Welcome to the August 28, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around the sales and seasons. This week, red potatoes are on sale and I still have parsley growing like crazy in the garden… which clearly calls for a batch of easy Instant Pot Red Mashed Potatoes.
So many recipe possibilities as we approach fall and start to see great prices on potatoes again! I’m also really enjoying playing around with my new Instant Pot, and will definitely let you guys know when another sale rolls around. I don’t often make mashed potatoes because it’s a pain to boil & peel potatoes and the whole process takes forever, but it was soooo quick and easy here — plus I just left the skins on because the thin skins on red potatoes make a pretty contrast and add texture to the finished recipe.
Instant Pot Red Mashed Potatoes
1.5-2 lbs red potatoes (Yukon Gold also work well here)
1 cup broth — I used beef stock I had left over from another recipe, but chicken or vegetable would work as well
2 tsp minced garlic
2 Tbsp butter
1/4 cup half & half
2 Tbsp shredded Parmesan
1 Tbsp bacon bits
4 Tbsp chopped fresh parsley (also great with a little chopped green onion)
black pepper, to taste
Cut potatoes into chunks and place them in the bottom of your Instant Pot. Pour broth over and add garlic. Close pot, turn it on, and close the valve. Hit the manual button and adjust cooking time down to six minutes. When done, do a quick release.
Dump cooked potatoes into a colander to drain, then move to large bowl and mash with butter. Once butter is melted into the potatoes and they are at their desired texture, stir in half & half, Parmesan, parsley, bacon bits, and black pepper. Serve hot.
Easy Peasy Instant Pot Mashed Potato Squeezy
Seriously, could it get much easier? 😉 So good, too! These were super easy to mash, and the potatoes were at just the perfect texture. You could easily change it up with chives instead of parsley if you don’t have a super-abundance like I do, too. This batch didn’t need added salt because they were already plenty salty from the broth and Parmesan, so be sure to taste at the end before adding any.
Everyone enjoyed these Instant Pot mashed potatoes — in fact, Mr. 9 just walked behind me and said: “Oooh! You know, Mom — we have more potatoes in the cupboard!” So there you go, then: An easy, affordable, and kid-friendly Instant Pot recipe to add to your repertoire. Instant Pot mashed potatoes are also naturally gluten free.
Instant Pot Red Mashed Potatoes, printable recipe
Instant Pot Mashed Potatoes
- 1.5-2 lbs red potatoes (Yukon Gold also work well here)
- 1 cup broth -- I used beef stock I had left over from another recipe, but chicken or vegetable would work as well
- 2 tsp minced garlic
- 2 Tbsp butter
- 1/4 cup half & half
- 2 Tbsp shredded Parmesan
- 1 Tbsp bacon bits
- 4 Tbsp chopped fresh parsley (also great with a little chopped green onion)
- black pepper, to taste
- Cut potatoes into chunks and place them in the bottom of your Instant Pot.
- Pour broth over and add garlic.
- Close pot, turn it on, and close the valve.
- Hit the manual button and adjust cooking time down to six minutes.
- When done, do a quick release.
- Dump cooked potatoes into a colander to drain, then move to large bowl and mash with butter.
- Once butter is melted into the potatoes and they are at their desired texture, stir in half & half, Parmesan, parsley, bacon bits, and black pepper.
- Serve hot.
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Wednesday 18th of September 2019
I topped the mashed potatoes with low sodium soy sauce and it was so good. I think I found my new craving.
Thursday 18th of April 2019
These mashed potatoes are so yummy! I didn't drain the potatoes from the chicken broth, though. I mashed them with the butter, then added cream, parmesan cheese and green onions, then I added almost all the leftover liquid from the cooked potatoes. I unfortunately had no parsley, but it was super delish just like that! Thank you for this recipe!
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I am trilpeing the recipe, what do I need to change