RECIPE USING INSTANT MASHED POTATOES RECIPES

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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

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.

INSTANT POT MASHED POTATOES RECIPE - HOW TO MAKE INSTANT ...



Instant Pot Mashed Potatoes Recipe - How to Make Instant ... image

Cook up these Instant Pot mashed potatoes with just 10 minutes of prep time. They're the perfect side for Thanksgiving or Christmas or an easy weeknight family dinner.

Provided by Ree Drummond

Categories     Christmas    Thanksgiving    comfort food    side dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 8

5 lb. Yukon Gold potatoes, peeled and quartered
2 1/2 tsp. kosher salt, plus more to taste
2 sticks salted butter, plus more for serving
12 oz. cream cheese
1/2 c. half-and-half
1/2 c. heavy cream
1/2 tsp. seasoned salt (such as Lawry's)
1 tsp. black pepper, plus more for serving

Steps:

  • Add the potatoes to a 6- or 8-quart Instant Pot. Add 1 1/2 cups water and 1 teaspoon kosher salt. Secure the lid and set the pressure valve to sealing. Using the pressure-cooking mode, set to 10 minutes. (Note that it will take some time for the pressure to build up; from there, the automatic 10-minute clock begins!)
  • When the cook time is up, with a wooden spoon, carefully turn the valve to venting to let the pressure release quickly. After the pressure has been fully released (you’ll see the button pop down), remove the lid. There may be some water on the bottom of the pot; if there is any, remove the insert and drain the water off.
  • Mash the potatoes, letting as much steam escape as possible. Add the butter, cream cheese, half-and-half, heavy cream, seasoned salt, remaining 1 1/2 teaspoons kosher salt and the pepper to the potatoes. Stir until everything is melted and combined. Taste and adjust the seasonings as needed.
  • Transfer the potatoes to a serving dish, sprinkle with extra pepper and top with a pat of butter.

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