Instant Pot Creamy Mashed Potatoes with Kinder's Organic Buttery Garlic Salt

How to Make Instant Pot Creamy Mashed Potatoes with Kinder's Organic Buttery Garlic Salt

1. 1

   Step 1: Prep and load the Instant Pot

   Peel and cut potatoes into even 1- to 2-inch chunks so they cook uniformly. Place the cut potatoes in the Instant Pot insert and pour in 1 cup water (or low-sodium chicken broth for extra flavor). Secure the lid, set the valve to sealing, and select High Pressure for 10 minutes.

   For this step

   • 3 lbYukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
   • 1 cupwater
   
2. 2

   Step 2: Release pressure and drain

   When the cook cycle finishes, perform a quick release of pressure according to your Instant Pot's instructions. Carefully remove the lid, test a potato chunk for tenderness, and drain any remaining liquid from the insert. Return the potatoes to the hot insert (off the pot) or transfer to a large bowl.
   
3. 3

   Step 3: Mash and fold in dairy and seasoning

   Add the butter, warmed whole milk, sour cream, Kinder's Organic Buttery Garlic Salt, and freshly ground black pepper to the potatoes. Mash with a potato masher or use an immersion masher for a smoother result; mash just until you reach your preferred texture. Taste and add a little more Kinder's or pepper if needed.

   For this step

   • 4 tbspunsalted butter
   • 1/2 cupwhole milk (warmed)
   • 1/2 cupsour cream
   • 2 tspKinder's Organic Buttery Garlic Salt
   • 1/2 tspfreshly ground black pepper
   
4. 4

   Step 4: Optional finish for extra creaminess

   If the mash is too loose, use the Instant Pot on Sauté (low) for 1–2 minutes while stirring constantly to reduce excess moisture and thicken. For an ultra-smooth finish, beat briefly with a hand mixer on low—avoid overworking or the potatoes will become gluey.
   
5. 5

   Step 5: Serve and garnish

   Transfer the mashed potatoes to a serving bowl, sprinkle with chopped chives, and add a pat of butter if desired. Serve hot alongside roast meats, turkey, or your favorite holiday mains.

   For this step

   • 2 tbspfresh chives, finely chopped (for garnish)
   

1. Peel and cut potatoes into even 1- to 2-inch chunks so they cook uniformly. Place the cut potatoes in the Instant Pot insert and pour in 1 cup water (or low-sodium chicken broth for extra flavor). Secure the lid, set the valve to sealing, and select High Pressure for 10 minutes.
2. When the cook cycle finishes, perform a quick release of pressure according to your Instant Pot's instructions. Carefully remove the lid, test a potato chunk for tenderness, and drain any remaining liquid from the insert. Return the potatoes to the hot insert (off the pot) or transfer to a large bowl.
3. Add the butter, warmed whole milk, sour cream, Kinder's Organic Buttery Garlic Salt, and freshly ground black pepper to the potatoes. Mash with a potato masher or use an immersion masher for a smoother result; mash just until you reach your preferred texture. Taste and add a little more Kinder's or pepper if needed.
4. If the mash is too loose, use the Instant Pot on Sauté (low) for 1–2 minutes while stirring constantly to reduce excess moisture and thicken. For an ultra-smooth finish, beat briefly with a hand mixer on low—avoid overworking or the potatoes will become gluey.
5. Transfer the mashed potatoes to a serving bowl, sprinkle with chopped chives, and add a pat of butter if desired. Serve hot alongside roast meats, turkey, or your favorite holiday mains.