It’s a bird! It’s a plane! It’s Instant Pot Mashed Potatoes!! You guys. I wasn’t even going to post any more Thanksgiving recipes! Like, aren’t I a little late? Aren’t all your menus plans and grocery lists shopped?! I’ve never hosted and have absolutely zero idea how this typically goes. I did, however, host Friendsgiving on Friday and it was magiccccc. I made my famous Vegan Green Bean Casserole, Spinach and Mushroom Stuffing, Sweet Potato Casserole, Orange Bourbon Cranberry Sauce, and Pumpkin Pie Bars. We’ll be eating leftovers for the next year, it’s fine. If you’re anything like me, AKA scrambling [gracefully] at the last minute to get everything done, fear not. Instant Pot Mashed Potatoes are here to save your sanity, your belly, and your heart. All three. Yepppp. Also can I just say how jubilant I am over your love for my recent Instant Pot Vegan Cream of Mushroom and Wild Rice Soup? So many stovetop successes, too! Love love love.
Mashed potatoes like Grandma used to make!
THEY’RE SO GOOD. I can’t even explain it. There’s actually no butter in this recipe, although I think a pat of butter on top would be just dandy for presentation. To infuse all the fabulous garlic flavor into the potatoes, we warm in a pot the half and half, cream cheese, and garlic. I love cream cheese here for epic tang and good old-fashioned half and half for creaminess. Mashed potatoes are the last thing I’d want to “healthify.” ‘Tis the season for eating the real thing and ENJOYING IT! Don’t swap out the half and half for almond milk, as that’s pretty much water. A better sub if you must would be whole milk. These are definitely garlicky. Not scare-a-vampire-away garlicky, but if you don’t love garlic, you could cut it down to just one clove.
What potatoes should I use?
I’m team russet, all the way. You could also use Yukon Gold. Just don’t use red potatoes as they’re a tad waxy for this purpose. No need to chop them into small pieces, either. Big chunks or rounds are fine.
Can I double this recipe?
Yes! I used half a five-pound bag of russet potatoes and this recipe serves four to six pieces. You could easily use the entire bag and double the recipe to feed a larger crowd, say ten people. Mashed taters for everyone and their brother’s face!!
Can I make these on the stove?
Yes, child! Simply cut the potatoes into one-inch cubes then place in large pot with 1 tsp salt and cover with cold water. Bring the potatoes to a gentle boil and then cook for 15-20 minutes, or until fork-tender. Drain potatoes and return to pot, then proceed with step 2 and 3. Do let me know if you try these and love them as much as the third season of Stranger Things. Bless!
