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Have you seen all of the Christmas memes on Facebook lately? 19 weeks until Christmas Eve, which means there are even fewer weeks until Thanksgiving! Yes, I am thinking well in advance and you will thank me later because these fluffy and creamy Instant Pot Mashed Potatoes are ready in minutes…..
anytime of the year! There are so many recipes to prepare during the holidays and I decided to see how many of them could be streamlined, or made anywhere other than the stove, lol. These Instant Pot Mashed Potatoes were the perfect recipe to try first. They are finished in less than 30 minutes and can be kept warm inside the Instant Pot. 🙂
How to make Instant Pot Mashed Potatoes:
Pour one cup of water {or chicken stock} into the liner of your pressure cooker. Place the steamer basket into the liner and fill with the cubed potatoes…..
Close the lid and check to make sure the knob is in the “Sealing” position. Select “Manual” and adjust the timer to 8 minutes…..
When it beeps, release the pressure by carefully pulling the knob toward you.
Pour the cooked potatoes into a large mixing bowl. Add the melted butter and smash the potatoes with a potato masher…..
Add the heated milk and continue mashing until you reach your desired consistency. Season with salt and pepper and serve…..
with or without gravy, but doesn’t that look good with the Savory Beef Gravy?
Notes:
- I used Russet potatoes, but Yukon gold are also delicious.
- I peeled mine, but unpeeled “rustic style” is delicious as well.
- These Instant Pot Mashed Potatoes are Whole 30 and Paleo compliant {minus the gravy}.
- The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.
My mom always made her mashed potatoes with a hand mixer, so I did as well. If you over beat your potatoes they can become gummy which is not the desired texture I was going for. By smashing them with a Potato Masher they will remain fluffier.
Next up, I think I will see how my Candied Sweet Potatoes turn out using an Instant Pot! I might even brown the marshmallows with a blow torch so I don’t have to use the oven at all. 😉
More delicious Potato recipes:
- Mashed Potatoes
- Goat Cheese Whipped Potatoes
- Instant Pot Loaded Mashed Potatoes
- Mashed Sweet Potatoes
- Crispy Roast Potatoes
Check out my Instant Pot Recipes page for even more delicious ideas!
Enjoy!!
Instant Pot Mashed Potatoes
Ingredients
- 2 1/2 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 cup water or chicken stock
- 3 Tablespoons clarified butter or ghee
- 1/2 cup CashewMilk, heated {or milk of your choice}
- sea salt & ground pepper, to taste
- chopped, Italian parsley to garnish {if desired}
Instructions
- Pour one cup of water into the liner of your pressure cooker. Place the steamer basket into the liner and fill with the cubed potatoes.
- Close the lid and check to make sure the knob is in the “Sealing” position. Select “Manual” and adjust the timer to 8 minutes.
- When it beeps, release the pressure by carefully pulling the knob toward you.
- Pour the cooked potatoes into a large mixing bowl. Add the melted butter and smash the potatoes with a potato masher.
- Add the heated milk and continue mashing until you reach your desired consistency. Season with salt and pepper and serve.
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Gave an instant pot to my daughter as a birthday gift. Just texted her the link to this so she can give it a try!
Awe, thank you Seana! 🙂
Now I’m gonna run out to buy an instant pot!