Instant Pot mashed potatoes are absolutely foolproof Instant Pot mashed potatoes
Mashed potatoesmake anymeal a little better. My secret to greatmashed potatoes? The electric pressure cooker.
And these mashed potatoes are seriously good. This isn’t a shortcut just for the sake of taking a shortcut. Mashed potatoesmade in a pressure cooker come out smooth and flavorful each time. Plus, thanks to the “keep warm” setting, I never worry about serving cold mashed potatoes. It’s a win all around.
You simply peel a good amount of potatoes, pile them into the pressure cooker, add somewater and press a fewbuttons. You don’t even need to dice the potatoes.
After cooking under high pressure for 20 minutes, the potatoes are tender and ready to mash. ( And if they aren’t tender, it’s easy to return the lid to the cooker and add a few minutes of cooking time.)
My favoriteway to “mash” potatoes is to use a handheld mixer. So, technically, Imakewhipped potatoes. If you prefer dense mashed potatoes, grab a potato masher, food mill or electric mixer.
After mashing the potatoes, wash the pressure cooker insert. This removes the starch that clings to the pot fromcooking the potatoes. Generously butter the bottom and sides of the pot, add a splash of heavy cream to the bottom of the pot, place the mashed potatoes into the pot and turn on the “keepwarm” setting. When ready to serve, transfer the potatoes to a serving dish and top with a pat of butter and some chopped chives. Then get ready to hear your family “ooh and aah” over your perfect mashed potatoes. The secret to howeasy theywere to make is safe withme.
Makes:
8 servings
1 ½ cupswater
4 pounds russet potatoes, peeled
2 cups half- and- half or whole milk, warmed
8 tablespoons ( 1 stick) unsalted butter, at roomtemperature 2 teaspoons kosher salt
Freshly ground black pepper ( optional)
Tokeepwarm:
1 tablespoon unsalted butter, at roomtemperature 3 tablespoons half- and- half or whole milk
Servingoptions:
1 tablespoon chopped fresh chives
2 tablespoons cold unsalted butter
1. Set awire rack in a 6- quart or larger Instant Pot or electric pressure cooker. Add thewater. Place the potatoes on the rack. Lock the lid on and make sure the valve is set to seal. Set to cook for 20minutes under HIGH pressure.
2. Whenthe cook time is up, the pressure naturally releases. Open the lid and transfer the potatoes to a large bowl.
3. Addthe half- and- half or milk and butter. Mash with a potato masher, foodmill or ricer. ( Or whip the potatoes with a stand or handheld mixer on lowspeed with the paddle attachment. Do not use immersion blender or food processor.) Add salt, season with pepper if desired and stir to combine. Taste and add more salt and pepper as needed.
4. Tokeepmashed potatoeswarm, wash the insert of the pressure cooker to remove any cooking starch. Return the insert to the pressure cooker and coat the bottomand sides of the insertwith the butter. Add the half- and- half or milk. Spoon in thewarm mashed potatoes but don’t stir. Cover with a glass lid or pressure cooker lid. If using the pressure cooker lid, be sure to turn the sealing valve to open. Turn on the“keepwarm” setting. Gently stir the potatoes every 20 to 30 minutes to prevent them fromsticking to the pot.
5. When ready to serve, spoon into a serving dish and top with chopped chives and a fewpats of butter.