Amazing Instant Pot Mashed Potatoes
These Instant Pot mashed potatoes are the best potatoes on the planet! The most amazing part: the mashed potatoes can stay warm for HOURS before serving.
If you are one that thinks mashed potatoes are just mashed potatoes, you better just sit on down while I tell you why these mashed potatoes are going to change your life.
I have a couple of great go-to mashed potato recipes when I want to follow an actual recipe (roasted garlic/parmesan mashed and baked garlic mashed), but usually, if I’m being completely honest, I don’t follow a recipe at all.
I just throw a little bit of this and that (some variation on milk or cream, always butter, and often cream cheese or sour cream) into hot, drained, tender potatoes. I mash ’em up and call it good.
A little while ago, a reader (hi, Beth!) emailed me saying making mashed potatoes in the Instant Pot was a game changer.
Game changer. Life changer. Mind changer. We’re changing all sorts of things today.
Why are these potatoes so amazing? Well, first, the potatoes cook in the IP for a wonderfully short amount of time (8 minutes).
And because the lid is sealed, like a good IP lid should be, there’s no worry or fuss over starchy, boiling water bubbling all over the stovetop (boiling potato mess is the worst).
Set it and forget it. But only for 8 minutes.
Once the potatoes are drained and have found their way back to the insert of the Instant Pot, they are mashed with the perfect proportion of milk, butter and garlic.
And a little sour cream! Don’t forget that.
It’s the secret ingredient to these creamy Instant Pot mashed potatoes – giving them just enough tang to make you throw an elbow mercilessly at your table companions to get to the last of them.
Make-Ahead Mashed Potatoes
The second reason these Instant Pot mashed potatoes are so dreamy is because you can make them HOURS ahead of time.
Once they are mashed to creamy perfection, return the insert back to the Instant Pot, secure the lid, and hit Keep Warm.
Before serving, give them a good stir – maybe add a tiny drizzle of warm milk – and these Instant Pot mashed potatoes perfect as perfect mashed potatoes can be.
I am so in love with this Instant Pot method of making mashed potatoes, I can’t be stopped. I make them all the time.
It has revolutionized my life knowing I can make mashed potatoes ahead of time and still have creamy, dreamy, amazing, best-ever potatoes without rushing to get them finished so they are warm and freshly made right before dinner.
In the recipe below, I’m giving my notes about which variety of potatoes I prefer AND there’s a handy step-by-step tutorial below, too.
Not that you really need a guide, of course. These Instant Pot mashed potatoes are SO EASY. But if you are new to the Instant Pot, sometimes a little visual help is nice.
Also, since we are all over changing lives today, this potato masher may be the last key to unlocking full mashed potato joy. I love it so much.
Goodbye now.
One Year Ago: Overnight Strawberry Cream Cheese Sweet Rolls
Two Years Ago: Lemon Sticky Buns with Lemony Cream Cheese Glaze
Three Years Ago: Skillet Baked Spaghetti {One Pot, 30-Minute Meal}
Life-Changing Instant Pot Mashed Potatoes
Ingredients
- 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
- 2 teaspoons coarse, kosher salt
- 1 cup milk, preferably not skim
- 4 tablespoons butter, cut into tablespoon-size pieces
- ½ teaspoon garlic powder
- ½ cup sour cream
Instructions
- Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don’t exceed the max fill line.
- Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
- Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
- While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
- When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
- Drain the potatoes in a colander over the sink, discarding the cooking liquid.
- Return the potatoes to the insert of the Instant Pot and coarsely mash.
- Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
- Add salt and pepper to taste.
- Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
- When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.
Notes
Recommended Products
Recipe Source: adapted a little from a recipe/method a reader, Beth T., sent me (thanks, Beth!)
369 Comments on “Amazing Instant Pot Mashed Potatoes”
I will confirm I’ve made these potatoes three years I’m a row now. This is the first time I let them warm for almost 5 hours. Added a little milk and a little more bitter and they were still perfect!
Tried these last night for our belated Christmas dinner. I ended up keeping them warm for almost 4 hours and everyone raved about them. I don’t think anyone has ever even mentioned the mashed potatoes before. I only ended up using about 1/2 the amount of milk/cream. Won’t ever do them any other way again.
Made recipe for the first time today. Followed exactly and was delish. Today is Thanksgiving & I’m grateful for you Melanie. I come to your website many times and your recipes never disappoint. I appreciate the step by step pics included with recipes. Thank you for all your hard work.
Do you think I could sub in Greek Yogurt for the sour cream?
If you like the flavor of Greek yogurt, it should work fine!
Mel, do you have any advice for this recipe and other instant pot recipes when converting them from a 6 or 8 quart to a 3 quart? My son is heading off to college and I am getting him a smaller instant pot. I am finding that it is difficult to convert my well-loved instant pot recipes! Any tips??
Hi Marne, I don’t have a small 3-quart instant pot, so I’m not sure how they need to be converted. Is it not as easy as cutting all the ingredients in half? I’m sorry I’m not more help!
So, if I wanted to go ahead and make these for a church dinner tomorrow could I? Like put them in the fridge and them warm them
Back up in the morning? Maybe adding a little milk?
I’ve never made them a day ahead of time and reheated them after being refrigerated, but you could definitely experiment!
My kids hate potatoes if they’re not in french fry or hashbrown form. Well, until today!! I made this today with a roast and for once they not only didn’t complain about the potatoes, but they had seconds and thirds! WOOO HOOOO!! I didn’t have any yukon gold so I did five pounds of red and they were AWESOME!! And so easy. Thanks for saving the day again, Mel!
I bought a basket from QVC and it holds 5 pounds of cut up potatoes. Add water to insert then basket… set pressure for 3 minutes for potato salad and 4 minutes for mashed potatoes and do a quick release. When making potato salad I spread cooked potatoes on parchment paper to cool then make my potato salad. For mashed potatoes I just add them to a bowl and mash them with salt, butter, and milk.
Do you prefer a potato masher over an electric mixer? I always use an electric hand mixer, and haven’t been happy with the results lately.
Yes, I always use a potato masher.
Mel, have you ever tried steaming instead of boiling the potatoes? I made your recipe once and liked it, but felt it was too much work and took too long. I now quarter my potatoes, put them on the rack, add a couple cups of water, then cook. After, the skins will fall right off and all you have to do is dump the water out (not drain). They turn out amazing. I’d highly recommend.
You can do that on the instant pot?
Also, let me add that this was much cleaner than my typical mashed potatoes on the stove top. When I boil potatoes on the stove top, starchy pops get all over the range surface, which is yet another thing to have to handle and I appreciated the easier clean up from this method. Yet another perk. 😉
I just got an Instant Pot today and this is the *first* recipe I made! Keeping mashed potatoes warm and being able to make them a bit ahead seems like a game changer and I wanted to test that. Followed the recipe exactly (which was easy, even for a first time IP user). They’ve been holding on warm for two hours… I just checked them (I was curious… would they stick? Get crusty?) The moisture trapped in the pot seems to have kept them perfect… I used a rubber spatula to check the bottom for sticking or hot spots, but all I have are perfect potatoes with no issue! All that to say, I’m a huge fan already! Thanks Mel.
We’re trying some of your steel cut oats in the morning for breakfast and the kids are hyped!
This is my most favorite mashed potato recipe ever. I make mine with unpeeled potatoes, and I love the flavors as well as the ability to better control the final texture.
I don’t care whether using the instant pot takes more or less time than stove top cooking—I adore that I can set the potatoes cooking while my turkey is cooking and then sit down for a rest until it’s time to drain and mash. I also love that I can put the final product back in the instant pot to keep warm it‘a time to eat. Tonight, it hung out for a bit over an hour, and it was one less thing to stress about in the rush between the oven coming out of the oven and dinner time.
I run out of energy quickly these days, and today this recipe made it so I could have mashed potatoes without totally wiping myself out!
Do you cut the potatoes or leave them whole?
Decided to roll the dice and try this recipe for Thanksgiving 2020, and let me just say that I am never, ever, ever ever ever boiling potatoes again! These were incredible and so simple! Easy to mash to a perfect consistency. Turned out absolutely delicious! How will I ever repay you?
For my take, I used 3 lbs of Yukon Gold potatoes, omitted the garlic and sour cream, and added copious amounts of unsalted butter and black pepper. I replaced 1/4 cup of milk with cream, as I always do when making mashed potatoes the old-fashioned way. FYI for first-timers, these took almost 20 minutes to come up to pressure before the 8 minute cook time, so don’t start these at the last minute! I made them about an hour before serving and they kept perfectly on the “keep warm” setting.
These were delish!! The first time I made them with sour cream and didn’t like the taste, the second time I just omitted the sour cream and thought they were perfect. Easy, and yummy!
Do you know that you can cook garlic, and onion, with the potatoes? They will mash right in – then do the rest of the recipe as is — absolutely use the sour cream!!!!
Awesome, will try this!
If you use less than 4 lbs of potatoes would you have to adjust the cooking time?
No, cooking time is the same.
These are the best mashed potatoes! I don’t like sour cream so I omit it, and they’re perfect even without it. I make a brown onion gravy from scratch to drizzle on these. Yum.
Hi, Mel! These sound great! Can I cut all the ingredients in half to make a smaller batch? Does the cooking time need to change? Thanks!
Yes, for sure! I’d keep the cooking time the same (maybe take a minute off but that’s it).
So my I love these mashed potatoes! However, when I turn my IP to vent the potatoes (when they’re done) a whole lot of water comes gushing out getting a lot of my kitchen wet! What do I need to do differently so this doesn’t happen? I don’t fill past the max line with water.
Try waiting another 10 minutes OR add less water (you can get away with adding less as long as there is 1-2 cups liquid total).
I have had this issue before and I usually wet a kitchen wash cloth and set it over the valve when venting and it takes away the risk of water, etc. shooting out all over the place.
When I don’t have time for natural release, I take my IP outside and open the vent, then it can steam/spew all it wants. It’s especially nice for things that seem to take forever to depressurize.
Make it even easier and use a cup of chicken broth instead of water. It pressurizes really quick and you don’t have to drain. Mash right in the pot with the broth.
Very yummy and the potatoes were nice and hot when served. Great recipe
I have one more life changing tip to add to this. I love making mashed potatoes with small creamer potatoes and I always leave the skins on for texture and taste. So I throw the well washed potatoes in water and cook them whole on high pressure for 25 minutes. Yes it takes longer to cook, but it saves me time because I do not have to chop up the potatoes. I have made them this way several times and they are beyond delicious. I may never prechop potatoes again.
Can I make these the day before? If yes directions for reheat. Thank you
Yes – just don’t put in the milk, butter, etc. until you are ready to serve. So you’re just cooking the potatoes.
I made these for a school Thanksgiving feast. They turned out delicious with great flavor and a nice smooth consistency. The instant pot kept them warm until serving, and clean up was so easy. This recipe is now a go-to for an easy crowd pleaser mashed potato recipe. Thanks for sharing!!
I make mashed potatoes for Christmas dinner every year. But this year, I moved and couldn’t find my go to recipe, plus I needed a make ahead version – so I stumbled upon your recipe. I followed it to the T – it was super easy to make – which is great BUT the best part is that it was the best mashed potatoes any of us had ever had. SOOOOO good. The kids have already asked me to make them again! Thanks!!
For planning purposestotall time was over an hour. I doubled this recipe in my 8qt IP. It took over 45 minutes to come to pressure, and probably close to 10 min to quick release all the pressure. I started my IP, then peeled, cut, and started another batch on the stove. The one on the stove was still done first. The IP is nice for set and forget, but just know it takes a long time.
Monica (or Mel) how long did you cook them when they were doubled?
I cook a double batch for the same amount of time.
I was exvited to use this recipe. I followed the directions and cooked the for 8 min, yello potatoes cubed. They came out very watery. I don’t understand why. They were so soft, that the water looked like soup. I could not get all the pieces out- too soft. For next batch, I cut the pieces bigger. Dissapointed. Could there be a diference in the type of instapot? I have the SV duo.
Hello,
I can now see why it is a great recipe. Once i added the butter and buttermilk, it came together beautifully. So i am changing my rating. (Used buttermilk- 1 cup to 15 lbs of organic yellow potatoes because most of the sour cream brands, locally have corn starch- and i don’t have time to track down suplliers to confirm gluten free cornstarch was used). I also only used half the butter, and added 4 garlic cloves to the cooking pot to replace garlic powder, later. Cutting the potatoes into 4 helped make them less soupy. Event at 7 min cooking time, still very soft, but that helped me get lump free mashed potatoes. This is why i changed my rating. thanks Mel! My instapot took 25 min for the valve to go up and another 3 min for the countdown to begin.
Please see my detailed comment earlier. I just forgot to give it the stars it deserves! 🙂
So, these are wonderful and have liberated me from last-minute mashed potato madness meal prep! I have adjusted the seasonings a bit to suit our more lively taste buds. Hope you enjoy the tweaks, which show the ratios I found to be best for 8 lbs. in the 8 qt. IP and 5 lbs. in the 6qt. IP. I also found that it helps to “saute” the potatoes a bit after draining them to remove some of the extra moisture and dry them out some to prevent them from being soggy (it takes a bit for the pressure to release after the cooking is done).
THANK YOU, MEL!
Ingredients: Don’t double ingr. for 8 lbs.
8 lbs. 5 pounds Yukon yellow gold potatoes, peeled & in 1” cubes
1 Tbs. 2 tsp. coarse, kosher salt
1-1/2 C. 1/2 to 1 cup milk, not skim
6 Tbs. 4 Tbs. butter, in Tbs.-size pieces
3/4 tsp. 1/2 tsp. garlic powder
1 Tbs. 2 tsp. garlic salt
1/2 tsp. 1/3 tsp. pepper
3/4 cup 1/2 cup cream cheese
Did you know that you can cook potatoes in “0” min when you use this much liquid? In the time it takes to bring them up to pressure it cooks them.
Having never used my Instapot since I got it, I made this recipe for Thanksgiving, and they were PERFECT! My family, who loves potatoes, loved them! Now, I might just be brave enough to try another Instapot recipe!
Just made these with my 8qt Instant Pot and OXO potato masher, and they are fantastic.
The potatoes came out so tender, I barely even needed to mash them. Plus, no lumps!
I’ll never make mashed potatoes in a regular pan again.
Thank you for posting this recipe and making my Thanksgiving cooking a little easier.
Do I need to add to the cooking time if I am doubling the recipe?
No.
This sounds terrific, but can I double the recipe? I would be making these in the 8qt Instantpot. Thanks!
Yes, you can double for an 8-quart instant pot!
Can you still do the same quantities for this recipe as is when using an 8 quart instant pot? Newbie here.
Yep!
I do not have a manual button what should I use then?
On keep warm do I vent or seal the lid
It doesn’t really matter either way.
I’m a mashed potato snob too and this recipe was awesome. I also put them into freezer bags and vacuum seal them with my FoodSaver and they stay good in the freezer for a couple months quick and easy potatoes.buy potatoes in bulk when they’re on sale and your set for potatoes any time
Do you know if you can leave the skin on the potatoes?
If you like the taste of mashed potatoes with the skins then yes, you could leave them on for sure!
I’ll admit I was hesitant about this recipe, especially after reading some of the comments. I make potatoes for potato salad in my instant pot, and they sit in the steamer basket with a cup of water underneath. And, they only come to pressure for 4 minutes, so this calls for the time to be doubled. I was also making these for the very first time for part of a meal to take to a friend who just had surgery and requested rotisserie chicken and potatoes. The stakes were high!
But then I took a breath and thought… Mel has NEVER let me down. Ever. So, I dove in and gave it a shot! I used Yukon gold potatoes ( Trader Joe’s sells a 4 lb bag… score!), and don’t think I’ll use russet again for mashed potatoes because the color of the gold potatoes makes them look even more buttery!
I sliced the potatoes larger than one inch; more like 2-3 inches. And yes, I covered the potatoes all the way and then some with water, set my IP to 8 minutes on manual, and said a Hail Mary.
Result: these are the BEST mashed potatoes I have ever made, and possibly ever eaten! And, I didn’t even add the sour cream because I was tying to keep things a little bland for my recovering friend. My daughter LOVES mashed potatoes… she was my taste tester, and after tasting them was so mad at me that I was taking them to someone else! She’s extremely picky so that’s a huge compliment.
Another recipe to make me love my instant pot even more! Thanks Mel, I shouldn’t have doubted you, even for a second! ; )
I am sorry, but I made these potatoes for easter and they were horrible. After 8 minutes, the potatoes were visibly over cooked so that while I was mashing, I could see they were turning into paste! I followed the directions to the tee and the only difference wasI used white potatoes. I only ended up using less than half the buttered milk. Just a disaster for Easter no less!
I have to cut the recipe in half, seeing there’s only me, and while I really like-like potatoes in many different recipes, can only eat reheats just so often…
I’m new to the electric pressure cooker, and have made only two recipes so far, so will make the potatoes next, and am hoping that I won’t mess them up by having just half the recipe in the pot.
I followed the recipe exactly and while the taste was great, the potatoes came out soupy. Very disappointing. I think I’ll reduce the cooking time and of liquid on my second try.
Made this recipe tonight and want to say that my Husband almost ate so much it hurt him…:) I fixed mashed potatoes & corn (his fav) and I will be making this version from now on. I have my own Beef Noodle recipe that I make on the stove top or slow cooker but this IP recipe is awesome! The only change I made was I only used 1/2 pack of onion soup and we didn’t use any sour cream. After the 10 minute rest, I put on saute and made a roux of 1 TBsp corn starch and about 4 TBsp of water, mixed it and put it in and thickened the sauce a bit…. Soo very yummy!!! Thank you for sharing your recipe!!!
This is a comment regarding a different post, where the comments are closed. The Instant Pot post, where it says only one sentence along the lines of, “This is the pot I have and I love it.” But there’s no picture or link or info to tell us about that Instant Pot (or the other products in that “series” of This Is What I Have type posts… so they don’t actually help us poor souls trying to read your product reviews.
My emojis didn’t show up when I published that comment! So it doesn’t read nearly as friendly as it did with the faces! :o( Ooops, sorry!
Hey Laurie – that’s odd – I don’t think I’ve closed comments on any post so I’m not sure what post/page you are referring to. Darn. I have the 6-quart 7-in-1 Instant Pot. 🙂
If I use buttermilk should I reduce the amount of butter?
I haven’t tried that, but no, I’d leave the butter amount the same.
Is it possible to use a hand mixer instead of a potato masher?
Probably! Just don’t overmix them – they can take on a gluey consistency.
I heard from another blogger, Oh, Sweet Basil- that if you add the butter first it prevents the gluey texture. I just tried it (because I love how smooth and easy the hand mixer works) and I added 1 stick butter, half a stick cream cheese and salt, and then beat that. I added some milk after and stirred in with a spatula. It gluey at all, great taste and texture!
Amazing it was the 2nd thing I cooked in the IP!
I just got my IP for Christmas today and I cannot wait to try these mashed potatoes in it!
Mel, thank you so much for another great recipe that’s simple and reliable. Never before have I been able to make mashed potatoes that are consistently fluffy and silky. Your Instant Pot timing is perfect – once mashed and whipped, these babies are smooth as silk and velvety in the mouth. Our local warming station for the homeless population in the area is a ministry close the hearts of both my husband and I, and tomorrow evening, the guests will be enjoying your amazing mashed potatoes as part of the Christmas dinner with all the trimmings that we prepare annually – your chocolate chip cookie dough fudge is part of the dessert lineup. May you and your family be blessed and enjoy a beautiful, Merry Christmas!
Thanks so much for your comment, Lisa – and what a wonderful way to serve this time of year in providing food for the homeless people in your area. You are amazing!
I am so excited to try these tonight! I am hosting A Christmas dinner for 25-30 people next week. How many potatoes would you make? Could 10 lbs fit in an 8 quart IP?
Thanks!
I don’t know for sure if 10 pounds will fit in an 8-quart. I think so, but it might be close. I usually plan on about 1/3 to 1/2 pound potatoes per person.
I think cutting the potatoes into such small pieces will leach out all the potato flavor and make rather watery potatoes. I suggest cutting potatoes into no more than four pieces for better flavor.
Great recipe! Best mashed potatoes and so easy!
Made these and took them to Thanksgiving today and everyone loved them! Lots of compliments and so delicious! I did 5 lbs of potatoes in the 6 qt IP no problem. Thank you!!
How many servings does this recipe yield?
6-7 servings.
I’ve made this recipe before and loved it!
How many pounds of potatoes do you think I can safely fit in my 6qt IP? Ideally I’d like to double this recipe but I’m wondering if my pot is large enough?
The most I’ve cooked in my 6 quart IP is 5 pounds. You might be able to stretch it to six, but I haven’t tried it.
I was able to fit 6 lbs in my 6 qt but it was pretty full!
Hello,
How long would I cook 8lbs in an 8qt instant pot?
Thanks
I add another minute to the cooking time when making more potatoes in the 8 quart but you might be able to cook the same amount of time in the recipe.
What kind of potatoes are used for this recipe?
I usually use Yukon gold.
Mel,
Let me just start by saying that I think you’re amazing and your recipes have been life changing for me and my family. I am not hosting Thanksgiving this year for the first time in several years but was tasked with bringing mashed potatoes. I was super excited to try this instant pot recipe. I did a trial run today and was so disappointed. I followed your recipe to the tee and the potatoes came out grainy and mushy. My husband tasted and said “not your best”. Any suggestions? Thanks and Happy Thanksgiving to you and your beautiful family!
Oh darn, Pam! Sorry these didn’t work out for you. What brand/variety of potatoes did you use? Did you drain all the water off the potatoes after cooking in the IP?
I used a mix of Yukon Gold and red potatoes and drained them in a colander.
Hmmm, I’ve used that combo before, too. Let’s see…did the potatoes seem grainy and mushy while you were mashing? After you added the milk mixture?
They seemed that way right from the start. I didn’t add all the milk/butter because they looked soupy. Perhaps cook them for less time?
Yeah, maybe that would help. Try 5-6 minutes and see how that goes.
I’d really like to prep the potatoes uncooked but peeled and cut the day before – any tips to keeping them from browning? Or will this alter the end result too much?
You can try keeping them submerged in cool water. I haven’t tried it so I don’t know if that would affect the texture of the potatoes though…
I need to make 10 pounds of mashed potatoes. Could this be done in the 8 qt. pot?
I haven’t tested out that quantity – it’ll be close, but you’ll probably at least be able to get 8 pounds in the 8 quart instant pot. Sorry I don’t know for sure! I haven’t tried that many potatoes in the IP to see how full it gets. If anything, I think the potatoes will fit – just don’t worry about filling with water – just use a couple cups of water and see how that goes.
THESE ARE THE BEST! Thank you!
For my first time, I followed your recipe to the letter; well I did use 8 tablespoons of butter. The potatoes turned out great – the family loved them. We will be using this recipe for Thanksgiving dinner for sure. I did not mash them in the instant pot, put them in another pot to mash and add milk, butter, etc. Returned the now finished mashed potatoes to the instant pot and kept warm for an hour and a half. Thank you for posting the recipe.
My IP took 30 minutes to come to pressure with that much water. I’ve used other mashed potato recipes that only call for 1 cup of water, so I failed to plan accordingly. It saved me the stove top mess, but certainly not time using this method. Potatoes were yummy even after being on warm for 2 1/2 hours.
These are fabulous and so easy! I have been making mashed potatoes for years and these were the best that I have ever made. I used 4 lb. of russet potatoes (all I had on hand), with coarse salt for the 8 minutes. Then, I stirred in 1 cup of light table cream and 4 tbsp. of butter which I had melted the butter and warmed with the cream on the stove. They were super easy to just use a masher to mash. Yummy!!!
You don’t say peeled or not peeled!
Oops, says peeled
It also works perfectly well with unpeeled potatoes if you want the extra nutrients & fiber and/or are short on time, no recipe changes necessary 🙂
Yep. A definite game changer. Made these last night to bring with dinner to my Gramps. They sat successfully in the IP for 3 hours and were as delicious as ever!
Yay, yay!
I order my Instant Pot from QVC 2 days ago and I can’t wait to make these. My husband loves mashed potatoes.
I have always made instant pot potatoes with one cup water n 4 min but decide for my party I would cover my potatoes with water n follow this recipe and I want to tell you it was a game changer for sure there was not one person that did not rave about how wonderful these potatoes were they were awesome I doubled the recipe and it was a good thing there was not one bit left they eat ever drop. Thanks for the best potatoes ever covering the potatoes with water sure made the difference! Thanks so awesome!
Thanks for the feedback, Judy!
If I cut the recipe in half, as there are only four of us, do I I need to cut the 8 minutes back to 4? Thanks
No, it will probably still need 7-8 minutes of cooking time.
Made recipe exactly as instructed. They were a huge hit! Everyone said they were the best mashed potatoes they had ever eaten. I love that you can make ahead and keep warm. Helps with stress levels when having a big group for dinner!
A few years ago we stated using our regular crockpot to make mashed potatoes on thanksgiving, as we usually have upwards of 15 people here. Just recently my husband bought me a crockpot express pressure cooker. So I am wondering if I could double this recipe for my cooker.
Fantastic mashed potatoes! so easy to make. they were so very creamy, thanks for the recipe! Instant pot newbie
These are awesome, the best I have made so far in my Instapot. I do agree with other
Comments about only using 1 cup of liquid but I highly recommend chicken broth instead of water. Adds so much more flavor and you don’t have to drain the potatoes, just mash them in the pot with half and half or milk and butter and sour cream. also the pot came to pressure very quickly. I used about 8 yellow potatoes. Will use this as my main mashed potatoes recipe!
Delicious! Be sure not to add all of the milk and butter mix until you are sure you need it. I only used about half the milk and added 6 T butter instead of 4. Perfect.
These were great, but I wish you had included the gravy recipe. I’ve been looking for it as I’m eating these delicious, creamy, and flavourful potatoes, but either it’s not there, or I’m blind.
Mel, I know nothing about pressure cookers other than what you tell me, haha, but this recipe is outstanding!! Best mashed potatoes ever. I’ll never make them another way! Thanks for your great blog. I use it every day of my life!
Thank you!!
If I use 8 lbs of potatoes in my 8 quart IP – do indouble the rest of the ingredients as well?
Yes.
Hello, how long would I pressure cook with the 8 lbs in the 8 qt?
Thank you!
Ah ha! These were absolutely perfect! Not gluey or undercooked, but impeccably creamy and fluffy! And flavorful enough to be served on their own with or without gravy.
I do resent the time it takes for my IP to come to pressure, but it’s worth it to not have to monitor the potatoes in a pot on the stove and keep checking to make sure they’re cooked but not falling apart.
Mel, you are heaven-sent.
Thanks, sweet Chelsea!
I just did 2 lb 3 oz of red potatoes and it turned out great, too! In case others are curious, I filled the water almost up to over the potatoes (was about 3 cups of water), mixed with chicken bullion and did pressure for 6 minutes. 🙂
I hate to give a bad review, but this recipe indicates a fundamental misunderstanding of a pressure cooker. For example, you don’t need several inches of water in the pot! All that does is make it take *longer* to get up to pressure! It also does not make the potatoes creamier, as you claim in the comments–that’s not what water does, that’s what milk and sour cream do. Also, just add a few minutes to your cook time and you don’t need to cut those potatoes up at all! Exploit the great things about pressure cooking!
Sounds like you are a verified pressure cooking expert! And well on your way to a mashed potato recipe that is perfect for you, which is awesome! Sorry this one didn’t work out for you (wait, you DID make the recipe before rating it, right?). 🙂 I agree the pressure cooker has so many wonderful merits – but it’s also fun to think outside the box, too! I’ve done side-by-side comparisons and far prefer the potatoes cooked with more water; totally worth the increase of time needed in my opinion. But I would never discourage a reader from adapting where needed!
What a gracious and kind response.
Here is my thought. The extra water would remove a lot of starch from the potatoes, making them a bit lighter/fluffier, and less sticky/gluey, right?
Just an idea.
I’m trying these tonight!!! I just got an IP, so I’m stalking your blog (that is my GO-TO!) for instant pot recipes! I’ve been so nervous to try my IP (which was a gift) but I’m tackling it thanks to recipes like this! So, question, everyone says hit “manual” button. I have the 9 in one IP model and there is no “manual” button. I have the brand name too. So which button is manual? pressure cook??
Yes, I think IP changed the buttons on the new model – so the old “manual” button is “pressure cook” now.
Downright delicious! I can’t say they saved much time, but the bonus is not having to watch the boiling pot. Or clean up that annoying starchy potato water that cooks onto my range top. If there’s one thing I love almost as much as a new recipe, it’s a new tip on how to let me keep being lazy and clean less. Thanks Mel!
Mel, I’m new to the instant pot, but not to pressure cooking. In my pressure cooker, the directions say to add 1 cup water with 1/2 inch potatoes and pressure cook for 3 minutes. A little more water and time for larger chunks. That’s quite a bit faster than what you have here. You don’t have to wait for so much water to boil and it cooks faster. I’ve used that recipe to make mashed potatoes before and it turned out fine. Any reason you couldn’t do that in an instant pot?
And by the way, your blog is my number one blog I head to for recipes. Thanks for all the work you put into it!
Hey Marian – yes, you could definitely add less water. I like the creaminess from cooking in more water so that’s why I cover the potatoes with water to cook. 🙂
Not a time saver. Took 30 minutes for IP to pressure up and the 8 minute cook time. Stove would have been faster. Fail if your in a rush as I was.
These were perfection and I suck at making mashed potatoes!
This is a weird question, but how long does it take your instant pot to get up to pressure? I have a different brand of pressure cooker (gift from my mother-in-law), and when I made these potatoes, it took 30 min to get up to pressure. I keep wondering if I should give up on this pressure cooker and get an instant pot, or if I am just too impatient. Every time I use it, I think I could have done it just as fast on the stove top. The potatoes were amazing though! Thanks!
Yeah, I hear you on the timing. I don’t think a stovetop OR electric pressure cooker always saves time, but the hands-off benefit is usually what sells me. Having said that, for this recipe, I’ve never officially timed how long it takes to come to pressure, but it’s definitely not 30 minutes. Probably more like 15-20.
Here is my two cents on multi cookers: Cooks illustrated/America’s Test Kitchen did a testing of multi cookers and they had the same problem of slow heating. They ultimately crowned the Faggor LCD lux as their winner because the Faggor came up to pressure much quicker than other brands. I have used both the Faggor and the Instapot and I can tell you I hands down prefer the Faggor. It has a 1300 watt heating element vs the Instapot’s 1000 watt element. The Faggor comes up to pressure consistently in under ten minutes. The extra 300 Watts makes all the difference. I haven’t done a side by side test… but I just might need to so I can report hard data.
And they liked the Gowise 8 Qt better than the IP. Love mine and it does come up fast!
There are just two of us for me to cook for. What is the best way to cut your mash potato recipe down for two?
I would just cut the recipe in half, Zan – maybe take a minute off the cooking time.
I’m usually like you and just throw my mashed potatoes together without any recipe but I decided to give these a shot. Unfortunately they turned out really goopy. Any ideas? I usually use russet potatoes so I’m curious if that has something to do with it?
Hey Shannon – I do think russets don’t fare quite as well in this recipe as yukon gold or red potatoes (that’s based on other people saying that after using russets, the potatoes were too mushy). I’ll add a note to the recipe.
has anyone found that hand masher scratches pot? Can scratches be repaired?
” Add cold water to cover the potatoes by an inch or so.”
This is going add considerably to the time. Most other directions just use a cup or so of water. Why so much? Does it make a difference on the mashed potatoes?
I think it makes the potatoes creamier, but you could cut down on the water if you like.
These were perfect! Life changing in the instant pot. Thanks!
Mel, these look delicious. I want to make them to go with my meatloaf. If I use only 2 pounds of potatoes do, should I cut the water and cooking time in half as well.
Thanks. look forward to trying them.
You could probably take a minute off the cooking time, but I wouldn’t cut it totally in half. Make sure there’s at least 1 cup of liquid.
I am a bit late to the IP party. I got one for Christmas. My husband was not altogether pleased because he is a minimalist and didn’t want “one more appliance messing up the kitchen”. I think I have converted him over to IP love. Last night I made these mashed potatoes. They were fabulous. He ( and the kids and myself) loved them. Definitely my new way to make mashed ‘taters.
I’ve had my instant pot going on 3 years now and love it. As mentioned, making mashed potatoes in the IP is a game changer.
I also enjoy your blog, Mel which is why I had to comment. Please please please don’t cover the valve with anything when it’s releasing pressure. I know it’s easy to “YouTube it,” Wing it, or forgo reading the owner’s manual altogether but that’s very important to know and definitely not something you should be suggesting to your readers. It’s just a safety issue. Instead, if the valve spits or sputters when you quick release, you can try several other things… like give another 1-3 minutes of NPR, release little bits of pressure slowly (not wide open), or do a complete NPR, just to name a few.
Thanks for the feedback, Charlene!
Hi Mel, I just love it when you wax rhapsodic about stuff like mashed potatoes, and in this case the recipe more than lives up to the intro! These are a revelation!
Really good- I’m new to instant pot cooking and like another reviewer, the first recipe I tried wasn’t great. My IP took a while to heat up, but the finished product was creamy and flavorful. I’ll be saving this recipe- thanks!
I just have to tell you THANK YOU. This is the BEST mashed potato recipe I’ve tried. I usually make them because my family loves them, but I’m not the biggest fan, and don’t usually eat a lot unless they’re seasoned instead of plain with gravy. And trying to time it to be done perfectly with the rest of the meal seems to be a huge challenge. This is perfectly seasoned, and SO easy with the instant pot. I added a sprig of rosemary to it as well just because I happened to have some on hand, and it tastes delicious with it, but I know it would taste just as amazing without.
I plan to make these potatoes, all the recipes say to use the manual button, my pot does not have a manual button so which button do I use.
What kind of pressure cooker do you have?
If you have an newer Instant Pot, the “Manual” button has changed to “Pressure Cook.”
I had the same problem when I got my IP a few months ago!
These were the best mashed potatoes I have ever had. Enough said. Followed the recipe exactly…. Mel wins again!!! 🙂
I’m curious. Is there a reason you cook the potatoes directly in water as opposed to steaming them in a basket? Just wondering if there’s a texture or flavor difference.
Hey Rebecca – I think it just boils down to personal preference (you can do it either way). I do it because it’s the way I was taught, but it isn’t necessarily the only or best way (although I do love the texture).
Good question! I will try it both ways.
It was the first time using my instapot and it did not heat up very quickly. I finally turned it off and used my traditional pressure cooker. I am wondering what I did wrong-
I pushed manual and set it for 8 minutes but then it wouldn’t show the minutes Just said on. Can you help? Thanks.
Ireta, it takes some time for the IP to come to pressure, during that time it just says “On” and once it comes to pressure your timer comes up and starts counting down.
Hi Mel, I’ve been a fan for years, keep up the good work. Now, my family gave me a an Instant Pot for Xmas, could you please make up a recipe section for the IP?
Thanks again. Gordon
Hi Gordon – here’s a link to my pressure cooker recipes:
https://www.melskitchencafe.com/recipes/pressure-cooker/
I dislike the fact I don’t have that much control of how soft the potatoes are and I don’t know if it saved time from boiling them normally. I used Yellow potatoes ( I couldn’t find any that said Yukon) and they were really soft. That said, They were amazing! Everybody said they tasted delicious and were very light and fluffy. I LOVED the fact they stayed perfect when I turned on the keep warm setting. Not a smidgen when leftover after Christmas Dinner. Thank you Mel!
Mel, thank you so much for this recipe. We are a military family far from home and tonight I put together dinner for 30 single soldiers, sailors, airmen, and marines.
In all the chaos, it was so nice to have a make-ahead recipe that did, in fact, stay warm for 3 hours, as I made multiple trips back to the kitchen to refill serving bowls. (And we ate the entire 8 lbs of mashed potatoes.)
Thank you for making Christmas a little more like home for those of us far away this holiday season. ❤️
That warmed my heart, Angelin! You are amazing to make dinner for those in the military far way from family at this time of year! Merry Christmas!
Just curious…do you use salted or unsalted butter? Thanks for all your great recipes, especially your IP ones! Merry Christmas!
I always use salted butter
One more question…when doubling this recipe, do I double the water? Or should I stick to just 1C water for 8lbs of potatoes?
You probably don’t need to double the water for 8 pounds of potatoes (the recipe calls for covering the potatoes with water for a single batch).
I’m doubling this recipe & making it for Christmas dinner. Just curious if you use unsalted or salted butter? Thanks for all your delicious recipes, especially the instant pot ones!! Merry Christmas!
I bought an Instant Pot on cyber Monday and will be making this tonight! I have used it only 3 times so far. The first time I made pot roast from a recipes book and boy it was not good. I almost regretted purchasing the instant pot. Then I made your smokey honey chicken and I was relieved. It was so yummy! I also tried your roasted garlic beef. Loved the flavors but I found the beef to be on the dry side. For the beef, I ended up cooking it for an hour 45 mins before the meat started falling apart. At one hour it was hard to cut through! What is the ideal time to get the meat to fall apart and still be moist? Should I have cut the meat into several pieces? I had a 3.3lb chuck roast.
Hi KD – I do think it’s easier to get even tenderness by cutting the meat. I always cut my roasts or large cuts of meat into thick chunks (2-3 inches or so).
This recipe is wonderful. We had guests for dinner this evening, and the mashed potatoes were a huge hit. My cousin was so impressed that she intends to purchase an Instant Pot this week! That you can keep them warm for up to three hours is just fabulous!
Very good. A fairly simple recipe that is quick and minimal cleanup.
Made these for Thanksgiving this year – they were so good! It was so nice to have one thing done early – especially mashed potatoes that I seem to always be throwing together at the last minute. I used 5 pounds of potatoes so I threw in a little extra of everything. It was perfect! Thank you!!
This is my new mashed potato recipe! Thanks so much, Mel! I used my IP to make this and cauli-mash (which was equally awesome). I love that IP 🙂
I love that IP, too. 🙂
Made these yesterday for the first time. I was nervous about trying out a new recipe on Thanksgiving, but was so glad I did. They were absolutely delicious and made the day so much easier. Won’t ever do them on the stove again!
Glad they worked out!
Will this not turn out if I don’t add Sour Cream? I already did my shopping and didn’t want to fight the parking and lines…Any other substitute such as half and half, milk, etc.?
Hi John – I know this is probably too late, but you could probably just use more milk to compensate for the lack of sour cream (flavor will obviously be a bit different)
Making these now…
I set mine for 8 mins like recipe says but it’s STILL going ON w no timer yet!
Help? Do I check on Them?!
Hi Julie – it sounds like your pressure cooker may not be coming to pressure. If it isn’t coming to pressure, double check the seal to make sure it’s pressed in all the way.
Julie, I just made these as well and mine did the same thing. Don’t worry! With all the water and potatoes it takes longer to come to pressure. Hope yours turned out as amazing as ours did!
Thank you guys! About 5 mins after I posted this, the timer came on! It was filled to MAX Aline so it just took longer. Phew!!
Now…. how would you reheat then today for thanksgiving dinner at 430ish?! They’re in the fridge all mashed & yummy good to go….
Slow cook for 2 hrs?
Hello! This recipe looks delicious and I love the idea of using my IP for Thanksgiving and keeping the potatoes warm while I work on other things. Question though: I actually like leaving the skin on my potatoes (I am using baby reds); do you think that would change any cook times, etc.?
Yeah, if you like the skins on, that should work!
I’m going to cook 8 lb of potatoes is my 8 qt IP. Should I increase the cooking time and, if so, how much? Thank you.
You can probably get away with the same cooking time – maybe increase it by a minute but not more than that, I don’t think.
I just bought an Instant Pot a couple of weeks ago and have used it daily since. Love it! I am supposed to bring mashed potatoes to Thanksgiving so today did a test run with this recipe, and it is terrific! They are light and fluffy, and I didn’t even peel them; just scrubbed them well. This is a game-changer for what has to be one of the most time-consuming tasks on Thanksgiving Day! I used to make the potatoes ahead with cream cheese and sour cream but these are so much lighter so it will be my new go-to recipe. Thanks!
Glad they worked out, Jennifer! Happy Thanksgiving!
I don’t know how I ever missed this recipe when you posted it. But I will be making these Thursday. And you are adorable in your clip. And I am dying over Carmyn’s comment about Uncle Dan. I love kids. They are HI-larious.
Love hearing from you, cute Alisha!
I’m new to the Instant Pot…. I typically use a recipe with 4 lbs Yukon gold, 1 1/2 Cups heavy cream and 12 Tbs butter-would this work in the instant pot, or do I need to follow this recipe? Thanks
Hi Fran, if the only liquid is heavy cream, it might have a tendency to burn in the IP
Have you tried sweet potatoes in the instant pot? If so, any tips? Thanks!
Hmmm, I haven’t but I’d keep the recipe mostly the same and see how it goes. Might need to increase the cooking time by a minute or so…
Use chicken broth instead of water for even more flavor. It’s soooo good!
I was about to ask if I could use brith! Thank you!
Could these be made a week ahead and frozen until Thanksgiving Day? I have a new granddaughter being born 2 days before Thanksgiving, so I am trying to get as much as possible done ahead and put in the freezer for my husband and other kids to have Thanksgiving day (I will be out of town for my daughter who’s having a c-section)
I actually haven’t ever frozen mashed potatoes, but here’s a pretty good article that might help! https://www.thekitchn.com/the-best-way-to-freeze-and-reheat-mashed-potatoes-225440
Will this recipe work well if I half everything?
It should work just fine, I think.
If you half the recipe do you need to reduce the cooking time?
No.
So this might be a bit embarrassing to admit, but I have never made mashed potatoes. Ever! (I know, most people are floored when I admit it, I can just sense the disappointment from my Idaho heritage, yikes, sorry Weavers!) .
This year for Thanksgiving, my side of the family decided to celebrate the Sunday before, and we’re all bringing something to make it easier…. and as a joke, I think, I got asked to bring the mashed potatoes, I can’t wait to try this recipe and blow the socks off of all of them!! Ha!
Thanks Mel, and great story on Uncle Dan and your cutie Cam, that’s awesome!
Haha, you are so cute, Traci! No shame in not making mashed potatoes! You’ll amaze them with these. 🙂
Hey Mel…can you use russet potatoes and get the same results?
I’m pretty sure they’d work just fine – I happen to prefer Yukon potatoes for mashed, but I think russets would work, too!
I’m anxious to try your potatoes for Thanksgiving, but I try to have as many dishes clean before dinner. Could I transfer mashed potatoes to my serving bowl (so I can clean my pot), and them return to pot on trivet with a cup of water in bottom to keep warm?
I haven’t tried that, but I think it’s a great idea!
Fabulous idea!
Would you need to increase the cook time for using 5 (or more) pounds of potatoes?
No, not unless you are doubling it, and even then, it’s probably only an extra minute.
I have an 8 quart instant pot. I need to make 10-12 pounds of mashed potatoes ahead of time for travel. Do you think I could make them all at once or should I do 2 separate batches? It might be a tight squeeze and I’m wondering if I would need to increase the cook time? It would be sad to have to make 2 batches and then have the first batch cool down while the 2nd batch cooks.
I’m almost positive that 10 pounds of potatoes would fit fine in the 8-quart. I haven’t tried it in my 8-quart pot, but just based on size, I think it should be fine (12 pounds might be pushing it). I’d probably just increase the cooking time by 1-2 minutes but that’s all, if anything.
I just made 10 pounds of russet potatoes tonight and I used both my 6qt instant pots. And they were totally full.
Thanks for reporting back, Cathy!
Thank you for the recipe. I had never tried mashed potatoes in the IP. They came out great!
I’m enjoying your recipes so much! Thank you! I’ve tried these potatoes a few times now — and the potatoes always break down and are mushy. I’ve reduced pressure time but 1-2 minutes. But still same result. Anyone else have this issue? I’ll try again with much larger pieces of potatoes and start with hot water (so it won’t take as long to come to pressure), but wondering why my experience is so different from the recipe.
Hey Jen – sorry this recipe is giving you fits. Why don’t you try only adding 1 cup water? It will be enough to bring the pressure cooker up to pressure but will avoid the mushy issue. What type of potatoes are you using, out of curiosity?
I’ve used combination russet & yukon and only yukon. Tonight I made your smoky lentil instant pot soup — it was delicious. I left the potatoes in slightly bigger chunks and the 3 minute pressure (plus about an hour of keeping warm), kept the potatoes at a great consistency (no mush). I’ll try the 1 cup water with mashed potatoes. Just getting the hang of the instant pot and am loving your recipes. Thank you!
Question– in the cook time you indicated 48 minutes which includes ‘natural pressure release time’, but in the instructions you indicate to use the quick release. Generally, natural release means to not turn the valve from seal to venting (it will release on its own, which takes longer).
Just wondering which is correct?
I see what you mean – I think it’s just a typo/error in the prep time field. I’ve fixed it because yes, I do use the quick release method for this recipe.
What kind of gravy do you use and do you have a recipe for that?!
It depends on what I’m serving these potatoes with, but in the pictures of the post, the gravy is from this pot roast recipe: https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/
I would like to make only 2 lbs of potatoes so I don’t have so many leftovers (only feeding 2). Would I need to adjust the cooking time for less potatoes?
I’d probably keep it the same…maybe decrease by a minute, but that’s all.
The heat from the element doesn’t the scorch the potatoes while they are holding on warm does it?
I haven’t had a problem with that so far.
I agree. Mashed potatoes in a pressure cooker… life changer… game changer… why make them any other way? But question? Why do you add so much water? I made them yesterday (added a bit of minced garlic before starting cooker) and I only put about an inch or two of water TOTAL…. then when they were done. I released the pressure and did NOT have to drain them. (and risk burning myself, plus making a dirty colander). It worked out great…. just wondering… does adding that much water make them cook faster or come to pressure quicker?
Nope, it doesn’t help with pressure or time, it’s just the way I’ve always made them. 🙂
How many would this serve?
6-7
Are these cooked on high or low pressure?
High pressure.
Just made these and they are amazing! I used almost all my spoons because I kept going back for “just one more bite”.
I used a nearly 5lb bag of unpeeled red potatoes (my weird husband stole a couple to eat raw). I threw in a few garlic cloves and once drained, I used my immersion blender to mash and blend in the other ingredients. First time I’ve tried using the immersion blender for mashed potatoes and the texture is so smooth and creamy with little bits of peel for texture. Unbelievable!
Thanks for this keeper of a recipe!
Amazing, fluffy, tasty potatoes!
Hey, thanks for the recipe. I tried this, but changed a few things. First, we don’t peel our potatoes — more fiber. Second, I used chicken bone broth, only less than water. Lastly, I threw in a fresh rosemary sprig, which I removed when done. After that I proceeded as directed.
You are totally right that this is the easiest way to make mashed potatoes. Love your blog.
Oh! and I meant to ask if you are a Melanie, or Melody like me. My nickname is Ody — last half of Melody!
I’m a Melanie! 🙂 (Cute nickname…)
Your name for these potatoes is perfect-life changing. VERY good! Just got my IP and had to make the potatoes, one of my favorite foods. Yummy, thanks for the post.
Didn’t have a potato masher, but potatoes were so tender simply mashed, without lumps, with a spatula. Forgot the sour cream, so will have to try next time. Recipe was perfect. Now if we can only figure out a way to have potatoes peel themselves.
Kimber P
I randomly found an electric potato peeler on Amazon. Lol. It does apples to. One of these days I will get one, lol. I HATE peeling..so time consuming. hopefully it works.
Home & Kitchen › Kitchen & Dining › Kitchen Utensils & Gadgets › Graters, Peelers & Slicers › Peelers
Share Facebook Twitter Pinterest 690+ Shares
Buy new: $22.99
Qty:
Add to Cart
Turn on 1-Click ordering for this browser
Ship to:
Jessica Mair- Eureka – 95503
Buy used: $14.30
Add to List
Add to Wedding Registry
Other Sellers on Amazon
See details
$20.11
Sold by: Amazon.com exclusively for Prime members
Add to Cart
$20.11
Sold by: What America Buys
Add to Cart
$23.13
+ Free Shipping
Sold by: Electronics Warehouse Outlet
Used & new (27) from $14.30 & FREE shipping on orders over $25.00. Details
Have one to sell?
Sell on Amazon
Ad feedback
Touch the image to zoom in
Starfrit
Starfrit 93209 Rotato Express – Electric Peeler
4.1 out of 5 stars 1,643 customer reviews | 129 answered questions
Price: $22.99 & FREE Shipping on orders over $25. Details
Get $40 off instantly: Pay $0.00 upon approval for the Amazon.com Store Card.
| Try Fast, Free Shipping
In Stock.
Want it Friday, Dec. 29? Choose One-Day Shipping at checkout. Details
Sold by T&T Direct and Fulfilled by Amazon. Gift-wrap available.
Peels potatoes. fruits and vegetables instantly at the push of a button
The Robotized arm adjusts to every thickness, shape and textures : From potatoes to tomatoes to rutabaga and avocados, also zests citrus fruits
Includes a hand thumb knife to scoop out the potato eyes
Built in storage underneath the Rotato: compartments for 4 spare blades plus battery storage and the handy thumb knife
Operates with a 6V adaptor included and can also function with 4 AA batteries (not included)
Just curious, the recipe says to cut the potatoes in 1-inch cubes, but the pictures show halved potatoes. Is the cooking time still the same if I throw in large chunks rather than 1-inch cubes or would I need to increase it?
I used those itty bitty potatoes in the pictures so I just cut them in half – they were the same size as 1-inch chunks, if that makes sense. If the potatoes are in really big pieces, yes, you would want to increase the time by a minute, probably.
I’m late to this post. First of all, thank you for such amazing recipes! I can’t wait to try this. I am also dying for your scrumptious looking gravy you have over your instant pot potatoes. It also looks life changing! Do you have the recipe somewhere?
Thanks so much. :0)
https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/
Best Mashed Potatoes, EVER!
I loved this recipe!!! Thanks! I seem to remember reading on your blog somewhere your favorite pressure cooker recipe site or cookbook, but I can’t remember where. I’m trying to learn to use my Instant Pot a little more, and I could use more recipes. Could you help? 🙂
Hi Katie – I really like hippressurecooking.com and pressurecookingtoday.com
Thank you!!!
I’m curious… Why does the water need to be over the potatoes? I made a different mashed potatoe recipe and it didn’t use much water…maybe a cup, and the trivet was in to keep the potatoes up off the bottom of the pan. I like the idea of keeping them in the pot on keep warm, until needed…would make it easy to take to a friend’s home.
Just a matter of preference perhaps? You could try using less water.
I have done both and definitely prefer the potatoes on a trivet with just a cup of water underneath. I can use plain russets and they aren’t mush or grainy at all. When I used this method, I feel like they dissolved into mush not mash. The potatoes soaked up too much water. I do think most mashed potato recipes would hold up well on warm in the instant pot for at least a few hours.
I have made these potatoes a couple of times. Absolutely delicious! We are traveling to meet up with a lot of family. Do you think I could make them ahead of time and freeze them?
I’d probably refrigerate over freezing, if you have that option.
These are so yummy! Mashed potatoes (or any potatoes for that matter) are one of my absolute favorite foods! Have I told you this before, I almost think I’ve already told you this but can’t remember for sure so if I have please just ignore me? 🙂 Growing up we ate potatoes in some form or another EVERY SINGLE DAY because my dad was a potato farmer. When I got married I naturally made potatoes everyday because I thought that’s what you were supposed to do. After a few weeks Eric asked if we could have rice so I made stir fry and served it over rice (after making hash browns for breakfast because we had to have potatoes). A week later he asked for rice again and I was so confused because we had just had stir fry. I had NEVER had plain rice as a side before. Now 15 years later we eat a lot more rice (even plain rice as a side) than we do potatoes but I still get really excited when I plan potatoes into the menu for the week. So anyway, thanks for this recipe! I love it!
Haha, I love this so much, Jackie!
I love your story!
I wanted to mention that I kept my potatoes on warm for 5 hours with no ill effects. I think you could keep them warm indefinitely! Thank you for this recipe and this new use for my IP.
Five?!? Awesome!
Followed the recipe and made these for Good Friday yesterday. They were a hit, thanks for the recipe and the directions. They turned out perfect. Now I have to try some more of the recipes. Thanks
Thanks, John! Glad you liked the potato recipe.
I’m trying these for the first time tonight, and wondered if the manual setting should be high pressure or low pressure. The picture looks like high pressure, but I wanted to make sure. Thanks! I have the perfect post roast in the crockpot and it smells so good!
High pressure.
Ok, going to make these tomorrow. Now you fogure out what yo serve them with.
But can we talk about that gravy pictured in your photos for a second? I’m a fool for gravy and that gravy looks remarkable. Can you share the recipe? Pretty please!?
It’s the gravy from my Perfect Pot Roast recipe: https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/
I LOVE my InstantPot! I do agree that it’s not always a time saver because it has to build pressure…but I have found that being able to cook a pork or beef roast in less than 2 hours is perfect for me. I will also never boil eggs again, only using the InstantPot from now on. The shells pretty much slide off, so that saves me a ton of time because no matter what I add to to the water when I boil them, they never want to peel nicely. I am a child care provider so I’m at home all day long. I typically don’t have things ready in the morning to throw in the crockpot, so I love being able to prep dinner at nap time and then have food ready to go when it’s time to eat. My children are in activities after school (dance and hockey), so many times I’ll have dinner prepped and ready to go so they can eat before they have practice. Today I’m making oven baked pork chops and these mashed potatoes to go with them, and my kids will be so happy because mashed potatoes don’t happen much around here. It’s perfect if I can get them done at nap time and keep them warm until the kids eat!
Thanks for all you do, Mel! We sure do appreciate it!
These look amazing!!! Going on the menu. Another amazing IP recipe I discovered was risotto…made it the other night in 8 minutes! Creamy and dreamy!
I’m new to your site, thanks to my sister Barbara 🙂 I have a crock pot with only a low and high setting. Do you think I can make the mashed in this pot? any idea the length of time it will need? The recipe sounds like a dream and I love mashed potatoes.
thanks very much
i missed your earlier reply, thank you:)
I love your measuring cup. i used to have a similar, one but it broke. Where did you get it? I haven’t been able to find a replacement
It’s actually the cup that came with my immersion blender! (Cuisinart)
Total game changer. I have a Power Cooker, not an IP (I feel like they are the same, but the buttons are different). I set it on cook for 8 minutes, and followed your recipe precisely. Totally delicious and perfect! Thanks for the recipe.
I’m so happy to hear that, Angela!
I love mashed potatoes and am making your recipe for the first time tonight for a dinner party. I have a Crock Pot with just two settings – low & high.
I’m concerned about the timing and doing this for the first time for a dinner party.
Do you have a suggestion re time with these limited settings? I may just make them as I always do, then keep them warm in my crock pot on low.
Thank you, my sister is a huge fan, and now, so am I !! 🙂
Hi Susan – I think I’m a little confused about your question. Were you wanting to cook the potatoes (before mashing) in the slow cooker? I haven’t actually done that (this recipe is written for pressure cooking). Sounds like you’d be better off making them the way you always have, especially if it’s for company. Good luck!
Just a note about the Maximum Fill Line in the Instant Pot. It’s only for slow cooking. For pressure, 2/3 full is recommended as the maximum, 1/2 full, if you’re cooking something foamy.
Oh, yeah! Thanks for the reminder. Sometimes when we have used an appliance for a while, we thing we know what we are doing! I need to be reminded about this!
Great job! I can’t wait to try these cookies!
I made these last night and they turned out so great! I even added the salt at the right time ha ha. I have not had much luck timing IP recipes with anything else hot that I’m making because sometimes it takes fooooorever to build pressure and then the rest of the meal is cold since I’d planned on “8-minute potatoes” ha ha! These fixed that guessing game and we enjoyed delicious, hot potatoes along with the rest of the hot meal. 🙂
So happy you loved them, Grace!
To speed up getting the IP up to pressure … if appropriate for the recipe and method … use hot water/liquid whether hot tap water or microwave zapped liquid if you use a microwave. Just like a cool towel can help bring pressure down faster, starting with warmer ingredients can get the pressure up faster.
NOW…you might have to adjust the pressure time a little but I find I am happier with a longer time at pressure if the getting to pressure is a bit faster. It might be just psychological and not much affect on overall time, but it seems faster. I am a computer programmer and for YEARS we’ve known that perception of things happening helps people be patient with background processing … hence all the circles that rotate, progress bars, etc. 🙂 !
Haha – Long live Uncle Dan!!
Thanks for this recipe and especially this method! I’ve tried Instant Pot mashed potatoes that just had you cook the potatoes dry. The result tasted way too much like baked potatoes (which is my number one most detested food). I’m excited to try this method soon! (Also I have a friend who adds one sweet potato to her mashed potatoes and it’s delicious. I’m going to try that with this cooking method.)
I made these yesterday to go along with your Perfect Pot Roast (and gravy, OH that gravy!) and they were absolute perfection. Every single person who sat down at my table commented on the potatoes and how amazing they were. I don’t think I’ll ever go back to making them on the stovetop, this is where it’s at. Sidenote: I made them before church and then left them on Keep Warm for a little over 3 hours and they were still perfection. I owe you big for this recipe. Between these and that Perfect Pot Roast recipe (also a total winner) I knocked it out of the park for yesterday’s Sunday lunch and got all the heart eyes from my family. Thank you!!!
This makes me so happy, Holly!
Making mashed potatoes in the IP is also one of my favorite things about my IP!! But….I put the potatoes on a steamer basket (& 7 minutes). I’ll have to try immersing them in water & see if I notice a difference. But I didn’t know the keeping them warm tip – that IS a game changer!! Thanks!
Mel you were so cute on tv, maybe it is because you have been giving us those mini clips on how to do things at home. Anyway, you were great.
Thank you so much, Susanne!
Melanie! You were SO ADORABLE on TV!!!! How cool are you?!? 2.5 millions people checking our your blog per month? That is insane! You really did amazing! Makes me miss you even more! and yes, let’s try to meet up! I’ll try to catch you one of these days you’re in Utah doing a meet up!
Thanks, Becky – it would be so fun if our paths crossed again!
Please tell me you’ll be doing more InstantPot recipes! I love so many of your recipes, and I got an IP for Christmas, and I’m always looking for new things to do in it 🙂
Can I just say how very adorable you were on GTU! You looked right at ease! I’m making those cookies tomorrow!
Thanks, Jill!
I’ve used crockpots before to keep mashed potatoes warm for hours (typically at Thanksgiving or other big family dinners). That works great too in case you need the InstaPot for something else. I do have the InstaPot and like it for the pressure cooking but am disappointed in the rice cooker function. Haven’t tried potatoes though! When I want to make mashed potatoes ahead of time, I add a bit of sour cream and then put them in a casserole dish and cover and refrigerate or freeze. You can them pop them in the oven.
I make a lot of rice in my Instant Pot and I only use the rice function for white Basmati rice (Lundberg brand … not sure if that makes any difference). I make that rice as part of what I make for my elderly dog and I make a batch every 3 days. Aside from that I use the time and technique from either Mel or http://www.hippressurecooking.com/pressurecookingtimes and even found I need another 2 minutes for brown rice (altitude … I’m at 3300?). I’ve baked brown rice successfully as well as stovetop … never had a rice cooker so cannot compare with one of those. But I am very happy with taste and texture in the IP doing as above and once I had time and technique dialed in for what I make, it is load, set and forget. Not sure it saves much overall time, but no checking and I get consistent results plus if I get distracted, all is well in keep warm mode.
For others frustrated, everyone is different and some like to keep an eye on things or just will not like how the method fits with their way of doing things. I think also the expectation that there might be tremendous overall time savings is part of the problem. There are big time savings for some things and there are methods for cooking multiple items in layers (nested steam baskets/pots) and there are things which are just a wash time-wise. I am a 1 person household and work from a home office but I still find it a great tool and often use it multiple times a day. However, every cook is different and it is not necessarily the tool for everyone.
I just started doing potatoes in the IP and often mix in some sweets. I usually steam them most done and then shred for hash browns, cook longer and mash or spritz with olive oil/spices and roast until crisp in the oven. But I do an IPot full so have parbaked for whatever I want during the week.
Always love hearing your feedback, Liz! I agree that in some aspects, the IP is a wash when it comes to saving time. But it can’t be beat with things like cooking a pork roast in 60 minutes that would normally take 9 hours in the slow cooker.
Or making a cut of meat like round steak, fork tender in 15 minutes!
The other thing … last Summer, when it got hot and I didn’t want to be adding heat to the kitchen: pasta for pasta salad, potatoes for potato salad …. AND you can use your mashed method with a trivet on top, add eggs to the trivet and do potatoes and eggs together then quick release and both into an ice bath. Potatoes and eggs ready to make salad and no boiling pots on the stove!
You asked why some don’t love IP and I can only speak for myself….i honestly just don’t get why people love it so much! It’s such a hassle. It takes FOREVER to pressurize and release. I mean, 8 minutes of actual cook time but from beginning to end it would take more than 45. I don’t see how IP saves time at all. I’ll give your IP mashed potatoes a try, but so far I’ve been so very disappointed in my Instapot.
I can understand where you’re coming from, Jamie! I think the misleading part is that so many recipes say things like “8-minute mashed potatoes!” and you are right, that is misleading. For me, even though sometimes it isn’t a timesaver, it’s nice to set it and forget it, but I don’t think you are the only one that’s been disappointed!
I’ve been underwhelmed with my IP, too, and for the same reasons as Jamie. It doesn’t seem to save me time at all, and that is the main reason I bought it. Also, most of the stuff I’ve tried making is something I could easily do in the crock pot. I wasn’t really looking for a crock pot replacement, but for a time saving way to make other things. I think anyone looking into an IP should know that ‘8 minutes’ really means 30-40. That being said, I’d still love to see more things you use your for, so I can continue to work it into my routine. I don’t want to give up on it completely since I already made the investment. Thanks! I always love your recipes!
I think you have to find the items that are done more efficiently in the IP. Have you cooked large cuts of meat or beans yet? Those are the biggest time savers. With 35 minutes of cook time and 15 minutes total of building pressure and releasing pressure, so under an hour total, I can have perfectly soft beans that would normally take an hour of soaking and even longer to cook. Huge time saver. All of the recipes we use let you do the quick release pressure so it only takes a couple minutes before you can open the lid. I can take a large cut of meat for a roast or for pulled pork and cook it in 30-40 minutes (again with around 10-15 minutes for depressurizing and building pressure) and have perfectly cooked meat. This has saved me many times when I forgot to start a roast earlier in the day. And my favorite benefit is that when food is cooking in the instant pot it frees me up to do other things. Because it is completely hands off- you turn it on and leave it. No stirring, checking the temperature, making sure its boiling right, etc.
When I do potatoes for mashed, I use the steam function, a couple inches of water & the potatoes in a basket. It takes no time at all to come to pressure with a small amount of water & the potatoes are ready to mash in about 15 min or less. Depends on how small you cut the chunks. My husband says a lot of the things I make in the IP have better flavor than stove top or slow cooker.
You did awesome! You didn’t even look nervous. My 11 year old got home and I told her that you were on GTU…and she watched it and said “She was awesome and those cookies look so good!” We’re all fans here! I’m excited to try the cookies AND the potatoes! Yum!
Ah, thanks Aubri. 🙂
As a few others have requested……would love to know what your gravy recipe is to go with these magnificent-sounding potatoes. Guess I’m going to have to finally break down and buy one of these new-fangled Instant Pots (or electric pressure cookers).
Hey Bonnie – it’s this gravy from the perfect pot roast recipe:
https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/
First of all, congrats on the fabulous tv appearance! You were so poised and hilarious (“get those out of my life” referring to crispy chocolate chip cookies made me laugh out loud).
Secondly, I’m so glad you liked the IP mashed potatoes. And thanks for being equally as excited about their game-changing factor as I was– it makes me feel less nutty. It just adds a little more tranquility when entertaining to have them done ahead of time and keeping warm while I fuss with the meat, any sauces, and sides. I always make extra because my kids love them with butter and salt in a thermos for school lunches.
Thanks, Beth! 🙂
I read through the whole post even though I don’t have an IP. I just really enjoy your posts and helpful tips. I have cooked for many years, and my children have flown the coop, but I often refer them to your blog.
Recently my huge slow cooker died. My husband said, get whatever you want. He doesn’t want life without spaghetti sauce, onion soup, and Salisbury steak! At that time I seriously considered an IP. I read through your posts about IPs, read reviews on Amazon,asked friends. In the end, I decided to just get a new crock pot. With my kids out of the house, and none of them living nearby, I don’t often cook huge amounts of things. I also am at a place in life where I am home more, and I don’t need the quick! feature of an InstantPot. I kind of like to cook a roast for hours in the oven in my Dutch oven, smelling it all afternoon. Most everyone said they rarely used the slow cooker aspect of the IP. So I reasoned that if that is the main thing I need it for, I may as well get another slow cooker. So, those are my reasons, since you asked!
That said, I totally could have used one 15 years ago with three kids and a car pool schedule to go with them, so I see why it is wonderful for you and others.
PS Forgot to say, my new slow cooker is made by Chefman and has a natural stone wear crock that can be used stovetop to brown food before slow cooking. That was one of the main appeals of the IP for me, so I hope this works well. I just got it…haven’t used it yet!
Loved reading your reasons, Kendra – thank you for sharing! I’m going to have to look into that slow cooker you mentioned. I love the idea of browning before slow cooking in the same insert. I will say I’ve had spotty luck using the slow cooker feature on the Instant Pot – definitely not as foolproof as my favorite slow cooker.
Your gravy looks delish. Do you mind sharing the recipe? Thanks.
It’s from the perfect pot roast recipe here: https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/
Hi Mel, Which gravy recipe did you use with these potatoes?
The gravy from this recipe: https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/
Hi Mel . Once you make mashed potatoes in the Instant Pot there is no other way to make them ! I only make 2 pounds at a time . There is just the two of us . I slice mine into 1/2 inch slices , definitely Yukons , yum ! If you want to change up the flavor may I suggest for 2 pounds add in 2 Tablespoons coarse ground mustard and 3/4 cup smoked cheddar cheese after you’ve mashed with your butter and milk ( omitting garlic ) ! So good ! What a great idea to use the keep warm setting for these . And I already added that potato masher to my wish list on Amazon ! Thanks Mel
Yum! Great suggestion, Diane – thanks!
Love my Instant Pot for mashed potatoes! I don’t drain either, but I use russets cut into 2″ chunks and cook for only 4 minutes. I do like my potatoes fluffy, rather than creamy, so different strokes, right?
Yep!
This was one of the first things I made in my Instant Pot. Here’s something to do with the leftovers that isn’t Shepherd’s Pie (might want to omit the garlic if you use them to make this bread.)
http://www.tasteofhome.com/recipes/grandma-russell-s-bread
Notes:
I don’t do the cinnamon filling–just plain bread.
I strain the milk/potato mixture before I add the eggs because I stopped peeling potatoes years ago. We call it “Country-Style” mashed potatoes. (It’s a feature, not a bug.)
I make three smaller loaves instead of the two loaves in the recipe.
Yum, Julie! Thanks for sharing that recipe.
I have been wanting to buy an IP but I cannot decide if I should buy a 6 or 8 qt. I have a family of 8. Any advice?
If you can swing the extra cost, I would say an 8-quart for sure (I have a family of 7 and use it more than my 6-quart)
I would say 8. I also have a family not 8, and while I can do anything in the IP, I wish I had a bigger one. Especially since my young family will grow and eat more! I will definitely be upgrading in the future.
Amen to this.
I’ve always added cloves of garlic to the pot of raw potatoes. They give them a wonderful mellow garlic flavor. Sour cream and very warm milk is a must. A good variation is buttermilk. I’ve always whipped my potatoes with a hand mixer and have been told they are “restaurant quality”. At 70 yrs old, I’m an old cook with 63 years of experience so I’m not sure I’d purchase an IP but I might!
I love hearing your experience, Wilda! Thanks for sharing!
These look delicious. My favorite way to make potatoes so far is the no-drain method in the IP! I cook them in chicken broth (1 cup for 2-3 pounds of potatoes) and they’re perfect with no draining! And I love cream cheese in mashed potatoes. I’m going to try your add-ins! Yum!
I do them this way too and everybody loves them. Chicken broth adds so much flavour!
I must have had a bad experience because I’ve tried doing potatoes this way, cooking in the broth without draining…and the result was soggy and kind of mealy. 🙁 I’ll have to try again if I ever want to break up with this current recipe. 🙂
Will definitely be trying these. Rather then milk and sour cream, I like to you use buttermilk. Love the tang it gives.
I love the IP for mashed potatoes but I do it slightly different: I use 1 cup chicken broth/veg broth (Depending on what I have on hand) and a ton of potatoes (my kids LOVE mashed potatoes!) and then I just mash them up right in the pot, adding a little butter and sometimes a little sour cream. No need to drain or add milk! It’s super easy and I love that it doesn’t get potato water all over my stove top.
You are the cutest! Good job on the TV segment. 🙂 I need these potatoes in my life. Just scrolling through makes me hungry!!
Thanks, Jessica!
Loved watching your clip, I couldn’t help but notice your trusty ZEAL spoon. I picked myself up a few after your fav post a while back.
I loved that you added the Uncle Dan story. My favorite part “well, I guess he’ll prolly die.”
The spoon! Good eye. I love that thing (ok, I have three).
How exciting on the TV segment, Mel! Awesome! And I agree, IP mashed potatoes are the only way to go. I have an even lazier way to make mine, and I always find them delish too. I peel my potatoes and then cut them into pretty big chunks (usually in half or quarters), dump in the IP, add 1-1.5c chicken broth, and cook on high pressure for 8 minutes. When they’re done, I don’t drain anything. I just mash the potatoes with whatever broth is left in the bottom, then add milk or butter or whatever I find in the fridge. Sour cream or cream cheese are always delicious too! I will try your way too–I love the idea of making ahead of time! IP to the rescue again!
IP mashed potatoes are the best! I discovered Our Best Bites’ version late last year, but these look even easier/better (fewer dirty dishes–yay! And keeping warm for hours–that’s life-changing)! Just a heads up on the actual recipe directions…it doesn’t say to add the salt in the first step with the water. The pictures do, but not the recipe. Thanks for this! On the menu for this weekend! 🙂
Hey Grace – I see the addition of salt in step 1 of the directions “Add the potatoes and salt to the Instant Pot insert (6-quart).” – do you see that?
Ha ha! Yup, there it is, plain as day. I was just sure it wasn’t there and even read it twice! Sorry about that!
No worries!
Hi Mel, I have been doing my potatoes in the instant pot for awhile, but I don’t peel them before I put them in. I just run them through my potato ricer after their cooked, no need for peeling! I never considered keeping them warm in the instant pot though, now that’s life changing!
Hi Mel,
I’ve done mashed potatoes a couple of times in my IP and was very pleased with the results. Hadn’t thought about the “keep warm” option. That will be awesome for Thanksgiving!
I love your recommended potato masher. I picked one up for Christmas and it truly is better than my old ones.
You may want to consider not referring to 50+ as old chickens. Just sayin’. 🙂
I don’t think I did, Becky! Just that my Uncle Dan was no longer a “spring chicken.” Heck, I’m 39 and don’t consider myself a “spring chicken” either! 🙂
I’m so excited to be able to make mashed potatoes ahead without them tasting old or scorching on the bottom! And just because I’m lazy and don’t want to wash another pan, would it work to heat up the milk and butter in the instant pot on sauté after I’ve takin the potatoes out to drain, and then just add the potatoes back in?
You could definitely try – I think it helps to lightly mash the potatoes first before adding in the creamy ingredients though.
I’ve been hesitant to buy an IP, but these potatoes have convinced me to purchase one. Haven’t seen the TV segment yet, but I’ll follow the link and watch immediately! Oh, funny that your Uncle was talking about cockapoo’s because I bought a Cockapoo puppy this past weekend. Extremely cute! Have a wonderful weekend! (Is there anything we can do to convince you to write a cookbook? :))
You are so cute, Teresa! And my kids (and my cousin, Uncle Dan’s daughter) are going to be VERY jealous to know you have a little cockapoo puppy. I bet he/she is adorable! I would love to write a cookbooks, I really would, but I’m waiting to make sure what I have to contribute to the cook book world is valuable and not just “another cookbook”
You’re joking, right? You have enough valuable content to make 10 cookbooks that aren’t just “another cookbook.” Do it, do it, do it!
I agree with Lindsey, you offer something so valuable and unique that I have never found ANYWHERE in the millions of cookbooks I have, it’s the guarantee of a fabulous recipe made with wholesome ingredients and often with added convenience of an instant pot, slow cooker…and your how-to tips and meal plans are awesome, I would buy many copies 🙂
Thanks, Marian – you are so sweet. Seriously.
Haha, you are sweet, Lindsay. Thanks for the vote of confidence.
She has to be joking! Mel is AMAZING! I would totally buy your cookbook. I’ve already abandoned my other cookbooks and just go to your website. If it’s Mel’s, it’s good!
You rocked that TV segment Mel! Cute, Charming, Professional…I loved it! Nice work. And I agree, Pressure cooker Mashed potatoes are the only way to go!
Thanks, Marci. 🙂
Oh heavens, you are just beautiful Mel! And you are such a natural on TV with all of your cooking knowledge and sweet, adorable style. If you can’t do a cookbook for us, maybe a TV cooking show? Haha! You know we would all love that! That recipe looks wonderful. I’m going to buy the ingredients for those cookies today and make them a weekend treat. PS, the potatoes look fabulous!
You are so sweet, Teresa – thank you! I’m not sure I’m really a natural (I was just hoping I didn’t crack too many bad jokes), but it was a fun thing to do. My door is certainly not getting beat down by other TV networks, so this is probably all you’ll get in the way of a cooking show. Ha! Those cookies are delish – have you made them before? I kind of feel like you’ve probably come close to making most of the recipes on my site. 🙂