Creamy Instant Pot® Mashed Potatoes

A bit of mayonnaise mixed in is the secret ingredient to the creamiest, most delicious mashed potatoes ever. They reheat well, too, so make them the day before a big meal and store covered in the refrigerator.

Yield: 6 servings

Equipment

• Instant Pot®

Ingredients

• 3 pounds Yukon Gold potatoes
• 2 teaspoons salt + extra to taste
• 4 tablespoons unsalted butter, divided + extra for topping
• 1/2 cup mayonnaise (not Miracle Whip)
• 1/4 cup heavy cream
• 1 tablespoon parsley, finely chopped, for garnish
• Freshly ground black pepper, for garnish

Instructions

1. Wash and peel potatoes and cut into quarters. Transfer potatoes to the inner pot of an Instant Pot® and add just enough water to cover. Add the 2 teaspoons salt and 2 tablespoons of the butter.
2. Set the Instant Pot® pressure setting at high for 7 minutes.
3. When done, use the quick release valve to immediately release pressure.
4. Drain potatoes in a strainer and transfer to a heat-proof bowl.
5. Mash potatoes with a potato masher or ricer.
6. Add mayonnaise, heavy cream and remaining butter and mix well. Salt to taste.
7. Serve garnished with chopped parsley, freshly ground black pepper and a pat of butter, if desired.

Notes

This is a great make-ahead side dish that reheats beautifully for a big meal. Prepare a day ahead and store covered in the refrigerator.

Attribution

Photo credit: (c) Can Stock Photo / Apolonia