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Does anyone not like mashed potatoes?
Mashed potatoes are easily one of my favorite side dishes. But honestly, I’ve rarely been pleased with the results when I’ve made them at home. For the last few years, I’d stopped even trying and just relied on Bob Evans ready made mashed potatoes. When I read Joanna Gaines’ recipe in Magnolia Table, I decided to give it a try using my Instant Pot to speed things up. The result was delicious potatoes and with the Instant Pot’s help, it doesn’t take that long to make them.
For four servings of mashed potatoes, you’ll need:
4 medium potatoes, Russet or Idaho
1 stick of butter
1/3 cup of milk
salt and pepper
I peel my potatoes using my Starfrit Rotato Express potato peeler. This is easily one of the best gifts my husband has ever given me. Then I slice those potatoes up. Some people do chunks but I prefer slices.
Put your potatoes into the Instant Pot and add just enough water to cover them. Give a generous shake of kosher salt to season the potatoes as they cook.
Fasten the lid on your Instant Pot and pressure at High Pressure for 6 minutes. While your potatoes are cooking, add the butter and milk to a small saucepan and warm on low heat until the butter has melted.
When your Instant Pot beeps and tells you that your potatoes are done, do a Quick Release and let the steam out. BE CAREFUL and don’t get burned. Carefully, open your Instant Pot and drain out the water from your potatoes.
You can mash your potatoes with an old fashioned wire masher or with an electric mixer. I prefer to break the potatoes up with a wooden spoon then use an electric mixer. So I give my potatoes a good breakdown with my spoon then add in about a third of my warm milk-butter mixture. Then I fire up the mixer. I alternate mixing with adding in the milk-butter until the potatoes are the creamy consistency I want. Add in salt and pepper as you go, giving it a taste test frequently.
And that’s it really.
Enjoy!
Adapted from Magnolia Table
