INSTANT MASHED POTATOES HEALTHY RECIPES

Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds peeled Russet potatoes (quartered); 3 cups water; 1/2 teaspoon kosher salt; 1/3 cup low-fat 1% buttermilk; 1/4 cup light sour cream (I prefer Breakstone’s); 2 tablespoons whipped butter; 1 teaspoon kosher salt; fresh black pepper (to taste); chopped chives or parsley (for garnish)

INSTANT POT MASHED POTATOES - DELICIOUS HEALTHY RECIPES ...

Instant Pot Mashed Potatoes - Delicious Healthy Recipes ... image

These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!

Provided by Gina

Categories Side Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds peeled Russet potatoes (quartered)
3 cups water
1/2 teaspoon kosher salt
1/3 cup low-fat 1% buttermilk
1/4 cup light sour cream (I prefer Breakstone’s)
2 tablespoons whipped butter
1 teaspoon kosher salt
fresh black pepper (to taste)
chopped chives or parsley (for garnish)

Steps:

Add potatoes to the instant pot and pour enough water to just cover, season with salt.
Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.
Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.
Serve garnished with chopped chives or parsley.

Nutrition Facts : ServingSize 3 /4 cup, Calories 142 kcal, CarbohydrateContent 27 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 2.5 g, CholesterolContent 11.5 mg, SodiumContent 324 mg, FiberContent 3 g, SugarContent 3.5 g

INSTANT POT MASHED POTATOES - EASY RECIPES, HEALTHY EATING ...

Instant Pot Mashed Potatoes - Easy Recipes, Healthy Eating ... image

These super creamy mashed potatoes could not be any easier--no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially around the holidays, when you're trying to juggle multiple dishes. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 10 minutes

Yield about 12 cups

Number Of Ingredients 5

Ingredients

5 pounds medium russet potatoes, peeled
1 1/2 cups half-and-half, heated
2 sticks (1 cup) unsalted butter, at room temperature
1 cup sour cream
Kosher salt and freshly ground black pepper

Steps:

Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.
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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INSTANT POT MASHED POTATOES - EASY RECIPES, HEALTHY EATING ...

These super creamy mashed potatoes could not be any easier--no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially around the holidays, when you're trying to juggle multiple dishes. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.
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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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