These mashed potatoes in the Instant Pot are so easy, kids can make them. No draining, no heavy pots, no babysitting the stove.
- Cut the potatoes into large chunks. Quarters is fine for red potatoes; big bakers will need to be more pieces.
- No need to peel if you don’t want to, although you may.
- Put the potatoes and liquid into a 6-quart or larger Instant Pot.
- Add and optional garlic.
- Check the seal and lock in the lid. Turn the valve to “Sealing.”
- Set the Instant Pot for 10 minutes on high pressure (usually this is the “Manual” button).
- It will take 5-10 minutes to get up to pressure. When the 10-minute cooking time is up, use a long wooden spoon to safely open the valve and release the pressure.
- Open the lid carefully. Most of the water will be absorbed, but if it still looks a little liquid-y, don’t worry – mashing will solve the problem.
- Add milk and butter (to taste) and any other seasonings you enjoy.
- Mash the potatoes right in the pot (or do as my Grandma does and use a KitchenAid mixer paddle, but that’s not as safe for kids, moving hot potatoes around).
- The Instant Pot will automatically be on “keep warm” so you can close the lid again and serve the potatoes any time in the next few hours!
* Other seasonings like Herbs de Provence can make your smashed potatoes step up a notch in elegance!
* Non-dairy milk works fine as well and olive or avocado oil.
* A huge thank you to Bethany at Woodhaven Place for the basic no-drain technique!