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. Follow recipe instructions after 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: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3-4 pounds Yukon Gold potatoes (about 12 medium-small potatoes); 1.5 cups heavy cream; 10 tablespoons salted butter; 2 teaspoons kosher salt (more or less depending on preference)

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Instant Pot Mashed Potatoes

Whip up a creamy, dreamy batch of Instant Pot Mashed Potatoes in minutes. This recipe is perfectly fluffy, buttery, and infused with your favorite seasonings. The ultimate comfort food made quick and easy.

Yield: 6-8 1x

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

Units:

Scale:

Ingredients

3–4 pounds Yukon Gold potatoes (about 12 medium-small potatoes)
1.5 cups heavy cream
10 tablespoons salted butter
2 teaspoons kosher salt (more or less depending on preference)

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Instructions

Peel the potatoes. Place 1 cup of water (or chicken stock) in the Instant Pot.
Place the trivet into the Instant Pot and place the potatoes on top.
Cook in the Instant Pot for 10 minutes on high pressure. Let them naturally release for 10 more minutes. (If not using the Instant Pot, quarter the potatoes and boil for about 20-25 minutes until they are softened all the way through.)
While potatoes are cooking, combine butter and heavy cream in a small sauce pan and cook over low heat until the butter is melted.
In a large mixing bowl, combine potatoes, butter/cream mixture, and salt.
Using a potato masher, mash the potatoes until the consistency is smooth. (This took me about 4-5 minutes).

Notes/Tips

If you’re working with larger yukon potatoes, you may want to cut them into quarters, or cook them for closer to 15 minutes.
Mash them right after they’re done cooking to prevent lumps.
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 to replace any moisture that is lost as it sits.

Cuisine: American Method: Instant Pot

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