If you’re on the hunt for a quick yet luscious side dish, look no further than these Instant Pot Mashed Potatoes. Perfectly creamy and bursting with buttery goodness, they are a must-have addition to any meal without the fuss of traditional stovetop preparation.
Growing up, mashed potatoes were a staple at every family gathering. I vividly remember sneaking spoonfuls from the pot before they made it to the dinner table. My aunt once caught me and instead of scolding, she handed me a mini pot meant just for me. Ever since discovering the wonders of the Instant Pot, I’ve been able to recreate those cherished moments with much less time and effort, keeping the tradition alive for my own family.
Why You’ll Love This Recipe
- Quick and Easy: Thanks to the instant pot, these mashed potatoes come together in under 30 minutes.
- Creamy Perfection: Achieve that perfect, creamy texture every time without the hassle of boiling.
- Minimal Cleanup: Fewer dishes as everything is completed within the instant pot itself.
- Customizable: Easily adjust flavors and textures to cater to your preferences.
Ingredients Notes
Using high-quality ingredients really makes a difference in the final taste. Choose Russet or Yukon Gold potatoes for their starchy goodness, which results in fluffier Mashed Potatoes. If you prefer a creamier texture, substitute half of the milk for heavy cream. Adding roasted garlic or horseradish can bring a whole new dimension to the dish.
Recipe Steps
Step 1
Peel and quarter the potatoes, ensuring they are evenly sized for uniform cooking.
Step 2
Place the potatoes in the Instant Pot with just enough water to cover them. Add a pinch of salt.
Step 3
Seal the lid and set the Instant Pot to high pressure for 10 minutes.
Step 4
Once the timer goes off, use a quick release to vent the steam completely. Drain any excess water.
Step 5
Return the potatoes to the pot, add butter, milk, salt, and pepper. Mash until your desired consistency is reached, and check for seasoning.
Storage Options
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. For longer storage, portion them into freezer bags and freeze for up to 3 months. When reheating, add a splash of milk to restore them to their creamy goodness and reheat slowly in a pot over low heat or in the microwave.
Variations & Substitutions
For a dairy-free version, substitute butter with vegan butter and milk with almond or coconut milk. To add a zesty kick, mix in some grated lemon zest or a spoonful of dijon mustard. Cheese lovers can blend in some shredded cheddar or parmesan for an extra indulgent experience.
Frequently Asked Questions
Can I leave the skin on the potatoes?
Yes, if you love the extra texture and flavor, leaving the skin on is a wonderful option, especially with Yukon Gold potatoes. Just be sure to wash them thoroughly before cooking.
What if I don’t have an instant pot?
No worries! You can boil the potatoes on the stovetop until fork-tender, then follow the mashing process as usual. The instant pot simply speeds up the cooking time.
How can I avoid gluey mashed potatoes?
Overworking the potatoes can lead to a gluey texture. To prevent this, mash them just until smooth and avoid using a blender or food processor.
