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Creamy Instant Pot Mashed Potatoes
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- 1 cup chicken or vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sour cream (optional)
- 2 tablespoons fresh chives, chopped for garnish
🍳 Quick Cooking Steps
Place peeled and quartered potatoes in the Instant Pot inner pot
Add broth and minced garlic to the pot
Close the lid and set valve to sealing position
Select Manual/Pressure Cook and set for 8 minutes at high pressure
When cooking is complete, perform a quick release of pressure
Drain potatoes in a colander, reserving a small amount of cooking liquid
Return potatoes to the pot and add warm milk, butter, salt, and pepper
Mash potatoes to desired consistency, adding reserved liquid if needed
Stir in sour cream if using
Taste and adjust seasoning as needed
Garnish with fresh chives before serving
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart Instant Pot
- Potato masher or hand mixer
- Vegetable peeler
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Colander
- Large mixing bowl
⚡ Quick Cooking Tips
For extra fluffy potatoes, use a ricer instead of masher
Add roasted garlic for intense flavor
Mix in grated cheese for cheesy mashed potatoes
Use cream cheese instead of sour cream for extra richness
Add wasabi or horseradish for a spicy kick
Mix in cooked bacon bits and cheddar for loaded potatoes
Use herbs like rosemary or thyme for different flavor profiles
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 45min, Running 20min, Cycling 30min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store in an airtight container in the refrigerator for up to 4 days Keep surface covered with plastic wrap to prevent skin formation Store garnishes separately to maintain freshness
🔥 Reheating Tips
- Reheat in Instant Pot on 'Keep Warm' setting with a splash of milk Microwave in 1-minute intervals, stirring between each Add extra butter or milk while reheating to restore creaminess
⏰ Make Ahead Tips
- Peel and cut potatoes up to 4 hours ahead, store in cold water Prepare garlic and herbs in advance Can be made completely ahead and reheated just before serving
❄️ Freezing Guide
- Freeze in airtight containers for up to 2 months Add extra butter before freezing to prevent texture changes Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Perfect side dish for roasted meats or poultry Serve topped with extra butter and fresh herbs Great base for shepherd's pie or potato cakes Pair with roasted vegetables for a complete meal Excellent with gravy or as a holiday side dish
⚠️ Common Mistakes
- Using wrong type of potatoes (waxy instead of starchy) Overcooking the potatoes until waterlogged Adding cold dairy products instead of room temperature Over-mashing leading to gummy texture Not seasoning adequately throughout the process
🎨 Recipe Variations
- Garlic Parmesan: Add roasted garlic and fresh grated parmesan Loaded: Mix in bacon, cheese, and green onions Herb-infused: Add fresh rosemary, thyme, and sage Skinny version: Use low-fat milk and Greek yogurt instead of butter Rustic style: Leave skins on for extra texture and nutrition
❓ Quick Cooking Q&A
While possible, they're more waxy and won't give the same creamy result. Stick to Yukon Gold or Russet for best results.
Over-mashing or using a food processor can make potatoes gummy. Use a manual masher or hand mixer on low speed.
Yes, but don't exceed the max fill line of your Instant Pot. Cooking time remains the same.
Use the 'Keep Warm' function on your Instant Pot, adding a splash of warm milk if needed.
Yes, substitute with plant-based milk and vegan butter for dairy-free version.
Cold milk can make potatoes gummy and harder to incorporate. Warm milk blends better and keeps potatoes hot.
Up to 2 hours on 'Keep Warm' setting, stirring occasionally and adding liquid if needed.
Yes, either works well. Use vegetable broth for vegetarian version.
This can happen if potatoes are overcooked or not drained well. Drain thoroughly and cook on Saut to remove excess moisture.
Yes, peel and cut up to 4 hours ahead, storing in cold water to prevent browning.