Description
These mashed potatoes in the Instant Pot are so easy, kids can make them. No draining, no heavy pots, no babysitting the stove.
Ingredients
UnitsScale
- 2-3 pounds potatoes (no more than 8 cups for a 6-quart Instant Pot) *red, Yukon, Idaho - whatever you have
- 1 1/2 c. water OR chicken broth (for added nutrition)
- 1 tsp. Real Salt
- optional: fresh garlic, 1-2 whole cloves
- 1/2 c. milk
- 4 Tbs. butter (or to taste)
Instructions
- Cut the potatoes into large chunks. Quarters is fine for red potatoes; big bakers will need to be more pieces.
- No need to peel if you don’t want to, although you may.
- Put the potatoes and water into a 6-quart or larger Instant Pot.
- Add salt (Use the code kitchenstewardship for 15% off of your first purchase) and optional garlic.
- Check the seal and lock in the lid. Turn the valve to “Sealing.”
- Set the Instant Pot for 10 minutes on high pressure (usually this is the “Manual” button).
- It will take 5-10 minutes to get up to pressure. When the 10-minute cooking time is up, use a long wooden spoon to safely open the valve and release the pressure.
- Open the lid carefully. Most of the water will be absorbed, but if it still looks a little liquid-y, don’t worry – mashing will solve the problem.
- Add milk and butter (to taste) and any other seasonings you enjoy.
- Mash the potatoes right in the pot (or do as my Grandma does and use a KitchenAid mixer paddle, but that’s not as safe for kids, moving hot potatoes around).
- The Instant Pot will automatically be on “keep warm” so you can close the lid again and serve the potatoes any time in the next few hours!
Notes
Other seasonings like Herbs de Provence can make your mashed potatoes step up a notch in elegance!
Non-dairy milk works fine as well as olive or avocado oil.
A huge thank you to Bethany at Woodhaven Place for the basic no-drain technique!