Cooking Lesson #983: Forgotten Instant Pot Mashed Potatoes

…from the Perspectives’ Kitchen

How you doin’? Sometimes when I’m preparing dinner for many people, every one of my burners is occupied and both my ovens are stuffed. I’ve run out of room! What’s an overly ambitious chef to do?  Get out the Instant Pot and plug it in. With my handy-dandy Instant Pot I can both cook and hold while everything else is occupied. A large bowl of classic mashed potatoes makes any meal a little better.
 
I hate to admit it, but my mother came from a long line of mashed potato and cranberry forgetters when preparing a large meal. A familiar cry heard each Thanksgiving was, “Where are the mashed potatoes!” This could mean one of three things:

• Someone forgot to start them
• Someone forgot they were cooking
• Or someone forgot them in the kitchen, and they were stone cold by the time they hit the table.

 
This always bummed me and everyone else out. I mean, we’re talking mashed potatoes here! What could be more important to a holiday or even a family dinner?
 
So, I set out to change my family’s mashed potato legacy. Thankfully, it was pretty easy. My secret to great mashed potatoes—the Instant Pot. Instant Pot mashed is seriously good. And thanks to the “keep warm” setting, you never have to worry about serving cold mashers. Now, if only you can get the gravy right!
 
Prep time:  30 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
1-1/2 cups water
4 pounds russet potatoes, peeled
2 cups half-and-half or whole milk, warmed
8 tablespoons (1 stick) unsalted butter, at room temperature
2 teaspoons kosher salt
Freshly ground black pepper (optional)
 
To keep warm
1 tablespoon unsalted butter, at room temperature
3 tablespoons half-and-half or whole milk
 
Serving options
1 tablespoon chopped fresh chives
2 tablespoons cold unsalted butter
 
Directions

1. Set a wire rack in a 6-quart or larger Instant Pot.
2. Add the 1-1/2 cups water.
3. Place the potatoes on the rack. Lock the lid and make sure the valve is sealed.
4.  Set the cook time for 20 MINUTES at HIGH PRESSURE.
5. When the cooking time ends, do not vent the pressure cooker. Allow the pressure to release naturally; this can take up to 15 minutes.
6. Once the pressure valve drops, carefully open the lid and transfer the potatoes to a large bowl.
7. Add the half-and-half or milk and butter.
8. Mash with a potato masher, food mill, or ricer. (Or whip the potatoes with a stand or handheld mixer on low speed with the paddle attachment. Do not use an immersion blender or food processor.)
9. Add the salt, season with pepper, if desired, and stir to combine. Taste and add more salt and pepper as needed.
10. To keep the mashed potatoes warm, wash the insert of the pressure cooker to remove any cooking starch. Return the insert to the pressure cooker and coat the bottom and sides of the insert with butter.
11. Add the half-and-half or milk. Spoon in the warm mashed potatoes but don't stir. Cover with a glass lid or pressure cooker lid. If using the pressure cooker lid, be sure to turn the sealing valve to open.
12. Turn on the "KEEP WARM" setting. Gently stir the potatoes every 20 to 30 minutes to prevent them from sticking to the pot.
13. When ready to serve, spoon the mashed potatoes into a serving dish and top with chopped chives and a few pats of butter.

ChefSecret:  Mom used to forget the gravy, too. I have a second 6-quart Instant Pot just for the giblet gravy. The only thing I have to be concerned about is tripping a breaker!
Storage: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

Quip of the Day:  Q. What did the angry potato say during an argument?  A. You better be careful or I’ll mash you!
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