Life-Changing Instant Pot Mashed Potatoes
User Reviews
4.7
924 reviews
Excellent
Life-Changing Instant Pot Mashed Potatoes
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 4 pounds potatoes peeled and cut into 1-inch cubes (see note about type of potatoes)
- 2 teaspoons coarse kosher salt
- 1 cup milk preferably not skim
- 4 tablespoons butter cut into tablespoon-size pieces
- ½ teaspoon garlic powder
- ½ cup sour cream
Instructions
- Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.
- Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
- Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
- While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
- When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
- Drain the potatoes in a colander over the sink, discarding the cooking liquid.
- Return the potatoes to the insert of the Instant Pot and coarsely mash.
- Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
- Add salt and pepper to taste.
- Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
- When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.
Notes
- Potatoes: my favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.
- Instant Pot: I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn't exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.
Nutrition Information
Show Details
Serving
1 Serving
Calories
344kcal
(17%)
Carbohydrates
56g
(19%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
29mg
(10%)
Sodium
891mg
(37%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 344kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 891mg | 37% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
924 reviews
Excellent
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