Is there anything more comforting food than mashed potatoes? Mashed potatoes are also said to be a secondary bread for most people, especially in the countryside I was born. It was as common as bread because kids love it and its very filling. It never gets old at our house as well. I really wanted to post this quick version of it before Thanksgiving to save you time in the upcoming holiday cooking!
After discovering making mashed potatoes in the Instant Pot I rarely make it now on the stovetop anymore. Why? Because it only takes 8 minutes to cook! After the first 10 to 15 minutes for the pot to come to pressure, depending on how much potato is in the pot. So quick and easy!!!
And you know what is the most important thing I absolutely love about making mashed potatoes in the Instant Pot? Once you mash the potato with a hand mixer (or a potato masher) it can be kept in the pot on warm cycle for hours! Yes, you heard me right! Once I left it for as long for as 3 hours just to test this concept out. The taste and texture were just as it was freshly mashed!
Just mix in the cooled top layer into the rest of the mashed potato to fluff it up, and one main course is done. You guys, that’s a huge time saver, especially during a major holiday! And when you’re expecting guests and you have gazillion other things to do. Give it a try; you will thank me later! Enjoy!
Ingredients
If you prefer using unsalted butter you’ll need to add an additional teaspoon of sea salt before cooking the potatoes.
I used fresh organic dill.
Instructions
1. Peel, rinse potatoes. Cut each potato into smaller chunks (cut the medium potato into 4 pieces and large into 6 pieces). Rinse once more and then add cut potatoes into Instant pot inner pot. Add just enough water to cover all potatoes. Finally, add 1 tsp. of sea salt.
2. Close instant pot with lid, turn the valve to “Sealing”. Click on “Pressure Cook” and set cooking time to 10 minutes. It takes about 10 to 15 minutes for the Instant pot to come to pressure. Then the instant pot will beep when heated and 10-minute cooking time will start.
3. While the potatoes are cooking cut butter into smaller pieces, rinse and chop fresh dill, and heat the cream.
4. After the potato is done cooking using kitchen glove turn the valve to “Venting” do not lean over the instant pot or the coming out steam will burn your face). After the stem is released open the Instant pot lid and using gloves remove the inner pot of the Instant Pot and carefully drain potatoes by dumping it into the strainer.
5. As soon as the water is drained transfer the potatoes from the strainer back into the Instant Pot inner pot. Place the inner pot back into the Instant Pot. Spread out cubed butter over drained potatoes and then using hand mixer (or potato masher) cream the potato well. Then add heated cream and mash potatoes until all well combined.
6. Cover the Instant pot back with lid. Click on keep warm cycle and adjust the timer to preferred time (picture below shows timer set for 2 hours). That’s it! Your potatoes will stay fresh and warm.
Before serving sprinkle mashed potatoes with fresh dill (parsley or chives) and place some little pieces of butter if you’d like.
If you make this Instant Pot Creamy Mashed Potatoes Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ????
Is there anything more comforting food than mashed potatoes? It never gets old at our house. I really wanted to post this quick, creamy, and delicious Instant Pot version of it before Thanksgiving to save you time in the upcoming holiday cooking! You know what is the most important thing I absolutely love about making mashed potatoes in the Instant Pot? Once you mash the potato with a hand mixer (or a potato masher) it can be kept in the pot on warm cycle for hours. The taste and texture are the same as it was just freshly mashed! Give it a try; you will thank me later! Enjoy.
- 5 lbs. 2.27 kg – Russet potatoes
- 1 tsp. – sea salt + 1 tsp. add during mashing
- 3 oz. 85 g – salted butter + 1 tbsp. butter for topping
- ½ cup 118 ml – heavy whipping cream
- Organic Dill
- Peel, rinse potatoes. Cut each potato into smaller chunks (cut medium potato into 4 pieces and large into 6 pieces). Rinse once more and then add cut potatoes into Instant pot inner pot. Add just enough water to cover all potatoes. Finally, add 1 tsp. of sea salt.
- Close instant pot with lid, turn the valve to “Sealing”. Click on “Pressure Cook” and set cooking time to 10 minutes. It takes about 10 to 15 minutes for the Instant pot to come to pressure. Then the instant pot will beep when heated and 10-minute cooking time will start.
- While the potatoes are cooking cut butter into smaller pieces, rinse and chop fresh dill, and heat the cream.
- After the potato is done cooking using kitchen glove turn the valve to “Venting” do not lean over the instant pot or the coming out steam will burn your face). After the stem is released open the Instant pot lid and using gloves remove the inner pot of the Instant Pot and carefully drain potatoes by dumping it into the strainer.
- As soon as the water is drained transfer the potatoes from the strainer back into the Instant Pot inner pot. Place the inner pot back into the Instant Pot. Spread out cubed butter over drained potatoes and then using hand mixer (or potato masher) cream the potato well. Then add heated cream and mash potatoes until all well combined.
- Cover the Instant pot back with lid. Click on keep warm cycle and adjust the timer to preferred time. That’s it! Your potatoes will stay fresh and warm.
- Before serving sprinkle mashed potatoes with fresh dill (parsley or chives) and place some little pieces of butter if you’d like. Enjoy!
- Note: If you need to make 10 lbs. of potatoes for Thanksgiving gathering or any party really, simply double the ingredients. For 10 lbs. of potatoes you must use 8-quart size Instant Pot.
If you need to make 10 lbs. of potatoes for Thanksgiving gathering or any party really, simply double the ingredients. For 10 lbs. of potatoes you must use 8-quart size Instant Pot.
If you don’t own an Instant Pot you can make this delicious Creamy Mashed Potatoes on the stove top.
Check out Thanksgiving Category for so many more recipes.
Need more potato recipes? Check these out:
Instant Pot Garlic Parmesan Ranch Potatoes Recipe
Braised Potatoes with Beef
Seasoned Baked Red Potato Wedges
Bacon and Chive Roasted Potato Wedges
Rich N’ Creamy Potato Casserole Recipe
Onion Roasted Potatoes
Scalloped Potatoes with Carrots
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
PIN ME!
jessica
November 27, 2018 at 1:56 pmWould 6 quart instant pot work for this recipe? Thank you!
Valya of Valya's Taste of Home
November 27, 2018 at 2:21 pmYes it will.
Alena
December 18, 2018 at 4:46 pmThanks for an instant pot recipe! I like using my instant pot. I cook braised potatoes, braised cabbage, meats for some soups, and simple stuff like that. I would like to have a good recipe for Plov in there. Also, I was wondering if making holodets in instant pot would work. Looking forward to trying the mashed potatoes. Thanks for all your hard work!
Valya of Valya's Taste of Home
December 19, 2018 at 6:09 pmI’ve never made holodets in instant pot. I would think it’s more of a slow cooker recipe. Thank you for kind words!