Hey there! If I had to name a side dish that feels like a warm hug on a chilly day, mashed potatoes would win every single time. And what if I told you that you can make the creamiest, fluffiest mashed potatoes in a fraction of the time, all thanks to your trusty Instant Pot? This recipe is a lifesaver on hectic weeknights and a total game-changer for holiday feasts. Let’s get those spuds on the table ASAP!
Hook Statement: Silky, buttery, and impossibly easy, this Instant Pot Mashed Potatoes recipe is about to become your new favorite way to mash and serve!
Why You’ll Love This Recipe
- Fast & Fuss-Free: Cooks in just 10 minutes once the Instant Pot comes to pressure!
- No Watch Cooking: Steam, mash, and mix all in one go—no draining required!
- Perfect Every Time: Light and fluffy with no chance of waterlogged potatoes.
Ingredients Breakdown
- 4 lbs of Russet or Yukon Gold Potatoes: Russets make for super fluffy potatoes, while Yukon Golds bring a buttery texture.
- 1 cup Chicken Broth (or Vegetable Broth): Adds depth of flavor compared to water.
- 4 tbsp Unsalted Butter: Because buttery mashed potatoes are a must! Feel free to adjust based on preference (looking at you, butter lovers!).
- ½ cup Milk or Heavy Cream: Warm it up for easier mixing and ultimate creaminess.
- Optional Add-Ins: A few cloves of garlic, sour cream, or even Parmesan cheese for some tasty upgrades.
Step-by-Step Instructions
- Prep the Potatoes: Peel (or leave the skin on for a rustic vibe) and cut the potatoes into 1.5-inch chunks for even cooking.
- Add to the Instant Pot: Place potato chunks in your Instant Pot and pour in 1 cup of chicken broth. Secure the lid and set the valve to the sealing position.
- Cook: Select the “Pressure Cook” or “Manual” setting, set it to high pressure, and cook for 10 minutes.
- Quick Release: When the timer goes off, carefully quick-release the pressure by turning the valve to venting. Open the lid and test the potatoes with a fork—they should be tender and ready to mash.
- Mash: Use a potato masher right in the Instant Pot (fewer dishes = more joy!). Mash to your desired consistency.
- Mix In the Good Stuff: Add the butter, warmed milk or cream, and any optional extras. Stir until smooth and season with salt and pepper to taste.
- Serve & Enjoy: Scoop your mashed potatoes into a serving dish and garnish with a pat of butter or fresh chives for that extra touch. Dig in!
Chef’s Tips and Tricks
- Warm it Up: Always warm your butter and milk—cold ingredients can cool down your potatoes too quickly.
- Adjust the Texture: If you like your potatoes creamier, mix in more warm milk or broth a little at a time until you reach your desired consistency.
- No Drain, No Stress: Don’t worry if there’s a little extra broth left in the Instant Pot after cooking—it helps with mashing!
- Avoid Overmixing: Overmixing can make your potatoes gluey, so stick to mashing until just combined.
Recipe Variations and Serving Suggestions
- Garlic Lovers: Toss in a couple of peeled garlic cloves with the potatoes before pressure cooking for garlicky mashed goodness.
- Cheesy Upgrade: Stir in sharp cheddar, Parmesan, or cream cheese for ultra-rich potatoes.
- Serve With: These mashed potatoes pair beautifully with roasted chicken, beef stew, or your Thanksgiving turkey. They’re the MVP of side dishes!
FAQs
- Can I make this ahead of time? Yes! Store in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or broth to bring back the creaminess.
- Can you freeze mashed potatoes? Absolutely! Freeze in an airtight container for up to 1 month. Thaw and reheat with a touch of milk or butter for best results.
- What if I don’t have broth? No broth? No problem. Water works fine, though broth adds more flavor.
Instant Pot Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6-8
Ingredients:
- 4 lbs Russet or Yukon Gold Potatoes
- 1 cup Chicken Broth (or Vegetable Broth)
- 4 tbsp Unsalted Butter
- ½ cup Milk or Heavy Cream
- Salt and Pepper, to taste
Instructions:
- Peel and chop potatoes into 1.5-inch chunks.
- Add potatoes and chicken broth to the Instant Pot. Seal the lid and cook on high pressure for 10 minutes.
- Quick-release the pressure and open the lid carefully.
- Mash potatoes directly in the Instant Pot.
- Stir in butter, warmed milk/cream, and season with salt and pepper to taste.
- Serve hot and enjoy!
So there you have it—perfectly creamy Instant Pot Mashed Potatoes that are both quick and delicious! Give this recipe a try, and I’d love to hear how it turned out for you. Leave a comment below or share your creations on social media with the hashtag #TheKitchensAid. Happy cooking!
