Instant Pot Mashed Potatoes
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Instant Pot Mashed Potatoes
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The BEST Instant Pot Mashed Potatoes. Ultra creamy and versatile, this easy recipe is the perfect side dish and great for serving a crowd!
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Ingredients
- 2 ½ teaspoons kosher salt divided
- 2 ½ pounds Yukon gold potatoes peeled and cut into 1-inch chunks
- 1 cup Greek yogurt at room temperature
- 2 tablespoons unsalted butter at room temperature
- ½ teaspoon ground black pepper
- 3 tablespoons fresh chives finely chopped
- ½ tablespoon fresh thyme chopped
- 1/4 cup Parmesan Cheese freshly grated (plus additional to taste)
Instructions
- Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves.
- Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Quick release the pressure valve.
- Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot.
- Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt.
- With an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired.
- Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
Notes
- TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
- TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
- TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
- TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
- TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
- TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
- TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.
Nutrition Information
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Serving
1(of 8)
Calories
161kcal
(8%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 161kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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