Quick Instant Pot Mashed Potatoes is a fail-proof recipe that makes for the perfect addition to any weeknight meal or special holiday. Why complicate the dinner menu if not necessary – am I right? These quick Instant Pot Mashed Potatoes are a true one pot dish wonder! Creamy, silky potatoes perfectly cooked and seasoned has never been quicker or easier to put together. This soft, fluffy side dish is comfort food at its finest.
Something I love about potatoes is that they truly are the perfect accompaniment to almost any meal. Being a potato lover I have had many an opportunity to make mashed potatoes and surprisingly it is a fickler recipe than one might imagine.
Holiday Side Dish Perfection
Quick Instant Pot Mashed Potatoes are a classic side dish for any holiday gathering. We made this recipe for Thanksgiving this year and I don't think I will ever go back to boiling potatoes on the stove! The Instant Pot made cooking potatoes so simple. And a huge plus is that it freed up much needed oven AND stove top space!
If you have ever helped in the kitchen on a holiday you understand the struggle it is to get all the dishes prepared and cooked with limited space and burners. This is where the Instant Pot comes in to save the day! With an Instant Pot in your appliance arsenal you are sure to succeed.
Three Most Common Mashed Potato Mistakes
Like I mentioned before, surprisingly mashed potatoes can be a difficult thing to get just right. But as long as you watch out for these commonly made mistakes there is no need to stress.
More than once I have boiled my potatoes for too long and had them turn into a watery potato mush after mashing, and sadly there really is no way to come back from that. Or in fear of cooking too long, I’ve on occasion under cooked my potatoes. In which case when it comes time to mash them not only do I get a massive arm work out, but I also end up with lumpy potatoes (and not the good kind of lumps, I am talking raw chunks). And ain't no body got time for that. But with the Instant Pot there is no need to worry. As long as you follow the instructions you have perfectly cooked potatoes every single time!
We've all had them before ... bland flavorless mashed potatoes. And while they aren't the worse dish in the world well flavored potatoes are so much better. This recipe guarantees perfect flavor every time! Perfect balance of creamy, buttery with a hint of garlic. Flavor truly fit for any meal accompaniment.
Keeping It Hot
Another issue with mashed potatoes I was unable to master until I began using the Instant Pot was by the time I put them out on the table my potatoes were always lukewarm. It seemed impossible to get them to the table piping hot. As delicious as potatoes are there is nothing quite like hot, steamy mashed potatoes. With a few simple tips though it is easy to keep these bad boys nice and hot till ready to serve!
After your potatoes are cooked and you drain them be sure NOT to rinse the pot before returning the potatoes to it. Next you will want to be sure you place the inner pot back into the pressure cooker. This helps keep the pot insulated which is how we ensure hot potatoes when serving. Mash your potatoes and season them right there in the Instant Pot inner pot. These steps will help the potatoes to stay piping hot until ready to serve.
What is so Magical?
This quick instant pot mashed potatoes recipe is truly fool proof. I have never been disappointed with a batch. In fact, whenever we make them for others everyone always raves about how good they are. Which is why I am excited to share this recipe with you today. I can’t wait to hear what you think after giving it a try. There is no easier way to achieve incredible texture, the right smooth, silky consistency, fabulous flavor, all in one pot!? Did I mention ONE POT?
Pro Chef - Mom Hack
Before cooking in the Instant Pot be sure to rinse the sliced potatoes and drain off any excess water. This simple step helps to remove excess starch buildup that will happen while boiling. Trust me, this may not seem essential but if you don't do it you will open your pressure cooker to find a frothy grey ring around the waterline. Save yourself the trouble and give your sliced potatoes a quick rinse before adding salt and water to cook.
If looking for a few other hacks be sure to read through this informative list of 16 hacks. They don't use a pressure cooker like we do but most of their tips can be applied just the same!
Whipped or Mashed - That is the Question
As you will see in the video I prefer to use a handheld mixer which technically means that my potatoes are whipped potatoes versus a more traditional mashed potato. If looking for a true mashed potato you can use a potato masher, ricer or fork. Any of these methods work great, it just comes down to your preference and the desired texture you want!
Season It Up
- Shallot and Chive Potatoes - add 3 ounces of Boursin Shallot and Chives Gournay Cheese
- Garlic and Herb Potatoes - add 3 ounces of Boursin Garlic and Fine Herbs Gournay Cheese
- Cream Cheese Potatoes - add 3 ounces of cream cheese
- Hearty Potatoes - before boiling add 2 cups beef or chicken broth then fill till just covered with water
- Cheddar Bacon Potatoes - add 1 cup shredded cheddar and ½ cup warmed bacon bits or crumbles
- Loaded Ranch Potatoes - add 2 tablespoons ranch mix powder, ½ cup warmed bacon bits or crumbles, and ¾ cup cheddar cheese
- 6 medium potatoes
- 5 cups water, just enough to cover potatoes
- 1 teaspoon salt
- 4 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 1 teaspoon salt
- ¼ cup sour cream
- Peel potatoes and then cut into 4-5 large rounds. Place the potatoes in Instant Pot. Rinse and drain potatoes once or twice to take excess startch off.
- Cover potatoes with water. Add teaspoon of salt to pot.
- Place lid on the Instant Pot and seal the valve. Set to cook on manual pressure for 8 minutes.
- When timer goes off quick release the pressure.
- Drain the potatoes to prevent them from cooking any further. Do NOT rinse the pot before placing the potatoes back into the Instant Pot (this is key to keep them HOT).
- Add the butter, garlic, pepper, salt and sour cream. Mash potatoes and ingredients till the desired smoothness.
- Serve topped with parsley or pat of butter if you would like.
- Rinse the potatoes once or twice to take startch off. Trust me - it is better, otherwise you will see frothy startch residue around the top of the water line. Nobody has time for that.
- After potatoes are cooked and you drain them do NOT rinse the pot before returning the potatoes to it. Be sure to place the inner pot back into the pressure cooker. These steps will help the potatoes to stay piping hot until ready to serve.
- If you like your potatoes a little thinner try adding ¼ cup milk, slowly to desired consistency reached.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 797mgCarbohydrates: 43gFiber: 5gSugar: 3gProtein: 5g