Want the easiest, tastiest, creamiest, fluffiest mashed potatoes ever? Break out your Instant Pot!
You won’t believe how simple this recipe is, thanks to the wonders of the pressure cooker. Plus, when you make these in the summer time, you won’t be adding any residual heat to your kitchen and home without any boiling water and steam.
That’s right: no boiling, no draining, no extra dishes to wash.
Plus, I have a few tasty tricks up my sleeve to help this side dish go from simple to spectacular.
2 1/2 pounds russet potatoes
3/4 cup water
1 stick salted butter, softened
2 tablespoons whole milk (or heavy cream)
1 tablespoon mayonnaise (or sour cream)
kosher salt/freshly ground black pepper
Peel the potatoes and cut into roughly 2 inch chunks.
Place in the Instant Pot with the water and 1 teaspoon of kosher salt.
Lock the lid and set for 10 minutes on high. When done, release the steam manually.
Remove the lid and briefly mash the potatoes. Add the butter, milk (or cream) and keep mashing until the potatoes are smooth.
Add the mayo (or sour cream), if using, and whip the potatoes with a wooden spoon. Trust me, a dollop or two adds a lot of extra flavor!
These fluffy mashed potatoes will stay warm in the Instant Pot up to 30 minutes. Transfer to a serving dish at mealtime and top with fresh chopped chives, parsley or any other green herb. Enjoy!
PS. This recipe will keep residual heat from entering your home thanks to cooking in the instant pot. Want another way to keep your home cool this summer? Get our 21-point Cooling Tune-up to help your system keep up with 90+ degree days.