RECIPES USING INSTANT MASHED POTATOES 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 POTATO RECIPE - SKINNYTASTE

Instant Pot Mashed Potato Recipe - Skinnytaste 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

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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