Easy Instant Pot Mashed Potatoes

Perfectly creamy and buttery mashed potatoes made effortlessly in your Instant Pot. This recipe combines the rich flavors of garlic and butter with the smoothness of Yukon Gold potatoes, delivering the ultimate comfort food in less time.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and quartered
• Water, as needed
• ½ cup butter (1 stick)
• ¾ cup heavy/whipping cream
• 3 cloves minced garlic (adjust to taste)
• Salt & pepper, to taste

Instructions

1. Prepare the Potatoes:
   Peel and quarter the potatoes, then place them in the Instant Pot. Add just enough water to cover the potatoes and a generous pinch of salt.
2. Pressure Cook:
   Secure the lid, set the valve to “sealing,” and cook on high pressure for 10 minutes. Allow 10 minutes for the Instant Pot to reach pressure.
3. Infuse Garlic Butter:
   In a small saucepan, combine butter, cream, and garlic. Heat on low to infuse the garlic flavor and soften its bite.
4. Quick Release:
   Once cooking is complete, quick-release the pressure. Carefully remove the inner pot using oven mitts and drain the potatoes into a colander.
5. Remove Excess Water:
   Return drained potatoes to the Instant Pot. If needed, press the “sauté” button to evaporate any remaining water for about a minute. Turn off the “sauté” function by pressing “keep warm.”
6. Mash the Potatoes:
   Mash the potatoes directly in the Instant Pot. Gradually pour in the warm garlic butter mixture while mashing until you achieve a smooth consistency.
7. Season and Serve:
   Season with salt and pepper, starting with 1 teaspoon of salt, and adjust to taste. Serve warm with an optional extra pat of butter on top.

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Why You’ll Love This Recipe

• Time-Saving: The Instant Pot makes perfectly cooked potatoes in a fraction of the time.
• Consistent Texture: Yukon Gold potatoes guarantee creamy, smooth results every time.
• Flavor-Packed: Garlic-infused cream and butter elevate these mashed potatoes to gourmet status.

Tips

• Peeling Tip: Use a vegetable peeler for faster peeling of Yukon Gold potatoes.
• Control the Texture: For chunkier mashed potatoes, mash lightly; for silky smooth, use a potato ricer.
• Keep Warm: If serving later, keep the mashed potatoes warm in the Instant Pot on the “keep warm” setting.

Variations and Substitutions

• Dairy-Free Option: Substitute butter and cream with plant-based alternatives like almond milk and vegan butter.
• Cheesy Potatoes: Stir in shredded cheddar, Parmesan, or cream cheese for a rich flavor boost.
• Herbs and Spices: Add fresh chopped parsley, chives, or a pinch of smoked paprika for variety.

FAQs

Q: Can I use another type of potato?
A: Yes! Russet potatoes work well but may require extra mashing for smoothness.

Q: How long do mashed potatoes last in the fridge?
A: Store in an airtight container for up to 3 days. Reheat with additional cream to refresh the texture.

Q: Can I make these mashed potatoes ahead of time?
A: Absolutely! Reheat in the Instant Pot or on the stovetop with a splash of cream.

Serving Suggestions

• Classic Comfort Food Pairing: Serve alongside roasted turkey, grilled chicken, or beef pot roast.
• Holiday Spread: Perfect for Thanksgiving or Christmas dinners with gravy and stuffing.
• Weeknight Simplicity: Pair with sautéed veggies and a protein for a quick, satisfying meal.

This Easy Instant Pot Mashed Potatoes recipe is a must-have for effortless, delicious, and crowd-pleasing side dishes.