BEST INSTANT MASHED POTATOES RECIPES
MASHED POTATOES – INSTANT POT RECIPES
When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.
Provided by The Instant Pot College Cookbook by Julee Morrison
Prep Time 10 minutes
Cook Time 18 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
- Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO ... - …
Looking for the best mashed potato recipe? These ultra-creamy, buttery, foolproof mashed potatoes are the perfect accompaniment to any holiday meal.
Provided by Lindsay Funston
Categories vegetarian Christmas Thanksgiving side dish
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan, melt butter with milk until warm. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. Season mashed potatoes generously with salt and pepper. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.
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- In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan, melt butter with milk until warm. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. Season mashed potatoes generously with salt and pepper. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.
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- After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.
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