Instant Pot Mashed Potatoes
Serves 8
These Instant Pot mashed potatoes are rich, creamy, buttery, and delicious. They're a perfect side dish for the holidays or any fall or winter meal!
Equipment
Ingredients
- 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 6 cups water
- 4 teaspoons sea salt, divided
- 3 cloves garlic, grated
- ⅓ cup extra-virgin olive oil
- ¼ cup unsalted butter
- Freshly ground black pepper
- Chives, for garnish
Instructions
- Place the potatoes, water, and 2 teaspoons of salt in the bowl of the Instant Pot.
- Secure the lid on the Instant Pot and Pressure Cook on High for 12 minutes. Quick release the pressure, reserve ¾ cup of the potato cooking water, and drain.
- Return the potatoes to the pot and add the garlic, olive oil, butter, and the remaining 2 teaspoons sea salt. Use a potato masher to mash well. Add the reserved cooking water, ¼ cup at a time, and use a rubber spatula to fold and mash the potatoes until creamy. Stir in the remaining cooking water as needed to reach your desired consistency.
- Season with fresh black pepper and garnish with chives.
Notes
To make this recipe vegan, substitute vegan butter for the regular butter. Because vegan butter is almost always salted, you'll need to adjust the salt in the recipe. Salt the potato cooking water, but don't add the additional 2 teaspoons salt to the cooked potatoes right away. Instead, salt to taste.