Mashed Potatoes Instant Pot Recipe

4.80 from 5 votes

Mashed Potatoes Instant Pot Recipe

This Mashed Potatoes Recipe made in Instant Pot is super creamy, soft and fluffy. Packed with garlic & butter flavors, it is perfect to please the crowd.

Prep Time15

Cook Time25

Course: Side Dish

Cuisine: American

Keyword: Mashed Potatoes Instant Pot Recipe

Servings: people

Calories: 156kcal

Author: simplyvegetarian777

Equipment

Instant Pot 6 quart or Mealthy Multipot
Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Kitchen Colander
Inner Pot
Vegetable Peeler
Kitchen Spatula
Potato Masher

Ingredients

1 lbs (pounds) Yukon Gold Potatoes make sure they are of same size
3 lbs (pounds) Russet Potatoes
5 large cloves Garlic finely minced/chopped
2 tbsp Parsley, flat leaf finely chopped
1/2 cup Water 1 cups for tight texture, 2 cups for lighter texture (see notes)
4 tbsp Butter I used Irish Butter. Use good quality butter.
1 cup Sour Cream I used light. You can use full fat
1/2 cup Milk I used 2%. You can use full fat or Heavy Cream
3 - 4 tsp Salt or to taste (normally 1 lb potatoes use 1 tsp salt for perfect flavors).
1/2 - 1 tsp Black Pepper powder freshly ground preferred

Instructions

PLEASE WATCH THE VIDEO ATTACHED ON THE POST ABOVE.

Prepare the Ingredients

Gather all the ingredients. Take potatoes and wash in colander and peel. Chop the Golden potatoes into 4s and Russet into 8s. Set aside. Peel and mince Garlic Cloves fine. Wash flat leaf Parsley and chop it fine. Set aside for later use.

Making Mashed Potatoes (watch the video attached in the post above)

Place inner pot inside the Instant Pot. Plug it in. Press Saute Mode and set on high. When the screen displays HOT, add butter to it. As the butter melts, add finely minced garlic to it. Saute for 30-45 seconds using Kitchen Spatula. This adds so much more flavor and and depth to the recipe.
Now add chopped Russet and Golden Potatoes, Salt & Pepper. Give it a good mix with spatula. Add 1/2 cup water now. Cancel the Saute Mode.
Place the lid and close with the vent on SEALING. Set the IP on PRESSURE COOK MODE for 15 minutes. Once the timer goes off, follow NPR (natural pressure release). Open the lid carefully. Take the POTATO MASHER and mash it thoroughly with no lumps behind.
Add 1 cup sour cream and 1/2 cup milk to it. Mash and Mix further till everything is well combined.
Finally check the seasoning and adjust for salt or black pepper. Garnish with finely chopped Parsley. CREAMY and SUPER SOFT MASHED POTATOES ARE READY. Serve it warm.
See NOTES for more information on storage, reheating, advance prep etc.

Notes

What makes the Recipe soft and fluffy?

Good quality fat is essential in making a dish that is CREAMY SOFT FLUFFY and THE BEST KIND OF MASHED POTATOES.

Butter, Milk, Cream, Sour Cream, Greek Yogurt are other fatty and flavor enhancing ingredients of the recipe.

Can I use herbs in the recipe?

Parsley and Chives are common flavoring herbs of the recipe. But you can flavor these with any herb of your choice like - rosemary, thyme, garlic, and/or bay leaf.

Can I use Garlic Powder to substitute fresh garlic in the recipe?

Yes you can. But it will alter the flavors of this recipe. Nonetheless it will still be delicious.

Can I use regular yogurt or Greek yogurt in the recipe to replace Sour Cream?

Yes you can. Substitute 1 cup sour cream with 1 cup Greek Yogurt

Can I substitute Milk with Buttermilk?

Absolutely yes. Personalize this recipe to your liking or the ingredients available.

Can I make Mashed Potatoes in advance?

Yes you can. Many people say that to make the recipe drier if you make it in advance. My personal take is to make them really moist if you plan to make in advance.

Since potatoes continue to absorb moisture, they tend to thicken as they sit on for longer time.

How to store the leftovers?

Bring it to the room temperature. And store in air tight container in refrigerator.

How long will it stay in refrigerator?

To enjoy the maximum flavors, consume within 2-3 days. Although it will stay good refrigerated for a week at least.

Can I freeze it?

I have never tried freezing it. You can try. If you plan to freeze it, then cool it first to let it thicken and then freeze in freezer friendly container or zip lock.

How to reheat the refrigerated dish?

I normally heat it in microwave. Add some milk to it and microwave. Take it out, stir with a fork and microwave further till it is heated properly. I repeat the process for few minutes, stirring in between.

You can reheat it on the stove-top also. Heat some milk and then add cold mashed potatoes to it. Stir with wire whisk or spatula and mix till all is mixed well. Heat to the desired temperature.

How to reheat the frozen mashed potatoes?

I would say thaw it first to room temperature and then reheat as mentioned above.

Nutrition