Easy Instant Pot Mashed (Printable Version)
Fluffy Yukon Gold potatoes softened with garlic-infused butter and cream using pressure cooking.
# What You'll Need:
→ Potatoes
01 -
3 pounds Yukon Gold potatoes, peeled and quartered
→ Liquids
02 -
Water, as needed to cover potatoes
03 -
3/4 cup heavy cream
→ Fats
04 -
1/2 cup unsalted butter (1 stick)
→ Flavorings
05 -
3 cloves garlic, minced
06 -
Salt, to taste
07 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Place peeled and quartered Yukon Gold potatoes into the Instant Pot. Add water until potatoes are just submerged, then season with a generous pinch of salt.
02 -
Seal the Instant Pot lid and set the valve to 'sealing'. Cook on high pressure for 10 minutes; the pot will take about 10 minutes to reach pressure.
03 -
In a small saucepan, combine butter, heavy cream, and minced garlic. Warm gently over low heat to infuse the garlic flavor and soften the raw edge.
04 -
Once cooking is complete, perform a quick pressure release by carefully turning the valve to 'venting'.
05 -
Remove the inner pot with oven mitts and drain the potatoes in a colander. Return the potatoes to the pot once fully drained.
06 -
If excess water remains, use the 'sauté' function to evaporate it for about one minute. Then turn off the heat by pressing 'keep warm'.
07 -
Mash the potatoes directly in the Instant Pot. Gradually add the warm butter, cream, and garlic mixture, mashing until smooth. Season with salt and pepper to preference.
08 -
Serve immediately, optionally topped with extra butter for enhanced richness.
# Additional Notes:
01 -
Warming the butter and cream with garlic mellows the sharpness of the garlic and adds depth to the flavor.