Instant Pot Mashed Potatoes

 Instant pot mashed potatoes are my favorite side dish to pair with chicken and green beans, but of course, it works well with other combinations of meats and veggies. Russet potatoes, water, butter, milk, salt, pepper, and chives are thrown into an electric pressure cooker to create creamy and satisfying spuds with ease. Creamy mashed potatoes are a side dish that is hard to resist. Oftentimes, it’s the most popular dish at the table. This recipe is made with simple ingredients like potatoes, milk, butter, and flavorful seasonings.

Potatoes can release lots of starch when cooked, creating a gluey and thick mess if not properly combined, so I’ll show you all the right steps. To add another layer of complexity, home cooks are ditching the slow cooker and using pressure cookers, like the Instant Pot, to quickly prepare meals. I’m going to show you how to make mashed potatoes the right way using this handy multi-cooker.If you’re looking for a low effort mashed potatoes technique that doesn’t require boiling a big pot of water, the pressure cooker method may be a good choice!

Potato selection

With over 200selecting the right varietal can be a daunting task. Not to worry, I can help! To make light and fluffy instant pot mashed potatoes, use brown-skinned Russets. These should be easy to find at most grocery stores. Russets are a starchy type of potato, that gives a mealy, flaky texture, that’s great for mashing. However, the high starch content is great for absorbing liquids but can become gummy in texture if not properly made.Another popular option is Yukon gold potatoes. They are an all-purpose type of potato, being less starchy but denser in texture. You can even skip the peeling because they are thin-skinned if you want more a rustic mash. For this recipe I use Russets, but either will work.

Peel, but don’t cut!

Russet potatoes are peeled and added to the pressure cooker. It’s good to keep the potatoes whole instead of cutting into smaller pieces because of the high amounts of pressure and temperature built up in the unit that will cook the potatoes swiftly. If they’re too small, the pieces will crumble easily and make it a challenge to drain the water later.

Pressure cook

The potatoes are set on top of the metal insert that comes with the Instant Pot or the steamer basket. This allows them to be elevated above the water to improve steam circulation and prevents the potatoes from becoming soggy in water.

The potatoes are cooked on high pressure for 20 minutes, then naturally released for 15 minutes. They should be tender when pierced with a knife or fork. Make sure to discard the water at the bottom of the pot before mashing.

Add the milk

Gently fold in the salted milk in three additions. This will help the potato starches gradually absorb the milk. Taste and season with more salt and pepper and garnish with more butter and chopped chives.

Get the potatoes in the Instant Pot going first, while in the downtime prep the main entree. These irresistible spuds are the perfect addition to your meal, no matter if it’s a typical beef or chicken dinner or Thanksgiving celebration. I can’t wait to hear what you think in the comments section below!

How to keep peeled potatoes from turning brown

You might have noticed that once a potato is peeled, cut, then left out in the open air it begins to turn brown much like an apple or avocado. This happens relatively fast because when the cell walls of the potatoes are exposed to air, they begin to rapidly oxidize and change color. To prevent this from happening, immediately submerge the potato in cool water after it’s peeled. The water creates a barrier from the air, protecting them from discoloration before cooking.

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