Instant Pot Mashed Red Potatoes
My family and likely your family loves mashed potatoes. I’m a bit fussy about mine. I like them creamy, rich and flavorful, and I definitely do not like them grainy!! Choosing the right potato for what you are cooking is important! I also don’t like how long it takes for the huge pot of water to come to a boil and then the potatoes to cook. This recipe for Instant Pot Red Mashed Potatoes takes care of ALL of those problems. Whoot!
Why make mashed potatoes in the Instant Pot?
Since I got my Instant Pot I haven’t made mashed potatoes on the stove top once. Not only are they faster, but they taste better, more “potatoey” (probably not a word I know). Because the potatoes cook in less liquid (broth or water), I find they are creamier and less watery too. Try it! You won’t regret it.
Do I need an Instant Pot?
If you don’t have an Instant Pot, now is the time to get one. It’s a wonderful tool to help get meals on the table, faster, easier and often producing a better meal. It does take some practice so I recommend you get used to it before the holidays kick in. I use mine all year round, a few times a week at least, and for big family events, I have a second one that gets put to use. We cook at least 15 lbs of Mashed Potatoes for Thanksgiving and Christmas and the Instant Pot is a GAME CHANGER for this. TRUST ME!!
How do I make Instant Pot Creamy Mashed Potatoes?
These particular Instant Pot Mashed Potatoes have a few unique twists that make them extra delicious without any extra work.
- Use broth instead of water
- Add garlic
- Use red potatoes (perfect for mashing)
- Add cream cheese for richness
- 2 lbs. red potatoes washed and cubed
- 3-4 cloves garlic peeled and chopped
- 1 c. chicken or vegetable broth
- Sea salt and black pepper to taste
- 4 oz. cream cheese cut into chunks
- Place potatoes, garlic, and broth in Instant Pot®. Season with salt and black pepper, to taste.
- Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust setting to “high.” Set cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully open lid and add cream cheese. Mash potato mixture with a potato masher or an immersion blender until blended, but not completely smooth. Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!
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