Mashed potatoes are a favorite side dish throughout the year, but boiling a large pot of potatoes during the summer can make the kitchen feel even hotter. Fortunately, there are several alternative cooking methods that produce creamy mashed potatoes without filling your home with extra heat and steam.
Whether you have an Instant Pot, slow cooker, or sous vide machine, these methods can help you prepare mashed potatoes while keeping your kitchen more comfortable.
Instant Pot
The Instant Pot is one of the quickest ways to cook potatoes for mashed potatoes. Because the steam remains sealed inside the cooker during the cooking process, it generates much less heat in your kitchen than boiling potatoes on the stove.
Ingredients
- 3 pounds gold potatoes, quartered
- 4 tablespoons butter, cubed
- 1/4 to 1/3 cup warm whole milk
- Kosher salt, to taste
Instructions
- Place the quartered potatoes into the Instant Pot.
- Add enough water to cover the potatoes about halfway to three-quarters of the way.
- Seal the lid and cook on High Pressure for 10 minutes.
- Allow the pressure to release naturally.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or potato ricer.
- Add butter and salt.
- Gradually mix in the warm milk until the potatoes reach your preferred consistency.
- Mix gently with a whisk or hand mixer without overworking the potatoes.
- Keep the Instant Pot on the Warm setting until ready to serve.
Slow Cooker
A slow cooker offers a hands-off approach that works well when preparing meals ahead of time. It also keeps the cooking heat contained, making it a practical option during warmer months.
How to Make
- Place whole or large chunks of gold or red potatoes into the slow cooker.
- Add a small amount of water to the bottom of the cooker.
- Cook on High for about 4 hours, checking occasionally to ensure the potatoes do not dry out.
- Once tender, mash the potatoes.
- Stir in butter, milk or cream, and salt.
- Mix until smooth using a hand mixer if desired.
- Leave the potatoes on the Warm setting until serving.
Sous Vide
Sous vide cooking gently cooks potatoes in a temperature-controlled water bath. This method helps retain moisture and allows the potatoes to cook with butter and milk for a rich, creamy texture.
Ingredients
- 3 pounds Yukon Gold potatoes, unpeeled
- 1 cup whole milk
- 2 tablespoons butter
- Kosher salt, to taste
Instructions
- Cut the potatoes into evenly sized cubes.
- Place them into a sous vide bag.
- Add the milk, butter, and salt.
- Remove as much air as possible before sealing the bag.
- Set the sous vide machine to 185 degrees Fahrenheit.
- Cook for 1 hour.
- If needed, weigh the bag down so it stays submerged.
- Carefully remove the bag and let it cool for about 5 minutes.
- Drain and reserve the cooking milk.
- Transfer the potatoes to a mixing bowl.
- Gradually add the reserved milk while whipping the potatoes until smooth.
- Taste and adjust the seasoning if needed.
To keep the mashed potatoes warm, seal them in a watertight bag and place them in a 150-degree water bath until serving.
Helpful Tips
When using the sous vide method, avoid vacuum sealing raw potatoes with milk because the liquid may leak during sealing. Instead, use a gallon-sized freezer bag or reusable sous vide bag. If vacuum sealing is preferred, add the milk after cooking when mashing the potatoes.
Mashed potatoes prepared with this method can also be refrigerated overnight and reheated in a 150-degree water bath for at least 30 minutes before serving.
Comparison
| Method | Cooking Time | Kitchen Heat | Best For |
|---|---|---|---|
| Instant Pot | About 10 minutes | Low | Fast preparation |
| Slow Cooker | About 4 hours | Low | Hands-off cooking |
| Sous Vide | About 1 hour | Very low | Creamy texture and even cooking |
These three cooking methods provide convenient alternatives to boiling potatoes during the summer. Whether you need a quick weeknight side dish, a make-ahead option, or a method that delivers extra-creamy mashed potatoes, each approach helps reduce heat in the kitchen while producing flavorful results.
FAQs
Can I make mashed potatoes without boiling them?
Yes, use an Instant Pot, slow cooker, or sous vide.
Which method is the fastest?
The Instant Pot takes about 10 minutes to cook.
Can I leave the potato skins on?
Yes, especially with gold or red potatoes.
Can mashed potatoes be made ahead?
Yes, refrigerate and reheat before serving.
Which method creates the creamiest potatoes?
Sous vide helps produce a rich, creamy texture.
