Instant Pot - Mashed Potatoes
Simple Instant Pot Mashed Potatoes, are the easiest, fastest, fluffiest mashed potatoes you will ever make. Author: Rachael Recipe Type: American Total Time: 27 minutes
Prep time:
Cook time:
Serving size: 10
Calories per serving: 206
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 206
1 - 1 1/2 cups 1-1 1/2 water or broth maximum 1 1/2 cups, you need about an inch in the bottom of your pressure cooker, so amount may vary depending on the size of pressure cooker you use.
5 pounds russet potatoes
1 teaspoon salt
1/2 cup milk warmed
1/4 cup butter softened
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
Directions:
Fill Instant Pot with 1 inch of water in the bottom, maximum 1 1/2 cups water.
Peel and chop the russet potatoes.
Place potatoes in Instant Pot.
Add salt, put the lid on top of the Instant Pot, and turn to close the lid.
Set the valve to “sealing”.
Press the MANUAL button. Press the +/- button to set to 12 minutes.
Let the IP do it’s job. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
When it counts to zero, it should beep. At this time, turn the valve/ vent to "venting" position. Immediately turn the steam release handle back to the "sealing" position at the first sign of spattering. Quick release should ALWAYS be closely attended.
Once the pressure cooker has vented, open it, and add the milk, butter, salt and pepper to taste.
Use a potato masher to mash the potatoes right in the pot.
Source: spendwithpennies.com
Peel and chop the russet potatoes.
Place potatoes in Instant Pot.
Add salt, put the lid on top of the Instant Pot, and turn to close the lid.
Set the valve to “sealing”.
Press the MANUAL button. Press the +/- button to set to 12 minutes.
Let the IP do it’s job. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
When it counts to zero, it should beep. At this time, turn the valve/ vent to "venting" position. Immediately turn the steam release handle back to the "sealing" position at the first sign of spattering. Quick release should ALWAYS be closely attended.
Once the pressure cooker has vented, open it, and add the milk, butter, salt and pepper to taste.
Use a potato masher to mash the potatoes right in the pot.
Source: spendwithpennies.com