Instant Pot Mashed Potatoes
These
Instant Pot mashed potatoes are so, so good! They are so creamy, so fluffy and
mixed with a garlic and garlic flavor. From start to finish in 30 minutes, all
in one pot!
INGREDIENTS
- 1 teaspoon salt
- 6 tablespoons butter
- 2 lbs Russet potatoes peeled and quartered
- 1/2 cup water
- 1/2 teaspoon black pepper
- 1/2 cup milk heavy cream or half and half can also be used
- butter for serving optional
- 2 tablespoons sliced chives optional
INSTRUCTIONS
First, place
the potatoes, water and salt in an instant pan.
Then, put
the lid on, turn the valve to seal, then set the instant jar for manual high
pressure for 10 minutes.
When the
timer turns off, release the pressure by turning the valve to purge.
Add the
milk, butter and pepper to the instant pan. Use a potato masher to mash the
potatoes to the desired consistency. You can add more milk if necessary, one
tablespoon at a time.
Alternatively,
you can transfer the contents of the instant pot to a blender to whip your
potatoes.
Taste your
potatoes and add more salt if necessary.
Place the
potatoes in a serving bowl. Garnish with additional butter and sliced chives if
desired. Happy Cooking Time.
