I recently learned that it’s possible to make Instant Pot Mashed Potatoes, and let me tell you what a game changer that’s been! I used to hate making mashed potatoes, but no more! If you’re looking to change your mashed potato game for good, here you go!
Instant Pot Mashed Potatoes
The best part of making Instant Pot mashed potatoes is there’s no guessing. There’s no watching the pot for boiling water to see when to start the timer, there’s not undercooked potatoes that won’t mash well. Everybody has that problem, right? NO?! Just me?? Well, I’m not afraid to admit that I love how easy my Instant Pot makes some cooking tasks. Beans without soaking, potatoes, whole chickens, stock, my instant pot has really become my kitchen hero.
Ingredients for Instant Pot Mashed Potatoes
- 5 pounds potatoes, peeled and cut into 1″ chunks
- Water to cover
- 1/4 cup unsalted butter, cubed
- 1 cup milk
- 4 ounces cream cheese, cubed (or 8 ounces if desired for real decadence)
- Salt & pepper to taste
What to change up the taste? These pepper jack mashed potatoes are also delicious!
How to make mashed potatoes in the Instant Pot
- Peel potatoes, wash, then cut into 1″ pieces. Place in Instant Pot inner pot and fill with water to completely cover. Lock lid, make sure pressure release valve is pushed back in the locked position.
- Cook on manual high for 8 minutes. It will take about 15 minutes or IP to come to pressure. Manually release pressure and carefully open lid away from you so the steam does not burn your face.
- Drain water from potatoes then add butter, cream cheese, milk, salt and pepper and mash potatoes with a hand mixer or potato masher.
- I mix right in my Instant Pot inner lid so I have fewer dishes to wash. So easy!
How to freeze mashed potatoes
If you happen to have leftover mashed potatoes, you can freeze them! It’s so simple. Just put them in the appropriate sized container after they’ve cooled completely, cover well, and freeze. If you freeze them in an oven safe dish, that makes reheating them even that much more simple. If you don’t want to freeze leftover potatoes, I also highly recommend making homemade pierogi!
How to reheat mashed potatoes
The day before you want to serve them, put them in the fridge to thaw overnight. The next day, preheat oven to 350 degrees. Fluff potatoes before baking, and then bake for 30-40 minutes, until they’re piping hot. If they’re a little bit dry, add a little more milk.
Instant Pot Mashed Potatoes
I recently learned that it's possible to make Instant Pot Mashed Potatoes, and let me tell you want a game changer that's been! I used to hate making mashed potatoes, but no more! If you're looking to change your mashed potato game for good, here you go!
Ingredients
- 5 pounds potatoes, peeled and cut into 1" chunks
- Water to cover
- 1/4 cup unsalted butter, cubed
- 1 cup milk
- 4 ounces cream cheese, cubed
- Salt & pepper to taste
Instructions
- Peel potatoes, wash, then cut into 1" pieces. Place in Instant Pot inner pot and fill with water to completely cover. Lock lid, make sure pressure release valve is pushed back in the locked position.
- Cook on manual high for 8 minutes. It will take about 15 minutes or IP to come to pressure. Manually release pressure and carefully open lid away from you so the steam does not burn your face.
- Drain water from potatoes then mash potatoes with a hand mixer or potato masher.
- Add butter, cream cheese, milk, salt and pepper and mix well.
Nutrition Information:
Yield:
16 servingsServing Size:
1Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 64mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 5g
Nutritional information is not always correct.
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