These mashed potatoes are a snap to fix because the Instant Pot or electric pressure cooker cuts potato cooking time in half! These creamy mashed potatoes took under 20 minutes to cook and mix using the Instant Pot. the pictured potatoes were cooked in an Instant Pot, but another brand of electric pressure cooker would work as well. Just follow your manufacturer's guidelines for setting and releasing steam.
These red-skinned mashed potatoes include garlic, but it can be omitted if you'd like. Feel free to add some extra butter or cut back. Or use olive oil, ghee, or coconut oil in place of the butter. See the variations for more substitutions and ingredient ideas.
- 2 1/2 pounds potatoes (red-skinned, about 6 to 7 medium potatoes)
- 3 to 4 cloves garlic
- 1 teaspoon kosher salt (plus more, to taste)
- 1 cup water (or low sodium chicken stock, or low-sodium vegetable broth)
- 1/2 cup half-and-half (or whole milk)
- 3 tablespoons butter
- Black pepper to taste (freshly ground)
- Optional: Fresh chopped parsley
- Scrub the potatoes and remove any eyes or imperfections. If desired, peel the potatoes. Cut into 1-inch to 2-inch cubes. Put the potatoes in the Instant Pot.
- Peel the garlic and chop coarsely. Add the garlic to the potatoes.
- Add the salt to the potatoes along with the water or stock.
- Cover the pot and make sure the vent is set to"seal."
- Cook on high pressure for 8 minutes and then quick release.
- Meanwhile, on the stovetop or in the microwave, heat the half-and-half or milk with the butter until hot and the butter has melted.
- Place a large sieve or colander over a bowl and drain the potatoes and garlic. Reserve the cooking liquid in the bowl and set aside.
- Put the potatoes and garlic in a large bowl and mash with a potato masher to break up.
- Add the hot milk or cream and butter mixture and continue mashing until the potatoes are smooth and creamy. Add some of the cooking liquid to the potatoes to reach your desired consistency.
- Taste and add salt and freshly ground black pepper, to taste.
- Spoon the mashed potatoes into a serving bowl and sprinkle with fresh chopped parsley, if desired.
- This recipe is made with red-skinned potatoes which are low in starch, or "waxy." For fluffier mashed potatoes, use russets or baking potatoes, which are high in starch, or use a medium starch potato such as Yukon gold or long whites.
- Replace the butter with ghee, olive oil, or coconut oil.
- Replace the cream or milk with coconut milk or broth.
- Replace half of the potatoes with cauliflower for a lighter mash.
- Add some chopped cabbage or kale to the pot for an Irish-style mash.
- Replace one-third to half of the potatoes with peeled and cubed rutabagas.