The BEST homemade Mashed Potatoes. These potatoes are easy to prepare, free up space on the stove top, and take less time than traditional methods to cook. We love these potatoes with a classic roast, ham, and turkey. They are perfect to add to Shepherd’s Pie, too. Just potatoes, butter, milk, seasoning salt, and pepper, that’s it!
INSTANT POT CONVENIENCE
Gone are the days of running out of space on the stove top and oven to do cooking for holiday parties but why use an Instant Pot for potatoes?
Holidays can get pretty busy. I have a ham or turkey baking in the oven and my stove top is full of side dishes cooking. The Instant Pot is the perfect tool to help out in the kitchen. Not only does it free up space on the stove top, but it also cooks in less time than any other method. Plus, it features a keep warm option so I can get all my other dishes done while the potatoes stay warm for dinner.
PRESSURE COOKER DIRECTIONS IN DEPTH
If you’re just getting started with the Instant Pot Pressure Cooker, be sure to follow my directions. Start by peeling the potatoes. I like to remove mosts of the skins, but you can keep them on if you want. Next, rinse the potatoes then cut them into quarters or 4ths.
You’ll want to insert the stainless steel insert into the pressure cooker. In the insert, add in the quarted potatoes and enough water to mostly cover them as I’ve used about 4 cups.
Next, plug the pressure cooker in and turn it to “ON”. Secure the lid on top and set the Steam Release Handle to the SEALED position. This is the knob on top of the pressure cooker by the handle. Select the “MANUAL” or “PRESSURE COOK” button on the panel. Use the ( + ) and set it to 12 minutes.
The pressure cooker should then beep and say “ON” which means it is working to come to pressure. This usually takes 15 minutes. Once it comes to pressure, it will beep and count down from 12 minutes. After 12 minutes, the Instant Pot will beep to indicate it’s done. Turn the Steam Release Handle to the “VENTING” position to immeditely release the steam.
Once the pressure pin drops, it’s safe to open. Open the lid and use a slotted spoon to transfer potatoes to a clean bowl or simply drain the water from the potatoes and transfer back to the pot. Turn the pressure cooker “OFF” then unplug it from the wall.
Slightly mash the potatoes with a potato masher or a mixer. Add in 6 tablespoons butter, 3 teaspoons Lawry’s seasoning salt, 1/2 teaspoon pepper, 1/4 teaspoon salt, and 1/3 cup milk or half & half. I like to garnish mine with green onions, but that’s totally optional.
MADE IN LESS TIME THAN TRADITIONAL METHODS
Potatoes take a long time to cook. I’m not going to lie. I’ve followed new recipes in the past and I have seen cooking time listed as 20 minutes. Okay, I’ve never in my life been able to cook potatoes on the stove top in 20 minutes. It’s always a 45 minute to 1 hour ordeal.
Because potatoes take so long to cook, I don’t make them that much. The Instant Pot pressure cooker changed that all for me! Now, I can just peel the potatoes, dice them and place them in the pressure cooker with water and it takes a lot less time in general. In fact, it takes a total of 32 minutes from start to finish and that includes the 5 minutes prep to peel potatoes.
Just 32 minutes it takes to make mashed potatoes in the pressure cooker. That’s 12 minutes of actual cooking time and 15 minutes for it to come to pressure. I will never make mashed potatoes by boiling it on the stove top again!
Classic comfort food doesn’t get any better than this. Mashed potatoes are a staple in our house, mostly because they can be made into so many different side dishes and paired with meat to create a delicious meal.
Cut your cooking time in half and learn to make mashed potatoes in the Instant Pot in less time than any other cooking method.
Instant Pot Mashed Potatoes
- 4 pounds russet potatoes
- 4 cups water
- 6 tablespoons unsalted butter
- 3 teaspoons Lawry’s seasoning salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/3 cup milk or half & half
- 4 stalks green onions, diced – optional
- Peel potatoes, rinse, cut into quarters.In an Instant Pot ( or pressure cooker ) insert, add quartered potatoes, and 4 cups water or enough water to mostly cover potatoes.,Turn device on. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 12 minutes. Pressure cooker will beep and indicate “ON” while it comes to pressure. It took mine about 15 minutes to come to pressure then it started to count down from 12 minutes.Once done, select CANCEL. Do a QR or QUICK-RELEASE by turning steam release handle to release steam immediately. Once pressure pin drops, open lid and turn off the device.Drain liquid or remove potatoes with a slotted spoon to a large bowl. Slightly mash potatoes with potato masher. Add in 6 tablespoons butter, 3 teaspoons Lawry’s seasoning salt, 1/2 teaspoon pepper, 1/4 teaspoon salt, and 1/3 cup milk or half & half.Continue to mash potatoes to desired consistency while fully incorporating added ingredients. Add diced green onions if desired.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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