good Creamy Mashed Potatoes
Yukon Golds are ideal when making mashed potatoes because of their buttery flavor and low moisture content. These taters easily absorb the warm milk or melted butter you add to your smooth spuds. —Brittany Linzmeier, De Pere, Wisconsin
Classic Make-Ahead Mashed Potatoes
These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington
Rich & Creamy Parmesan Mashed Potatoes
For special occasions (like my husband’s birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. —Jo Ann Burrington, Osceola, Indiana
Parmesan-Baked Mashed Potatoes
Here’s a family favorite for Christmas Day dinner. Whether I’m serving a main course of ham or turkey, everyone wants a big scoop of Parmesan mashed potatoes alongside.—Rosemary Janz, Concord, North Carolina
Mashed Potatoes with Cheddar
Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon
Parmesan-Rosemary Mashed Potatoes
I think mashed potatoes are a little bland—so I came up with my own version, adding cheese, garlic and rosemary. — Dawn Miller, East Stroudsburg, PennsylvaniaThe post How to Make Instant Pot Mashed Potatoes appeared first on Taste of Home.
source https://www.tasteofhome.com/article/instant-pot-mashed-potatoes/
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