No Drain Instant Pot Mashed Potatoes
User Reviews
5
-
Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
6
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Calories
292 kcal
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Course
Side Dish, Main Course
No Drain Instant Pot Mashed Potatoes
Description
The No Drain Instant Pot Mashed Potatoes recipe uses peeled and diced white potatoes cooked in vegetable stock right inside the Instant Pot. This method softens the potatoes thoroughly in 8 minutes under pressure, with the potatoes soaking up the cooking liquid to prevent excess wateriness. Parsley is added for a fresh herbal note, alongside salt and pepper for seasoning.
After cooking, the potatoes are mashed with cream cheese and butter, producing a rich and creamy texture without needing added milk. The cream cheese contributes tang and smoothness, and the butter adds richness. This process simplifies traditional mashed potato preparation by reducing the number of steps and limits fat addition compared to conventional recipes.
This mash pairs well with various main dishes and can be served immediately. The recipe notes that the quantities can be scaled without changing cooking time, allowing flexibility. The lower butter amount works because of the liquid absorbed by the potatoes, and other favorite ingredients can be added if desired post-cooking.
Ingredients
- 2 kg potatoes white
- 240 ml vegetable stock
- 1 Tbsp parsley
- salt
- black pepper
- 2 Tbsp cream cheese Philadelphia brand
- 1 Tbsp butter or margarine
Kitchen Gadgets:
- Instant Pot
- Potato masher
Instructions
- Peel and dice your potatoes into small to medium chunks.
- Load potatoes into your instant pot inner pot. Season well with salt and pepper and then add half the parsley. Add 240ml of vegetable stock.
- Place the lid on your instant pot pressure cooker, set the valve to sealing and cook for 8 minutes with a quick pressure release.
- After releasing pressure, the potatoes will be very soft and there will hardly be any liquid left as the potatoes will have soaked them up.
- Add butter or margarine along with cream cheese and season again and mash until creamy with a hand masher.
- Then load into a serving dish, ready for serving.
Notes
- You can adjust potato quantities freely; cooking time remains the same regardless of amount.
- Because potatoes absorb the cooking liquid, less butter is needed than in traditional mashed potato recipes.
- Butter is best added after cooking, not before, and you do not need to use milk for creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 218mg | 9% |
| Potassium | 1415mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 67mg | 74% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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