u003cstrongu003eHow long does it take to cook potatoes in the instant pot? u003c/strongu003e

10-12 minutes for medium sliced potatoes and about 15 minutes for larger potatoes.

u003cstrongu003eWhat's the correct instant pot setting for mashed potatoes? u003c/strongu003e

I like to use the pressure cook function on high for 10 minutes but you can also use the steam function of the instant pot to cook potatoes.

u003cstrongu003eDo I use the trivet to cook potatoes? u003c/strongu003e

You can place the pototoes on the trivet to boil them but it's not necessary because you have to toss the water once they are cooked and you mash them directly in the instant pot.

u003cstrongu003eCan I prepare mashed potatoes in advance?u003c/strongu003e

Yes, you can prepare the mashed potatoes in advance and simply reheat them right before serving. You might need to add a little more milk or butter to soften them up again.

Buttery Mashed Potato Recipe

Name: Instant Pot Mashed Potatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 medium all purpose potatoes (peeled and cut into squares); 1 teaspoon salt; 100 grams butter, plus more for final mashing & serving (unsalted (113 grams) used in 3 parts); 1/2 cup milk; 1/4 cup sour cream, cream or cream cheese; salt to taste (after mashing); black pepper (after mashing); 1/2 cup parmesan cheese (or sharp cheddar, gouda, pecorino romano) + slices for serving.; 2 tablespoons chopped fresh parsley

Description

Everyone needs to have the 'know-how' to the best mashed potato recipe and the instant pot makes it soooo EASY! In 30 minutes you are eating creamy mash and even without adding any heavy cream or cream cheese the fluffy texture makes them completely irresistible!

Ingredients

Units Scale

6 medium all purpose potatoes (peeled and cut into squares)
1 teaspoon salt
100 grams butter, plus more for final mashing & serving (unsalted (113 grams) used in 3 parts)
1/2 cup milk
1/4 cup sour cream, cream or cream cheese
salt to taste (after mashing)
black pepper (after mashing)
1/2 cup parmesan cheese (or sharp cheddar, gouda, pecorino romano) + slices for serving.
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Wash, peel, and slice the potatoes then add them to the instant pot with teaspoon of salt. Give it a quick stir and place the lid on the instant pot.
When you place the lid on, you will hear it click into position. Turn the valve to SEAL and set the IP to HIGH PRESSURE for 10 minutes.
When the potatoes are cooked, you hear a long beep, it does this after building the pressure and when it's done cooking. You will see a LO (lapsed time) sign on the instant pot. Turn the valve from SEAL to VENTING to release the steam, quick release. Wait till its done.
Drain the water and return the potatoes to the pot. Press SAUTE it helps just to remove moisture from the potatoes. You only need to do this for a couple about a minute or two while you add the milk, butter, cream and then use a masher to mash well. Turn the saute off and keep mashing until you are happy with the smooth texture.
Taste for salt and pepper, add chopped parsley and more melted butter, cheese and give it a final mix and for this you can use a masher or wooden spoon.
Serve with slices of parmesan cheese (optional) and enjoy!

Notes

If while mashing you want a smoother texture, add a little pouring cream or full cream milk and continue mashing.
Cooking large potatoes and not medium potatoes? Then increase the time to 15 minutes instead of 10 minutes. I like slicing my potatoes into quarters, this way, they cook quicker.

To prevent lumpy mashed potatoes, once you drain the water, place then back on heat, with the instant pot, you press SAUTE while adding the butter, cream and milk and mashing. Turn the saute setting off, keep mashing until you have the consistency you prefer. At any time that you want to heat, simply press the saute setting, add butter or cream, mash and then turn off the saute setting. Keeping the potatoes on low heat, helps remove access moisture and the potatoes get creamier as you mash. The saute only needs to be on for a couple minute or so at a time.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course, Side Dish
Cuisine: American, British

Nutrition

Calories: 473
Sugar: 4
Sodium: 778
Fat: 24
Saturated Fat: 15
Carbohydrates: 58
Fiber: 7
Protein: 8
Cholesterol: 66