creamy mashed potatoes

<p>These Instant Pot Mashed Potatoes are so, so good! They are so creamy, so fluffy, and laced with garlic herb flavor. From start to finish in 30 minutes, all in one pot!</p>

The Best Instant Pot Mashed Potatoes

potatoes, peeled and halved (see notes)

salt, divided

butter (1 cup)

garlic

herbs (sage, thyme, etc.)

cream cheese

Parmesan cheese (optional)

broth (optional,

Potatoes

Put your potatoes in the Instant Pot and cover with about 6 cups of water &#8211; enough to be completely covered. Add 2 teaspoons of salt. Cook on the steam setting for 12 minutes. Release steam right away. Drain the potatoes. They should be fork tender.

Garlic Herb Butter

Melt your butter in a large skillet. Add the garlic and herbs and let it just gently cook and infuse the butter with flavor for 10-15 minutes. Pull the herbs and garlic out, and reserve your flavored butter. YUM.

Mash and Mix

Using a potato masher or the back of a wooden spoon, mash the potatoes right in the Instant Pot. Add the garlic herb butter, sour cream, Parmesan cheese, and the rest of the salt. Stir to combine. Season with more salt to taste &#8211; be generous! Voila. Delicious mashed potatoes are yours!

Love it. The Instant Pot series, the recipe, and your cute video. You can do no wrong here on POY, Lindsay!

If you want,  you can even borrow the name for the Instant Pot around my house: the Magic Pot! My husband is amazed how we put boring ingredients in, set the parameters, sit around, and deliciousness comes out. Like magic!

Yup! Just riced 13 whole potatoes. Easy and delicious, beside great texture from ricing.

you did great!  it was fun to see you 'live' for a change.  thanks as always for the great recipes.  and yes, you always have to end with a bite of food!

I'm a mashed potato lover as well and use my Instant Pot for all my potato cooking.  The addition of the fresh herbs and Parmesan is a great idea.  Good stuff.

I love the idea of the ,,video post-writing". It's more personal and very nice even though it must be hard to be in front of camera and be seen by others, kinda nervous thing for me. So, big thumbs up for making it and taking it to the next level Lindsay 😊 I enjoyed it and love it ❤

https://www.youtube.com/watch?v=UicZqGpVhGs

Mashed Potatoes made in the Instant Pot! they are so creamy, so fluffy, and SO GOOD. from start to finish in 30 minutes, all in one pot! 

Full Recipe: https://pinchofyum.com/instant-pot-mashed-potatoes

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Try out these creamy Instant Pot Mashed Potatoes from Delish.com.

Instant Pot Mashed Potatoes

water

Kosher salt

c. (1 stick) butter,

c. milk

sour cream

black pepper

What's your favorite thing to make in your Instant Pot?

Delicious!  I left in the skins, added a little more butter and they were great :)

haven’t tried with sour cream since I don’t like that.

https://streaming.hearstdigitalstudios.com/338303cf-a3dd-4f49-81c1-5a77b48da12d/video_rover_16x9_1080p_hd_1542387779_19551.mp4

This easy recipe for mashed potatoes is a breeze in your instant pot! Prepare for the fluffiest, most creamy mashed potatoes ever.

Make The Fluffiest, Creamiest Mashed Potatoes EVER—In Your Instant Pot!

These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they&#x27;re easy to make and can be prepared ahead of time!

Best Mashed Potatoes Recipe

lbs. potatoes (* peeled and cut in halves

rosemary

sage leaves

TBS parsley

chives

butter

TBS TBS garlic

oz ¾ cup half and half (room temperature)

oz ½ cup whole milk (room temperature)

tsp sea salt (or

¼ tsp black pepper (or

Place peeled &amp; cut potatoes and herbs into a large stockpot.

Add cold water to the pot until the ingredients are covered by ½” water.

Cover the pot and bring water to a boil.

Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.

Drain potatoes and remove herb sprigs.

Put potato pieces through a potato ricer, and rice them into a medium bowl. Set aside.

Add garlic and butter to a large stockpot. Melt butter and sauté garlic for 1 minute.

Add riced potatoes to the butter and garlic and stir to combine.

Add whole milk and half and half and stir to combine.

Add chopped chives, salt and pepper. Stir until evenly distributed.

Taste and adjust seasonings to your liking.

Serve warm.

https://embed.mediavine.com/videos/ibchflx2kfsc3h3jqxwj

These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they're easy to make and can be prepared ahead of time!

Looking for the best mashed potatoes? These creamy mashed potatoes from Delish.com are insane.

Best Mashed Potatoes

lb. potatoes (about 4 large, combo of russets and Yukon Golds)

butter,

So good! I don’t typically like sour cream on its own but it was a huge improvement for basic mashed potatoes. Will definitely be making this again.

Love this recipe! Easy to make and delicious

I cooked 4 potatoes like the recipe said and when i added the milk and the butter the potatoes turned into a liquid so i baked them with mexican cheese.

These were perfect! A total win for everyone in the family, even kids. I added scallions because I had them on hand. I will keep this recipe forever.

Best recipe ever!! My family and I absolutely loved them.

Love this recipe just as it is. If you don't want a lot of salt and butter in your life, eat something else. These are perfect and will impress your guests.

https://streaming.hearstdigitalstudios.com/manual_upload/585059fdd55930756fe2fc4b/mp4/Perfect_Mashed_Potatoes_FRONT_1481660943_4000_hd_v3.mp4

Our mashed potatoes have a secret ingredient.

These Perfect Mashed Potatoes are the Only Recipe You Need for Creamy, Dreamy Mashed Spuds.

Make-Ahead Mashed Potatoes are creamy smooth and melt in your mouth with 5 easy ways to reheat and keep warm for dinner or your holiday party.

Make-Ahead Mashed Potatoes: Reheated 5 Ways

potatoes

sea salt

heavy cream - heated

Note: For really creamy smooth mashed potatoes use:

Ricer

In a large pot, fill 1/2 way with water and add 1/2 teaspoon sea salt.

Peel and slice the potatoes into 1" pieces. Put the cut potato&nbsp;pieces into the large pot of water as you peel and slice so they don't turn brown.

Be sure water covers the potatoes by 2 inches, on medium-high heat and bring to a boil.

Reduce to medium-low heat, cook the potatoes for 20 minutes until the potatoes are soft and fork tender.

Drain well in a colander. Discard the water.

In a small pan, heat the heavy cream on low (don't boil).

Hold the potato ricer over a large empty pot, and load the ricer full in batches and press all the potato pieces into the large pot. Or, mash the potatoes in the pot with a potato masher. If you want airy fluffy creamy mashed potatoes, the ricer is your friend. A masher will work, but it never gets all the little lumps out completely.

Add the heated heavy cream, 2 teaspoons sea salt, and 1/2 teaspoon pepper to the mashed potatoes, next drop all the small butter pieces into the hot potatoes and stir until combined and creamy.

Transfer to an oven-safe casserole dish and cover with the lid or aluminum foil. Keep in a&nbsp;warm oven or place in the refrigerator.

Reheat in the oven: keep foil on mashed potatoes at 375 for 30-40 minutes

Reheat in a slow cooker, add a little cream and butter to keep them moist.

Place mashed potatoes in a zip lock bag, seal well and place carefully in a simmering pan of water

Place mashed potatoes in a heat-safe bowl over a pot of water.

Reheat the potatoes in a method you choose and keep hot on an electric warming tray or a heating pad covered with a towel.

5 Ways to reheat and keep mashed potatoes warm:

Fluffy Mashed potatoes with sour&nbsp; cream just screams “comfort food” and brings back memories of warm family gatherings. And it seems like everybody has their own version. There are so many different varieties! It can get overwhelming! But no worries, this easy recipe will become your best fluffy and creamy mash recipe. Perfect to make any day!&nbsp;

Sour Cream Mashed Potatoes

milk

lbs yukon potatoes (or russet potatoes (peeled and quartered))

tbsp butter (softened)

sour cream (plus additional 3 tbsp)

salt and pepper

Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain.&nbsp;

Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it's hot.&nbsp;

Pour half of the hot milk (see notes), softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk until you get your desired consistency. Season with salt and pepper. Serve with pats of butter. 

Creamy Mashed Potatoes

Yukon gold potatoes

heavy cream

unsalted butter, cubed

salt

Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1 inch. Cover, set over high heat, and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer, and cook until the potatoes can easily be crushed with a pair of tongs, 15 to 20 minutes. Drain in a colander.

Put the cream, butter, salt, and pepper into the now-empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die on top of the pot. Add 1 cup of potatoes to the mill at a time. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if desired. Serve immediately.

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, buttery and tangy and easy to make with the help of your stand mixer - No hand mashing required!

Easy Mashed Potatoes with Sour Cream

Yukon gold potatoes (peeled if desired)

chicken broth

Tablespoons kosher salt

unsalted butter

Chives (for topping)

Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.

As soon as the potatoes are tender, drain them in a colander.

Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.

Slowly add in milk/butter mixture and sour cream.

Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.

Switch to whipping attachment and beat for about 1 minute, or until fluffy.

Serve warm topped with extra butter (if desired) and chopped chives.

Easy to make, these mashed potatoes are ultra rich and creamy, with a good dose of the wonderfully earthly flavors of black truffles.

Truffle Mashed Potatoes

yukon gold potatoes

salt (for seasoning the water)

sour cream (room temperature)

butter (room temperature)

cream (room temperature)

truffle zest

truffle oil

Cut the potatoes in cubes. Add to a pot of boiling water along with the 1/8 cup of salt.

Boil for 20-25 minutes, until potatoes can be easily pierced with fork. Drain thoroughly.

Place back in the pot and mash (with a potato masher) in the butter, sour cream, butter, cream, truffle oil, truffle zest, ans salt. Be careful not to over mash or the potatoes will become gluey.

https://embed.mediavine.com/videos/crodjao8jvtkxbpulonl

Black Truffle Mashed Potatoes

Three key ingredients make up these rich and creamy mashed potatoes. You'll never make mashed potatoes another way again. Great for the slow cooker, too!

Rich and Creamy Mashed Potatoes

cream cheese (softened)

heavy whipping cream

Place the cut potatoes in a large pot and fill the pot with water, leaving about 2 inches at the top of the pan.

Place the pan on the stovetop on medium-high heat.

Allow the water to come to a boil, then turn the water down to medium heat.

Boil the potatoes for 10-15 minutes, or until the potatoes are soft.

Drain the water from the potatoes.

Put potatoes through a food mill or potato ricer for the fluffiest texture.

Add the cream cheese, butter, whipping cream and salt.

Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness that ricing the potatoes give.

https://content.jwplatform.com/videos/Z2cQaEHs.mp4

Rich & Creamy Mashed Potatoes

The easiest, fluffiest, creamy mashed potatoes recipe made with just 5 ingredients! Perfect side dish for Thanksgiving or any occasion.

Creamy Mashed Potatoes Recipe (Only 5 Ingredients!)

water (or enough to steam the potatoes in the pot)

parsley

Black pepper

thyme

First things first, steam the potatoes. Place the chopped potatoes in a pot with cold water. Bring to a boil then cover and reduce heat. Steam the potatoes for about 20-25 minutes until they are tender enough to mash. Drain and let cool slightly.

Transfer the potatoes to a large bowl. Mash them with a potato masher, then add heavy whipping cream, butter, salt, dried parsley, and black pepper. Mix until all is well combined.

Taste and adjust salt as needed. Serve and enjoy!

Ultra creamy, fluffy, and buttery mashed Yukon gold potatoes made with lots of fresh garlic make the perfect Thanksgiving and everyday dinner side dish. These are the best garlic mashed potatoes you&#039;ve ever had and will be requested again and again!

Creamy Garlic Mashed Potatoes

unsalted butter (divided, room temperature)

heavy cream (or milk)

Salt and black pepper (to taste)

parsley or chives (for garnish, optional)

Place the potatoes in a medium stock pot and add enough water to cover the potatoes by about one inch. Salt the water and boil the potatoes until they are easily pierced with a fork, about 20 to 25 minutes.

While the potatoes are cooking, melt one tablespoon of butter in a small saucepan over medium-low heat. Add the garlic and cook for 1-2 minutes until the garlic is fragrant. Add the heavy cream to the pan with the garlic and heat just until it begins to simmer then remove the pan from the heat.

Drain the potatoes using a colander and transfer them to a large mixing bowl. Pour the garlic and cream over the potatoes and use the beaters of a hand mixer, with the mixer turned off, to break the potatoes apart. Add the butter, one tablespoon at a time, and beat until mixed into the potatoes.

Add sour cream, salt, and pepper. Continue to beat the mashed potatoes until all of the ingredients are combined and the potatoes are smooth.

Transfer the mashed potatoes to a serving bowl and garnish with fresh chopped parsley or chives. Enjoy!

Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth. 

The Best and Creamiest Mashed Potatoes

unsalted butter,

(or 2 ounces) cream cheese

half and half cream

fresh parsley, finely chopped (optional, for garnish)

Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.

Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.

Add in the butter and cream cheese and use an electric hand mixer to mix until melted and incorporated  into the potatoes.

Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.

Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.

These were truly the best mashed potatoes I have ever made!! I will be making this again. Thank you thank you!!

https://www.youtube.com/watch?v=ZuWxdpP9N5s

Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It has the most velvety and smooth texture that literally melts in your mouth. The best part? It's so easy to make in under 30 minutes.

FULL RECIPE: https://www.aheadofthyme.com/the-best-and-creamiest-mashed-potatoes/

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C O N N E C T 

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#mashedpotatoes #potatorecipe #potatoes

The Best Creamiest Mashed Potatoes

Creamy Mashed Potatoes is rich, full of flavor, delicious, and the perfect side dish to any main dish.

tsp salt

salted butter (softened)

garlic powder

tsp white pepper

Chives finely (chopped)

In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18-22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce with a fork.

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