Grammy's Kitchen · Mashed Potatoes · Instant Pot Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from tastesbetterfromscratch.com
68 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 5% |
| dairy | 9% | 11% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds Yukon gold of russet potatoes* (, skin on or peeled) |
| 237 g | 1 cup water* |
| 2 g | 1/4 teaspoon kosher salt (, or more, to taste) |
| 61 g | 1/4 cup milk (, any kind) |
| 58 g | 1/4 cup sour cream |
| 57 g | 1/4 cup unsalted butter |
| 3 g | 1 teaspoon chicken bouillon paste (, optional, for flavor) |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I use the instapot for sweet mashed potatoes too. Wash and Pressure cook them whole for 15 minutes. No need to peel or cut. After cooking, drain water, cut a slit in the sweet potato skin and pull the skin off easily with a fork or tongs. Mash and add a little” — a cook, 5.0★
“I discovered your account a few years ago via a search around Thanksgiving for IP mashed potatoes! Yours is the most accurate and very appreciated that you have options for doubling the recipe. I tried a different IP mashed potato recipe the year prior and eve” — a cook, 5.0★