My Favorite Easy Mashed Potatoes Recipe
Let me tell you about my easy mashed potatoes recipe. I make it in my pressure cooker now. It is so fast. You just put everything in one pot. I still laugh at how simple it is.
This is my go-to Thanksgiving side dish. It frees up my stove for other holiday recipes. The secret is using Yukon Gold potatoes. They make the creamiest mashed potatoes. What is your favorite potato for mashing?
Why Yukon Gold Potatoes Matter
Not all potatoes are the same. Yukon Gold potatoes have less starch. They also have a buttery yellow color. This matters because they mash up so smooth. You get creamy mashed potatoes without much work.
*Fun fact*: Yukon Gold potatoes were first grown in Canada. A scientist bred them to be golden and tasty. I think he did a wonderful job. Their natural richness is why I use less butter. Does your family have a favorite potato type?
The Garlic Secret
I love garlic mashed potatoes. My grandson taught me a trick. Grate the garlic cloves right into the warm potatoes. The heat cooks it just enough. Doesn’t that smell amazing? It tastes gentle, not sharp.
This matters because flavor should be in every bite. You do not need a lot of ingredients. Just good ones. These quick mashed potatoes feel special. They are perfect for a busy weeknight or a big holiday table.
Making Them Creamy (A Little Story)
Once, I drained all the potato water. My mash was too dry. I learned to save that starchy water. Now, I add it back slowly. It makes the potatoes so silky. The olive oil helps, too.
For vegan mashed potatoes, just use more olive oil. Skip the butter. It is still wonderfully rich. This recipe is very forgiving. Have you ever saved your pasta or potato water for cooking?
Why the Instant Pot is a Helper
These Instant Pot mashed potatoes are my new tradition. The pot does the cooking for you. No watching a boiling pot. You get perfect pressure cooker mashed potatoes every time.
This matters for a happy cook. When you are less stressed, the food tastes better. Trust me. Give these quick mashed potatoes a try this year. Will you be making mashed potatoes for your next big meal?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon gold potatoes | 4 pounds | peeled and cut into 1-inch pieces |
| Water | 6 cups | |
| Sea salt | 4 teaspoons | divided |
| Garlic | 3 cloves | grated |
| Extra-virgin olive oil | ⅓ cup | |
| Unsalted butter | ¼ cup | |
| Black pepper | to taste | freshly ground |
| Chives | for garnish |
Instructions
Step 1: Put your Yukon Gold potatoes in the pot. Add the water and two teaspoons of salt. This makes the best creamy mashed potatoes from the inside out. I love how easy this step is. It feels like a little kitchen secret.
Step 2: Lock the lid and cook on high pressure. It takes just 12 minutes for quick mashed potatoes. The steam will smell so good. (Always quick release for potatoes—they get too soft otherwise.) When done, save that starchy water before you drain!
Step 3: Put the hot potatoes back in the pot. Add the grated garlic, olive oil, butter, and the rest of the salt. Mash it all together until it’s smooth. Doesn’t that smell amazing? For vegan mashed potatoes, just use more olive oil instead of butter.
Step 4: Now, stir in your saved potato water. Add a little at a time. This is the trick for perfectly creamy mashed potatoes! Fold it in with a spatula. What’s your favorite potato for mashing? Share below! You can make them as fluffy or as rich as you like.
Creative Twists
Try mixing in a big spoonful of creamy horseradish for a zing. Stir in some chopped fresh rosemary with the garlic. For a colorful holiday recipe, fold in a bit of roasted red pepper puree. Which one would you try first? Comment below!
Serving & Pairing Ideas
These garlic mashed potatoes are the ultimate Thanksgiving side dish. Top them with lots of chopped chives and a pat of butter. They’re perfect next to a simple roast chicken, too. For a fancy touch, drizzle a little more olive oil on top. Which would you choose tonight?
Keeping Your Mashed Potatoes Happy
Let’s talk about storing these creamy mashed potatoes. They keep well in the fridge for four days. Just put them in a sealed container. You can also freeze them for two months. Use a freezer bag and press out all the air.
Reheating is simple. Add a splash of milk or broth to a pot. Warm them slowly on the stove, stirring often. I once reheated them too fast. They got a little sticky! Batch cooking this easy mashed potatoes recipe saves big holiday stress. It means more time with family, not just in the kitchen.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Mashes
Even grandmas have kitchen troubles. Your mash can be gluey, lumpy, or bland. Do not over-mash the potatoes. It makes them gluey. Mash just until they are smooth. For lumps, make sure your potato pieces are all the same small size before cooking.
I remember when my mash tasted like nothing. I forgot the salt! Season well in the pot. Fixing these small issues builds your cooking confidence. It also makes the flavor of your holiday recipes shine. Good food should make you smile.
Which of these problems have you run into before?
Your Quick Questions, Answered
How to make creamy mashed potatoes Instant Pot?
Use Yukon Gold potatoes for the best texture. Cook them with garlic right in the pot. After draining, save that starchy cooking water. Mash the potatoes with butter and oil first. Then fold in the water little by little. This makes them incredibly smooth and creamy. It is my favorite method for quick mashed potatoes.
What is the secret to creamy mashed potatoes?
The secret is in the liquid you add back. Do not just use cold milk. Use the warm, starchy water you cooked the potatoes in. It blends in perfectly. It makes the mash creamy without being thin. Also, using a ricer or a good masher helps avoid lumps.
How do I make my mash potato creamy?
Start with the right potato. Yukon Golds are naturally buttery. Cook them until they are very tender. Add fat like butter or olive oil while they are hot. Then use the reserved potato water to loosen them. Fold and stir gently with a spatula. This creates a light, creamy texture every time.
Is an Instant Pot good for mashed potatoes?
Yes, it is wonderful. An Instant Pot is a fantastic pressure cooker for mashed potatoes. It cooks them perfectly and quickly. You do not need to watch a boiling pot. The potatoes infuse with garlic flavor as they cook. It is a very easy, hands-off method. This makes it a top choice for a busy Thanksgiving side dish.
What is the secret to creamy mashed potatoes?
Warm liquid is the key secret. Never add cold liquid to your hot potatoes. It changes the texture. The warm, saved potato water mixes in smoothly. It makes the potatoes creamy and helps the fat emulsify. This tip works for both regular and vegan mashed potatoes.
How to use an Instant Pot for mashed potatoes?
Peel and cube your potatoes. Put them in the pot with water and salt. Cook on high pressure. It only takes about 12 minutes. Quick release the steam. Save some cooking water before you drain. Then mash everything right in the pot. It is the easiest cleanup for pressure cooker mashed potatoes.
*Fun fact: Yukon Gold potatoes were first grown in Canada in the 1980s!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe as much as I do. These creamy mashed potatoes have graced my table for many years. They are a simple joy. Cooking should be fun, not fussy. I would love to hear about your cooking adventures.
Have you tried this recipe? Tell me all about it in the comments below. Share your stories and your own little tips. I read every single one.
Happy cooking!
—Marina Caldwell
Creamy Instant Pot Mashed Potatoes
Description
Perfectly creamy and fluffy mashed potatoes made easily in the Instant Pot. Infused with garlic and enriched with olive oil and butter.
Ingredients
Instructions
- Place the potatoes, water, and 2 teaspoons of salt in the bowl of the Instant Pot.
- Secure the lid on the Instant Pot and Pressure Cook on High for 12 minutes. Quick release the pressure, reserve ¾ cup of the potato cooking water, and drain.
- Return the potatoes to the pot and add the garlic, olive oil, butter, and the remaining 2 teaspoons sea salt. Use a potato masher to mash well. Add the reserved cooking water, ¼ cup at a time, and use a rubber spatula to fold and mash the potatoes until creamy. Stir in the remaining cooking water as needed to reach your desired consistency.
- Season with fresh black pepper and garnish with chives.
Notes
- For extra richness, substitute half the olive oil with more butter. Adjust salt to taste based on the saltiness of your butter.