How To Scald Milk Quickly For Mashed Potatoes: Instant Pot Mashed Potatoes
Knowing how to scald milk quickly for mashed potatoes is a crucial trick to ensure you have light and fluffy potatoes! In this article, I’m going to show you how to quickly and easily scald milk for any recipe! Trust me, it is worth the extra effort!
Add water to your Instant Pot until it is about 1" deep. (This should take no more than 1 ½ cups of liquid -*see note).
1 cup water
Salt the water with 1 teaspoon of salt and add the prepared potatoes to your Instant Pot.
5 lbs russet potatoes, 1 teaspoon salt
Set the valve to 'sealing', then press the 'manual' button to set your Instant Pot or pressure cooker to 12 minutes.
The Instant Pot will take some time to come to pressure and once it does, let it cook until the timer runs out.
When the cooking time is up, switch the valve to the 'venting' position. *If spattering happens, turn the valve back to 'sealing' then wait a moment and try again.
After the Instant Pot is done 'venting', carefully open the lid and add the milk, butter, and salt & pepper to taste. Use a potato masher or a ricer to finish mashing the potatoes to your desired consistency.
½ cup milk, ¼ cup butter, each, salt & pepper
Transfer to a serving dish or portion out and serve immediately.
You are aiming for 1" of water or broth on the bottom of your Instant Pot. How much liquid that takes will depend on the model of your air fryer. So, start with 1 cup of liquid, but don't use more than 1 ½ cups total.
If using broth instead of water, adjust (reduce) the salt accordingly.
See post for scalding the milk used in this recipe to make the very best instant pot mashed potatoes ever.
You could also use Yukon Gold potatoes in this recipe. Their skin is more tender which makes them ideal for skipping the peeling process if desired.
For garlic mashed potatoes, add a few garlic cloves to the potatoes before cooking. After cooking, just mash everything together!
To store: Place leftover Instant Pot mashed potatoes in an airtight container and enjoy within 3 days. Once cooled, leftover potatoes can be frozen in a heavy duty freezer bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
To reheat: Put the leftover mashed potatoes in a baking dish with some extra butter or milk and cover with foil. Bake at 350°F (175°C) until warmed through, usually 20-25 minutes. I like to give it a mix halfway through and add more liquid if needed. Once hot, stir and serve. Alternatively, individual portions can be popped in the microwave.