Instant Pot Mashed Potatoes are a quick and convenient side dish that pairs perfectly with any main course. With the help of the Instant Pot, you can have creamy and flavorful mashed potatoes ready in a fraction of the time it takes to make them on the stove.
Tasting Notes:
These mashed potatoes are creamy, smooth, and full of flavor. The garlic and butter add richness, while the sour cream adds a tangy creaminess that takes them to the next level.
Ingredients:
- 3 pounds Russet potatoes, peeled and cubed
- 1 cup chicken or vegetable broth
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
Kitchen Equipment:
- Instant Pot
- Potato masher or electric hand mixer
Instructions:
- Place the peeled and cubed potatoes, minced garlic, and chicken or vegetable broth in the Instant Pot.
- Close the lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
- Once the cooking cycle is complete, do a quick release of the pressure.
- Carefully open the lid and add the butter to the potatoes. Use a potato masher or electric hand mixer to mash the potatoes until smooth and creamy.
- Stir in the sour cream until well combined. Season with salt and pepper to taste.
- Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley, if desired.
Pro Tips:
- Be sure to peel and cube the potatoes into evenly sized pieces to ensure they cook evenly in the Instant Pot.
- For extra flavor, you can add grated Parmesan cheese or chopped fresh herbs like rosemary or thyme to the mashed potatoes.
- If you prefer a lighter version, you can substitute Greek yogurt for the sour cream.
Variations:
- Loaded Mashed Potatoes: Top your mashed potatoes with crispy bacon bits, shredded cheese, and sliced green onions for a decadent twist.
- Garlic Herb Mashed Potatoes: Add chopped fresh herbs like parsley, thyme, and rosemary, along with extra minced garlic, for a fragrant and flavorful version.
- Creamy Ranch Mashed Potatoes: Mix in a packet of ranch seasoning mix along with the sour cream for a tangy and zesty twist on classic mashed potatoes.
FAQs:
Can I use a different type of potato?
While Russet potatoes are traditionally used for mashed potatoes due to their starchy texture, you can also use Yukon Gold or red potatoes for a creamier consistency.
Can I make these mashed potatoes ahead of time?
Yes! You can make the mashed potatoes ahead of time and store them in the refrigerator for up to 2 days. Simply reheat them in the microwave or on the stove, adding a splash of milk or broth to loosen them up if needed.
Instant Pot Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes, peeled and cubed
- 1 cup chicken or vegetable broth
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- Place the peeled and cubed potatoes, minced garlic, and chicken or vegetable broth in the Instant Pot.
- Close the lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
- Once the cooking cycle is complete, do a quick release of the pressure.
- Carefully open the lid and add the butter to the potatoes. Use a potato masher or electric hand mixer to mash the potatoes until smooth and creamy.
- Stir in the sour cream until well combined. Season with salt and pepper to taste.
- Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley, if desired.
Nutrition Information:
Yield:
6 servingsServing Size:
1 servingAmount Per Serving: Calories: 280Total Fat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 260mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 4g
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