Mashed Potatoes Instant Pot Recipe - Cooking With Karli (2024)

FAQs

What can I add to instant mashed potatoes taste better? ›

Heavy cream can make instant mashed potatoes taste indulgent. Half and half or even regular milk (whole is better than skim, but 2% will do) adds extra creaminess. To give your mashed potatoes a light tanginess, go with buttermilk or sour cream.

In a 6 quart Instant Pot, you can cook 2 to 3 lbs of Russet Potatoes at a time. Us the time chart below depending on the size of your potatoes followed by a natural pressure release of about 15 minutes. Smaller Russet Potatoes (5 oz each) – 12 minutes on high pressure with a natural pressure release.

Yes, you can use milk instead of water to make instant mashed potatoes. Using milk will provide a creamier and richer taste to the dish. Just make sure to follow the instructions on the packaging as some brands might have specific recommendations for milk usage.

Then, prepare the potatoes: Bring 1¼ cups water to boil in a small saucepan. Once bubbling away, remove from heat, add 1 cup instant mashed potatoes (2 oz.), and gently fluff with a fork.

There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.

– Small potatoes (3 to 5 ounces), cook at high pressure for 8 minutes. – Medium potatoes (6 to 8 ounces), cook at high pressure for 10 minutes. – Large potatoes (9-12 ounces), cook at high pressure for 12 minutes. Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.

When you close the lid and set the desired cook time the Instant pot will look like it's not doing anything. Don't worry. In a few seconds it will beep and the display will say ON. It will say ON until the pot comes to pressure and then the timer will start counting DOWN.

Nutrition. Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber. In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins.

As The Kitchn explains, potatoes will release starch when they're mixed and mashed. Once there is too much starch in your mashed potato mixture, the texture will quickly turn from fluffy to gummy.

Looking for a butter substitute in your mashed potato recipe? Try mayonnaise! Mashed potatoes with mayo are super creamy and taste just as good!

How to spruce up instant mashed potatoes? ›

Those same add-ins—chopped fresh herbs like chives or parsley, chopped cooked bacon, crumbled blue cheese, roasted garlic cloves and so on—will enhance the instant variety as well. Butter (not margarine) is a must, as is sour cream.

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

For additional flavor, add some fresh herbs, such as chives, parsley, thyme or rosemary to the mashed potatoes after mashing them. You can also add some buttermilk, cream cheese or sour cream for a bit of a tangy, creamy flavor. Another great addition to mashed potatoes is to use flavored butter.