Instant Pot Veggie Mashed Potatoes- Fun Green Recipe for St.Patrick’s Day
Our homemade St. Patty’s Instant pot mashed potatoes are creamy, delicious and full of fresh veggies.
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The best part about them is they have a fun green color that will be fun to make when celebrating St. Patrick’s Day!
In just 15-20 minutes you can have yummy mash potatoes and depending on your diet preference you can make them dairy-free too!
Everyone has a personal preference on how they like to cook and eat mash potatoes. Some like to peel potatoes, other don’t, some like them chunky or smooth, and you have people who like them with a lot of butter while other might not.
Depending on you, I think making mash potatoes recipes should be flexible for everyone. Our recipes give you the basics but provide you a new way to add veggies to your meal. Try them out you won’t be disappointed!
Equipment Used
–Instant pot: I have a 6qt Instant Pot, as a mom of 3 it saves me so much time in the kitchen..actually it’s really a lifesaver.
–Large stainless steel bowl: If you don’t have stainless steel mixing bowls already, you defiantly need to grab a few, they will last forever!
–Masher or Hand mixer: I used my heavy duty masher, and just keep it simple.
–Large skillet – The larger the better! My Stainless Steel Cuisinart Skillet never fails me!
–Blender: I have a 64 oz Vitamix, its one of the best investment I made to have in my kitchen.
–Large Stainless steel spoon: I loving having a few of these stainless steel spoons when cooking.
Ingredients
-10- red potatoes
-1 medium broccoli head (at least 3 cups of chopped broccoli)
-4 asparagus spears
-½ cup milk of your choice- Any time of milk will work
-3 tbs of cream cheese – Pick a dairy free option if needed.
-6-8 Tbsp room temperature butter
–Salt
How to make instant pot mash potatoes?
- Wash broccoli, asparagus & red potatoes and cut into half’s (cut asparagus spears into 3 pieces), no need to peel potatoes.
- Place an instant wire rack in the instant pot with ½ cup of water and add in potatoes.
- Press the “Pressure Cook” or “Manuel” button and put in 10 minutes.
- Lock instant pot and let the potatoes cook.
- While the potatoes cook, heat a saucepan to medium heat and add a tbsp of oil, broccoli, and asparagus.
- Sauté asparagus and asparagus for 4-5 minutes, sprinkle a goof pitch of salt over vegetables.
- After broccoli and asparagus are sauteed, place in a blender.
- Blend up vegetable till smooth, you may have to shake up the vegetables or splash a little water to get it to blend smooth.
- After the Instant pot is done cooking potatoes, remove the wire rack and drain potatoes into a large bowl.
- Add in milk of choice, room temperature butter, cream cheese, and mash together with a masher or hand mixer/blender.
- Now place broccoli, asparagus mixture into mashed potatoes and mix to incorporate.
- Along the way you can add more salt, butter as needed, or more milk if you want your mashed potatoes thinner. It’s all personal preference!
Tips for the Instant Pot Mashed Potatoes
We’ve found a few tips and tricks that help you cook the best mashed potatoes:
- Start cooking the potatoes on top of a wire rack: Ensures that the potatoes cook without burning. Otherwise, if you start the time, depending on your instant pot you might get the BURN notice. If you don’t have one, check out this Instant Pot Stainless Steel rack.
- Warm-up or leave out the butter and cream cheese to soften up a little: It might be an extra step, but it’s worth it. Warming butter and cream will blend more easily into the warm potatoes, making a creamier and softer texture.
- Invest in a good potato masher: A little arm workout never hurts anyone. But for the best results, I think using a masher gives you control into a consistency you like. I recommend this heavy-duty masher.
- Salt along the way: I use Himalayan pink salt, but you can use any salt on hand. Taste your potatoes along the way while you are preparing the recipe and by the end, you will have a taste that you prefer.
Can You Reheat Mashed Potatoes?
Yes, our favorite way to reheat in the microwave (covered) for a couple minutes, and then give a stir before serving.
Or reheat in the oven or on the stovetop for 5-10 minutes. Just stir occasionally and add more butter or salt if needed.
St. Patty’s Instant pot mashed potatoes
Equipment
- Insant pot
- Large stainless steel bowl
- Masher or Hand mixer
- Large skillet
- Blender
- Large Stainless steel spoon
Ingredients
- 10 red potatoes
- 1 medium broccoli head
- 4 spears asparagus
- 1/2 cup milk of your choice
- 3 tbsp cream cheese
- 6-8 tbsp room temperature butter
- salt
Instructions
- Wash broccoli, asparagus & red potatoes and cut into half’s (cut asparagus spears into 3 pieces), no need to peel potatoes.
- Place an instant wire rack in the instant pot with ½ cup of water and add in potatoes.
- Press the “Pressure Cook” or “Manuel” button and put in 10 minutes.
- Lock instant pot and let the potatoes cook.
- While the potatoes cook, heat a saucepan to medium heat and add a tbsp of oil, broccoli, and asparagus.
- Sauté asparagus and asparagus for 4-5 minutes, sprinkle a goof pitch of salt over vegetables.
- After broccoli and asparagus are sauteed, place in a blender.
- Blend up vegetable till smooth, you may have to shake up the vegetables or splash a little water to get it to blend smooth.
- After the Instant pot is done cooking potatoes, remove the wire rack and drain potatoes into a large bowl.
- Add in milk of choice, room temperature butter, cream cheese, and mash together with a masher or hand mixer/blender.
- Now place broccoli, asparagus mixture into mashed potatoes and mix to incorporate.
- Along the way you can add more salt, butter as needed, or more milk if you want your mashed potatoes thinner. It’s all personal preference!
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