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I have been making mashed potatoes forever. Sometimes they turn out the way I want to, other times not so much! This is my favorite mash yet. Especially with the roasted garlic. Heaven on a plate!!! Only used more butter. You do not need to change a thing!
My first time making homemade mashed potatoes! Turned out delicious. My husband asked if I can make these same ones with garlic. Any suggestions on how much to add?
Hi, Jill. Hooray for making your first batch of homemade mashed potatoes! Roasting garlic makes a really nice addition to mashed potatoes because it softens the flavor and makes the garlic a little sweeter and less bracing. Try Elise’s recipe for garlic mashed potatoes and let us know what you and your husband think. https://www.simplyrecipes.com/recipes/garlic_mashed_potatoes/
Given the number of recipes you post that use the Insta-Pot, I’d suggest you try the following.
1. Use traditional Russet potatoes.
2. Peel and then cut each potato into 4-8 chunks. Don’t make the pieces too small.
3. Put about one inch of water in the pressure cooker.
4. Put potatoes in a steamer basket and put that into the pressure cooker. The potatoes should not touch the water.
5. Bring the pressure cooker to 15 psi, and start the timer when the steam begins to hiss.
6. Cook for six minutes.
7. Turn off the heat and let stand for another six minutes. I use a stove-top pressure cooker and it does a great job retaining pressure. If your pressure cooker loses pressure quickly, you may have to cook for an additional 1-2 minutes.
8. Release remaining pressure.
9. Remove potatoes from cooker and let stand in the steamer basket for a minute to let excess steam escape.
10. Put the potatoes through a food mill.
11. Add 2 T. melted butter for each potato. Use spatula to combine butter with potatoes until the potatoes are fully coated. It is important to have the fat on the potatoes before adding the liquid.
12. Add heated milk (I use skim since the butter adds the richness) until you get whatever consistency you find pleasing.
It took me several years to perfect this and, for me, it has been a total game changer. The pressure-steam cooking provides a far fluffier and tastier result. Steaming avoids the “water-logged” consistency and flavor that you get if the potatoes are boiled in the water. The food mill creates a much more consistent results with no lumps. It also avoids any hint of pastiness that sometimes happens with other methods that tend to beat the potatoes (whatever you do, NEVER put mashed potatoes in a food processor).
Thanks for your tips John! I’m using my pressure cooker more and more, and potatoes would be perfect for cooking in it.
These were delicious! I ended up adding quite a bit of milk but that’s probably because I used sour cream in place of cream!
loved them! Very quick and easy to make!
Best I ever made!
I don’t have cream… Will that make a huge difference?
Hi, Terri! You can sub whole milk, coconut milk, sour cream, or cream cheese for the cream. Enjoy!
Tried these mashed potatoes out today and they came out great!
made these yesterday and they were amazing! Always wondered why my potatoes were gluey. Thank you!!
The directions were very helpful – tips about water temp, using a masher and not over-mixing led me to trust this recipe. Used the yellow Yukon potatoes and will use and recommend this recipe again!
without complicated math,can I get measurements for a 5lb bag of potatoes?
Hi, Dawn! You should be able to multiply everything by x3.3 and get the amounts you need. If in doubt, just add more butter. :)
Ha – thank you, Dawn & Emma.
Love, Math Challenged in CA
Hi, Nia! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Good and smooth. I added liquid smoke. Yummy!
Excellent and so easy. Family loved them.
I’m sorry just a question what kind of cream should I buy ??
Hi, Maggie! You should buy heavy cream! This is sold in cartons in the refrigerated section at the grocery store. If you’re living outside the US, I’m not sure what it would be called, but look for a cream with a fat percentage of at least 35% or so. Enjoy!
What is cream ? Is it called cream ? I’ve never heard of it
Hi, Annette! Heavy cream is a dairy product (from cows). It is milk with about 38% fat. Here in the US, it’s a normal product that you can buy in the refrigerator section at grocery stores. If you’re writing from another country, I’m not sure what it would be called where you live. Look for cow’s milk with the a high percent of fat and that should work. Hope that helps!
If adding salt to water for cooking, always add it once the water is hot. This makes sure you are cooking in salt water, not in water that slowly heats. And I’m not some condescending guy. Certified culinarian and professional chef for 15 yrs.
Everything is great except eith Yukon golds, the skin is pretty thin and edible. I find it makes way better mashed potatoes if you don’t peel them
I am not a experienced cook, but trying to learn the art cooking. This was one of my first recipes I tried. The potatoes turned out Exceptional! Still my favorite mashed potatoes. Perfect as the name implies…
Easy for a beginner cook and good thrown together with an egg. Yummm
The only way to make Mashed Potatoes for me. So perfectly delicious and fluffy. I use Yukon Gold when available… by far the best for mashers.