Instant Pot for Beginners: Mashed Potatoes

Wednesday, October 17, 2018


I didn't realize what a complete life saver instant pot mashed potatoes could be until some friends were discussing their Thanksgiving plans. One of them said she makes her mashed potatoes in the Instant Pot, then puts them in to stay warm until she's ready to serve them hours later.


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Wait. WHAT?? My Thanksgiving dinners usually end up with my sister and me frantically trying to finish up the last few stovetop dishes at the same time to make sure they're all served warm... The mashed potatoes are usually what we're waiting so long for, because it takes FOREVER to bring enough water to a boil for 10-15 pounds of potatoes! We used this method last Thanksgiving and everything ran so much more smoothly that now I only make my mashed potatoes in the Instant Pot, and I think this method will convert you, too.


You'll need:
3-5 lbs peeled Yukon gold potatoes, or unpeeled red potatoes, cut into one-inch pieces
1 cup chicken broth
Heavy cream
Butter
Salt & pepper to taste

Instructions:

1. Add potatoes and broth to Instant Pot.
2. Cook at 10 minutes high pressure, 5 minutes natural release, then manual release.
3. If cooking a smaller quantity of potatoes, drain and reserve broth. Otherwise leave broth in and mash potatoes. (I remove the insert from the pot to mash and put it on a towel, otherwise it spins around in the pot, making it impossible to mash!)
4. Add butter and mash until melted. Add cream to taste and mash until fluffy. Salt & pepper to taste, and keep warm in Instant Pot until ready to serve.




I like to make a large quantity of these every time I cook them, because they freeze well and you can use them for shepherd's pie crust without having to start from scratch. Freeze them flat in a gallon-sized storage bag and they'll defrost quickly when you need them! Add more liquid if they seem dry upon defrosting.

Have you tried making mashed potatoes in your Instant Pot? I'd love to hear how it works for you!

4 comments:

  1. Your mashed potatoes are SO yummy!

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  2. I'm going to have to try your water ratio and cook times because I tried ip potatoes once and they were way overcooked and therefore tasted like water, not creamy starchy buttery goodness. For stove top at Thanksgiving I always have tons of heavy cream on hand for pies, so I have been known to dump that in instead of milk and then no butter but extra salt. Your receipe sounds dreamy!

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  3. So do you do multiple batches to get the 10-15 lbs mentioned above?

    ReplyDelete
    Replies
    1. Yes!! We filled both pots and froze lots of leftovers, it was a LOT of potatoes...

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