Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.
When my wife was pregnant, all she craved was carbs (she felt it was unfair later that she got gestational diabetes and had to limit them). Popcorn, sugary drinks – her biggest craving, though, was for mashed potatoes. She prepared and ate instant potato flakes by the bagful, and I had to buy her some pounds and pounds of red potatoes – her favorite!
I wish back when she was having these cravings we had an electric pressure cooker! We got our Instant Pot from her parents for Christmas a couple of years ago, and we’ve used it enough that we’ve thought about getting a second one! From beans to meat to easy side dishes, we use our Instant Pot once a week at least!
These potatoes are super easy, and so much faster than the traditionally boiled method. And they are so creamy they can be eaten on their own. Our favorite thing to pair them with is our chicken fried steaks and white gravy!
Obviously you’ll need a 6QT pressure cooker. We absolutely love our Instant Pot!
Ingredients
- 5lbs russet potatoes
- 1 cup water
- 1 1/2 – 2 cups of milk
- 1/2 – 1 stick of butter
- 2TBS garlic powder
- 2TBS salt
- 2TBS pepper
Instructions
- Wash potatoes and chop into 1” pieces (we leave the peels on, but you can peel the potatoes if you prefer).
- Put water into pressure cooker, followed by the potatoes.
- Seal pressure cooker, making sure vent is sealed as well. Set to Manual-High for 6 minutes. Quick release the pressure when cook time ends.
- Using a hand mixer or a potato masher, lightly break up the potatoes. Then blend in milk and butter gradually until desired consistency. Blend in spices to taste. Serve hot.