*This is NOT a sponsored post.

Mashed potatoes used to be a go to superstar – but not anymore. Why? What happened? My guess – I think that people don’t want to take the time to do it right and instant mash is just gross. Enter Instant Pot! Yes! My kids finally like mashed potatoes again! Parmesan Basil Garlic Instant Pot Mashed Potatoes for the win for dinner. Follow these rules and recipe for making Parmesan Basil Garlic Instant Pot Mashed Potatoes and you’ll never be disappointed again.

5 Biggest Mistakes You Make When Cooking Mashed Potatoes

Making Them Too Early

Everyone wants to get food prepared ahead of time but potatoes don’t take kindly to sitting around. If you must prepare them early you can hold hot cooked (NOT MASHED) potatoes over a pot of simmering water for 2 hours. but if you use your Instant Pot you can do them RIGHT before serving.

Not Adding Salt

When potatoes are cooked, the starchy granules absorb water and salt (if you add some). To keep your final product seasoned and not bland just add a little salt to the cooking process.

Using The Wrong Potatoes

You need to use a potato with higher starch (like Russets or Yukon golds) for the smoothest, fluffiest, best result. Waxy potatoes (such as red varieties) require more mashing which leads to a yucky “potato paste” in the end.

Over Mashing

The cooked potatoes are in a delicate state. Mashing them for too long will release a lot of starch, which will make them gluey and gross. Be gentle with your cooked potatoes and you will be rewarded with a light and fluffy side.

Incorporating Cold Additions

You just spent time cooking these potatoes – do you want them to be cold when they are served? No. Incorporate room temperature butter into the hot potatoes. It will be absorbed more easily, and won’t cool your dish down.

I like to use Chef Shamy Parmesan Basil Garlic Butter. (remember this is NOT a sponsored post – just my FREE opinion) It can stay room temperature so you never have to remember to take it out of the fridge in the morning. Chef Shamy’s gourmet garlic butter is made without extra preservatives or chemical add-ins. They contain neither rbSTs (growth hormones) nor MSGs.

Now incorporated all of the above and using the recipe below you will be able to make the BEST dinner side that you have had in years.

Parmesan Basil Garlic Instant Pot Mashed Potatoes

Instant Pot Parmesan Basil Garlic Mashed Potatoes

Instant Pot Mashed Potatoes are a perfect side for any dinner. The Chef Shamy Parmesan Basil Garlic Butter add a delicious creamy flavor! From start to finish in 20 minutes and all in one pot. It doesn’t get any better than that!

  • 5 lbs russet potatoes
  • 2 cups broth ((I use chicken broth but you can use vegetable or any other kind that you have))
  • 2 teaspoon salt
  • 10 oz Chef Shamy Parmesan Basil Garlic Butter
  • 1 cup sour cream
  1. Peel the potatoes (if you want). I like my potatoes with the skin so we don’t peel. 

  2. Place in the Instant Pot and cover with broth (about 2 cups). Add salt and the whole 10 oz of Chef Shamy Parmesan Basil Garlic Butter. 

  3. Cook on the steam setting for 12 minutes. Use manual release for the steam immediately following cooking time. DO NOT DRAIN!

  4. Again: DO NOT DRAIN.

  5. Using a potato masher or mixer (either one will work fine-  if you like VERY smooth potatoes use a mixer) mash the potatoes. 

  6. Mix in the sour cream.

  7. You’re done!

Did you notice the note about NOT draining the potatoes? Yeah, make sure you use that butter/broth goodness in your mashed.

What flavors do you like to add to your Instant Pot Mashed Potatoes?