Instant Pot Mashed Potatoes
User Reviews
5
Instant Pot Mashed Potatoes
Description
The Instant Pot Mashed Potatoes recipe uses Yukon gold or russet potatoes quartered and cooked in water under high pressure for 10 minutes, with a short natural pressure release to soften but not disintegrate the potatoes. After cooking, any remaining water is drained before stirring in milk, sour cream, unsalted butter, and optional chicken bouillon paste to enhance the savory notes. Gently mashing preserves a fluffy texture without becoming gummy. This preparation produces a smooth, creamy mash that balances dairy richness with a slight tang from sour cream.
The flavor profile is mild and comforting, suitable as a side for many dishes. The method ensures a consistent texture with less hands-on cooking time than traditional boiling and mashing. Adjusting salt and pepper to taste after mashing maximizes flavor control.
Leftover mashed potatoes can be stored in airtight containers in the fridge for up to five days and reheated on stove or microwave with additional milk to maintain creaminess. The recipe’s adaptability extends to dairy-free options by substituting butter and dairy with suitable alternatives and chicken broth.
Ingredients
- 3 pounds potato Yukon gold or russet variety
- 1 cup water
- 1/4 teaspoon kosher salt , or more, to taste
- 1/4 cup milk , any kind
- 1/4 cup sour cream
- 1/4 cup butter unsalted
- 1 teaspoon chicken bouillon paste , optional, for flavor
Instructions
- Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters.
- Add to instant pot: water, potatoes and salt.
- Cook: Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes. When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
- Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them "gummy" instead of fluffy. Taste and add more seasonings, as needed.
- Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
Notes
- This recipe yields about 6 cups of mashed potatoes, serving eight portions of roughly 3/4 cup each.
- Use potatoes with higher starch like russet or Yukon gold for best texture; waxy red potatoes may produce a gummy consistency.
- Ensure there is about one inch of water in the Instant Pot; add more than 1 cup if needed for proper pressure cooking.
- You can double or triple the recipe in a 6 or 8 quart Instant Pot, keeping water and cooking time the same without exceeding the fill line.
- For a make-ahead option, keep mashed potatoes warm in the Instant Pot on the warm setting for an hour or two, stirring occasionally and adding milk if needed.
- To make dairy-free mashed potatoes, substitute butter with dairy-free butter alternative and use chicken broth instead of milk and sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 150mg | 6% |
| Potassium | 739mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 34mg | 38% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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