Loaded mashed potatoes. I’d eat mashed potatoes on almost any given day, but one I could eat almost every day is loaded mashed potatoes. The combination of bacon, cheese and sour cream with mashed potatoes is pure heaven. These potatoes are gluten-free as I make them, making them safe for everyone to devour. The recipe is super easy to make using the Instant Pot. You even mash them right in the pot, which means you don’t need to dig out a mixer and then clean it and a mixing bowl. I’m sure you appreciate having fewer things to wash like me, don’t you. These potatoes are a big hit. There is usually only a small amount leftover, about a bowl full which I give to my youngest the next day. Here’s how I make them.
Instant Pot Gluten-free Loaded Mashed Potatoes
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- Instant Pot
- potato peeler
- cutting board
- cooking spoon
- silicone potato masher
- measuring cup
iNeibo silicone serving spoon with stainless handleSilicone Potato Masher with stainless handleLinden Sweden Stainless Swiveling Jonas PeelerCounterArt Flexible Cutting Mat, Set of 4Pyrex 3-Piece Glass Measuring Cup SetInstant Pot Tempered Glass Lid with Stainless RimInstant Pot 6qt Multi-Functional Pressure Cooker
- 5 lbs potatoes, peeled and cubed
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup butter
- 8 oz sour cream with onion (I use Alexrod. If you cant find this you can use sour cream and 1 packet onion soup mix as a substitution but it will make the potatoes beige.)
- 1/2 cup real shredded bacon (I used Oscar Mayer)
- 4 oz shredded sharp cheddar cheese
Peel the potatoes and cut them up into chunks. The chunks should be smaller than quarters and larger than diced, this makes it easier to mash in the pot.
Set to cook on manual 10 minutes.
Let pressure naturally release for 10 minutes then do a quick pressure release.
Set to saute.
Add in the bacon, sour cream and cheddar and combine thoroughly.
Leave in pot for 5-10 minutes stirring occasionally, until everything has warmed through..
Turn off and serve immediately.
How do you like your mashed potatoes?