Instant Pot Brown Butter Mashed Potatoes {No Drain!}

5 from 1 vote

Instant Pot Brown Butter Mashed Potatoes {No Drain!}

These Instant Pot brown butter mashed potatoes are creamy, silky, and full of comforting flavors. Elevate your mashed potatoes with nutty brown butter, earthy notes of sage, and the right amount of garlic, in a fraction of the time!

Prep Time15

Cook Time15

Total Time30

Course: Side Dishes

Cuisine: American

Keyword: 15 minute mashed potatoes, creamy mashed potatoes, instant pot mashed potatoes, mashed potatoes, side dishes

Servings: Servings

Calories: 361kcal

Author: Sunena Anand

Equipment

Ingredients

6 Russet potatoes peeled and cubed
½ cup Chicken broth reduced sodium
1 ½ teaspoon Sea salt
½ cup Salted butter 1 stick
1 cup Half and half cream
Salt and pepper to taste
4 cloves Garlic peeled and smashed
6 leaves Sage whole

Instructions

Add the chicken broth and potatoes to the Instant Pot. Salt the potatoes liberally, and pressure cook on HI pressure for 15 minutes, and quick release the pressure once done.
6 Russet potatoes, ½ cup Chicken broth, 1 ½ teaspoon Sea salt
While the potatoes are pressure cooking, brown the butter in a small skillet. Place the butter in a skillet over medium heat. Continuously swirl the skillet around while the butter is melting and foaming, as it can turn from brown to burnt very quickly. Once the butter is brown, remove from the heat.
½ cup Salted butter
Add the cream, garlic cloves and sage leaves to a sauce pan or a microwave-safe bowl. Heat the cream mixture on the stove over medium heat, or in the microwave, until the cream is hot. Add the brown butter to the cream mixture. Keep the cream warm until you are ready to add it to the potatoes.
1 cup Half and half cream, 4 cloves Garlic, 6 leaves Sage
Once you have released the pressure from the Instant Pot, turn on the sauté setting to HI, to remove some of the extra moisture from the potatoes. Once the potatoes are mostly dry, roughly mash the potatoes until smooth.
Little by little, add the warm cream mix to the potatoes. Fold in using a spoon or rubber spatula, until they are completely smooth. Taste, and season with salt and pepper if needed.
Salt and pepper

Notes

Get the potatoes as dry as possible: You want your potatoes to be completely dry before you start mashing them. Any residual liquid is going to make your potatoes gummy instead of creamy and fluffy.
Do not over-mash: 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, mashed potatoes.
Use a Ricer: If you want absolutely zero lumps, use a potato ricer. It does add a little more time and work to the mashed potatoes, but they will be even silkier and creamier than you can ever imagine!

Nutrition