Instant Pot Mashed Potatoes

Russet potatoes: These are the best type of potatoes for mashing due to their high starch content, which results in a fluffy texture.

Water: Used to cook the potatoes in the Instant Pot, ensuring they become tender.

Warmed milk: Helps to create a creamy consistency in the mashed potatoes.

Melted butter: Adds richness and flavor to the mashed potatoes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When mashing the potatoes, use a potato ricer or a food mill for the smoothest and creamiest texture. This technique helps to avoid overworking the potatoes and prevents them from becoming gluey.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery flavor and creamy texture, making them an excellent alternative for mashed potatoes.

• russet potatoes - Substitute with cauliflower: Cauliflower can be steamed and mashed to create a low-carb alternative to traditional mashed potatoes.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the mashed potatoes compared to plain water.

• warmed milk - Substitute with heavy cream: Heavy cream will make the mashed potatoes richer and creamier.

• warmed milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that still provides a creamy texture.

• melted butter - Substitute with olive oil: Olive oil can be used for a healthier fat option while still providing richness.

• melted butter - Substitute with ghee: Ghee has a nutty flavor and is lactose-free, making it a good alternative for those with dairy sensitivities.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami to the mashed potatoes.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the mashed potatoes, making it ideal for a smoother appearance.

• Allow the mashed potatoes to cool completely before storing. This prevents condensation, which can make the potatoes watery.
• Transfer the cooled mashed potatoes to an airtight container. If you plan to consume them within a few days, store them in the refrigerator.
• For longer storage, place the mashed potatoes in a freezer-safe container or a resealable plastic bag. Flatten the bag to remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of freshness. Mashed potatoes can be stored in the freezer for up to 2 months.
• When ready to reheat, thaw the mashed potatoes in the refrigerator overnight if frozen.
• Reheat the mashed potatoes in a saucepan over low heat, stirring occasionally. Add a splash of milk or a pat of butter to restore creaminess.
• Alternatively, reheat in the microwave in short intervals, stirring in between to ensure even heating. Add a bit of milk or butter if needed.
• For a richer flavor, consider adding a dollop of sour cream or a sprinkle of cheese when reheating.

• For the stovetop method, place your leftover mashed potatoes in a saucepan over low heat. Add a splash of milk or cream to help rehydrate them. Stir frequently to ensure even heating and prevent sticking. Once they are warmed through, give them a good stir to bring back that creamy texture.

• If you prefer the microwave, transfer the mashed potatoes to a microwave-safe dish. Add a little milk or butter on top to keep them moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until they are hot and creamy.

• For a more hands-off approach, use the oven. Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an even layer in an oven-safe dish. Cover with foil to prevent drying out. Bake for about 20-30 minutes, or until heated through. Stir halfway through to ensure even heating.

• If you have a slow cooker, it can also be a great tool for reheating. Place the mashed potatoes in the slow cooker and set it to low. Add a bit of milk or cream to keep them moist. Stir occasionally, and they should be ready in about 1-2 hours.

• For a quick and easy method, consider using a double boiler. Place the mashed potatoes in the top part of the double boiler over simmering water. Stir occasionally until they are heated through. This method helps to gently reheat the potatoes without drying them out.

• Instant Pot: This is the primary cooking device used to cook the potatoes quickly and efficiently under high pressure.

• Peeler: Used to remove the skin from the russet potatoes before chopping.

• Knife: Essential for chopping the peeled potatoes into smaller pieces for even cooking.

• Cutting board: Provides a stable surface for safely chopping the potatoes.

• Measuring cup: Used to measure the water, milk, and butter accurately.

• Mixing bowl: Can be used to hold the chopped potatoes before adding them to the Instant Pot.

• Potato masher: Used to mash the cooked potatoes to a smooth and creamy consistency.

• Spatula: Helpful for mixing the mashed potatoes with the milk, butter, salt, and pepper.

• Lid: The lid of the Instant Pot, which is necessary to seal the pot and build pressure for cooking.

• Valve: The valve on the Instant Pot lid that needs to be set to sealing for pressure cooking and then to venting for quick release.

Prep ingredients ahead: Peel and chop the potatoes the night before and store them in water in the fridge to save time.

Use pre-warmed milk: Warm the milk while the potatoes are cooking to streamline the process.

Quick release pressure: Use the quick release method to save time and avoid overcooking the potatoes.

One-pot method: Mash the potatoes directly in the Instant Pot to minimize cleanup.