Instant Pot Mashed Potatoes

by

Julee Morrison

POSTED Mon, March 30, 2020

Serves

6

Total Time

23 MINS

Calories

266

When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how ...

recipe-image

    INGREDIENTS


  • Russet potato icon
    Russet potato

    1.362 kg (about 7 ½)peeled, quartered

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)peeled, crushed

  • Low-sodium chicken broth icon
    Low-sodium chicken broth

    1 cup (about 240 g)

  • Half and half icon
    Half and half

    ½ cup (about 120 g)

  • Unsalted butter icon
    Unsalted butter

    3 tablespoons (about 43.2 g)

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6.5 g)

  • Black pepper icon
    Black pepper

    as needed

    METHOD


  • 1. Add low-sodium chicken broth, russet potato and garlic clove to the inner pot
  • 2. Close and lock the lid and turn the steam release handle to Sealing
  • 3. Pressure cook - Manual, High, 8 min
  • 4. Release pressure - Quick venting
  • 5. Transfer potatoes to colander
  • 6. Transfer potatoes to large mixing bowl
  • 7. Add half and half and unsalted butter to the large mixing bowl
  • 8. Mash with potato masher
  • 9. Add the reserved cooking water a little at a time, until they are the texture you like
  • 10. Season with sea salt and black pepper to taste
  • 11. Serve immediately

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