Instant Pot Mashed Potatoes
Ingredients
The potatoes
-
3
pounds
Russet potatoes, peeled and cut into 2-inch chunks
The cooking base
-
1
tablespoon
olive oil
-
2
cloves
garlic, minced
-
1
cup
water
-
1
teaspoon
fine sea salt, plus more to taste
-
¼
teaspoon
ground black pepper
The creaminess
-
½ to ¾
cup
milk of choice (or more, as needed)
Instructions
- Press the Sauté button on the Instant Pot and add olive oil.
- Once heated, add minced garlic and stir briefly, then press Off to prevent burning.
- Add water to the pot and scrape the bottom to avoid burn errors.
- Add potatoes, salt, and pepper, secure the lid, and set the steam release valve to Sealing.
- Cook at high pressure for 8 minutes; it will take about 8 to 10 minutes to pressurize.
- After cooking, perform a quick release by moving the steam release valve to Venting.
- Once safe, open the lid and test the potatoes for tenderness.
- Mash the potatoes in the pot, adding milk gradually until creamy.
- Season to taste and serve warm, using the Keep Warm setting if needed.
Nutrition Facts (estimated)
Servings
6
Calories
204
Total fat
3g
Total carbohydrates
41g
Total protein
5g
Sodium
428mg
Cholesterol
0mg
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