Perfect Instant Pot Mashed Potatoes
This recipe for Perfect Instant Pot Mashed Potatoes is a technique. I use about 1 1/2 potatoes per person. Please use your favorite "recipe" by adding your desired milk, butter, or other ingredients. I give some general measurements in the notes.
Servings: 6
Equipment
Ingredients
- 2 pounds potatoes washed, peeled, and cut into 1 inch cubes (Russet, Red, or Yukon Gold)
- 1 cup water or chicken broth
Desired Ingredients to Make Your Favorite Mashed Potatoes
- 1/2 cup butter (1 stick)
- 1 cup half and half warmed
- salt and pepper to taste
Instructions
- Place prepared potatoes in a steamer basket. Alternatively, place them straight in the pot (see notes).
- Pour water or broth into the pot.
- Lock the lid, set the knob to SEALING, then cook on manual high pressure for 7 minutes (Add additional time for larger potato cubes, about 2-5 minutes)
- Perform a quick release (QR) to release all the steam and pressure.
- Open the lid and check the potatoes with a knife. If there is any resistance, the potatoes are not cooked all the way. Add 1 more cup of water, replace the lid, and cook for an additional 2 minutes.
- Drain the water out of the Instant Pot. If you placed the potatoes straight into the pot (no steamer basket), you should not have any additional liquid in the pot, but if you do, drain it.
- Add butter, half and half, and salt/pepper. Mash to your desired consistency using a potato masher. The potatoes may be kept on "keep warm" in the Instant Pot until ready to serve.
Notes
- Using a steamer basket is my #1 choice for mashed potatoes, because it essentially guarantees there won't be any burning. The potatoes on the bottom of the pot will absorb the water, so it helps keep them off the bottom of the pot.
- If you’ve chosen to cook your potatoes with the skins on, you’ll definitely want to drain the excess water and rinse the liner right after cooking as it tends to be somewhat dirty.
- If you prefer to not deal with having to potentially drain the potatoes, place the cut potatoes in a steamer basket and cook as directed with 1 cup of water.
- For 2-3 pounds of potatoes, I use 1 stick of butter and about 1 cup of milk or half and half. Everyone likes their potatoes to be a different consistency, so add more liquid for a smoother mash, and less for a chunkier one.
- I prefer not to add too much salt to my potatoes before serving if I'm serving with gravy. Salt to your desired preference.
- Do not over-mash your potatoes! They will become gluey and tough.
- You may use a hand masher, a hand mixer, a ricer, fork, or even the bottom of a glass to mash potatoes. I highly recommend using a dedicated potato masher or potato ricer.
Nutrition
Serving: 1grams