Creamy Pressure Cooker Mashed Potatoes with Half and Half
User Reviews
5
Creamy Pressure Cooker Mashed Potatoes with Half and Half
Description
This recipe involves placing cut potatoes in a pressure cooker along with chicken broth, milk, and seasoning. The sealed cooker cooks the potatoes quickly under pressure, reducing the typical boiling time. After natural pressure release, the potatoes are mashed directly in the pot with butter and half and half to create a creamy consistency.
The use of both broth and milk during cooking adds moisture and subtle flavor. Adding butter and half and half during mashing enhances richness and smoothness. The recipe notes that more half and half can be added as needed to reach the desired texture. Salt and black pepper season the dish to taste.
These mashed potatoes can be served immediately or held warm in the pressure cooker until ready. Variations include using heavy cream for a richer result or only broth for a lighter dish. Cooking time to pressure varies by pressure cooker model and size, so the recipe excludes the pressurizing time from the total.
Ingredients
- 2 1/2 pounds potatoes peeled and cut into 1.5 inch pieces
- 1/2 cup chicken broth
- 1/2 cup . milk see notes
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 1/4 cup half and half or more as needed
Instructions
- Place the potatoes into the pressure cooker (Instant Pot). Add the broth, milk and season lightly with salt and ground black pepper. Stir,
- Put the lid on and turn to close. Turn the valve to "sealing". Press the "Manual" button and set the timer to 10 minutes. The Instant Pot will take a little time to come to pressure (about 5-8 minutes).
- When the time is up (your pressure cooker will beep) let the instant pot pressure release naturally for 5 minutes. Then, open the valve to release the remaining pressure.
- Open the lid and using a potato masher start mashing the potatoes right in the Instant Pot. Add the butter and Half and Half and keep mashing until you reach your desire consistency. Season with salt and ground black pepper to taste.
- Serve or keep them warm in the pressure cooker until ready to serve.
Notes
- You can use just chicken broth instead of milk to cook the potatoes for a lighter version.
- Adjust the amount of half and half after mashing to reach your preferred consistency.
- Heavy cream can be used instead of half and half for a richer mashed potato.
- Pressure cookers vary in time to reach pressure; the stated 10 minutes is cooking time under pressure only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 153mg | 6% |
| Potassium | 835mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 91mg | 9% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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