Get fluffy, creamy Mashed Potatoes with ease, thanks to your Instant Pot. A delicious and versatile side dish is just a press of a button away!
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Are you familiar with the phrase Vorsprung durch Technik?
To paraphrase, it means that small kitchen appliances make everything better. At least, that’s how I interpret it; my German is a bit rusty. Why am I bringing up German, you ask? After all, we’re not making schnitzel, are we? Nope. No schnitzel.
We are, however, using an Instant Pot. And while I’m pretty sure a German didn’t invent it (a quick Google search tells me it was a Canadian), an Instant Pot subscribes to the belief that small kitchen appliances do in fact make life easier.
Case in point: these mashed potatoes. While I can’t imagine anyone would classify mashed potatoes as a high-maintenance dish, the Instant Pot makes them that much easier. And who doesn’t like that! You could even say it puts the ‘Pot’ in ‘Potato’.
Are Instant Pot Mashed Potatoes Healthy?
Potatoes are full of energy in the form of carbs, plus fiber, vitamins, and minerals. They are low in calories and fat. Unless you’re on a particular diet, potatoes are a healthy food. When making mashed potatoes, however, you use milk, sour cream, and butter, which will up the calorie and fat count. But as long as you stick to the amounts used in the recipe, you should be good. In its current form, the recipe is suitable for vegetarian and gluten-free diets.
Which Potatoes Could I Use?
The three types of potato you should consider are Russet, Yukon Gold, or Red. I use the Russets because they have a high starch content, which means they will turn out nice and fluffy. Just don’t over-mash them; all that starch will turn them gummy. Yukon Golds are another viable option, thanks to their golden color and buttery taste. They look the part and taste the part. Red potatoes are a bit different in that they aren’t as starchy. They are waxy instead, so they’ll hold their shape well during cooking. This is great if you like a bit of chunk to your mashed potato. A bonus spud to consider is the mighty sweet potato, which is in fact healthier than these other three. If you want to take a walk on the wild side but keep that walk to a short distance, use sweet potatoes.
INGREDIENTS
- 2 lb. Russet potatoes, peeled and quartered
- 3 cups water
- 1 1/2 tsp kosher salt, divided
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tbsp whipped butter
- fresh black pepper (to taste)
- chopped chives or parsley (for garnish)
INSTRUCTIONS
Prep
Place the potatoes in the Instant Pot, cover with water, and season with salt.
Cook
Set the Instant Pot to high pressure for 10 minutes, then quick release and check for doneness.
Mash
Drain potatoes, reserve water, add dairy ingredients and seasonings, and mash until creamy.
Adjust
Keep warm and adjust consistency with reserved water if needed.
Garnish & Serve
Add chives or parsley and enjoy your delicious mashed potatoes!
Devour!
FAQs & Tips
Let the potatoes cool completely then store them in an airtight container in the fridge for up to three days. You can also freeze mashed potatoes by filling a freezer-safe bag with them. This makes it easier to store. To reheat, either use the ‘Defrost’ option on your microwave or move them to the fridge and let them thaw overnight.
I’m afraid there is that risk. That’s why it’s important you perform a quick release. If you don’t, they will continue to boil, and while there are worse things than overboiled potatoes, the consistency you’re after may elude you.
No, this is a matter of preference. The skin does provide two things: nutrients that aren’t found in the flesh of the potato, and added texture. If both of these elements are important to you, then keep the skin intact.
That’s the starch, which is activated in potatoes when overmixed. You have two options: use a potato that isn’t known for having a lot of starch (see the section about potatoes above) or keep the amount of mixing and mashing you do under control.
You can use any milk, really. I just suggest buttermilk because it has a nice tang to it. But cow’s milk, almond milk, coconut milk, etc. can all be used, especially if you have to adhere to certain dietary restrictions. You can also make your own buttermilk by mixing a cup of some other kind of milk with a tablespoon of lemon juice or apple cider vinegar, then let it sit and curdle for five minutes.
Serving Suggestions
Want to spruce up your mashed potatoes? You’ve got lots of options. I like roasted garlic (mince then cook in olive oil or butter), though you can rely on garlic powder, if you find it easier. You can also use onion powder, paprika, thyme, rosemary, or dill, if the parsley and chives suggested in the recipe don’t do it for you. For a richer dish, add shredded cheddar, Parmesan, Gruyère, or cream cheese. If you’re not limited by any particular diet, add bacon bits or pancetta.
Instant Pot Mashed Potatoes
Ingredients
- 2 lb. Russet potatoes peeled and quartered
- 3 cups water
- 1 1/2 tsp kosher salt divided
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tbsp whipped butter
- fresh black pepper to taste
- chopped chives or parsley for garnish
Instructions
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Place the quartered potatoes into the Instant Pot and add water until they are just covered. Stir in 1 teaspoon of kosher salt.
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Secure the lid on the Instant Pot and set to cook on high pressure for 10 minutes. After cooking, perform a quick release to check if the potatoes are tender by piercing them with a knife.
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Drain the potatoes, reserving 1/2 cup of the cooking water. Add the whipped butter, light sour cream, buttermilk, the remaining 1/2 teaspoon of salt, and black pepper to the pot. Mash the mixture with a potato masher until smooth.
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Taste and adjust the seasoning if necessary. If not serving immediately, keep the mashed potatoes on the ‘warm’ setting. If they become too thick, stir in the reserved cooking water to reach the desired consistency.
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Garnish the mashed potatoes with chopped chives or parsley before serving. DEVOUR!
Nutrition
The post The Best Instant-Pot Mashed Potatoes appeared first on Food Faith Fitness.
