Handmade mashed potatoes are traditional for Thanksgiving the same as turkey and stuffing. They are also a favorite for many retro family meals like meatloaf. They are perfect every time when made in the Instant Pot
In my cooking experience, as a young wife, my mashed potatoes have gone through many transitions. Some years they come out light and fluffy other years they come out like wallpaper paste. But now that I use my Instant Pot exclusively for mashed potatoes with a food ricer they are perfect every time.
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I found the trick to making the perfect mashed potatoes in a new appliance that I have in my kitchen. My Instant Pot. You just can not go wrong with this appliance. It is like a slow cooker but faster.
I use my Instant Pot to cook the potatoes washed, peeled, and roughly cut potatoes for six minutes. When the potatoes are done cooked, I use a potato ricer instead of putting them in my stand mixer. This is the Potato Ricer that I use, click here. My Potato Ricer is a Wolfgang Puck appliance gadget.
Once you have the potatoes riced, you can add butter, milk, salt, and a few stirs and your potatoes are light fluffy modest, and delicious.
Quick & Easy Recipe:
- I use one 5 pounds of potatoes, peeled and rough cut, and add 3/4 cup of water to the pressure cooker.
- Set the Instant Pot on high pressure for 10 minutes.
- After 10 minutes release the pressure and check the doneness.
- Next, run the potatoes through the ricer.
- When all the potatoes are riced, add 4 tablespoons of butter, and about 1/2 cup of milk (the amount of butter and milk depends on how many potatoes you make.
- You may have to experiment until you have the consistency you like.
- Do not overmix.
- Salt and Pepper to taste and mix lightly.
Check Out These Budget Friendly Instant Pots
Creamy fluffy perfect every time mashed potatoes for meatloaf, baked chicken and Thanksgiving and Christmas.
- 5 pounds of baking potatoes
- 1 cup of water
- 4 tablespoons of butter
- 1/2 cup of milk (warmed)
- Salt & pepper
- Insert the basket in the inner pot
- Place 1 cup of water in the Instant Pot
- Wash, peal and ruff chop the potatoes
- Set the electric pressure cooker on high pressure for 10 minutes
- When time is done do a 4 to 5 minute natural release
- Remove the potatoes from the Instant Pot and rice through a food ricer in a large bowl
- Add the butter and warmed milk and give a few stirs. This is all it should take as the riced potatoes become the perfect mashed potatoes in just a few stirs.
- Salt and pepper to taste
- You may need more or less milk depending on how many and the size of your potatoes.
Keywords: Perfect Instant Pot Mashed Potatoes