INSTANT POT MASHED POTATOES
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.
Categories Christmas Thanksgiving comfort food side dish
Time 35m
Yield 10 servings
Number Of Ingredients 8
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.
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.
MASHED POTATOES
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
Categories Side Dish
Yield 6 servings
Number Of Ingredients 8
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, 5 POUND RECIPE
How to make light and fluffy mashed potatoes in your Instant Pot and enough to feed a crowd.
Provided by makeyourmeals
Number Of Ingredients 6
Steps:
- Place the prepared potatoes in the Instant Pot. Add the broth, milk and season lightly with salt and ground black pepper and stir.
- Lock the lid and turn the valve to the Sealing position. Pressure Cook/Manual on HIGH for 12 minutes.
- When the cook time is up allow for Natural Pressure Release for 5 minutes. Then, slowly move the valve to the venting position to release any remaining pressure.
- Remove the lid and use a potato masher to start mashing the potatoes. Add the butter and half and half and keep mashing until you reach your desired consistency.
- Season with salt and ground black pepper to taste.
- Serve immediately or place them on the keep warm setting in the Instant Pot until ready to serve.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
INSTANT POT® MASHED POTATOES
Make the best mashed potatoes you've ever tasted with this quick and easy recipe. The cream cheese makes them extra velvety, a trick I picked up from my brother Mike.
Provided by Leslie Kelly
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place a steamer inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Place potato chunks into the steamer. Close and lock the lid. Select Rice function and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add 1/4 cup plus 1 tablespoon cream cheese and milk to the pot and mash using an electric hand mixer or a potato masher. Season with salt and pepper.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 52 g, Cholesterol 14.1 mg, Fat 4.6 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 79.9 mg, Sugar 2.3 g
SIMPLE INSTANT POT® MASHED POTATOES
This is an easy take on mashed potatoes. The potatoes pressure cook away while you focus on other things. This is a basic but tasty recipe; feel free to update with your own ingredients. You can peel the skins if you prefer. Once you mash it up, you can return insert back to the pot, reattach the lid, and place it on the Keep Warm function until you are ready to serve.
Provided by FrackFamily5 CA->CT
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Cut potatoes into 1-inch cubes. Add to a multi-functional pressure cooker (such as Instant Pot®) with water and bouillon cubes. Select Saute function; set timer for 4 minutes on High.
- Mix potatoes and water and break up the bouillon cubes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
- Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 27.7 g, Cholesterol 74.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 18.5 g, Sodium 608.7 mg, Sugar 0.4 g
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