This recipe is the perfect addition to your Thanksgiving menu because it will free up some space on your stove. The pressure cooker can’t peel the potatoes for you, but it will cook them quickly (all in one pot!) and keep the potatoes warm until you’re ready to eat. Serve them with turkey or vegetarian meatloaf, for a comforting holiday meal.
Ingredients You’ll Need
You can use russet potatoes or Yukon gold potatoes for this recipe, but keep in mind that they will require different amounts of liquid when it comes to mashing them. Russet potatoes tend to be more dry and starchy, with a white fluffy texture, while Yukon gold potatoes are naturally creamy, so they won’t require as much milk for mashing. It’s a good idea to add just a 1/4 cup of milk at a time, so you won’t end up with soupy potatoes. Feel free to add any extra flavorings you love, such as butter, sour cream, cream cheese, or Parmesan cheese. But be sure to taste these mashed potatoes first, because they are plenty flavorful on their own! How many potatoes do you need per person? When planning a holiday meal, plan for a half pound of potatoes per person, if you want to ensure a generous serving for everyone. That means you may need to double this recipe when serving a crowd. (The cooking time won’t change in that case; it will just take longer for the pot to pressurize.) I tested this recipe with 6 pounds of potatoes in a 6-quart Instant Pot, and that quantity works well with the same cooking time. If you need to triple this recipe, you’ll need to use a larger Instant Pot.
How to Make the Best Instant Pot Mashed Potatoes
Press the Sauté button on your machine and wait 2 minutes for the surface to warm up. Add in the olive oil and garlic, and stir briefly for about 1 minute. Press the Cancel/Off button on the Instant Pot right away, so the garlic won’t burn. As soon as the garlic smells fragrant, add the cup of water and use the spatula to scrape the bottom of the pot. This will ensure nothing is stuck to the bottom and prevent a burn error later. Next, add in the peeled & cubed potatoes, salt, and black pepper. Secure the lid on your pressure cooker and move the steam release valve to Sealing. Use the Manual or Pressure Cook button to cook at high pressure for 8 minutes. It will take roughly 8 to 10 minutes for the pot to pressurize, so the screen will read ON until then. When the cooking cycle is complete, release the steam pressure by immediately moving the steam release valve to Venting. Keep your hand away from the top of this valve, since hot steam will shoot out from the top. This is called a “quick release.” When the floating valve in the lid drops, the pot is no longer pressurized and it’s safe to open the lid. Use a potato masher (or potato ricer) to mash the potatoes directly in the stainless steel bowl of the Instant Pot. Alternatively, you can use an electric hand mixer, if you prefer whipped potatoes. Add the milk, and continue stirring until they reach your desired texture. Taste the potatoes and add extra salt, as needed. (I use up to two and a half teaspoons of fine sea salt per 3 pounds of potatoes, but this is assuming you don’t add other salty ingredients, like salted butter or Parmesan cheese.) Once you’re happy with the flavor, these Instant Pot mashed potatoes are ready to serve. The pressure cooker will keep them warm for up to 3 hours, if you need to make these in advance, but be sure to check on their texture before serving. Mashed potatoes tend to firm up and dry out as they sit, so you might need to add an extra splash of water or milk and give them a stir, right before serving. Looking for more Instant Pot recipes? Try Instant Pot Turkey Breast, Steel Cut Oats, or Spaghetti Squash for more time-saving ideas. If you try this Instant Pot Mashed Potatoes recipe, please leave a comment and star rating below letting me know how you like it.
