Skin-on small potatoes pressure cooked with a handful of garlic, then mashed right in the pot with butter and warm milk. It is the easiest way to work through a Costco bag of small potatoes.
At a Glance
Yield
6 servings
Active time
10 minutes
Total time
About 30 minutes
Cook method
Instant Pot, High Pressure
Ingredients
Ingredient
Amount
Small potatoes (baby gold or red), scrubbed
3 lb
Garlic cloves, smashed
4
Water
1 cup
Kosher salt, for the cooking water
1 tsp
Unsalted butter, cubed
6 tbsp
Whole milk, warmed
1/2 cup
Kosher salt, for finishing
3/4 tsp, to taste
Freshly ground black pepper
1/2 tsp
Fresh chives, finely chopped
2 tbsp
Grated Parmesan (optional)
1/2 cup
Method
Scrub the potatoes and leave the skins on. Cut any potato bigger than about 1.5 inches in half so everything cooks evenly. Warm the milk in the microwave for 30 to 45 seconds.
Pour the water into the Instant Pot and stir in 1 tsp salt. Add the potatoes and smashed garlic. A trivet or steamer basket works, but dumping them straight into the water is fine too.
Lock the lid, set the valve to Sealing, and cook on High Pressure for 7 minutes. Quick release when the timer ends.
Carefully drain the potatoes and garlic, then return them to the empty pot. Let them sit uncovered for 1 to 2 minutes so the surface steam escapes. This keeps the mash from turning watery.
Add the butter and mash right in the pot with a potato masher. Pour in the milk a splash at a time until the texture is where you want it.
Stir in the finishing salt, pepper, chives, and Parmesan if using. Taste and adjust the salt. Hold on the Keep Warm setting with the lid on until dinner.
Notes
Mash by hand. Small potatoes turn gluey fast with a mixer or blender.
For extra richness, swap half the milk for sour cream or cream cheese.
Other good add-ins: ranch seasoning, roasted garlic, crispy bacon bits, or a little fresh thyme or rosemary.
If the potatoes are tiny (under an inch), drop the cook time to 5 minutes.