The best Instant Pot Mashed Sweet Potatoes. Easy, CREAMY method that makes perfect mashed sweet potatoes in half the time! A hassle free, healthy side dish.
Prep Time: 10mins
Cook Time: 10mins
Total Time: 35mins
2 1/2teaspoonskosher salt - divided
2 1/2poundssweet potatoes - peeled and cut into 1-inch chunks; about 3 large potatoes
4tablespoonsunsalted butter - at room temperature
3clovesgarlic - minced
1/2teaspoonground black pepper
1tablespoonchopped fresh herbs - such as rosemary, thyme, or mix, plus additional for serving
Any optional additions - see blog post above for suggestions
Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves. Insert the steamer basket and place the sweet potato chunks in the basket. Cover and cook on high pressure for 8 minutes. Immediately release the pressure.
Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Set aside.
Immediately place the now empty Instant Pot insert back into the pot and turn to SAUTE. Melt the butter. As soon as the butter is melted add the garlic. Let cook until fragrant, about 30 seconds. Turn off the Instant Pot. Add the drained potatoes to the pot. Add the milk, pepper, herbs, and remaining 1/2 teaspoon kosher salt
With a hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust the seasoning as desired. Transfer to a serving bowl. Sprinkle with additional fresh herbs as desired.
To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly. You can also leave the potatoes in the Instant Pot on “keep warm.” Stir them periodically and add additional milk if they become too thick.
TO STORE: Store leftovers in the refrigerator for 3 to 4 days.
TO REHEAT: Reheat gently in the microwave or on the stove with a splash of milk to keep the sweet potatoes from drying out.
TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with extra fresh herbs prior to serving.
TO MAKE ON THE STOVE: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed.
The nutritional info is was calculated with half the amount of salt in the water (1 teaspoon), as some is lost when the potatoes drain. If you would like to calculate it differently, you can do so for free at myfitnesspal.com