Mashed Potatoes with Evaporated Milk

Pressure Cooker Mashed Potatoes | The Foodie Eats

Mashed Potatoes with Evaporated Milk

Rich and creamy mashed potatoes made with evaporated milk and a mix of Yukon Gold and russet potatoes for the best balance of flavor and texture. The Instant Pot keeps the process simple, making this an easy side dish for weeknights, holidays, or comfort-food dinners.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 203kcal

Author Gary White

Ingredients

1 ½ lbs. Yukon Gold potatoes peeled and chopped
1 ½ lbs. russet potatoes peeled and chopped
1 cup water
¼ cup butter
5 oz. evaporated milk
1 ½ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. onion powder

Instructions

Add 1 cup of water to the Instant Pot and place the trivet inside. Set a steamer basket on top of the trivet, then add the peeled and chopped potatoes to the basket.
Lock the lid and cook on high pressure for 8 minutes.
Once the cook time is done, carefully quick release the pressure.
Remove the steamer basket with the potatoes and set it aside for a minute or two so the potatoes can air dry slightly. Discard the water, then rinse and dry the pot.
Return the pot to the Instant Pot base. Add the butter, evaporated milk, salt, black pepper, garlic powder, and onion powder. Turn on sauté and warm the mixture just until the butter melts.
Add the potatoes back to the pot and mash until smooth and creamy.
Taste and adjust seasoning if needed, then serve warm.

Notes

Use evaporated milk, not sweetened condensed milk. They are not the same.
A mix of Yukon Gold and russet potatoes gives the best texture. The golds keep things creamy, and the russets keep the mash light.
Letting the potatoes sit for a minute after cooking helps prevent watery mashed potatoes.
Warm the butter and evaporated milk mixture before mashing so the potatoes stay smooth and creamy.
Mash by hand for the best texture. Overmixing can make mashed potatoes gluey.

Nutrition