Instant Pot Mashed Potatoes
Potatoes are my desert-island food. If I could only have one thing to eat for the rest of my life, it would be potatoes. They’re so low maintenance, but can be transformed into a zillion things we all love. Mashed, baked, scalloped, roasted, fries, hashbrowns… Ugh. I just love them. Don’t potatoes just make you happy?! I digress. Mashed potatoes were one of the first things I made in my IP. I was nervous about messing something up, or blowing something up (ha), so I started small (ps! Instant Pot Basics blog post coming next week!). They came out perfectly. The best thing about making these potatoes in the IP versus stovetop, is the clean up. I hate how that starchy potato water always sloshes and spills out onto the stovetop. These are faster, cleaner, and easier! Enjoy the whole family-sized bowl with a spoon by yourself (ahem, my personal preference), or serve it alongside a main dish. ;)
INSTANT POT MASHED POTATOES:
INGREDIENTS:
- 7 medium sized yukon gold potatoes russet potatoes work fine, too
- 1.5 cups water
- 1 t salt
- 1/2 t garlic powder
- 1 t pepper
- 1/3 - 1/2 cup heavy cream, depending on preference
- 3 T butter
DIRECTIONS:
1.) Turn Instant Pot to sauté mode, to start the heating process.
2.) Scrub potatoes, remove any knots or bruises, but leave some skin on.
3.) Roughly chop into 2 inch chunks, and place in your Instant Pot.
4.) Add in seasonings (1 t both salt and pepper, 1/2 t garlic powder), and a cup and a half of water.
5.) Secure the IP lid, and hit manual. Reduce time to 7 minutes.
6.) Allow potatoes to come to pressure, then quick release to get rid of all the steam.
7.) Drain the potatoes of excess water (careful, it’ll be hot!)
8.) Stir in 3 T butter, and cream. Mash using a potato masher.
9.) Taste, and add additional salt, pepper, and garlic to taste. Serve immediately, or leave covered on “Keep Warm” function until ready to eat. If you want to eat these later, leave the venting seal closed so that all the steam stays inside, ensuring velvety potatoes.
