Instant Pot Mashed Potatoes
User Reviews
5
Instant Pot Mashed Potatoes
Description
This recipe begins by placing potato chunks on a steamer rack over chicken broth in the Instant Pot, where they cook on high pressure for 8 minutes. While the potatoes cook, milk and butter are gently warmed together to blend smoothly when added.
After pressure cooking and quick release, the potatoes are mashed directly in the pot with the broth, then combined with the heated milk and butter mixture, along with salt and optional seasonings such as garlic powder or fresh herbs. The pot can remain on the 'warm' setting while hand-mashing to reach the desired texture.
The mashed potatoes can be served immediately with additional melted butter or gravy. Russet potatoes produce fluffier results, while Yukon Golds offer a creamier texture; mixing types is possible for a balance.
Over-mashing can cause gumminess, so mashing should be stopped when creamy. These mashed potatoes store well for 1-2 hours kept warm in the pot, and leftovers can be reheated gently, adding moisture if needed. The recipe also suggests roasted garlic as a flavorful addition and includes a stovetop alternative.
Ingredients
- ½ cup chicken stock regular strength
- 3 lbs russet potato peeled and cut into 2-inch pieces, or Yukon Gold potato
- ½ cup milk whole preferred
- ½ cup butter sliced and softened, plus more for drizzling
- kosher salt
- black pepper freshly ground black pepper, or roasted garlic, chopped herbs optional seasonings
- garlic powder
- herbs
Instructions
- Pour broth into the inner pot of your Instant Pot. Place potatoes onto steamer rack. Close lid and lock in place. Turn steam release handle/valve to correct position, if needed. Cook on high pressure for 8 minutes.
- While potatoes are cooking, combine milk and softened butter slices into a saucepan over low heat. Stir until butter is completely melted and milk is warmed through. Turn heat off and keep warm.
- Once pressure cooker is done, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes into the pot with broth. Use a potato masher to mash potatoes.
- Add warm milk/butter mixture and a generous sprinkle of kosher salt - any optional seasonings can be added now as well.
- Keeping Instant Pot on "warm," continue to hand-mash potatoes to your desired texture. Taste and add more salt, if needed. Serve with drizzle of melted butter or gravy, if desired.
Notes
- Russet potatoes create fluffier mashed potatoes; Yukon Gold yields a creamier texture; combining both is an option.
- Roasting garlic a day ahead adds a mellow garlic flavor to mashed potatoes.
- Avoid over-mashing to prevent gummy texture; stop once potatoes are creamy.
- Instant Pot can keep mashed potatoes warm for 1-2 hours; add extra broth or milk when reheating if they dry out.
- Alternatively, cook potatoes on stovetop by boiling until fork-tender before mashing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 34.6g | 12% |
| Protein | 8.4g | 17% |
| Fat | 8.3g | 13% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 0.6mg | 0% |
| Sodium | 139.9mg | 6% |
| Fiber | 3.1g | 12% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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