Mashed Potatoes
By :The Instant Pot College Cookbook by Julee Morrison
Mashed Potatoes
Print Recipe
When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.
Mashed Potatoes
Votes: 10
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 18 minutes
Servings
6 servings
Ingredients
  • 3 lbs russet potatoes peeled and quartered
  • 3 garlic cloves peeled and smashed
  • 1 cup low-sodium chicken
  • broth or water
  • 1/2 cup half-and-half or whole milk
  • 3 tbsp unsalted butter
  • 1 tsp fine sea salt
  • ground black pepper
Course Side Dish
Cuisine Modern
Difficulty Easy
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 18 minutes
Servings
6 servings
Ingredients
  • 3 lbs russet potatoes peeled and quartered
  • 3 garlic cloves peeled and smashed
  • 1 cup low-sodium chicken
  • broth or water
  • 1/2 cup half-and-half or whole milk
  • 3 tbsp unsalted butter
  • 1 tsp fine sea salt
  • ground black pepper
Mashed Potatoes
Votes: 10
Rating: 5
Rate this recipe!
Instructions
PRESSURE COOK.
  1. Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
MASH THE POTATOES.
  1. Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
Recipe Notes

Variation tip:
Garnish your mashed potatoes with bacon, chives, sour cream, or whatever toppings make your mashed potatoes special.

12 replies
  1. kathrynbowler
    kathrynbowler says:

    I made it for my first instant pot recipe and it was simple and easy! I used almond milk instead of half/half and it turned out great!

  2. Zzzzla
    Zzzzla says:

    Incredibly easy and delicious. Potatoes were moist when done, nutrients were retained since only 1 cup of broth was used. The milk and butter suggestions were perfect! Didn’t need to add more like when the potatoes are boiled. Fluffy and delicious in a short period of time. My family loved them!

  3. Hanaan99
    Hanaan99 says:

    So delicious! Glad I went with this recipe. Sauteed the garlic before adding the cubed potatoes – just perfect! Could have kept all the liquid in with the potatoes. Mixed them with a hand mixer for a truly one-pot dish. This recipe’s a keeper for sure.

  4. Heidi Narum
    Heidi Narum says:

    This is the only way to make mashed potatoes. Thank you.

    I used broth from the turkey and left it in while mashing. These were some of the best mashed potatoes I have ever had and easy to make too. Also didn’t take up a burner on the stove! Made another batch last night and used the half a cup left over gravy mixed with half a cup of water to cook them in. Added green chili and stirred in cheese at the end. These are so good.

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