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Pressure Cooker(AKA INSTANT POT) Mashed Potatoes with Gravy is an easy side dish! With creamy potatoes and a white gravy, it’s ready in no time!
Just like Mom’s creamy, comforting mashed potatoes, only faster by being made in the pressure cooker!
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For the holidays my Mom always made mashed potatoes with gravy. The potatoes were always so creamy and rich, full of milk and butter with just the right amount of salt.
As an adult, I have always had problems making mashed potatoes. I’m not sure what it was but I think I was just always overcooking them and for too long in a pot of boiling water.
I remember one year my oldest sister came to visit me overseas for Thanksgiving and I attempted to make mashed potatoes like my Mom always did. Well, they were the worst potatoes ever. Gooey and not flavorful. It was a disaster.
Over the next few years I was determined to perfect my mashed potato game and I have finally done it! They are creamy just like Mom’s! This is the epitome of comfort food for me, especially during a time, where I won’t be with my Mom, family or friends for the holidays. While I’m missing them, I can at least have something on my dinner table that will always remind me of home.
I decided to change up Mom’s mashed potatoes just a little by making them in the pressure cooker (aka instant pot). Using the pressure cooker, makes this a simple side dish with very little time to spend on preparing it! Check out how you can easily get the ingredients for these creamy, comforting pressure cooker mashed potatoes and gravy!
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To make this super easy side dish, I ran to Target, because it’s the closest store to use with groceries and it has a vast array of dairy products! I picked up a couple of half gallons of whole milk, which the girls tend to go through one or two a week.
Dairy is important to use because it’s vital in fueling current health and wellness needs and provides a powerful nutrient package. Three of the nutrients found in dairy –vitamin A, vitamin D and protein –are essential for a healthy immune function.
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HOW TO MAKE PRESSURE COOKER MASHED POTATOES AND GRAVY!
Ingredients:
For the gravy:
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1/4 cup beef broth
- 1 cup whole milk
- salt and pepper
For the potatoes:
- 3 pounds russet potatoes
- 1 cup water
- 1/2 cup whole milk, warmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon nutmeg
- salt and pepper
Directions:
- Turn pressure cooker on sauté. Add 4 tablespoons butter and allow to melt.
- Hit cancel on pressure cooker and whisk in flour.
- Slowly whisk in beef broth and whole milk.
- Stir in 1 teaspoon salt and 1/2 teaspoon black pepper.
- Remove from pressure cooker and set aside.
- Add water and potatoes.
- Hit manual button on pressure cooker and set for 10 minutes. Close lid. Make sure valve is set to seal position. (will take almost 10 minutes to come to pressure)
- When timer is done turn valve to quick release. (Watch out for hot steam)
- Open pressure cooker and add 2 tablespoons butter and mash together.
- Stir in nutmeg, 2 teaspoons salt and 1/2 teaspoon black pepper.
- Pour in warm 1/2 cup milk and continue to mash until potatoes are creamy.
- Serve with warm gravy and ENJOY!
A few notes about this recipe! I decided to make the white gravy before the potatoes. This was just a preference of mine and you could absolutely make it after you make the potatoes. You may have to clean your pressure cooker before making the gravy.
When I made the gravy first, I used a spatula to remove it from the pressure cooker, so it was pretty much cleaned when I started making the potatoes.
Also, I recommend using warm milk when mashing the potatoes. It helps keep the potatoes warm, especially if you are serving them right away.
To reheat the gravy: place in microwave for 1 minute. If gravy is too thick, stir in 1 tablespoon milk, until it reaches the consistency that you prefer.
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Pressure Cooker Mashed Potatoes with Gravy
Equipment
Ingredients
For The Gravy:
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1/4 cup beef broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
FOR THE POTATOES:
- 3 pounds russet potatoes
- 1 cup water
- 1/2 cup whole milk warmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon nutmeg
- 2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Turn pressure cooker on sauté. Add 4 tablespoons butter and allow to melt.
- Hit cancel on pressure cooker and whisk in flour.
- Slowly whisk in beef broth.
- Whisk in milk.
- Stir in 1 teaspoon salt and 1/2 teaspoon black pepper.
- Remove from pressure cooker and set aside.
- Add water and potatoes to pressure cooker.
- Hit manual button on pressure cooker and set for 10 minutes. Close lid. Make sure valve is set to seal position. (will take almost 10 minutes to come to pressure)
- When timer is done turn valve to quick release. (Watch out for hot steam)
- Open pressure cooker and add 2 tablespoons butter.
- Mash together.
- Stir in nutmeg, 2 teaspoons salt and 1/2 teaspoon black pepper.
- Pour in 1/2 cup warm milk and continue to mash until potatoes are creamy.
- Serve with warm gravy and ENJOY!
Notes
Nutrition
Melanie
I still have not invested in a pressure cooker. I hear so much about them, though, that I really should. I would love to make this recipe in one. #client