Instapot: Best Mashed Potatoes
We all have flavors that remind us of our childhood. One bite brings us back to a warm, nurturing moment. For me, one of those flavors is my dad’s mashed potatoes. He had three dinners that he kept in rotation — Tacos with ground beef, canned chili, and finely shredded iceburg lettuce — Spaghetti and homemade meatballs, that he made with my mom — Fried chicken, mashed potatoes, and a steamed veggie — Even to this day — in my 40s — if I walk up to their house and smell even a hint of one of these meals, I tear up.
Today, we are going to focus on his mashed potatoes! With the holidays around the corner, hands down, no-one elses recipe comes close. I’m pretty confident it is something about the way he mashes them that adds the finishing step of perfection. As a child, I didn’t like gravy on them. I just wanted to taste them pure and simple. My son is the same way!
This year we are hosting Thanksgiving. As I’m planning the menu I think about things like, “What are healthy versions of Thanksgiving favorites?” “How can I plan for easy Thanksgiving food prep, that allows me time with family outside of the kitchen?” Let’s face it, mashed potatoes are simply a must! Last night, I experimented with using the Instapot. It makes sense right?! Otherwise, you have to stand by and watch to confirm the pot doesn’t boil over. The potatoes need to be cooked to the perfect tenderness for texture’s sake. Then, you have to keep them warm, because cold mashed potatoes brings me back to childhood in an un-nurturing way! Let’s just say my middle sister didn’t like mashed potatoes, and she was made to sit at the table and finish her plate of food. If the plate of food included mashed potatoes, she would sit there so long they would get cold and then she’d gag them down. It was torture for her, but also torture for those of us who had to witness the experience. But let’s go back to ‘happy potato thoughts’.
The Instapot guarantees no overflowing pots of boiling water (less stove clean-up), perfect tenderness, and will keep the mash warm until everyone is ready to eat. My goal, yesterday, was to develop a recipe that was as tasty as Dad’s mashed potatoes, while being easily prepared in the Instapot. I believe I was successful! As I served the potatoes, my son covered his plate, “Are these Papa’s potatoes?” This is what I’m talking about! He professes to ONLY eat Papa’s potatoes. He doesn’t even like french fries! So I knew I had a big job. Guess what? My son ate three helpings!
Ready for the recipe? Here is your new recipe for the Best Instapot Mashed Potatoes. Enjoy!
Best Instant Pot Mashed Potatoes
Ingredients
- 3 lbs russet potatoes peeled & cut into large chunks
- 3 cloves garlic peeled and smashed
- 2 tsp salt
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 5 cups water, or just enough to cover potatoes
- 6 tbsp vegan butter, or regular butter
- 1 cup Oatly, or cow milk/cream of choice
- 2 teaspoon salt or to taste
Instructions
- Place large chunks of potatoes, smashed garlic, salt, and fresh herb sprigs into the stainless steel Instaspot insert. Add just enough water to cover the contents.
- Cover with the lid, confirming the sealing valve is closed. Press "Pressure Cook" and set time for 10 minutes. Remember it takes time for the Instapot to build pressure before it starts the ten minute countdown.
- Once you hear the beep, slowly release the pressure by turning the top valve. Remove lid, and carefully drain away the water. You may remove the herb sprigs now.
- Add the butter and begin to mash the potatoes. Once the butter has fully melted, add in the milk of your choice and continue to mash until you've reached your desired consistency. More milk may be added to potato mash if you would like to reach an even creamier texture. Taste and add salt to finish them off.
- If you aren't quite ready to eat yet, press the "Keep Warm" button. When you are ready to serve the best mashed potatoes ever, you can leave them in the warm pot, or scoop them out into a serving bowl.
Notes:
Regarding the vegan milk option, Oatly is the best non-dairy choice for achieving a traditional, creamy mash potato flavor. But you do you!
