Instant Pot Mashed Potatoes Recipe
Is there anything better than a side of some good old, creamy mashed potatoes? We don't think so. Mashed potatoes are great for any occasion, but they are commonly served at Thanksgiving, Christmas, or as a side at any big holiday get-together. The great part about mashed potatoes is that they are creamy, filling, and will leave you wanting more. Recipe developer and private practice registered dietician Kristen Carli came up with the recipe for these fantastic Instant Pot mashed potatoes that will help you make them in minutes instead of hours. If you are in a bind for time and need to make this popular dish fast, this is the perfect recipe for you. Trust us — it's next-level good.
"I love these potatoes because they don't require peeling. I make sure to use organic potatoes and scrub them well before cubing them up," Carli raves. "The skin is a very nutritious part of the potato loaded with fiber, so it is great to get those added nutrients." It sounds like a winner to us! Keep reading to find out how to make these delightful Instant Pot mashed potatoes in a jiff.
Gather the ingredients for Instant Pot mashed potatoes
The first thing you will need to do is make a list of everything you need to get from the store. This recipe has a few everyday items that you may already have at home, so be sure to double-check your pantry first. The main ingredient is organic Russet potatoes, and you will need to cube 3 pounds of them. In addition, grab some vegetable broth and minced garlic to add some flavor. Moving on to the cold section at the store, be sure to get unsalted butter, cream cheese, and full-fat plain Greek yogurt. Last but not least, you will need a little bit of salt and pepper to taste. That's it!
Add the potatoes and vegetable broth to the Instant Pot
Before you begin cooking, be sure you have chopped your potatoes into little cubes. This will help them to cook better in the process. (Please note that for this recipe, you don't need to peel off the skin!)
Next, grab your trusty kitchen companion — the Instant Pot — and put it in a safe spot on your counter. Toss in the cubed potatoes and vegetable broth first. Then, close the lid, and turn the valve to sealing. Cook the potatoes on high for nine minutes, and then quick release the steam valve. Be very careful when you open the lid.
Why an Instant Pot?
There are a lot of different ways to make mashed potatoes, including over your stove. However, nowadays, the Instant Pot has become a pretty popular way to make mashed potatoes (and pretty much everything else for that matter). But why? The reason is incredibly simple. "The Instant Pot is so quick! It makes everything easier," Carli raves. We would have to agree, and we think that anyone who loves to cook should have an Instant Pot at their disposal to make whipping up some of your favorite meals seamless. If you don't have all day to spend preparing mashed potatoes, this is a great alternative, and they taste just as good if not better.
Drain the potatoes, and add the additional ingredients
Okay, back to business. Drain the broth from the potatoes with a colander to remove too much excess liquid. Then, put them back into the Instant Pot or a bowl, and add the garlic, butter, cream cheese, Greek yogurt, salt, and pepper. "I typically will use unsweetened plain Greek yogurt instead of sour cream in my household for added protein, but you can use either," Carli notes.
Stir everything well to combine. Then, use a potato masher, and mash the potatoes until they reach the desired consistency. They should be nice and soft and easy to mash.
Serve and enjoy your Instant Pot mashed potatoes
Now, you can transfer the potatoes to a serving bowl of your choice. You can either scoop them on the side of your plate or use cute little dishes, whichever you would prefer. They would go well with pretty much any protein as the main dish. "I love this served with lamb or steak," Carli shares.
We don't think you will have any leftovers, but if you do, no worries. "Leftovers store best in an airtight container In the fridge for up to five days," Carli says. We hope you loved this recipe as much as we do!
- 3 pounds organic Russet potatoes, cubed
- 6 cups vegetable broth
- 2 tablespoons minced garlic
- 1 stick unsalted butter
- 4 ounces cream cheese
- ½ cup full fat plain Greek yogurt
- 2 teaspoons salt
- 1 teaspoon pepper
- Add the cubed potatoes and vegetable broth to the Instant Pot.
- Close the lid, and turn the valve to Sealing. Cook on high for 9 minutes. Carefully Quick Release the steam valve.
- Drain broth off of the potatoes.
- Add the minced garlic, butter, cream cheese, Greek yogurt, salt, and pepper to the Instant Pot. Stir to combine well with the potatoes.
- Using a potato masher, mash well until combined.
| Calories per Serving | 306 |
| Total Fat | 17.5 g |
| Saturated Fat | 10.6 g |
| Trans Fat | 0.5 g |
| Cholesterol | 48.4 mg |
| Total Carbohydrates | 33.1 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 2.2 g |
| Sodium | 679.0 mg |
| Protein | 6.1 g |
