Creamy Instant Pot Mashed Potatoes Recipe

The typical way to making mashed potatoes involves cutting the spuds up and then boiling them until they've reached the proper consistency to mash. But you can also cook them in an Instant Pot. Admittedly, this doesn't do a whole lot for speed. Once you add in the time it takes to heat up the pot to the point where the cooking countdown begins — recipe developer Miriam Hahn says it takes hers about 14 minutes — you're looking at over 20 minutes until the potatoes are soft. Still, Hahn likes to cook potatoes in the Instant Pot because, as she says, "you can leave it unattended, and [there's] no boiling over to worry about." If you prefer not to use (or don't have) this appliance, though, you can still boil the potatoes and then take this recipe from there.

Hahn describes these mashed potatoes as "unbelievably delicious and creamy." She says this is due, in part, to her secret ingredient: mayonnaise. This ingredient, she tells us, "adds a little zing to the potatoes while adding to the creamy texture." She also favors Yukon gold potatoes, telling us "they have a silky texture and keep the mixture moist."

Scrub or rinse your potatoes to make sure they are clean, then peel them — or don't. Although Hahn does peel her potatoes, she allows that "you can definitely leave the peels on," adding that this "will save a step, and they come out fine" either way. The one thing you must do, though, is to cut the potatoes into chunks. This will greatly reduce your cooking time.

Either put the potatoes back in the Instant Pot or into a bowl, then mash them with all of the remaining ingredients until they are as smooth as you prefer them to be. 

If you won't be eating all of the potatoes right away, you can keep them warm in the Instant Pot for a short time, but you should store them in the refrigerator if it'll be more than 2 hours. Hahn says these potatoes can be kept in the fridge for 5 days and recommends reheating them in the microwave or oven.