Perfect Instant Pot Mashed Potatoes
These creamy, dreamy Instant Pot mashed potatoes are pretty much foolproof. They’re cooked in broth, mashed with a garlicky, herb-infused butter, and come out impossibly rich and smooth every time. The perfect side dish for weeknights, Sunday dinners, holidays, or whenever you need something cozy and carb-y on the side.
Servings: 6 servings
Equipment
- Instant Pot
- Potato masher or hand mixer
Ingredients
- 3 lbs of potatoes (Russet or Yukon Gold), peeled and cut into halves or quarters, depending on size
- 4 cups cups of chicken broth Or vegetable broth.
- 1 tsp sea salt
- 1/4 cup butter
- 3 cloves of garlic, grated to a paste or finely minced Use a microplane to grate to a paste.
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh parsley
- 1/3 cup plain Greek yogurt Or sour cream.
- 1/2 cup whole milk
- Cracked black pepper, to taste
- Chopped fresh parsley or thyme, for garnish
Instructions
- Peel the potatoes and cut them into halves or quarters, depending on the size. You want them to be about the same size to ensure an even cook.
- Transfer the cut potatoes into the Instant Pot. Add the broth until the potatoes are just covered. If you need more liquid, you can use water.
- Secure and lock the lid into place. Position the valve to sealing, and cook the potatoes on high pressure for 8 minutes. (Proceed to the next step while the potatoes cook.) When the timer goes off, do a quick release and drain the potatoes, then return them to the Instant Pot.
- While the potatoes are cooking, melt the butter over medium-low heat on the stove in a small saucepan. When the butter is melted, add the grated garlic and chopped fresh herbs. Stir often to keep the butter from separating. If the butter separates, heat it again and keep stirring.
- Give the cooked potatoes a quick mash with a potato masher or with the beaters from your handheld mixer, depending on what you're using. Add the butter, milk, Greek yogurt, salt, and pepper, and mash/beat the potatoes until creamy. (Don't overmix or they will become gummy.) Add more milk if necessary until you reach the texture and creaminess you prefer. Taste, and add more salt and pepper if necessary.
- Transfer the potatoes to a serving dish, add a few knobs of butter on top, and garnish with some freshly chopped herbs like parsley, thyme, or chives. I don't recommend raw rosemary as it's very tough and potent.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 72g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Fiber: 5g | Sugar: 4g
