INSTANT MASHED POTATOES RECIPES

Name: Instant Mashed Potatoes That are Better Than Homemade!
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 6 serving(s)
Ingredients: 2 cups chicken broth; 3 tablespoons butter; 3/4 cup heavy whipping cream; 2 cups instant potato flakes

INSTANT MASHED POTATOES THAT ARE BETTER THAN ... - FOOD.COM

Instant Mashed Potatoes That are Better Than ... - Food.com image

I've never been a fan of instant mashed potatoes and didn't think I'd ever taste any that are better than homemade---until I made these! Save yourself the time and try them!

Total Time 8 minutes

Prep Time 3 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups chicken broth
3 tablespoons butter
3/4 cup heavy whipping cream
2 cups instant potato flakes

Steps:

In saucepan, combine chicken broth and butter.
Heat to a boil; remove from heat.
Add heavy whipping cream and then gently stir in potato flakes. That's it!

Nutrition Facts : Calories 237.4, FatContent 17.3, SaturatedFatContent 10.7, CholesterolContent 56, SodiumContent 331.7, CarbohydrateContent 17.4, FiberContent 1.3, SugarContent 0.9, ProteinContent 4

MASHED POTATOES – INSTANT POT RECIPES

Mashed Potatoes – Instant Pot Recipes image

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

Ingredients

3 lbs russet potatoes (peeled and quartered)
3 garlic cloves (peeled and smashed)
1 cup low-sodium chicken
broth or water
1/2 cup half-and-half or whole milk
3 tbsp unsalted butter
1 tsp fine sea salt
ground black pepper

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.

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