MASHED POTATO PRESSURE COOKER RECIPES

Name: Instant Pot Mashed Potatoes
Cook time: 10 min
Total time: 1 h
Yield: about 12 cups
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 creamu00A0; Kosher salt and freshly ground black pepperu00A0

HOW TO MAKE PRESSURE COOKER MASHED POTATOES | INSTANT POT ...

How to Make Pressure Cooker Mashed Potatoes | Instant Pot ... 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.

SLOW-COOKER MASHED POTATOES RECIPE - FOOD NETWORK

Slow-Cooker Mashed Potatoes Recipe - Food Network image

The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.

Provided by Food Network Kitchen

Categories side-dish

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

5 pounds medium russet potatoes, peeled and cut into 1-inch chunks
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 cup sour cream
1 1/2 to 2 cups milk, warm
2 tablespoons sliced chives

Steps:

Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

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