What type of potatoes are best for mashed potatoes?

The best type of potato for mashed potatoes depends mostly on your personal preference. Golden potatoes are a popular choice because they have a creamy texture and rich, buttery flavor. They are less likely to taste watery or have a gummy texture (because they have less starch). They can be mashed with or without the skin. Red potatoes have a texture that's slightly less dense than golden potatoes and a milder flavor. They are often mashed with the skin on. Russet potatoes blend into fluffier, lighter mashed potatoes. Be careful not to blend Russets too much, however, or the extra starch will give the mashed potatoes gluey texture. Russets should be peeled because the skin can be thick and tough.

Can I leave the skin on my potatoes?

You can leave the skin on golden or red potatoes if you like. Russets should be peeled because the skin is so tough.

Can I blend the potatoes in a food processor or blender?

No. You will end up with gummy, gluey potatoes. Always use a hand held mixer, standing mixer, or hand-held potato masher.

What should I use to mash my potatoes?

You can use either a masher or a hand held electric mixer.

Should I use a steamer basket or trivet to cook the potatoes?

No, the potatoes can go directly into the Instant pot with the water.

How much milk and butter should I add?

For 2 pounds of potatoes, I start by adding 4 tablespoons butter and 3/4 cup milk. You can add more of both if you like.

Can I make this recipe ahead of time?

If you'd like to cook mashed potatoes the day before a holiday and reheat them, Martha Stewart can walk you through several methods .

Can I cut the raw potatoes ahead of time?

Yes, but make sure to store the cut potatoes submerged in water. When exposed to oxygen, cut potatoes will start to turn gray or brown. Keeping raw potatoes in water will prevent oxidation.

What's the best way to reheat mashed potatoes?

I often reheat leftover mashed potatoes in the microwave, usually adding a drizzle of milk or half & half to make them creamier. You can also reheat them over very low heat on the stove. Add milk to prevent the potatoes from burning.

Creamy Instant Pot Mashed Potatoes (No drain)

Name: Creamy Instant Pot Mashed Potato Recipe (no drain)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 cup water; 2 to 5 pounds golden, red or Russet potatoes, cut into 1-inch chunks. Golden and red potatoes can be cooked with or without skin. Russets should be peeled.; ½ teaspoon salt, plus more to taste; 4 to 6 tablespoons salted butter (to taste); 3/4 to 1 1/2 cups whole milk or half & half (to taste); Optional: fresh herbs, like parsley or chives

Creamy Instant Pot Mashed Potato Recipe (no drain)

a bowl of mashed potatoes topped with chives

Print Recipe

★★★★★

5 from 1 review

Easy Instant Pot mashed potatoes, cooked completely in one pot. Use your Instant Pot to cook the potatoes with a little bit of water (no draining needed!) then blend in butter, milk and salt for creamy, fluffy, buttery mashed potatoes.

Total Instant Pot Cooking Time: 10 to 20 minutes to reach pressure + 8 minute cook time + quick release

Author: Jenny Meier
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4 to 10 servings 1x
Category: Side Dishes
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 cup water
2 to 5 pounds golden, red or Russet potatoes, cut into 1-inch chunks. Golden and red potatoes can be cooked with or without skin. Russets should be peeled.
1/2 teaspoon salt, plus more to taste
4 to 6 tablespoons salted butter (to taste)
3/4 to 1 1/2 cups whole milk or half & half (to taste)
Optional: fresh herbs, like parsley or chives

Cook Mode Prevent your screen from going dark

Instructions

Pour 1 cup of water into the Instant Pot.
Add the chunks of potato. Sprinkle salt over the top of the potatoes.
Cook for 8 minutes on high pressure.
You can release the pressure instantly with a quick release, or let the pressure release naturally. Either is fine. The potatoes should be very soft and easy to pierce with a fork.
Add 4 tablespoons butter and 3/4 cup milk.
Use a hand-held mixer or potato masher to whip or mash the potatoes.
As you mash, add more butter, milk and salt as needed to make the potatoes flavorful and creamy. Keep mashing and keep adding butter, salt and milk until the potatoes have a flavor and texture you like.
You can add fresh herbs to the potatoes (like parsley or chives) for flavor and color.

Notes

My favorite potato for this recipe is Golden potatoes. They naturally have a creamy texture and rich, buttery flavor. They are less likely to taste watery or have a gummy texture (because they have less starch).

It's okay if the raw potato chunks are slightly bigger than 1-inch. Just try to keep all the pieces about the same size.

Plan for ½ a pound of raw potatoes per person. So if you're feeding 4 people, use 2 pounds of potatoes. If you're feeding 10 people, use 5 pounds of potatoes.

No matter the amount of potatoes (2 to 5 pounds), use 1 cup of water.

If the cooking time ends and the potatoes aren't soft enough to be very easily pierced with a fork, then just re-seal the lid and cook the potatoes for 1 to 2 more minutes.

The Instant Pot has a "keep warm" setting but if mashed potatoes stay in the pot too long they will start to stick and burn to the bottom. If you're keeping the mashed potatoes warm, make sure to stir them frequently and add milk if they start to dry out.

This recipe was tested in a 6-quart Instant Pot.

Keywords: Instant Pot mashed potatoes no drain, Instant Pot mashed potatoes, Instant pot garlic mashed potatoes

Find it online: https://www.kitchenskip.com/instant-pot-mashed-potatoes-no-drain/