Description
Instant Pot Mashed Potatoes make it easy to master this favorite side dish. Using a couple of our favorite nerdy kitchen tools, you'll turn out the Best Instant Pot Mashed Potatoes ever!
Ingredients
Scale
- 2 lbs russet potatoes
- 4 scallions (diced)
- 2 sprigs fresh rosemary
- 4 cloves garlic (lightly crushed)
- 2 cups half and half
- 3 tbsp cold butter
- kosher salt
- freshly ground black pepper
- smoked paprika
- 1 oz fresh chives (chopped)
- extra virgin olive oil (for garnish)
Instructions
- Dice potatoes into 1/2 inch pieces, keeping them as evenly sized as possible. Pour 1 cup water in bottom of Instant Pot. Place trivet (affiliate) overtop. On top of trivet (affiliate), place a layer of aluminum foil. Place diced potatoes on top of foil, keeping them separate from the water. Close lid and set valve to sealing. Set Instant Pot to Manual, High Pressure and set timer for 12 minutes.
- Meanwhile, pour half and half into a medium sauce pot over heat over medium high heat. While cream is heating, add rosemary sprigs, lightly crushed garlic cloves, kosher salt, freshly ground black pepper and smoked paprika to pot and stir together. Continue heating until cream comes to a boil. Cook until cream reduces by about a third, stirring occasionally. Reduce heat to medium-low and continue simmering until cream has reduced by half the original amount. Turn off heat and let rest.
- Saute diced scallions with 1 tbsp butter over medium-high heat for 4-5 minutes, until scallions have softened. Remove from heat and set aside. When timer on instant pot goes off, turn the valve to venting to perform a quick release. be careful, that hot steam will come out quick! Once the pressure valve has gone down, open the lid carefully.
- Using a potato ricer, rice the potatoes into a large mixing bowl. Pour the reduce half-and-half mixture through a mesh strainer and into the bowl. Use a flat spatula or back of a spoon to push through any of the soft garlic into the bowl. Using a flat spatula, beat half-and-half into potatoes vigorously, until well mixed.
- Add scallions to bowl and continue to mix well. Then, add remaining cold butter and continue whipping with the spatula until melted. The final consistency should be enough that the potatoes gently slide off the spatula when you lift it from the bowl. Scrape potatoes into a serving bowl. Garnish on top with freshly chopped chives and a swirl of extra virgin olive oil. Serve hot!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Keywords: Easy Mashed Potatoes, Holiday Recipes, Best Mashed Potatoes