This won’t be an extensive write-up since mashed potatoes pretty much speak for themselves – but who doesn’t like mashed potatoes? They pair well as a side items to countless rich, meaty dishes as a true side or incorporated as part of the greater entree. It’s freaking mashed potatoes! Hell, top them with gravy and just go to town. User’s choice here 😀 Last but not least, the beauty of the pressure cooker allows you the freedom to put these Instant Pot Mashed Potatoes on while working on the star of the plate (in the event these aren’t actually the star!) 😉
Preparation: Instant Pot Mashed Potatoes
We’ll power through this quickly because it’s not complicated and you have things to do 😀
You can do this with red potatoes or gold potatoes. The flavor will be ever-so-slightly different but won’t matter with most pairings. Also, we will leave this at the user’s choice whether to peel the potatoes. We prefer skin-on potatoes but understand many of you may prefer to peel ahead of time. It’s simply a matter of preference.
For this preparation we used about 3 lbs. of potatoes, feel free to adjust accordingly. Place the potatoes directly in the pot and add enough water to just cover them. Salt the water (always!) with a few generous turns of a salt grinder or several pinches of loose salt. Set the pressure cooker to 8 minutes on high pressure.
Quick release the pressure once the time expires. Drain the potatoes in a colander and return to the pot. Gradually add the liquid ingredients and mash to desired consistency (anywhere from a rustic, chunky mashed potato to a smooth, creamy version). Stir in the remaining dry ingredients and mix thoroughly. Top with green onion or chive.
Use immediately or refrigerate for use later. Note: These can be frozen but will thaw a little watery. You’ll want to put them on the stove and mix thoroughly as they reheat. Additional butter or cream may assist as well. We’ve frozen these and brought them back to life numerous times without much trouble.
Pair these with our Wine Braised Veal Riblets or Veal Chops in Mushroom Herb Wine Sauce for a real treat!
Equipment: Instant Pot Mashed Potatoes
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for quick meal preparation, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Instant Pot Mashed Potatoes
Equipment
- Instant Pot (or comparable pressure cooker)
Ingredients
Pre-Instant Pot
- 3 lbs. Red Potatoes (skin-on or peeled, user's choice) Yukon Gold Potatoes work well too
- Water Enough to cover potatoes in pot
- Salt Heavily salt the water
Post-Instant Pot
- 4 tbsp. Butter, unsalted
- ½-¾ cup Half and Half Can use cream, milk or a combo. if desired. Amount used will depend on desired consistency of potatoes
- Garlic Powder, Salt, Pepper To Taste. Start with ½ tsp.
- ¼ cup Green Onion or Chives (optional) For topping/garnish
Instructions
- Place the whole potatoes in the Instant Pot with just enough water to cover. Salt the water with a few generous turns of a salt grinder. Cook on high pressure for 8 minutes.
- Quick release pressure once timer expires and drain the potatoes.
- Return the potatoes to the pot. Gradually add liquid and mash potatoes adding as needed until reaching desired consistency. Stir in the salt, pepper, and garlic powder. Top with chives or green onions (if desired).
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