This Instant Pot Mashed Potato recipe is one of the most flavorful (and easiest) mashed potato recipes you will ever make. Just 11 minutes and NO DRAINING! This will become your new go-to!Watch these being made with the video OR in a 30 minute episode on Pin TV.
Wash and peel the russet potatoes. Cut each potato into 2-3 inch chunks.
Place all the potatoes in the pot and then pour ½ cup water over the potatoes, sprinkle 2 teaspoon kosher salt over top.
Pop the lid on and close the pressure valve. Set the pot to cook on high pressure, manual mode for 11 minutes .
Do a quick release. No need to drain any liquid!
Add the sour cream, cream cheese, and butter to the potatoes. Mix the potatoes with a hand held mixer until it is well combined and creamy. (you can do this right in the Instant Pot!)
4 oz cream cheese, ½ cup sour cream, 4 tablespoon butter
Add in the milk and minced garlic clove. Mix again with the hand held mixer.
2 tablespoon milk or half & half, 1 garlic clove
Taste for additional seasoning (salt, pepper, butter)
These are flavorful enough to serve by themselves as a great side dish!!! Or you can add gravy, there are two no dripping gravy recipes linked below.
Video
Notes
NO INSTANT POT: If you do not have an Instant Pot or electric pressure cooker hop over to this mashed potato recipe!HOW TO FREEZE INSTANT POT MASHED POTATOES: Scoop cooled potatoes with a small ice cream scoop/melon baller or spoon onto a rimmed baking sheet (that will fit in your freezer). Pop it in the freezer until the pucks are frozen through (3+ hours). Place the mashed potato pucks in a freezer bag or container for up to 3 months.HOW TO COOK AND SERVE FROZEN MASHED POTATOES:To "thaw" for serving, place the frozen mashed potatoes pucks in a large non stick skillet over low heat, add a couple tablespoons of water. Pop the lid on and sauté/simmer for about 5-10 minutes, stirring occasionally, until they are thawed and creamy. Add extra butter, milk, salt and desired for consistency and taste.Another option is to thaw in the fridge overnight and then place in a baking dish, top with butter and cream, cover with foil, and pop in a 350 degree oven until they are heated through.NO DRIPPING GRAVY RECIPES:GRAVY WITHOUT DRIPPINGSINSTANT POT GRAVY RECIPE