Ultimate Instant Pot Mashed Potatoes Recipes
INSTANT POT MASHED POTATOES
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
Time 1h
Yield about 12 cups
Number Of Ingredients 5
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.
ULTIMATE INSTANT POT® MASHED POTATOES
These potatoes are unlike any other! The difference with these is that they are pressure-cooked with homemade chicken stock, which gives the potatoes so much flavor, and sometimes eliminates the need for milk or cream and salt! I made this recipe just yesterday for someone who doesn't like mashed potatoes, and they loved it!
Provided by Liam Walshe
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot®). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
- Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 25.9 g, Cholesterol 27.6 mg, Fat 10 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 424.3 mg, Sugar 0.3 g
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