These Instant Pot mashed potatoes are steamed above water, drained and hand-mashed with warm milk and Savory Dust butter. A steamer basket keeps excess cooking liquid out of the finished potatoes.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
2 pounds (900 g) Yukon Gold potatoes, peeled and cut into even 1 1/2-inch chunks
1 1/2 cups (360 ml) water, for a 6-quart cooker; follow your model's minimum liquid requirement
3 tablespoons (45 g) unsalted butter
1/2 cup (120 ml) whole milk, plus up to 1/4 cup (60 ml) if needed
1 level teaspoon (5 ml) Savory Desert Dust, plus up to 1/2 teaspoon more to taste
Directions
Load the cooker. Pour the water into the inner pot of a 6-quart electric pressure cooker. Set a compatible steamer basket above the water and place the potato chunks inside. Follow the cooker's fill limits and make sure the lid and valve are ready according to its manual.
Pressure cook. Lock the lid and pressure cook on High for 8 minutes. The timer starts after the cooker reaches pressure; allow additional time for that stage. While it cooks, gently warm the milk and butter in a small saucepan until the butter melts, then stir in 1 teaspoon Savory Dust.
Release and check. After cooking, use the manufacturer-approved quick-release procedure, keeping your face and hands away from steam. If liquid sputters, stop venting and allow pressure to fall further before trying again. Open only when fully depressurized. The potatoes should crush easily with a fork.
Drain and mash. Lift out the basket carefully and discard the cooking water. If any pieces are still firm, finish them in a saucepan of simmering water until tender and drain. Return tender potatoes to the warm empty inner pot with the cooker switched off. Mash by hand while gradually adding the warm seasoned milk mixture.
Adjust and serve. Stop mashing when the texture suits you; a few small lumps are fine. Add the optional warm milk a little at a time if too stiff. Taste, then add the optional extra Savory Dust in small pinches only if needed. Serve hot.
Yield: 6 side servings. Cooking timing: 8 mins pressure cooking + pressurizing and release.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
The quantities are written for a 6-quart electric pressure cooker with a compatible steamer basket. Check your exact model's minimum liquid, fill limits and release instructions. Do not assume the same water quantity suits a different cooker.
WHY USE A STEAMER BASKET?
It holds the potato pieces above the water so you can discard the cooking liquid before mashing. Use an accessory intended for pressure cooking that fits without obstructing the lid or valve.
CAN I LEAVE THE SKINS ON?
Yes, if you like a rustic texture. Scrub the potatoes well and keep the pieces the same size. Thin Yukon Gold skins work well; expect visible flecks and a less smooth result.
WHY ARE MY MASHED POTATOES GLUEY?
Overworking potatoes releases more starch. Use a hand masher and stop once the warm liquid is incorporated. A blender or food processor is not suitable for this method.
DOES THE EIGHT-MINUTE TIME INCLUDE EVERYTHING?
No. Eight minutes is the pressure-cooking timer only. The cooker also needs time to pressurize and release pressure, and you need time to peel, warm the dairy and mash. Those stages vary by cooker and starting temperature.
CAN I MAKE THESE DAIRY-FREE?
Use a suitable unsalted dairy-free butter and unsweetened milk alternative, adding the liquid gradually. Flavor and texture will change. Check all labels, including the seasoning, for the dietary needs you are cooking for.
HOW SHOULD I STORE AND REHEAT THEM?
Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C), and use within 3–4 days. Reheat to 165°F (74°C), stirring and adding a little milk or water if needed. Keep the refrigerator at 40°F (4°C) or colder.
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