Have you ever had potatoes boil over on the stovetop? What a mess to clean up!
Toss your kettle aside, because with the Instant Pot method, making mashed potatoes has never been easier and is done in about 20 minutes.
Instant Pot Perfect Mashed Potatoes
I used to boil potatoes over all the time until I discovered that you can easily make mashed potatoes in the Instant Pot in about 20 minutes! This has been a complete game changer for my meals.
I would dread when my husband would request mashed potatoes, because I don’t have the time to be babysitting a pot of boiling water with a large amount of starch that can boil over at the drop of a hat and require tons to stovetop scrubbing after the meal is over.
I needed an easier way and this is it. Mashed potatoes in my Instant Pot is the ONLY method that I use now. Plus with minimal dishes, this method gets a gold star.
Where Did Potatoes Originate?
The first civilization to cultivate potatoes was the Inca Indians in Peru around 8,000 BC to 5,000 BC. From there, Spanish Conquistadors discovered the potato and transported them to Europe and eventually to the United States. Surprisingly, potatoes were not widely accepted. It took nearly 4 decades for the potato to spread around Europe and didn’t arrive in the Colonies until the 1620’s.
For more information about where potatoes originated and fun facts about them, read this article.
What supplies do I need to make Mashed Potatoes in the Instant Pot?
- An Instant Pot; either a 6 or 8-quart. My favorite is the 8-quart model like THIS one. HERE is the one I would suggest for the 6-quart model.
- A mixer – either a handheld masher like THIS, a hand mixer like THIS, or a standing one like THIS.
What ingredients do I need to make Instant Pot Mashed Potatoes?
- Whole potatoes – which can be purchased in bulk HERE.
- Water
- Milk, half & half, heavy cream, or homemade broth; whatever kind of liquid you would like to use.
- Butter. Don’t skimp here. Butter makes everything better. I add butter while mixing and when the potatoes are on my plate (shhh, this is our little secret – I won’t tell if you don’t!). THIS is by far my favorite natural butter. It is so creamy and delicious.
- Onion and Garlic Powder – I buy mine in bulk HERE and HERE, because I go through a ton of these powders. I buy the one pound bags.
- Salt – without anticaking agents. THIS is my favorite and while they offer a smaller bag, I do buy the 25# one. Side note: I also get their animal salt for all of my livestock HERE.
- Black Pepper – THIS is my favorite. It isn’t the organic one, but I have found this one to be courser and the organic one is very fine. I just prefer the texture better.
- Fresh or Dried Parsley – Note: I only purchase the 4 ounce bag of dried parsley. I once purchased a pound of rosemary and I believe I will have rosemary until I die. A pound of dried herbs is a LOT of herbs and they only have a 1-2 year shelf life for freshness.
- Fresh or Dried Chives – Again, stick to the 4 ounce option, unless you are running a restaurant or need chives forever.
***If you clicked on the links above, you might have noticed a trend. THIS is my favorite company to purchase bulk and organic products. The company is family run and has absolutely amazing service. If you do have a problem, you give them a call and they take care of you right away.
How it works: You simply choose a ‘drop point’ closest to you. Place an order and pick it up with the date and time it will arrive; which is sent to you via email. A truck will pull in and you will load all of your goodies into your vehicle. I am at my drop point every month. This is where I do the majority of my shopping. I honestly couldn’t recommend this company more.
—>This is NOT a sponsored post. I truly just love this company. The links however are affiliate links which at no cost to you, support my blog and small business. Thank you for using my links.
WHAT DOES NATURAL PRESSURE RELEASE (NPR) VS QUICK PRESSURE RELEASE (QR) MEAN?
Let’s start at the beginning. First (in this case) you will add your potatoes and water to the liner. Next you will set your pressure cook to the proper time. Once the time has stopped, your Instant Pot will start the pressure release process.
Natural Pressure Release or NPR for short, is the process of leaving the Instant Pot set until the pressure comes down completely on its own.
Quick Pressure Release or QR for short, is the process of pushing the (release) valve and letting the steam and pressure out quickly.
Depending on what you are making in your Instant Pot, will determine the method you will want to use.
In the case of the ‘Perfect Mashed Potatoes in an Instant Pot’, you are going to want to do the Natural Pressure Release method for 5 minutes and the Quick Release method for the remaining time.
How do you Make Mashed Potatoes in an Instant Pot?
1. Peel potatoes, if desired. If you are leaving the peels on, wash the potatoes well with water using a scrub brush.
2. Cut into 2-3″ cubes. For smaller potatoes I will leave them whole. For bigger ones you can cut into quarters or sixths. They do not need to be cut perfectly, so don’t get hung up on the size. They will come out perfect.
Note: I generally cut up my potatoes earlier in the day and store them covered in water in the refrigerator until I am ready to use them. This saves me a ton of time when I am making supper.
3. Rinse the cut potatoes well and drain.
4. Add water just to cover and some salt to the liner pot.
5. Place the liner into the Instant Pot.
6. Put the seal into the lid.
7. Place the lid on the top and lock into position.
8. Close the valve to the SEAL position.
9. Push MANUAL PRESSURE and +/- to the correct time.
10. Once the time has finished, allow the pressure to naturally release for 5 minutes.
11. After 5 minutes, gently begin to quick release the pressure. I say quick release, but I really mean slowly release the pressure. Sometime the starchy things like potatoes will come up through the valve. They can plug it up or definitely make a mess. I have learned from experience – ha!
12. After you have released some of the pressure, you should be pretty safe opening the valve all of the way.
13. Let the pressure fully release and then remove the lid.
14. Make sure to use oven mitts or potholders to remove the liner – it will be HOT.
15. Take to the sink and drain the contents through a strainer.
16. Place the drained potatoes back into the liner and set onto a trivet or towel. The bottom is hot just like a pan off of the stove.
17. Grab some milk, half & half, heavy cream or broth, and butter, garlic powder, onion powder, salt, and pepper and your favorite mixer or masher.
18. Add your liquids, butter, and spices and mix and mash well.
—-> Do you like your mashed potatoes with some lumps or do you like them perfectly smooth? Let me know in the comments below. I would love to hear what your favorite way is.
19. Place in a pretty serving bowl and add a little parsley or chives to the top and serve.
Tips and Tricks for Instant Pot Perfect Mashed Potatoes:
- I generally cut up my potatoes earlier in the day and store them covered in water in the refrigerator until I am ready to use them. This saves me a ton of time right when I am making supper.
- I always make extra. I use them for leftovers, or to make Potato Buns.
- Mashed potatoes freeze well in quart or gallon sized baggies.
- Mashed potatoes freeze dry well, too. THIS is the freeze dryer I own and love.
What goes well with Mashed Potatoes?
- Sloppy joe’s, cream cheese corn, and mashed potatoes is a favorite of my family.
- Meatballs with a milk and broth gravy and mashed potatoes
- Roast, carrots and mashed potatoes
- Steak, green beans, and mashed potatoes
- Pork chops or pork loin, peas and carrots, and mashed potatoes
- Fried Chicken, cole slaw, and mashed potatoes
Enjoy,
~Niki
MORE INSTANT POT POSTS YOU MIGHT ENJOY
How To Make The Best Homemade Chicken Bone Broth In The Instant Pot
The Best From Scratch Cookbooks for Beginners
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Instant Pot Perfect Mashed Potatoes
Creamy and delicious mashed potatoes in 20 minutes!
Ingredients
- 3 Pounds Whole Potatoes - peeled (if desired) and cut into 2-3" pieces
- Water
- 1/4 - 1 Cup Milk, Half & Half, Heavy Cream, or Homemade Broth
- 1/4 - 1/2 Cup Butter
- 1-2 Teaspoons Salt, divided
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Parsley (optional)
- 1 Teaspoon Chives (optional)
Instructions
- Rinse the cut potatoes well and drain.
- Add water just to cover and 1/2 teaspoon of salt to the liner pot.
- Place the liner into the Instant Pot.
- Put the seal into the lid.
- Place the lid on the top and lock into position.
- Close the valve to the SEAL position.
- Push MANUAL PRESSURE and +/- to 8 minutes.
- Once the time has finished, allow the pressure to naturally release for 5 minutes.
- After 5 minutes, gently begin to quick release the pressure. I say quick release, but I really mean slowly release the pressure. Sometime the starchy things like potatoes will come up through the valve. They can plug it up or definitely make a mess. After you have released some of the pressure, you should be pretty safe opening the valve all of the way.
- Let the pressure fully release and then remove the lid. Make sure to use oven mitts or potholders to remove the liner – it will be HOT.
- Take to the sink and drain the contents through a strainer. Then, place the drained potatoes back into the liner and set onto a trivet or towel. The bottom is hot just like a pan off of the stove.
- Grab the milk, half & half, heavy cream or broth, and butter, garlic powder, onion powder, remaining salt, and pepper and your favorite mixer or masher. Add your liquids, butter, and spices to the liner and mix and mash well.
- Place in a pretty serving bowl and add a little parsley or chives to the top and serve.
Notes
- I generally cut up my potatoes earlier in the day and store them covered in water in the refrigerator until I am ready to use them. This saves me a ton of time right when I am making supper.
- Always taste and adjust to your liking.
- This recipe can be doubled in a 6 or 8-quart Instant Pot.
- I always make extra. I use them for leftovers, or to make Potato Buns.
- Mashed potatoes freeze well in quart or gallon sized baggies.
- Mashed potatoes freeze dry well, too.
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