Instant Pot Mashed Potatoes
Ingredients
The potatoes
-
2 ½-5
lbs
Russet Potatoes, peeled & quartered
The cooking liquid
-
4-6
cups
Water (just enough to cover them)
-
2
tsp
Salt (more to taste)
-
3
cloves
Garlic, minced (optional)
The additions
-
1-2
sticks
Butter, room temperature (1 stick for 2½ lbs, 2 sticks for 5 pounds of potatoes)
-
8
oz
Softened Cream Cheese (optional)
-
1
cup
Sour Cream (optional)
-
½
cup
Half and Half (or whole milk)
Instructions
- Scrub or peel the potatoes and cut them into fourths.
- Place the potatoes, salt, and garlic into the Instant Pot and cover with water.
- Close the lid and set the Steam Release Knob to Sealing.
- Set to Steam (High) for 13 minutes.
- After cooking, perform a Quick Release of the pressure.
- Drain the potatoes carefully.
- Add butter and cream cheese or sour cream, then mash the potatoes.
- Adjust salt and add cream or milk as desired.
- Serve hot.
Nutrition Facts (estimated)
Servings
6 servings
Calories
215
Total fat
10g
Total carbohydrates
30g
Total protein
4g
Sodium
900mg
Cholesterol
30mg
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