You have to try these amazing Instant Pot Mashed Potatoes! Using the Instant Pot makes this easy recipe a breeze. This is a simple instant pot side dish that comes together in no time with a delicious flavor that comes through and tastes amazing.
Instant Pot Mashed Potatoes
Mashed potatoes are one of the best side dishes. Creamy and salty with a rich buttery taste, these mashed potatoes are simply perfection. Make them for a simple weeknight dinner, for a family style dinner, or for a large get together like Thanksgiving or Christmas. No matter when you make Instant Pot Mashed Potatoes, the results are delicious.
What are the best kind of potatoes for Instant Pot Mashed Potatoes?
When it comes to making mashed potatoes, there are 2 types of potatoes that are usually used; Yukon golds and russet potatoes. Russet potatoes are the kind that people usually use for baked potatoes. Those large potatoes that when mashed are fluffy, dry and starchy. This makes for a mashed potato with a delicate texture.
Yukon potatoes are the potatoes that are known for their buttery taste. You can use one type of potato or the other or use a mixture of the two.
How to keep peeled potatoes from turning brown
When you peel the potatoes, if you leave them exposed to the air, they will start to turn brown. If you want to peel the potatoes before you are ready to use them, you will want to place them in a bowl or a pot of water. The water creates a barrier from the air and will keep the potatoes from turning brown and oxidizing.
I like to drain the water before I use them in this Instant Pot Mashed Potatoes recipe.
How do you keep mashed potatoes from getting gummy
There are a few reasons that mashed potatoes get gummy. One of them is that you are using the wrong type of potatoes. You want a high starch potatoes that will break down properly and absorb the butter and cream.
Another common reason for gummy potatoes is that the potatoes have been overworked. As the potatoes are mixed again and again, it becomes a gluey mess.
How do you keep mashed potatoes warm for hours
Whenever I want to make a large batch of mashed potatoes and want to make sure they stay warm for hours, I like to keep the mashed potatoes in the slow cooker. The great thing about using the Instant Pot to make these mashed potatoes is that you can use the slow cooker feature on the Instant Pot.
How to Store Mashed Potatoes
When you are storing the mashed potatoes, you want to wait for them to cool completely. Move the potatoes to an airtight container. Keep the potatoes in the refrigerator.
You can also keep them in the freezer. When you keep them in the freezer, it is best to keep them in smaller portion sizes. This allows you to take a small amount out at a time and not have to use the whole batch.
Ingredients needed to make Instant Pot Mashed Potatoes
- Chicken Broth
- Cream Cheese
- Evaporated milk
- Garlic salt
- Slap Ya Mama
- Black pepper
(Actual measurements in the recipe card below.)
How to make Instant Pot Mashed Potatoes
Step 1: Prep
Place a wire rack in the bottom of a 6 or 8 quart Instant Pot.
Step 2: Cooking the Potatoes
Add chicken broth and place potatoes on the rack. Close and lock lid and turn valve to the “sealing” position. Press “manual” and “high pressure” and set cook time to 10 minutes. Once potatoes are done cooking, use the quick release to relieve pressure, open lid, and carefully remove rack and potatoes. Drain any excess liquid and place potatoes back into Instant Pot. Turn Instant Pot off.
Step 3: Mashing the Potatoes
Add cream cheese, butter, milk, seasoning, garlic salt, and black pepper. Mash the potatoes until desired consistency is obtained.
Step 4: Serving the Mashed Potatoes
Spoon into a serving dish, top with butter and a dollop of sour cream.
Try this easy, homemade mashed potato recipe today
Looking For More Potato Recipes:
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- Loaded Roasted Potatoes
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- Potato Salad
- And, Loaded Baked Potato Casserole from Great Grub, Delicious Treats
Instant Pot Mashed Potatoes
- 5 large potatoes, peeled, cut into 8 cubes
- 1 cup chicken broth
- 4 ounce cream cheese
- ¼ cup butter
- ½-¾ cup evaporated milk
- 1 tablespoon garlic salt
- 1 teaspoon Slap Ya Mama
- 1 teaspoon pepper
- First, place a wire rack in the bottom of a 6 or 8 quart Instant Pot.
- Add chicken broth and place potatoes on the rack.
- Close, lock lid and turn valve to the "sealing" position.
- Press “manual” & “high pressure” and set cook time to 10 minutes.
- Once done, use quick release to relieve pressure, open lid, and carefully remove rack and potatoes. Drain any excess liquid and place potatoes back in Instant Pot.
- Turn Instant Pot off.
- Add cream cheese, butter, seasoning, pepper, and milk.
- Mash until desired consistency is obtained.
- Spoon into serving dish or “keep warm” in Instant Pot until ready to serve