If you like mashed potatoes, you’ve gotta try this simple, healthy side dish that’s ready in minutes. Made with skin-on Little potatoes, they’re gluten-free, vegetarian, and easily vegan.
To prevent lumpy potatoes, make sure you mash the potatoes right after they are done cooking. Don’t let them sit around in the Instant Pot for too long.
- Instant Pot
- 1.5 lbs Little Potatoes
- 1/2 to 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 cup butter, softened or melted
- 2 Tbsp chives, chopped
- 1/4 to 1/2 cup milk
Add the potatoes and 1/2 teaspoon salt to the Instant Pot and pour enough water in to just cover. Put on the lid and cook on high pressure for nine minutes, then quick release and make sure the potatoes are soft. They are done when a sharp knife can easily be inserted into the potato.
Drain the potatoes and reserve 1/2 cup of the water.
Add the potatoes back to the Instant Pot and lightly mash with a potato masher until just softened. Add the butter, salt and pepper. Depending on what type of butter you use, you may need 1/2 to more than one teaspoon salt. Add in a few tablespoons of milk, just to cream them together.
Taste them! If you want them a little more creamy, add in a few splashes of either the reserved cooking water or milk of choice. Stir just to combine, then repeat as needed depending on the texture you prefer.
Serve garnished with chopped chives.