Ingredients
- 5 pounds potatoes (see notes) , peeled & quartered
- 1 cup cold water
- 1/4 cup ghee (or more to taste)
- 1/4 cup coconut milk, warmed
- Sea salt to taste
- Garlic Powder
- Nooch, opt.
Instructions
- Pressure Cook Potatoes: Place 1 cup cold water and a steamer rack in Instant Pot. Put quartered potatoes on the steamer rack.
- Pressure cook at High Pressure for 8 minutes, then Quick Release.
- Mash Potatoes: Transfer potatoes to a large bowl. Mash with a potato masher while potatoes are still hot. Stir with a silicone spatula.
- Melt Butter & Add Milk: Add half of the ghee to potatoes and stir gently with a silicone spatula. Add in remaining ghee, then repeat this step.
Pour hot milk on the mashed potatoes, then gently stir it in. Allow the potatoes to absorb the milk. Season with sea salt and garlic powder and nooch, if using. Adjust seasonings. - Serve: Serve immediately as a side dish.
Notes
1. Use the Right Potatoes: Check out our Test Kitchen experiment here.
2. Use Steamer Rack: Placing the quartered potatoes on the steamer rack instead of directly in the inner pot will further failproof the pressure cooking process.3. Food Mill vs. Potato Masher: They each produce a different texture of mashed potatoes.
4. Can I make these mashed potatoes ahead of time: Yes! You can put it in "Keep Warm" mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula. If you're making it even further ahead, you can reheat it, then add in a bit more butter and milk to make it smooth again.
Adapted from https://www.pressurecookrecipes.com/instant-pot-mashed-potatoes/#recipe
- Fluffy Creamy Mashed Potatoes: Use starchy potatoes like Russet potatoes
- Silky Smooth & Richer Potato Flavors: Use Yukon Gold potatoes
- Best of Both Worlds (Our Pick): Use a mix of Russet potatoes and Yukon Gold Potatoes. As a reference, we tested with 75% Russet and 25% Yukon Gold potatoes, and the mashed potatoes came out fluffy creamy smooth with deeper flavors.
- Substitute with Red Potatoes: They’re less starchy, so it’s best to use Russets or Yukon Gold potatoes for this recipe.
2. Use Steamer Rack: Placing the quartered potatoes on the steamer rack instead of directly in the inner pot will further failproof the pressure cooking process.3. Food Mill vs. Potato Masher: They each produce a different texture of mashed potatoes.
- Food Mill (Our Pick): Silky smooth, lump-free, lighter, fluffier, and creamier than the potatoes mashed with Potato Masher.
- Potato Masher: Creamy chunkier mashed potatoes with more texture.
4. Can I make these mashed potatoes ahead of time: Yes! You can put it in "Keep Warm" mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula. If you're making it even further ahead, you can reheat it, then add in a bit more butter and milk to make it smooth again.
Adapted from https://www.pressurecookrecipes.com/instant-pot-mashed-potatoes/#recipe
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