Rocky Mountain Potatoes–it’s like a baked potato crossed with a mashed potato and you can make a single serving or you can make them for your whole family. An easy Instant Pot recipe!
Rocky Mountain Potatoes
Today’s recipe is very simple and with the very short list of ingredients you might be doubting that it could even be good. I grabbed the idea for this recipe from Food.com and the contributor said, “I’m not sure why these potatoes are called Rocky Mountain Potatoes, but I do know they couldn’t be simpler and they are the closest a baked potato will ever get to mashed without taking it’s jacket off. They’re very good.” I love how you can make one at a time or you can make 10 at a time. I loved how it felt like a mashed potato but also had the skin on too. The bit of smoked paprika on top gave it a bit of flavor and smokiness. I think you’ll love this simple side dish (or dinner, if you’re like me).
Ingredients/Substitution Ideas
- Russet potatoes
- Evaporated milk–or cream
- Butter
- Salt
- Smoked paprika
Steps
Add 1 ½ cups of water into bottom of Instant Pot. Place a trivet into the pot. Scrub the potato and poke with a fork a few times. Place the potato on top of the trivet.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting and remove the lid.
Place potato on top of a plate. Use a knife to cut a cross in the potato.
Peel back the skins a little bit.
Use a fork to mash the potato. Stir the milk and butter into the hot mashed potato.
Sprinkle with a bit of salt and paprika.
Eat and enjoy!
Notes/Tips
- Serve as a side dish to steak, chicken or pork chops. Sometimes I like to eat just a potato for dinner as the main dish too. Sprinkle with a bit of cheese and bacon crumbles.
- This recipe is gluten-free.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- You can also make these potatoes in the oven. Bake potatoes in the oven at 350 degrees for 1 hour.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days. Don’t mash the potatoes first, just store them whole.
- Other recipes you can make with evaporated milk are Peanut Buster Parfait Ice Cream Dessert and Creamed Corn with Bacon.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Rocky Mountain Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 serving 1x
Description
It’s like a baked potato crossed with a mashed potato and you can make a single serving or you can make them for your whole family. An easy Instant Pot recipe!
Ingredients
- 1 Russet potatoes
- 1 Tbsp evaporated milk or cream
- 1 1/2 tsp butter
- Salt
- Smoked paprika
Instructions
- Add 1 ½ cups of water into bottom of Instant Pot. Place a trivet into the pot. Scrub the potato and poke with a fork a few times. Place the potato on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting and remove the lid.
- Place potato on top of a plate. Use a knife to cut a cross in the potato. Peel back the skins a little bit.
- Use a fork to mash the potato. Stir the milk and butter into the hot mashed potato. Sprinkle with a bit of salt and paprika.
- Eat and enjoy!
Notes
Make as many potatoes as you’d like. Add more potatoes into the pot in step 1 and use the same pressure cooking time.
- Category: Side
- Method: Instant Pot
More Instant Pot Potato Recipes…
Kentucky Potatoes
O’brien potatoes in a creamy sauce with cheese. These easy 6-ingredient potatoes can be made in the Instant Pot, Crockpot or the oven.
Grandpa Jim’s Potatoes
Instant Pot or Crockpot potatoes with ranch, cheese and bacon. A delicious and easy side dish!
Sinful Potatoes
An easy Instant Pot side dish of creamy red potatoes with cheddar, cream cheese, sour cream and more.
Ohana Potatoes
Disney World’s cheesy scalloped potatoes made fast in your Instant Pot.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
It was good. I added some pepper too. I may let it sit a few minutes before releasing the pressure next time.
Pepper is a perfect addition, and that’s a great tip about letting it sit a bit before releasing pressure.
so if I need to make 5 or 6 potatoes– would I just stack them criss-cross and cook the same amount of time or do I need more time
yes that is right. don’t use more time.
I wish I could tell you how many times I’ve made this quick and easy potato recipe, but I can’t. I can tell you it’s on a weekly basis for sure. I’ve added dried onion, garlic powder, tarragon, bacon bits, and other herbs and spices. I’ve made this recipe for breakfast, lunch, dinner, even as a snack. It’s that simple and filling.
Karen, adding to your tips for this recipe, I do recommend whichever dairy product you’re using, along with the butter, be taken out of the fridge when you’re ready to cook the potato. Letting both get to room temp alleviates the cold from chilling the cooked potato, and helps melt the butter evenly.
oh! I love that tip. Thanks for sharing 🙂