I have a confession to make. I have an unhealthy addiction to mashed potatoes. I'm not talking the occasional indulgence, I am talking I could literally eat mashed potatoes by the heaping spoonful, directly out of the bowl. Phew, feels good to get that off my chest. If I haven't scared you off with my admittance, you might just be like me. That also means these 15 minute Instant Pot mashed potatoes are going to be right up your alley.
To Use a Masher, or a Ricer?
Now, I have tried both. The potato ricer does produce some super smooth potatoes, but if there is one thing I could do without, it's adding to the pile of dishes. If you don't mind the dishes, the ricer is great!
BUT wait...what if I told you that these mashed potatoes were made with a potato masher, and came out just as creamy as their potato ricer counterpart? What does this mean, you ask? The potato ricer is great and all, especially if you make dishes like gnocchi from scratch, but if all you have is a potato masher, all hope for creamy potatoes is not lost!
The Secret to Creamy, Dreamy Mashed Potatoes
Evaporate ALL the water from the potatoes, after boiling
This step is so underrated, but SO crucial. Once your potatoes are boiled, drain and return to the Instant Pot on a LO saute, and leave them alone. You want your potatoes to be completely dry before you start mashing them. Any residual water is going to make your potatoes "gloopy" (yes, that was the best word to use). Truthfully, you will probably not achieve creamy potatoes if you have wet potatoes, so do not skip this!
Do not over-mash!
Given my unhealthy obsession with mashed potatoes, I can safely say I have tried my fair share of techniques. Here's what I've learned - mash your potatoes until they are well, mashed, without any add-ins. That means hold off on your milk/cream/butter mix, and just squish down your potatoes until smooth. Once that is done, toss the potato masher in the sink. When you start adding in your milk/butter mixture, use a spoon or rubber spatula to fold it in. It will look like a lot of liquid when you add it in, but the result is creamy, silky, dreamy mashed potatoes.
Now That You've Got the Basics...
The add-ins are endless! Try:
- Mashing in some roasted garlic to the potatoes
- Steeping some sage in the milk, as you heat it
- Top with cheddar cheese, bacon, sour cream and scallions for "loaded mashed potatoes"
- Mix with shredded cheddar cheese for cheesy mashed potatoes
Try These 15 Minute Instant Pot Mashed Potatoes With...Print
If you are a mashed potato lover like me, these 15 minute Instant Pot mashed potatoes are going to be right up your alley. The best part, butter is optional!
- 6 medium-sized yukon gold potatoes, peeled and cubed
- 1 cup water
- 1 ½ tsp salt
- 1 cup 2% milk
- 2 tbsp garlic / regular butter (optional)
- ½ tsp garlic powder
- Salt and pepper, to taste
- Boil the Potatoes: Add cubed potatoes, water and 1 ½ tsp salt to your Instant Pot. Pressure cook in HI pressure for 10 minutes. Quick release the pressure once done.
- Heat the Milk: While the potatoes are cooking, in a saucepan over medium-low heat, warm the milk. If you are going to add butter, melt it with the milk. If you are going to add any herb add-ins, steep it with this milk as it warms.
- Drain and Dry: Once the potatoes are done, drain and return the Instant Pot. Put on LO saute mode, and let the residual water evaporate completely, so the potatoes are completely dry.
- Mash the Potatoes: Using a potato masher (or potato ricer if you prefer) mash the potatoes until smooth. Add the milk mixture little by little, and fold in using a spoon or rubber spatula.
- Category: Side Dishes
- Method: Instant Pot
Keywords: instant pot mashed potatoes, mashed potatoes, side dishes, creamy mashed potatoes, 15 minute mashed potatoes