Mashed Yukon Gold Potatoes
When Chris Kimball told us we could make these mashed potatoes “in a closet,” that was all we needed to know.
- Makes4 servings
- Cook Time35 minutes
- Active time plus cooling15 minutes active
- 6
The Instant Pot makes easy work of great mashed potatoes. So little water is needed for cooking that even sliced potatoes don’t end up watery and washed out. They also don’t require draining after cooking. We prefer Yukon Golds over russets for their buttery color and flavor and slightly lower starch content, and we leave the skins on for ease since they tenderize quite nicely under pressure. We do, however, add the potatoes to water as they’re sliced, then give them a quick rinse to remove excess starch that would otherwise make the cooked potatoes a little gluey. For flavorful spins on these basic mashed potatoes, see the following recipes.
Don't add the half-and-half to the potatoes until all of the liquid in the pot has been cooked off. Also, don't remove the potatoes from the pot to mash them because the pot's residual heat will keep them warm even after the half-and-half and butter are added.
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