|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mashed potatoes are no longer a chore with these Instant Pot mashed potatoes. They are a snap to fix because the pressure cooker cuts the cooking time in half. These creamy mashed potatoes took under 20 minutes to cook and mix using the Instant Pot electric pressure cooker. If you don't have an Instant Pot or similar multi-cooker, another brand of pressure cooker will work as well. Just follow the manufacturer's guidelines for setting and releasing steam.
The recipe calls for red-skinned potatoes, but feel free to use Yukon Gold or another kind of potato in the recipe. The amount of butter can be adjusted as well, or use olive oil, ghee, or coconut oil in place of the butter. See the variations for more substitutions and ingredient ideas.
- 2 1/2 pounds potatoes (red-skinned, about 6 to 7 medium potatoes)
- Optional: 3 to 4 cloves garlic
- 1 teaspoon kosher salt (plus more, to taste)
- 1 cup water (or low sodium chicken stock, or low-sodium vegetable broth)
- 1/2 cup half-and-half (or whole milk)
- 3 tablespoons butter
- Black pepper to taste (freshly ground)
- Optional: fresh chopped parsley
- Optional: fresh chopped chives
Gather the ingredients.
Scrub the potatoes and remove any eyes or imperfections. If desired, peel the potatoes. Cut into 1-inch to 2-inch cubes.
Put the potatoes in the Instant Pot. If you are adding garlic, peel the cloves and mince.
Add the salt to the potatoes along with the water or stock.
Cover the pot and make sure the vent is set to"seal."
Cook on high pressure for 8 minutes and then quick release.
Meanwhile, on the stovetop or in the microwave, heat the half-and-half or milk with the butter until hot and the butter has melted.
Place a large sieve or colander over a bowl and drain the potatoes and garlic. Reserve the cooking liquid in the bowl and set aside.
Put the potatoes and garlic in a large bowl and mash with a potato masher to break up.
Add the hot milk or cream and butter mixture and continue mashing until the potatoes are smooth and creamy. Add some of the cooking liquid to the potatoes to reach your desired consistency.
Taste and add salt and freshly ground black pepper, to taste.
Spoon the mashed potatoes into a serving bowl and sprinkle with fresh chopped parsley, if desired.
This recipe is made with red-skinned potatoes which are low in starch, or "waxy." For fluffier mashed potatoes, use russets or baking potatoes, which are high in starch, or use a medium starch potato such as Yukon gold or long whites.
Replace the cream or milk with coconut milk or broth.
Replace half of the potatoes with cauliflower for a lighter mash lower in carbs.
Add 1 to 2 cups of chopped cooked cabbage or kale to the pot for a traditional Irish-style colcannon.
Replace one-third to one-half of the potatoes with peeled and cubed rutabagas for delicious mashed potato and rutabaga combination.