Instant Pot Mashed Potatoes Recipe

Name: Instant Pot Mashed Potatoes Recipe
Prep time: 2 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 lbs russet potatoes (peeled and quartered (about 7 medium/large potatoes)); 1 cup water (or low sodium chicken broth); 1 tsp of sea salt (or added to taste); 3/4 cup warm milk (or added to desired consistency); 8 Tbsp unsalted butter (softened or melted); 1 Tbsp parsley or chives ((optional to garnish))

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natashaskitchen.com

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Prep Time: 2 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 8

Cost: $2.35 /serving

Author : Natasha of NatashasKitchen.com

Ingredients

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5 lbs russet potatoes (peeled and quartered (about 7 medium/large potatoes))1 cup water (or low sodium chicken broth)1 tsp of sea salt (or added to taste)3/4 cup warm milk (or added to desired consistency)8 Tbsp unsalted butter (softened or melted)1 Tbsp parsley or chives ((optional to garnish))

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Instructions

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Step 1

Insert trivet into instant pot bowl. Add 1 cup water or chicken broth and add 1 tsp salt.

Step 2

Peel the potatoes and cut them into quarters (large enough that they won’t fall under the trivet (about 1-inch thickness). Place potatoes over the trivet, adding the largest pieces first (so they don’t fall through).

Step 3

Cover with lid, set the valve to ‘sealing’ position then cook on manual high pressure for 10 min with a quick release. Once pressure has released, remove the lid then remove the trivet using tongs or an oven mitt. Don’t drain the water.

Step 4

Mash with a potato masher then add the warm milk to your desired consistency. Finally, mix in the softened butter just until blended. For a smoother consistency, blend the potatoes with an electric hand mixer until no lumps remain. Season to taste with more salt if desired.