Creamy, dreamy and delicious Mashed Potatoes done with ease in the Instant Pot.
There are certain foods in this world that will always hold a special place in our hearts, those comfort foods we just can’t get enough of. The ones that remind us of those incredible home-cooked meals Grandma used to make, where the main ingredient was love. This Instant Pot mashed potatoes recipe does exactly that, it recreates Nana’s specialty while requiring a fraction of the effort and time. Plus, cleanup of this glorious one-pot dish is a snap, with none of that starchy mess.
I love how quick and effortless these Instant Pot mashed potatoes are and how they taste as good or better than any stovetop version I have ever tried (and I eat a TON of mashed potatoes). They come out rich and luscious with a nice creamy texture. The hint of garlic brings life to every bite, making this Instant Pot potato perfection for that dinner party, potluck or Sunday supper.Â
A worldwide favorite for a reason
Mashed potatoes are one of the world’s most popular side dishes; with recipes like our Instant Pot mashed potatoes, I can see why. In fact, the average American eats about 120 pounds of potatoes every year, with many of those being mashed.Â
Potatoes are an incredibly versatile food, one that is not only delicious but very nutritious as well. One medium-sized potato contains three to four grams of protein. Potatoes also contain potassium, calcium, high amounts of vitamin C and fiber.
Ingredients
- 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 6 cups water
- 4 teaspoons salt, divided
- 3 cloves garlic, grated
- 1/3 cup olive oil
- 1/4 cup unsalted butter
- Freshly ground black pepper to taste
- Chives, chopped for garnish
How to Make Instant Pot Mashed Potatoes
Step 1: Place the potatoes, water, and 2 teaspoons of salt into the Instant Pot.
Step 2: Secure the lid and set the Instant Pot to Pressure Cook on High for 12 minutes. Once done, perform a quick release of the pressure.
Step 3: Reserve 3/4 cup of the cooking water, then drain the potatoes.
Step 4: Return the potatoes to the pot. Add in the grated garlic, olive oil, butter, and the remaining 2 teaspoons of salt.
Step 5: Mash the potatoes using a potato masher until smooth. Gradually add the reserved cooking water, stirring continuously, until the desired consistency is achieved.
Step 6: Season with freshly ground black pepper and garnish with chopped chives before serving.
FAQs & Tips
How do I prep and store these mashed potatoes?
You can absolutely make these Instant Pot mashed potatoes ahead of time; they will hold perfectly. Another wonderful feature of the Instant Pot is that it has the ability to keep food warm for hours after cooking. Then any leftover can be cooled down and saved, either stored in airtight containers in the fridge for five days or up to three months in the freezer.
How can I reheat cold mashed potatoes?
One of the simplest ways to reheat mashed potatoes is to place them in a sauté pan and add a little water or milk, and maybe a pat of butter. Then just heat on LOW until the potatoes are hot. I do recommend stirring the potatoes quite often to prevent them from burning.
Is there a way to guarantee my mashed potatoes have no lumps?
Yes. To achieve a silky smooth texture without a single little lump, I recommend pressing your potatoes through a sieve or a ricer. This will make sure every bite of potato has the same consistency.
Can I use salted butter instead of unsalted like the recipe asks?
Yes you can, just add a little less salt than the recipe calls for to ensure you don’t oversalt your dish.
Serving Suggestions
I absolutely love these Instant Pot mashed potatoes. They are delicious on their own garnished with just chives, or you can pile on the toppings for loaded mashed potatoes. Try one of our favorite combinations: sour cream, bacon and cheddar cheese, or fresh dill with a sprinkle of fried garlic and topped with Parmesan cheese.
Along with our favorite toppings, you can add seasonings to the Instant Pot as you cook the potatoes. For a Cajun flair sprinkle your potatoes with Old Bay seasonings; or for that ranch lover in the family add in a packet of dried ranch seasoning and you have a new classic. I like to throw in fresh herbs like thyme and oregano, or use a bit of chicken stock in place of the water. Mashed potatoes are definitely my favorite side dish. I love pairing them with a nice protein and a side of veggies. Our Cast-Iron Skillet Filet Mignon seems like it was made just for these potatoes and our Slow Cooker Brisket is another match made in food heaven. If it’s an after-dinner sweetness you are after then you have to try these Cream-Filled Chocolate Cupcakes.
Instant Pot Mashed Potatoes
Ingredients Â
- 4 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- 6 cups water
- 4 teaspoons salt divided
- 3 cloves garlic grated
- 1/3 cup olive oil
- 1/4 cup unsalted butter
- Freshly ground black pepper to taste
- Chives chopped for garnish
InstructionsÂ
- Place the potatoes, water, and 2 teaspoons of salt into the Instant Pot.
- Secure the lid and set the Instant Pot to Pressure Cook on High for 12 minutes. Once done, perform a quick release of the pressure.
- Reserve 3/4 cup of the cooking water, then drain the potatoes.
- Return the potatoes to the pot. Add in the grated garlic, olive oil, butter, and the remaining 2 teaspoons of salt.
- Mash the potatoes using a potato masher until smooth. Gradually add the reserved cooking water, stirring continuously, until the desired consistency is achieved.
- Season with freshly ground black pepper and garnish with chopped chives before serving.
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