Can I make mashed potatoes in the slow cooker?

Yes. Add Yukon potatoes to the slow cooker and cook on the low setting for about 4-5 hours, or until the potatoes are tender. The cooking time may vary depending on your slow cooker, so check for tenderness with a fork. Then, follow the recipe instructions starting in step 3.

Do I have to peel the potatoes?

Nope. While I prefer a smooth, skinless texture, you can leave the skins on to make it even easier. One caveat: if you’re using russet potatoes you for sure need to peel to skin off.

What do I use to mash potatoes?

To mash potatoes, you can use a potato masher for a rustic texture, a potato ricer for a fine and fluffy consistency, or an electric hand mixer or stand mixer for ultra-smooth and creamy results. Forks, food processors, and immersion blenders can also be used, depending on your preferred texture and the tools available in your kitchen.

Can I make Instant Pot Mashed Potatoes ahead of time?

Yes. The Instant Pot has a "warm" setting that you can keep the potatoes on. However, I'd be sure to give them a stir every 30-45 minutes to make sure they don't stick to the bottom. You can also add a splash of milk to replace any moisture that is lost as it sits.

Can I freeze mashed potatoes?

Yes, you can freeze mashed potatoes. However, the texture will change slightly through the freezing and thawing process. They might become slightly grainy or watery when thawed.

Instant Pot Mashed Potatoes

Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3-4 pounds small to medium-sized Yukon Gold potatoes, peeled; 1 1/2 cups half and half (sub: milk); 10 tablespoons butter; Kosher salt, to taste

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Instant Pot Mashed Potatoes

Whip up a creamy, dreamy batch of Instant Pot Mashed Potatoes with very little effort. This low-ingredient, easy recipe is perfectly fluffy and decadent.

Yield: 6-8 servings 1x

Prep: 10 minutesCook: 15 minutes (come to pressure) + 25 minutesTotal: 50 minutes

Units:

Scale:

Ingredients

3–4 pounds small to medium-sized Yukon Gold potatoes, peeled
1 1/2 cups half and half (sub: milk)
10 tablespoons butter
Kosher salt, to taste

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Instructions

Prep: Place 1 cup of water and the trivet in the Instant Pot. Place the potatoes on top of the trivet. Spread them in a single layer if possible, but it’s ok if some of them are stacked.
Pressure Cook: Cook at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (don’t touch them) and then do a quick release of the rest of the pressure. (The potatoes are done if you can easily prick them with a fork.)
Combine Butter/Half & Half: While potatoes are cooking, combine butter and half and half in a small sauce pan and cook over low heat until the butter is melted and mixture is warm. Stir to combine. (Alternately, you can warm this in the Instant Pot using the Saute function while the potatoes are draining.)
Drain Potatoes: Carefully transfer the potatoes to a colander over the sink and drain off the water from the Instant Pot. (Use pot holders to remove the trivet with potatoes to the colander.) Return the potatoes only (no trivet) to the pot.
Mash & Season Potatoes: Add about 3/4th of the butter mixture and start mashing with a potato masher. Add more liquid and keep mashing as needed to achieve the consistency you like. This takes 3-5 minutes. Important last step: Taste and start adding Kosher salt a pinch at a time, stirring and tasting, until you season to your preference.

Notes/Tips

Cooking Tips:
- Plan to buy about a 1/2 pound raw potatoes per serving. Children might eat less than this, as a 1/2 pound yields a pretty generous portion.
- If you’re working with larger Yukon potatoes, you may want to cut them in half before cooking, or cook them a few extra minutes.
- My 6 quart Instant Pot, took 15 minutes to come to pressure before it began cooking.
- Mash the potatoes right after they’re done cooking to prevent lumps.
How to Keep Warm When Making Ahead: When making them in advance, the Instant Pot has a “warm” setting that you can keep the potatoes on. However, I’d be sure to give them a stir every 30-45 minutes to make sure they don’t stick to the bottom. You can also add in a splash of milk or chicken broth to replace any moisture that is lost as it sits.
Salting Correctly: When it comes to salt, remember you can’t take it out! So add a little at a time at the end and taste as you go. If you do end up over salting your potatoes, add in more milk as needed.
Stovetop Instructions: Quarter the potatoes and boil for about 20 minutes until they are softened all the way through. Then follow steps 3-5.
Slow Cooker Instructions: Add Yukon potatoes to the slow cooker and cook on the low setting for about 4-5 hours, or until the potatoes are tender. The cooking time may vary depending on your slow cooker, so check for tenderness with a fork. Then, follow the recipe instructions starting in step 3.

Cuisine: American Method: Instant Pot

Find it online: https://thrivinghomeblog.com/creamy-mashed-potatoes-made-in-the-instant-pot/