Life-Changing Instant Pot Mashed Potatoes
User Reviews
4.7
Life-Changing Instant Pot Mashed Potatoes
Description
Life-Changing Instant Pot Mashed Potatoes use four pounds of peeled and cubed potatoes cooked under pressure with salt and sufficient water to cover. After cooking, the water is drained and the potatoes are coarsely mashed in the Instant Pot insert. Warmed milk, butter, and garlic powder are then added along with sour cream, and the mixture is mashed to the desired smoothness.
The potatoes cook evenly and quickly due to the pressure method and create a fluffy texture when mashed with the creamy addition of dairy and sour cream. The garlic powder lightly seasons the potatoes, complementing their mild flavor. Heating the milk and butter before adding helps blend the ingredients smoothly.
This mashed potato recipe pairs well with a variety of main dishes and can be adjusted in texture by mashing more or less. It uses a mix of potato types, but red and Yukon gold potatoes are recommended for a balance of creaminess and buttery flavor.
The recipe notes mention weighing potatoes for consistent results and fitting within Instant Pot capacity limits. Quantities of dairy and seasonings can be adjusted slightly if larger batches are made. Quick pressure release requires caution to avoid splattering.
Ingredients
- 4 pounds potato 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
- Red and Yukon gold potatoes work well for creamy mashed potatoes, but other types can be used without changing cooking time.
- Use the Instant Pot's 6-quart capacity guidelines to avoid exceeding the max fill line; increase ingredient quantities proportionally for larger pots.
- Warm milk and melted butter before mixing in help achieve a smooth texture.
- Handle quick pressure release carefully to prevent hot liquid spurting; covering valve loosely with a damp cloth aids safety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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