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You can enjoy these super creamy Instant Pot mashed potatoes without having any guilt. They are free of oil, butter, cream…and any other unhealthy ingredient usually added to potatoes!
Sustainable lifestyle change diets v. fad diets – I think we are all in agreement that the latter is inferior! Recently I’ve made a pretty significant lifestyle change. The change has been adopting a whole-foods, plant-based, high-carb diet. And I’m sure some of you are going “GASP! No! Carbs turn straight to sugar! Carbs make you fat!” Frankly though, it’s not true. It’s an incredibly healthy, natural way to eat, and it’s a diet our bodies absolutely thrive on. I will definitely make an entirely separate blog post (or many!) about this lifestyle but for now I’ll point you to these resources:
- The Starch Solution by Dr. McDougall (<— MUST read)
- Dr. McDougall’s website
- Wo & Behold’s Youtube Channel (he has lost 140 pounds and dramatically improved his health on this diet, LOVE his videos)
Sorry guys, didn’t mean to get all infomercial-y on you. But this is a topic I’m super passionate about because I have been feeling amazing and losing weight. And it means I’ve been cooking a LOT of potatoes (and LOVING IT.)
I’ve also discovered that the best way to prepare potatoes is, hands down, in an Instant Pot. I used my Instant Pot here and there after I bought it…until I started making potatoes in it. Now I use it every single day. I usually just cook them, mash them up on a plate a little, and add salsa on top.
This is the Instant Pot I have and love.
The Creamiest Mashed Potatoes Ever
One day I experimented with using Instant Pot potatoes to make mashed potatoes and was seriously just blown away. They are the CREAMIEST potatoes I’ve ever had. Even creamier than when I used to use a ton of butter and cream to make them.
The Instant Pot makes them super easy to prepare. I recommend using red potatoes or golden potatoes because in my experience, they come out the smoothest. I find russets to be a little gritty.
Method for Instant Pot Mashed Potatoes
First, place some peeled potatoes on the steamer rack inside of the Instant Pot. Pour in a half cup of water. I typically do 6-8 medium potatoes, but if you need to make a big batch, just add another half cup of water. Put the cover on.
How long do you cook Instant Pot potatoes? My recommendation is 10 minutes for smaller potatoes or 12 minutes for medium potatoes and cut up large potatoes (either halved or cut into fours depending on just how large.)
Set the Instant Pot on manual mode and adjust the time. Make sure the valve is set to “sealing”. The pot will warm up and let some steam out before sealing up. Once the cooking time is up, let the pot naturally depressurize (don’t move the valve or remove the lid). At about 20 minutes, you can safely remove the lid and uncover beautifully cooked potatoes!
Now you can add the potatoes to your mixing bowl. I use my stand mixer with the paddle attachment but a hand mixer will work as well. Start “mashing/mixing” your potatoes up. Add vegetable stock, garlic powder, onion powder, salt and pepper. Mix until smooth and creamy. The amount of vegetable stock you add will depend on the amount of potatoes you use and how thick you like them. I generally use about a half of a cup of stock. (Did you know you can make vegetable stock in your Instant Pot, too!?)
I could just eat these plain, seriously, but I also love a really rich, flavorful gravy on my potatoes. My oil-free vegan gravy is SO tasty.
Tag me on Instagram @karissasvegankitchen if you make these Instant Pot mashed potatoes!
Instant Pot Mashed Potatoes
Ingredients
- 6 medium-sized potatoes - peeled
- 1/2 cup water
- 1/2 cup vegetable stock
- 1/2 tbsp garlic powder
- 2 tsp onion powder
- salt and pepper to taste
Instructions
- Place peeled potatoes on the steamer rack in the Instant Pot.
- Pour in 1/2 cup of water and put lid on.
- In manual mode, set the time to 12 minutes (if using small potatoes, 10 minutes will work). Make sure the valve is set to "sealing".
- Once done, let the Instant Pot naturally depressurize (do not move the valve) for about 20 minutes.
- Remove the lid and place potatoes in a mixing bowl. You can use a stand mixer or a hand mixer.
- Mix/mash the potatoes up a little bit.
- Add in vegetable stock and spices. Mix until really smooth and creamy.
- Serve with oil-free vegan gravy.
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