on Mar 15, 2021, Updated Aug 11, 2023 If you own an Instant Pot, here are some more exciting recipes that you can try: Mashed Purple Sweet Potatoes, Instant Pot Chicken Stew, Instant Pot Chicken Broccoli Pasta, and Instant Pot Cuban Chicken Soup.
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This technique to make mashed potatoes is super easy, mess-free, one-pot, and comes together in under 50 minutes. The resultant mashed potatoes are super fluffy and creamy. The best part is that this comforting side dish is a no-drain recipe. This means you don’t have to drain the extra water after cooking the potatoes. This one trick makes this recipe a notch higher than others. These garlic mashed potatoes cooked in an instant pot are gluten-free and vegetarian, and the recipe can be easily doubled or tripled. I made this recipe in my 3-quart instant pot. If doubling or tripling, use a 6-quart pot. The cooking time will remain the same.
This technique is one-pot and mess-free. I have also improved this recipe by making it no-drain and even easier. The texture of the mashed potatoes is very creamy and fluffy. You can keep the mashed potatoes warm for a long time. Switch on the keep warm setting; the potatoes will remain warm until you are ready to serve them.
Red potatoes also work well. You can replace regular potatoes with sweet potatoes and make instant pot sweet potatoes. Garlic – Garlic adds a delicious and distinct flavor that makes the mashed potatoes very delicious. Others – You will also need water, salt, extra virgin olive oil, salted butter, sour cream, and cream cheese. Water can be replaced with vegetable stock (vegetable stock) or chicken stock (chicken broth) for extra flavor. Add some freshly cracked black pepper for a spicy kick. Cut the potatoes into 1-inch cubes. Make sure the cubes are equal in size. You can also slice the potatoes into ½-inch thick round slices. Keep the potato cubes soaked in water until ready to use; otherwise, they will become black due to oxidation. The best is to peel and chop the potatoes just when ready to cook. Peel the garlic. Bring the other ingredients to room temperature. Put the lid on the instant pot and secure it well. Set the valve to the sealing position. Press PRESSURE COOK and set the timer for 12 minutes on high pressure. The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer. Release the remaining pressure by moving the valve to the venting position. To avoid steam burn, use a kitchen towel or the back of a spoon to move the valve. Once the pressure is released, open the lid. Mash the potatoes using a potato masher. There is no need to drain the water.
2 tablespoon extra virgin olive oil 2 tablespoon salted butter (at room temperature) ¼ cup sour cream (at room temperature) ¼ cup cream cheese (at room temperature)
Tip – You can pass the mashed potatoes through a potato ricer for extra creamy ones. Check for salt and add more if needed. Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and red pepper flakes. Serve warm. Cook the potatoes in chicken or vegetable broth instead of water for a more complex flavor. You can keep the peel on for rustic, no-peel mashed potatoes. If you want a strong garlic flavor, you can fry some smashed garlic cloves in butter and olive oil until they are slightly browned, and then add the butter to the potatoes. For a more prominent flavor, you can use roasted garlic rather than raw garlic. To flavor these creamy mashed potatoes, you can also use fresh herbs, such as chives, green onions, rosemary, or thyme. Add ¼ cup of shredded parmesan or cheddar cheese to make these mashed potatoes creamier and cheesier. You can also add ranch dressing or heavy cream. If sour cream is unavailable, you can only use cream cheese or add some milk. This recipe is very forgiving, so play around with the available ingredients. Always use a potato masher or ricer to mash the potatoes. Never use a hand mixer or immersion blender; these will make the potatoes gluey. You can add Greek yogurt instead of sour cream to make these potatoes a little healthier 🙂 All the ingredients added to the potatoes must be at room temperature for better absorption by potatoes.
