Everyone’s favorite starchy side dish just got a modern-day upgrade.
We've done it: We've discovered a way to make Instant Pot mashed potatoes that are not much different than the old-fashioned version you cook on the stove. They take about the same amount of time to make and are just as creamy and luscious as ever. The benefits of cooking mashed potatoes in the Instant Pot is that it frees up stove space for other parts of your meal, and there's no issue of water boiling over the edges of a pot and making a complete mess.
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Just like traditional mash, Instant Pot mashed potatoes should be done with russet potatoes (sometimes referred to as Idaho potatoes) are best for creating a light, fluffy texture. They’re a versatile tater that adapt well to rich dairy and heavy add-ins (like sour cream or mascarpone). Once you’re armed with the proper tools, like the best vegetable peeler I’ve ever used ($5; amazon.com) and a quality potato ricer ($19; amazon.com), you’re well on your way to silky smooth spuds.