Ultimate Instant Pot Mashed Potatoes Recipes

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INSTANT POT MASHED POTATOES



Instant Pot Mashed Potatoes image

Make Michelin-Star Inspired Instant Pot Mashed Potatoes: super easy classic mashed potatoes with 4 simple ingredients. Creamy smooth, fluffy, buttery rich mashed potatoes take your taste buds to heaven.

Provided by Amy + Jacky

Categories     Side Dish

Time 45m

Number Of Ingredients 5

4 pounds (1816g) russet potatoes (, peeled & quartered)
1 cup (250ml) cold water
¼ cup (57g) - 1 pound (454g) unsalted butter (, room temperature)
½ cup (125ml) whole milk (, hot)
Kosher salt to taste

Steps:

  • Prepare Potatoes: Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking. After peeling and washing the potatoes, cut them into quarters.
  • Pressure Cook Potatoes: Place 1 cup (250ml) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack. Pressure cook at High Pressure for 8 minutes, then Quick Release.
  • Heat Milk & Cut Butter: When Instant Pot has got up to pressure, heat milk over medium low heat on the stove. Once the milk has reached simmer, turn off the heat. Then, cut room temperature unsalted butter into cubes.
  • Mash Potatoes: Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode. Transfer the potatoes to a large serving bowl. Discard the water and remove the steamer rack from inner pot. Rinse and dry the inner pot really well with a towel. Place inner pot back in the Instant Pot. If you are using a food mill, layer the food mill on the inner pot and mash the potatoes back into the inner pot. We used a food mill, but if you are using a potato masher, transfer the potatoes back in the inner pot and mash the potatoes.Give the mashed potatoes a few quick stir with a silicone spatula.
  • Melt Butter & Add Milk: If it is for special occasions, we strongly recommend using ¾ lb (341g) - 1 lb (454g) unsalted butter. It tasted super amazing. Switch Instant Pot to Slow Cook Less Mode. Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula. Add in remaining unsalted butter and repeat this step.Change Instant Pot to Keep Warm Mode.Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk. Season with Kosher salt and taste to adjust until desired saltiness. We used approx 4 pinches of coarse kosher salt.
  • Serve: Serve Instant Pot Mashed Potatoes immediately as a side dish. Enjoy!!*Pro Tip: It can stay in the Keep Warm Mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula.

Nutrition Facts : Calories 191 kcal, Carbohydrate 33 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 16 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ULTIMATE INSTANT POT® MASHED POTATOES



Ultimate Instant Pot® Mashed Potatoes image

These potatoes are unlike any other! The difference with these is that they are pressure-cooked with homemade chicken stock, which gives the potatoes so much flavor, and sometimes eliminates the need for milk or cream and salt! I made this recipe just yesterday for someone who doesn't like mashed potatoes, and they loved it!

Provided by Liam Walshe

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 5

3 large Yukon Gold potatoes, sliced into 1/4-inch rounds
2 cups chicken stock, or more to taste
2 tablespoons salted butter, softened, or more to taste
1 clove garlic, minced, or more to taste
3 tablespoons cream cheese, softened

Steps:

  • Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot®). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
  • Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 25.9 g, Cholesterol 27.6 mg, Fat 10 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 424.3 mg, Sugar 0.3 g

INSTANT POT MASHED POTATOES



Instant Pot Mashed Potatoes image

If this is the first time you're using your Instant Pot to make mashed potatoes, fret not! To ensure that the natural starches from the potatoes do not burn or scorch as they cook, be sure to put them in a single layer on a rack inside the pot insert. The potatoes should be fully tender but not falling apart - overcooking them can make them a touch watery.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

Kosher salt
1 teaspoon black peppercorns
2 1/2 pounds medium Yukon Gold potatoes, peeled
1 cup whole milk, plus more as needed
6 tablespoons salted butter, plus more for topping
Freshly ground pepper
Chopped fresh chives, for topping

Steps:

  • Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.)
  • Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives.

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