Mashed potatoes are good. This Easy Instant Pot Mashed Potatoes Recipe is not only really good but incredibly easy.
They use to involve boiling over the stove, which meant the likelihood of starchy water boiling over was inevitable.
I dislike that mess.
Thanks to the Instant Pot, mashed potatoes are on the table in half the time and there’s no mess to clean up.
They are creamy, delicious and my family eats them UP!
Easy Instant Pot Mashed Potatoes Recipe Ingredients:
6-7 medium potatoes
3 cloves garlic
1 teaspoon salt (You may need more depending on your taste.)
1 cup chicken broth (or you can use water)
1/2 cup half-and-half (or use whole milk)
3 tablespoons butter
Black pepper to taste
Easy Instant Pot Mashed Potatoes Recipe Directions:
Wash potatoes and remove any eyes and brown spots.
You can peel the potatoes, or not, depending on your preference.
Cut Potatoes into 2-inch pieces and place in the Instant Pot.
Peel the garlic and chop coarsely.
Add the garlic to the Instant Pot.
Add the salt to the potatoes.
Add the broth or water.
Place lid on Instant Pot and make sure the vent is set to”seal.”
Cook on Manual + high pressure for 8 minutes and then quick release.
Drain potatoes in the colander, reserving most of the cooking liquid to a bowl.
In a large bowl, add potatoes, half-and-half, and butter.
Use your hand mixer to mash the potatoes (you can also use a hand masher) until smooth and creamy.
Add the cooking liquid to the potatoes until they reach the desired consistency.
Taste, adding salt and ground black pepper to taste.
Feel free to add bacon, chives, sour cream, whatever toppings make your mashed potatoes special.
Start to finish, with me peeling the potatoes this recipe was on the table in about 20-minutes.
They are fluffy and filled with flavor.
This Easy Instant Pot Mashed Potatoes recipe is sure to be a hit!
Easy Instant Pot Mashed Potatoes Recipe
This Easy Instant Pot Mashed Potatoes Recipe is not only really good but incredibly easy.
- 3 lbs russet potatoes peeled and quartered
- 3 garlic cloves peeled and smashed
- 1 cup low-sodium chicken
- broth or water
- 1/2 cup half-and-half or whole milk
- 3 tbsp unsalted butter
- 1 tsp fine sea salt
- ground black pepper
- PRESSURE COOK.Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
- MASH THE POTATOES.Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
Variation tip:Garnish your mashed potatoes with bacon, chives, sour cream, or whatever toppings make your mashed potatoes special.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 613mgCarbohydrates: 54gFiber: 5gSugar: 6gProtein: 12g
Nutritional Information may not be accurate
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Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.