Mashed potatoes are certainly one of the most delicious side dishes ever. Unfortunately, making them can be a daunting task.
But that’s not the case anymore when it comes to instant pot mashed potatoes. They are incredibly easy to make.
Have you ever imagined yourself making perfectly rich and creamy mashed potatoes in less than 30 minutes ?
This recipe will allow you to do that and save you minutes or even hours in the kitchen.
WHAT KIND OF POTATO DO I NEED FOR MASHED POTATOES?
Not all potatoes will give you the same result:
You can use potatoes that are low in starch, like red-skinned potatoes. Or you can use medium starch potato, like Yukon gold or long whites.
And you can also use potatoes that are high in starch, like Russets or Baking potatoes, to get fluffy mashed potatoes.
But how about combining the three of them instead of using just one?
This is one of the first ways to improve the taste of your mashed potatoes and give them a special and more interesting texture.
How To Make Instant Pot Mashed Potatoes:
Cut the potatoes :
You’ll be starting with 6 medium potatoes (around 3 pounds).
Before cutting the potatoes, feel free to peel them or leave the skins on (the extra nutrients and flavor are all in the peels though).
Then, slice them into thick rounds or cubes as desired. Cubes will obviously take more time.
Make sure they aren’t too small because, even though small pieces cook faster, small portions absorb too much water and turn into bland watery mashed potatoes.
Place the potatoes in the instant pot :
Transfer the potatoes to the instant pot and pour water on them making sure that you’re covering them completely.
The water line should be an inch above the potatoes. It all depends on the size of your instant pot.
Add a ½ teaspoon of salt simultaneously to flavor the potatoes while they cook.
Cook on high pressure :
Cover loosely your instant pot and cook for 8-10 minutes, until the pot comes to pressure.
To check, you can pierce the potatoes with a fork and see if they are breaking apart easily.
Heat milk and butter :
To save time, you can start cutting the butter into cubes and then heating them with milk until the butter is melted and the mixture is ready.
Keep your milk heated before adding, it keeps the potatoes hot and makes them absorb better.
If you prefer dairy-free or vegan mashed potatoes, you can use additional stock and olive/ coconut oil instead of milk and butter.
Release the pressure :
Carefully drain out of the water after releasing the pressure from your pot and set aside the cooking liquid.
Then, after releasing any remaining pressure, put them in a large bowl.
Mash the potatoes :
Add the milk and butter and mash until your potatoes are smooth and creamy (You can add some of the drained liquid if you want to reach a certain consistency).
You can either mash your potatoes with a standard potato masher or a hand-held mixer or immersion blender :
A potato masher will make your potatoes light and fluffy while a hand-held mixer will make them gummy and gluey. So, your choice!
Season the potatoes :
Taste your mashed potatoes and make them all savory by adding salt, black pepper, sour cream, and maybe a touch of garlic too. You can add whatever toppings you like best.
Finally, serve them topped with a sprinkle of chopped parsley and bon appétit!
CAN YOU FREEZE MASHED POTATOES ?
You’re probably asking yourself, can I freeze these delicious mashed potatoes and how do I reheat them ?
Of course you can! Mashed potatoes can stay until three days in the fridge.
For that, you should freeze them flat and put them into plastic freezer bags to make sure they reheat evenly.
You can either reheat them on the stove top, or in the oven.
If you are going to use the stovetop, you should first take out the mash and let it defrost.Then, use a heatproof bowl to put it in and cover it with tin foil.
After that, place it over a pan of simmering water until it gets hot and eventually heat your mashed potatoes.
Otherwise, just add a little milk to the mash to regain its creamy texture and stick it in the oven.
WHAT TO DO WITH LEFTOVER MASHED POTATOES?
You can eat the leftover mash as a light lunch or dinner or use it in so many recipes. Mashed potato cakes are ones the greatest options :
Since mashed potatoes are very forgiving, you can get creative with the seasonings and add whatever you love most.
Spices and herbs, meat and vegetables… Pretty much whatever you have in your fridge!
You can also try stuffing crispy egg rolls with the leftover mash and bake them with cheese to get some tasty mashed potato egg rolls.
Or, you can simply bake it in the oven with some cheese and onions and have a whole new and different side dish.
Mashed Potato Tips :
Instant pot mashed potatoes can be considered as a simple, basic side dish. But, as the details matter, your additional touch is what will make them special.
This is why you need our easy tips to make them better, or even the best :
1 – Cut your potatoes into large portions :
As mentioned before, this tip is to prevent water from taking the opportunity of sliding inside your potatoes, because, the more water there is, the less flavor in your potatoes.
To fully protect your potatoes, don’t peel the skin off them. Or do it only after they are cooked.
2 – Keep your potatoes heated before mashing :
First things first: Mash your potatoes before they cool. Pay attention to your hands though, we don’t want you getting burned. Gloves will do the work.
3 – Taste constantly :
After adding each seasoning, you should taste and check if the ingredient’s quantity is the right one.
Instant pot mashed potatoes are certainly one of the most delicious side dishes ever. Unfortunately, making them can be a daunting task.
- 3 Pounds Potato
- ½ Teaspoon Salt
- ¼ Cup Milk
- ¼ Cup Butter
- ¼ Cup Sour Cream
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
Cut the potatoes.
Place the potatoes in the instant pot.
Cook on high pressure.
Heat milk and butter.
Release the pressure.
Mash the potatoes.
Season the potatoes.