I love this recipe for a Thanksgiving side dish. This Instant Pot Mashed Potatoes recipe is perfect for your Thanksgiving table because it’s mostly hands off, super quick and easy, and saves valuable space on the stove top!
Should I Peel the Potatoes?
Peeling the potatoes is optional for this recipe. If you’re looking for silky smooth mashed potatoes, then yes, potatoes should be peeled prior to cooking.
I personally like to leave the skins on for a bit of added color, texture, and nutritional value. The little bits of red skin in the mashed potatoes look visually appealing, plus potato skins are filled with nutrients like fiber and B vitamins! It’s a win-win!
Can I Use Yellow Potatoes Instead?
Yes! Using small yellow potatoes like Yukon golds will make the mashed potatoes a nice buttery golden color. You can really use any type of potato for this recipe, as long as you cut them into pieces about 1 ½ inches in size.
Can I make a vegetarian mashed potatoes?
Yes, this recipe can easily be made vegetarian. Simply use vegetable broth in place of the chicken broth that the recipe calls for.
You could even make it vegan by swapping the butter for margarine or another dairy-free alternative!
What Should I Serve it with?
You can serve this mashed potato side dish with any roasted protein main, like chicken, beef tenderloin, or this highly rated moist turkey breast.
- 3 lb red potatoes cut into 1½ inch pieces
- 1 tsp salt
- 1/2 tsp garlic powder
- 4 tbsp butter
- 1 tsp Italian seasoning
- pinch black pepper
- ½ cup chicken broth
- salt and pepper to taste
- Put the potatoes in the instant pot. Add chicken broth, Italian seasoning, garlic powder, salt and pepper. Stir it well.
- Cover with the lid and cook for 10 minutes at high pressure.
- When cooking ends, wait 5 more minutes for a natural pressure release.
- After 5 minutes, do a quick pressure release.
- Add butter in it and mash it well.
- Serve and enjoy.