How To Make Instant Pot Mashed Potatoes
Smooth, rich, and bursting with garlic flavor, these velvety potatoes are so good you'll never look for another recipe.
Equipment
- 1 instapot
- 1 sharp knife
- 1 measuring cups and spoons
- 1 Hand mixer, stand mixer (like a Bosch), or potato masher
- 1 Crockpot or baking dish (if making ahead of time)
Ingredients
- 3 quarts 10-12 large potatoes will be about 3 quarts chopped
- 1 ½ teaspoon salt
- 4-6 garlic cloves
- 1 ½ cups sour cream
- 4 oz. cream cheese
- ½ cup butter
- 2 tsp. onion powder
- 1 teaspoon salt
- ¾ teaspoon pepper
Instructions
- Wash and chop the potatoes into small pieces. Peeling the potatoes is optional.
- Add potatoes to the instant pot with 1 ½ teaspoons of salt and cover with hot water.
- Place the lid on the instant pot and set it to manual high pressure for 12 minutes. Make sure the pressure release valve is set to seal on the top, and the warm mode function is off. This will help it to cool off more quickly.
- Once the instant pot is done cooking, you can do a natural release of the pressure, or you can turn the vent to quick release so it loses its remaining pressure more quickly. This is typically what I do because we're usually in a hurry for supper. I like to put a towel over the top of my instant pot to keep the steam from splattering all over my kitchen.
- Once the pressure is released, open the lid. Drain off the liquid by using a colander, or by placing a plate over the top of the inner pot and using hot pads to hold the plate in place, drain off the liquid. You can keep the potato liquid and use it in your baked goods if you'd like, or just pour it down your sink drain.
- Using a mixer of some kind or a potato masher, mash the potatoes.
- Add the remaining ingredients to the partially mashed potatoes, and whip to your desired consistency. Add more salt and pepper to taste if necessary.
- If making these potatoes ahead of time, place them in a baking dish or a crock pot. They can be refrigerated for up to one week, or frozen for up to three months.
- To reheat, turn the crockpot on low for 4-6 hours, or bake at 350 degrees for 45 minutes to an hour, or until warmed through. If frozen, thaw in the refrigerator for 12-24 hours before reheating.
- Serve with sourdough gravy.
Notes
Try adding fresh herbs like rosemary, thyme or fresh chives.
Whip the cooked potatoes without any added ingredients in your bosch mixer, then add in the rest of the ingredients. This makes for fluffier mashed potatoes that are the perfect consistency.
To avoid starchy potatoes, don't overwork them once cooked, and try to mash them as soon as possible after cooking.
Make the leftover potatoes into potato cakes for breakfast.
