I absolutely love making mashed potatoes in the Instant Pot. I think that cooking them in their skins really helps prevent excess water from getting into them, and combining that with a potato ricer really makes a perfect mashed potato!
Start with about 5 medium sized Russet potatoes.
These will cook in the Instant pot on high pressure for 11-13 minutes with a quick release. The amount of time is going to be relative to the size of your potatoes. Poke them with a fork to make sure the center is soft.
I am currently using the Instant Pot Max and I love it. The max pressure and automated quick release are really amazing.
Meanwhile, fry up some bacon.
And melt a stick of butter in a bowl.
Then, rice your potatoes. I use a potato ricer similar to this one.
Once the potatoes are riced mix fully with the butter. You want the fat to surround all the starches to keep the potatoes smooth.
Add salt, dried chives, and bacon and mix.
And sour cream.
And add to bowl.
Broil for a few minutes to warm through. The Breville SmartAir oven is amazing. It has so many functions! I love the broil function.
The kids really loved these, and Aaron used the leftovers to make the most amazing potato pancakes!
Instant Pot Loaded Mashed Potatoes
- 5 medium Russet potatoes
- 8 tablespoons butter
- 1/2 cup cooked chopped bacon
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 tablespoons dried chives
- 1 tsp salt to taste
- Cook potatoes in Instant pot on high pressure (on rack with 1 cup water on the bottom) for 11-14 minutes until fork tender. Melt butter in bowl, and rice potatoes into butter. Mix butter and potatoes. Add cheese, chives, bacon, and sour cream and mix. Adjust seasoning with salt. Place in 13X9 and broil lightly.