Instant Pot Mashed Potatoes · i am a food blog

These instant mashed potatoes are so good and so easy, they’re dangerous.

Mashed potatoes are the ultimate comfort food and now that I know how to make them, I’m pretty sure I’m going to eat so many potatoes that I’m going to become one.

I like how you put everything in one pot and you’re done. Simply insert your potatoes, cook on high pressure for 7 minutes, mash, season and eat. So simple and so good. My advice here is to use a sieve (or potato masher) to strain your potatoes instead of mashing them. You get super smooth and creamy mashed potatoes.

How to Make the Best Instant Mashed Potatoes

1. Prepare the potatoes: Scrub and peel (or leave the skin on if you like that) the potatoes and cut them into quarters.
2. Place in the Instant Pot with garlic and a little chicken broth. Pressure cook on high for 7 minutes, then quickly release.
3. Crush by pushing the potatoes and garlic through a fine-mesh sieve or potato masher. If you like a lumpier mash, use a potato masher.
4. Add the butter at room temperaturethen the milk. Taste and season with salt (and pepper if desired) and serve hot!

Instant Mashed Potato Ingredients

• Potatoes: As I mentioned above, I always use Yukon Gold or Russet potatoes. Both are a solid choice and if you want you can even mix them to get the best of both worlds.
• Garlic: Who doesn’t love garlic mashed potatoes? Give it a warm garlic flavor. Feel free to increase or decrease the amount of cloves used.
• Butter: Butter is essential, so use a good one – we love grass-fed butter.
  
• Milk or cream: I almost always use whole milk for my mash, but if you want an even more indulgent potato, use half and half or heavy cream.
• Salt: Don’t forget to season!
• Toppings: I keep it pure with just a little butter, but chopped chives or sliced ​​green onions are pretty and add a little color and herb. Cracked black pepper is always good. You can always customize to your liking and incorporate cheese, top with bacon bits and jalapeños, or all the bagel seasoning.

4 Secrets to the Best Mashed Potatoes:

1. Water is the enemy

Waterlogged potatoes mean gooey mashed potatoes. To avoid this, we’ll steam the potatoes in the Instant Pot with just a minimal amount of liquid, which will make them moist, cooked through, and full of potato flavor.

2. Season!

Season at each stage. I like to steam/cook the potatoes in chicken broth to add an extra layer of flavor. If you don’t want to use chicken stock, you can use vegetable stock or just make sure to salt the water you cook the potatoes in. You want to season when you cook the potatoes and then when you add the butter and milk so you have layers of seasoning.

3. How you crush matters.

I love the taste of mashed potatoes when you pass the potatoes through a fine mesh sieve. It gives you the smoothest, most succulent mashed potatoes you’ve ever had. But if you like a slightly thicker mash, use a potato masher. There are even different types of potato mashers: smooth potato mashers Or large potato masher depending on how you like your potatoes.

4. Don’t overmix.

Once your potatoes are mashed, you just want to incorporate the liquids (butter and milk or cream) without overmixing, which can lead to gummy potatoes.

How much water for Instant Pot mashed potatoes?

The minimum amount of liquid the Instant Pot needs for pressure cooking is 1 cup. You can use either 1 cup of chicken broth or salted water. It’s a lot less runny than almost every other Instant Pot mashed potato recipe lying around the internet. This is superior for two reasons.

1. Cooking potatoes in a lot of water makes them waterlogged and soggy, resulting in less potato flavor.
2. Less water means less time for the pot to reach pressure.

Both of these reasons mean this recipe is quicker and has more flavorful mashed potatoes.

How many potatoes do you need per person?

For a side dish of mashed potatoes, the general rule is: 1 medium to medium sized potato per person. Potatoes come in different sizes, but generally speaking, you’ll need one medium to medium sized potato that fits in the palm of your hand for each serving. Aim for an individual 1/2 lb serving of mashed potatoes.

Instant Pot Vegan Mashed Potatoes

If you’re vegan or have guests who are, it’s super easy to make flavorful, creamy, and rich mashed potatoes. Follow the recipe below, but make these ingredient substitutions.

Instead of chicken broth, cook potatoes in 1 cup mushroom dashi broth or your favorite vegetable broth.

Instead of butter, use vegan butter or white miso.

Instead of milk, use your favorite milk alternative, mushroom dashi or white miso paste mixed with water.

What are the best types of potatoes for instant mashed potatoes?

There are only two kinds of potatoes that are perfect for mashed potatoes: Yukon Golds (my absolute favorite) and Russets.

• Yukon Gold are perfect for mash as they are starchy, nicely yellow and have a rich, buttery potato taste. It’s also a denser potato with a thin skin, and when you use them you get a more luxurious mash.
• Russets (or Idaho) potatoes are those large, dusty-skinned potatoes that most people use for baked potatoes. These are also excellent for mash: soft, dry and starchy, when cooked well. Russets are the softer of the two potatoes I recommend and if you’re a fan of lighter potatoes, they make a more delicate textured mash.

If you want the best of both worlds, use a mix!

With or without skin?

Because I’m in the smooth mash camp, I don’t think potato skin has any place in mashed potatoes. But some people like this textural contrast. And for those people, I say, feel free to leave the skins!

What should I do if I don’t have an Instant Pot?

You can still make this mash, just steam it: place the cut potatoes on a plate or in a steamer basket. Boil 1 to 3 inches of water in a large pot and place the potatoes in the pot. Cover and steam over medium heat until very tender, 30 to 35 minutes. Check out this article to learn more.

Best Dish to Serve with Mashed Potatoes

Instant mashed potatoes

Smooth and fluffy mashed potatoes in less than 20 minutes!

Serves 4

Preparation time 5 minutes minutes

Cooking time 15 minutes minutes

Total duration 20 minutes minutes

• 2 books potatoes peeled and cut into quarters
• 1 cup chicken broth no sodium preferred
• 2-4 cloves garlic optional
• 2 tablespoon butter or to taste
• 1/4-1/2 cup milk or to taste
• salt and freshly ground pepper

Nutrition Facts

Instant mashed potatoes

Amount per serving

Calories 217
Calories from fat 58

% daily value*

Fat 6.4g10%

Saturated fat 3.9 g24%

Cholesterol 17mg6%

Sodium 253mg11%

Potassium 937 mg27%

Carbohydrates 36.6g12%

5.4g fibers23%

Sugar 3.5g4%

Protein 4.5g9%

*Percent Daily Values ​​are based on a 2,000 calorie diet.