Instant Pot Mashed Potatoes Recipe
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5
2 reviews
Excellent
Instant Pot Mashed Potatoes Recipe
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Instant Pot Mashed Potatoes - The Instant Pot pressure cooker makes for quick and easy, perfect mashed potatoes every time!
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Ingredients
- 6 medium (about 3 pounds) russet potato or Yukon Gold potato
- 8 tablespoons butter softened + 2 tablespoons cut into pieces
- about 3/4 about 3/4 cup half and half
- 1 teaspoon kosher salt
- 1 1/2 /2 teaspoons black pepper ground
Instructions
- Place steamer basket in the Instant Pot and add 1 cup water.
- Arrange scrubbed potatoes on their ends inside the steamer basket. Cover the Instant Pot and place vent on lid to "Sealed". Set the Instant Pot on "Steam" program and set time for 10 minutes.
- When finished cooking, don't open the lid. Allow pressure to reduce naturally, about 25 minutes.
- Remove lid and remove the steamed potatoes from the steamer basket, carefully wipe the peelings away with a paper towel and transfer to a large mixing bowl. Add the butter to the potatoes using a potato masher until the potatoes are well mashed. Slowly incorporate the half and half, mashing and stirring until just enough of the half and half has been incorporated and the potatoes are the consistency you prefer. Stir in the salt and pepper and serve.
Notes
- The recipe is updated with information for peeling the potatoes before steaming or steaming the potatoes with the peelings on and then carefully wiping the peelings away with a paper towel once steamed.
- Make-Ahead:Store mashed potatoes in an airtight container in the refrigerator for up to 7 days.
- Freezer Friendly:Store mashed potatoes in a freezer-safe, airtight container in the freezer for up to 3 months.
Nutrition Information
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Calories
101kcal
(5%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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