Why are my mashed potatoes gummy?

The key to pressure cooking mashed potatoes that don’t turn out gummy or goopy is to mash potatoes when they’re HOT and to not over mix. This is where having a potato masher, like this one , comes in handy. It’s impossible to over-mix when you’re really mashing! If you don’t have a potato masher, you can use an immersion blender ( I have this one ). I recommend mashing the potatoes as much as possible with a wooden spoon first and using the immersion blender for just a few seconds at the very end. I do not recommend using a blender for mashed potatoes, as that will likely lead to gummy mashed potatoes!

How do you reheat mashed potatoes in Instant Pot?

To reheat mashed potatoes in an Instant Pot, put the leftover mashed potatoes inside, add a couple of tablespoons of milk, and turn on the “sauté” feature. Stir the mashed potatoes gently, but often, so that everything gets reheated, and the potatoes don’t burn. You can also use the “steam” feature, but you’ll still want to stir the mashed potatoes gently and often.

Should I peel Instant Pot no drain mashed potatoes?

You can, but you don’t have to. Make sure to cut off any bruised spots or eyes, but you can leave the rest of the peels on if you like. If your family normally eats mashed potatoes with the peels, save yourself a step and keep them on for pressure cooker mashed potatoes too!

Easy Mashed Potatoes Instant Pot Method

Instant Pot Mashed Potatoes

Print Recipe

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5 from 3 reviews

Make creamy, fluffy mashed potatoes Instant Pot style. This hands-off method gives you a buttery, flavorful side in 15 minutes without standing over the stove, no draining required!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 Servings 1x
Category: Sides
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 lbs potatoes, washed and quartered (peeling optional) (907g)
1 cup water (236g)
4 Tbsp butter, melted (56g)
½ cup milk (125g)
Salt, as desired
Pepper, as desired

Cook Mode Prevent your screen from going dark

Instructions

Add potatoes and water to the Instant Pot. Cook on high pressure for 10 minutes and then use the Quick Release to release the pressure.
While the potatoes are hot, mash with a potato masher until they reach the desired consistency.
Add 2 Tbsp of melted butter and milk. Season with salt and pepper.
Taste, add remaining butter if desired and adjust the seasoning.

Notes

Store any leftovers in the refrigerator in an airtight container. Eat within 4-5 days or freeze using the instructions below.

To freeze mashed potatoes:

Allow mashed potatoes to cool.
Store in a freezer-safe container (i.e. plastic storage bag, glass container, etc.)
Freeze until solid. Good for 3-6 months!

Find it online: https://dontwastethecrumbs.com/instant-pot-mashed-potatoes/