So everyone already knows my love for the Instant Pot, right? Today’s recipe is another in my Instant Pot Mashed Potato collection.
These heavenly (yes, heavenly) caramelized onion mashed potatoes are inspired by the comfort meals I had as a kid. Did you ever have salisbury steak and mashed potatoes and love mixing the onion gravy with the potatoes?
So I decided to take the steak out of the equation and create this recipe with my two loves: potatoes and onions.
And once I made mashed potatoes in the Instant Pot for the first time, I realized I can never go back. They’re just so easy. I can throw my potatoes in the pot totally unpeeled, and the result? Smooth as buttah.
Now, I really like having some skins in my mashed potatoes. It gives it that nice homemade taste and added nutrients are never a bad thing! However, if you don’t like that, just make a thin, shallow cut around the center of the potato before placing them in the pot. They will peel easily after cooking. (I’ve never peeled them before cooking. If you have, I’d love to know how that turned out for you)
Until next time. x
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Instant Pot French Onion Mashed Potatoes
These delicious caramelized onion mashed potatoes are made in an Instant Pot – super easy and super flavorful!
5 lbs Russet Potatoes, washed and eyes removed
1 c. water
1 c. heavy cream
3/4 c. (12 TB) unsalted butter
1 1/2 tsp salt
2 yellow onions, sliced into rings
2 TB sugar
4 TB unsalted butter
4 TB AP flour
1 3/4 c. beef broth
Place the trivet in the bottom of the Instant Pot liner and pour in the 1 c. water.
Prick each side of each potato with a fork so the steam can escape during cooking, then place the potatoes, whole, inside the Instant Pot. Close the lid and turn the knob to sealing.
Cook on High Pressure for 15 minutes, then do a 10 minute quick release (carefully turn the knob to venting after sitting for 10 minutes after cooking).
Remove the potatoes to a large mixing bowl and begin mashing with a large fork or potato masher. Take out and discard any excess skin you don’t want in the potatoes. Stir in the 3/4 c. butter until it is melted, then add the heavy cream and salt and combine.
In a large skillet set to medium low heat, place the onions, sugar and 4 TB butter and saute for 15 minutes, or until soft and slightly browned.
Whisk in the flour, then slowly whisk in the beef broth until thick and smooth. Turn heat to low and simmer 5 minutes.
Gently fold half the onion mixture in with the prepared mashed potatoes and reserve the other half for topping as desired. Serve warm.
No, the onions aren’t fully caramelized in this recipe. If you want fully caramelized onions, cook the onions longer, about 45 minutes to 1 hour, or check out my recipe for quick caramelized onions.