Blog 4 Instant Pot Mashed Potatoes Skip to main content

Instant Pot Mashed Potatoes

Ingredients


  • 3 pounds Russet potatoes 4-5 medium, peeled and quartered (halve if using small potatoes)
  • 4-5 cups water
  • 3 tablespoons unsalted butter cut into 3 pieces
  • ½ teaspoon salt or to taste
  • pepper to taste
  • ½ cup warm milk


Instructions

  1. Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes.
  2. Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  3. As soon as the cook time ends the pot will beep a few times. Immediately quick release the pressure by carefully turning the steam release valve to the venting position. I use the handle of a long spoon to turn the valve. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid.
  4. Transfer the potatoes to a colander to drain and then return them to the empty inner pot of the Instant Pot. You may place the inner pot back in the base with the Instant Pot on "warm" to keep the potatoes warm.
  5. Use a potato masher to mash the potatoes. Add the butter, salt and some pepper and continue mashing to combine.
  6. Stir in the warm milk, a little bit at a time, until the potatoes reach the desired creamy consistency. Taste the mashed potatoes and adjust the seasonings as necessary.


Recipes Source : Click Here


Labels:

Comments

Post a Comment

Popular posts from this blog

Green Bean Casserole

Ingredients 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cloves garlic, minced 2 cups sliced green beans 3 cups chicken broth 1 10 3/4-ounce can cream of mushroom soup ½ cup French-fried onions Salt/Pepper, to taste 1 cup grated Cheddar Instructions See notes for Crock Pot version. Preheat oven to 350 degrees F. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened. Add the fresh garlic and cook for an additional minute. Remove from heat. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes. Top with the grated cheese and bake for an additional 10 minutes. Recipes Source :  Click Here
Post a Comment
Read more

Marry Me Chicken

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmes...
Post a Comment
Read more

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...
Post a Comment
Read more