Instant Pot Mashed Potatoes

Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: 6 medium Russet potatoes ((about 2 lbs.)); 3 cups chicken broth; 3 cups cold water; 1 pinch salt; ½ cup sour cream; ½ cup whole milk; 6 Tablespoons butter (softened); Salt/Pepper (to taste); Fresh chives or parsley (to garnish if desired)

Delyn Lewis. Side Dish. November 04th , 2020.

One of the most quintessential thanksgiving side dishes. Some people like them whipped with peas and onions, some people like them with lumps, and some people like them in the form of tots. Add potatoes, water, and a generous pinch of salt to an instant pot. When finished, turn valve to quick release. Drain any remaining liquid and transfer potatoes to a large bowl. Use a potato masher to mash until smooth. They are so creamy, so fluffy, and laced with garlic herb flavor. Stay away from waxy potatoes such as red. Whether you’re making mashed potatoes for a weeknight dinner or a big thanksgiving spread, this is my favorite method for a perfect bowl of spuds. Pressure cooker mashed potatoes are the perfect side dish for an everyday meal or for a special holiday dinner. Creamy, fluffy, buttery rich homemade best mashed potatoes. Mashed potatoes make any meal a little better. Wether you already make them in a pressure cooker or are new to instant pot, i know you’re going to love this recipe as much as we do. No need to boil potatoes or drain excess water with this method. But it tastes just as luscious.

But for those of you looking to put your pressure cookers to work this. No checking to see if they are boiling over. First peeling potatoes, then chopping. I peeled them, quartered them and. Instant pot mashed potatoes are the quintessential side dish made so much faster. These spuds are just as fluffy, creamy, and dreamy as the kind made on the stove, but in a fraction of the time. Beyond their creamy texture and richly savory flavor, we love these instant pot mashed potatoes for the time they save. They’re made in one pot with no draining and they turn out so incredibly creamy. This time, these creamy, flavourful. These instant pot mashed potatoes are quick, fluffy, and ultra creamy. Yukon gold potatoes are cooked in broth then mashed with buttermilk, cream how do i add flavor to instant pot mashed potatoes. Instant pot tips for perfect mashed potatoes. No peeling, boiling or schlepping, and you get perfect, fluffy. Often times, it’s the most popular dish at the table. This recipe is made with simple.

Gallery of Instant Pot Mashed Potatoes

Mashed Potatoes As Medium About Softened Cup Broth Whole Cups Water Taste Side Dish Instant Pot

👍 Author: Delyn Lewis

🍴 Yield: 6

🔥 Category: Side Dish

⏱ Prep Time: 10 Minutes

⏱ Cook Time: 10 Minutes

⏱ Total Time:20 Minutes

Instant Pot Mashed Potatoes

The Creamiest Mashed Potatoes You ll Ever Try, Made Right In The Instant Pot! Free Up Your Stove For The Main Meal While The Instant Pot Keeps The Potatoes Warm On The Side! .

INGREDIENTS:

6 medium Russet potatoes ((about 2 lbs.))
3 cups chicken broth
3 cups cold water
1 pinch salt
½ cup sour cream
½ cup whole milk
6 Tablespoons butter (softened)
Salt/Pepper (to taste)
Fresh chives or parsley (to garnish if desired)

INSTRUCTIONS:

Take out the sour cream, milk, and butter and let them come down to close to room temperature, they shouldn’t be cold when added to the potatoes.
Peel the potatoes and cut them into thirds or fourths of equally-sized pieces.
Add them to the instant pot. Combine the chicken broth, water, and salt and pour enough liquid in to ensure that the potatoes are covered, don’t go over the max line inside the instant pot.
Cover and press the “manual” or “pressure cook” button and set the timer for 10 minutes.
Once the timer goes off, release the seal valve on the pressure cooker and wait for the steam to escape.
Ensure that the potatoes are fork tender. Reserve a ½ cup of the liquid and drain the rest. Use the liquid only if they are being kept warm and will be eaten later. The liquid can help them from becoming dry.
Add the butter. Use a potato masher to mash the potatoes until smooth, don't over-mash the potatoes or they will become gluey instead of creamy.
Stir in the sour cream and milk.
Take a taste before adding more salt. Keep warm in the instant pot until ready to eat!
Top them with freshly chopped chives/parsley if desired and enjoy!

Alex and i love creating recipes together for many reasons. But one of the most fun things is that we get to go off, research the best way to do things, and then get our hands. Use russet potatoes to make instant pot mashed potatoes. Russet potatoes are usually big with an almost oblong shape, making peeling the skin super easy and hence saving time. Russet potatoes are also high in starch contents so the end results are light, fluffy and creamy mashed potatoes. These instant pot mashed potatoes are so good and so easy they’re dangerous. I love how you just set everything. In an instant pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Once the potatoes are mashed, mix in the remaining butter. Making mashed potatoes in the instant pot. I know a lot of recipe. Instant potato flakes take a lot of the work out of preparing mashed potatoes. Decide if you’d like to make them in a pot on the stove or heat them fluff or whip the instant mashed potatoes with a fork before you serve them. Consider stirring in sour cream, garlic powder, cheese, or herbs for extra flavor.