📝 About This Recipe
Experience the ultimate comfort food with these impossibly light and airy mashed potatoes, perfected through the magic of pressure cooking. By steaming the potatoes above the water line, we preserve their natural starch structure and prevent them from becoming waterlogged or gummy. Finished with a decadent infusion of garlic-scented butter and warm cream, this side dish delivers a velvety texture that rivals the finest steakhouses.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold Potatoes (peeled and cut into uniform 2-inch chunks)
- 1.5 cups Cold Water (for the bottom of the inner pot)
- 1 teaspoon Fine Sea Salt (for the steaming water)
The Liquid Gold Infusion
- 1/2 cup Unsalted Butter (high-quality European style preferred, cut into cubes)
- 3/4 cup Heavy Cream (at room temperature or warmed)
- 1/4 cup Whole Milk (to adjust consistency)
- 3 pieces Garlic Cloves (smashed)
- 2 pieces Fresh Thyme Sprigs (optional, for steeping in the butter)
Seasoning and Garnish
- 1.5 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon White Pepper (ground, for a clean look)
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
Prepare the potatoes by peeling them thoroughly and removing any 'eyes.' Cut them into uniform 2-inch chunks to ensure even cooking.
-
2
Pour 1.5 cups of cold water and 1 teaspoon of sea salt into the Instant Pot inner liner. Place a steamer basket inside the pot.
-
3
Add the potato chunks to the steamer basket. Keeping them out of the water ensures they steam rather than boil, which is the secret to a fluffy texture.
-
4
Secure the lid and set the steam release valve to the 'Sealing' position.
-
5
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 10 minutes.
-
6
While the potatoes cook, combine the butter, heavy cream, milk, smashed garlic, and thyme sprigs in a small saucepan over low heat.
-
7
Gently warm the dairy mixture until the butter is melted and the garlic is fragrant. Do not let it boil. Keep warm until needed.
-
8
Once the Instant Pot timer beeps, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position.
-
9
Carefully remove the lid. Test a potato with a fork; it should fall apart with absolutely no resistance.
-
10
Lift the steamer basket out and discard the cooking water. Return the hot potatoes to the warm, empty Instant Pot liner.
-
11
Let the potatoes sit in the warm pot for 2 minutes to allow any residual surface moisture to evaporate.
-
12
Strain the garlic and thyme from your warm cream mixture. Begin mashing the potatoes using a potato ricer (for smoothest results) or a hand masher.
-
13
Slowly pour in the warm cream and butter mixture while folding gently with a silicone spatula. Avoid over-mixing, which can make potatoes gluey.
-
14
Season with kosher salt and white pepper. Taste and adjust seasoning as necessary.
-
15
Transfer to a warm serving bowl, create decorative swirls with the back of a spoon, and garnish with fresh chives and flaky salt.
💡 Chef's Tips
Always use Yukon Gold potatoes for the best balance of starch and creaminess; Russets are a good second choice but can be grainier. Never use a food processor or blender to mash potatoes, as the high speed breaks the starch cells and creates a gummy, paste-like texture. Ensure your dairy is warm before adding it to the potatoes; cold milk will shock the starches and lead to a heavy, dense mash. If the potatoes seem too thick, add extra warm milk one tablespoon at a time until your desired 'cloud-like' consistency is reached. For an extra indulgent twist, stir in a 1/4 cup of room temperature sour cream or mascarpone at the very end.
🍽️ Serving Suggestions
Serve alongside a juicy Red Wine Braised Pot Roast to soak up the rich gravy. Pair with Garlic Herb Roasted Chicken for a classic Sunday dinner feel. Top with a ladle of homemade mushroom gravy for a vegetarian-friendly comfort meal. Accompany with steamed asparagus or roasted Brussels sprouts for a bright, crunchy contrast. Enjoy with a crisp Chardonnay or a light Pinot Noir to balance the richness of the butter.