Instant Pot Mashed Potatoes
Creamy mashed potatoes are like mana from heaven.
When I was a kid, my mom used to load them with sour cream, cheddar cheese and butter - they were heavy, sticky and made a satisfying sound when you plopped them on your plate. As I evolved into my own caretaker, I became more of a potato purist. I simply enjoy the taste of potatoes, they’re glorious little tubers, so let’s leave them to be themselves. Now, loaded baked potato soup is another story … for another post.
A friend’s husband once pulled me aside and asked that I always offer to make mashed potatoes for their dinner parties. He gushed that they tasted like his Irish grandmother’s recipe and I couldn’t have been more flattered. I’m glad I didn’t have an Instant Pot back in those days; I was on a mashed potato high horse and I would’ve most definitely have made them into “gifts” for everyone I knew. Now, I’m a mom of three mashed potato connoisseurs and bask in the glory of their compliments via mouthfuls of silence.
I love making this recipe when we’re on the road. It makes what I would imagine a vat would be, and reheats nicely in the microwave. When we’re camped for a few days and fire up the grill, we like to make one bowl meals with a base of mashed potatoes, layered with charred brussels sprouts, and topped with sliced steak. The kids, on the other hand, make KFC style bowls with corn and chicken strips. But, there will never be a replacement for a simple, comforting bowl of warm mashed potatoes.
Ingredients
2 pounds peeled russet potatoes, quartered
enough water to cover the potatoes
salt
milk
butter
Preparation
1 Add peeled potatoes to the Instant Pot and pour enough water to just cover, season to taste with salt.
2 Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
3 Drain and reserve 1/2 cup of the water, use a hand mixer to whip the potatoes, before adding any liquid or fat to them.
4 Add butter and milk until your desired consistency is reached (we usually use about 4 tablespoons of butter and 1/2 cup milk, depending on how wet the potatoes are after they're drained).
5 Add salt to taste.
Additional Notes
RV tip: Plae the pot under an active vent hood when releasing the pressure, to keep you coach from heating up.
Print this recipe here.
