Look at those pillowy, soft, instant pot mashed potatoes! Have Merrrrcyy. I knew these were going to be a hit the minute I was done putting them together. In fact, I knew these were going to be a hit the moment I turned the knob to ‘vent’ on the IP. The smell of rosemary, thyme, and GARLIC erupted in my kitchen like a fiery volcano. Nothing funny or weird to see here, folks. These mashed potatoes require just one pot, take less than 30 minutes from start to finish, and only a handful of everyday ingredients. That makes for some excellent news for those of us that like to fix shepherd’s pie or other types of casseroles that require mashed potatoes. I mean who needs the instant kind when you can have homemade mashed potatoes in almost the same amount of time? So here they are, you’re just 20 minutes away from the world’s best instant pot mashed potatoes.
Ingredients for instant pot mashed potatoes:
Potatoes: I like to use russet potatoes for this recipe as the texture of russet potatoes is perfect! You can also use Yukon gold potatoes or white potatoes if you’d like. Water: We’ll cook the potatoes in water so you’ll need just enough to bring the instant pot to high pressure.Seasonings: salt and pepper are what I use. I prefer to use white pepper when making mashed potatoes so that the black speckles don’t show up in your fluffy potatoes!Garlic: A few garlic cloves go right in with the potatoes! This allows the garlic flavor to come through better at the end. If you like roasted garlic, you might like these mashed potatoes!Fresh Herbs: I use a sprig of fresh rosemary, a bunch of fresh thyme, and a few chopped chives or parsley to finish the potatoes at the end.Butter: melted unsalted butter gets stirred into the potatoes once we’ve cooked them in the pressure cooker. Sour Cream: A dollop of sour cream adds a nice tang and richness to the potatoes. You could also use greek yogurt instead, but sour cream gives these better flavor!Cream Cheese: softened cream cheese adds flavor and a delicious texture to fluffy mashed potatoes!
How to make instant pot mashed potatoes recipe:
Tips for better instant pot mashed potatoes:
The potato: russet potatoes work best for mashed potatoes (IMHO) because they become light and fluffy when they’re pressure cooked. Yukon golds would also work though.The technique: When I shared the stove-top mashers with cheddar, I added a few cloves of garlic along with the potatoes when they were boiling, and you know what? It infuses the best garlic flavor through the potatoes as they cook and soften. So this time, I added in a handful of herbs and the taste is phenomenal, through and through.The add-ins: I added garlic, fresh rosemary, and thyme to my potatoes and finished them off with a handful of chopped chives. If you’re not into the garlic scene (gasp!) you can easily omit it. If you want a little extra butter in the mix, who am I to say no to that? You do you, friend!Purists: If you’re a mashed potato purist, you can just leave out the garlic and herbs (but, omg, please don’t) and make regular mashed potatoes. Just as delicious and perfect with almost anything!
Finally, can we just agree that instant pot mashed potatoes are one of the best things to come out of our instant pots? Just look at those super smooth swoops!
If you like this recipe, you might also like:
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potatoes: I highly recommend using russet potatoes for these mashed potatoes and they yield the lightest, fluffiest texture. Yukon golds will also work but I find they have a slightly more dense feel overall.keep in mind that all mashed potatoes (even the instant kind) thicken as they sit. To bring them back to your favorite consistency, you can stir in addition sour cream, milk, or butter. I find milk works best here, and all you need is a splash or two.If you’re a mashed potato purist, you can simply leave out the garlic and herb (but, omg, please don’t) and make regular mashed potatoes. Just as delicious and perfect with almost anything!
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