Mashed Potatoes

By: The Instant Pot College Cookbook by Julee Morrison

Mashed Potatoes
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Variation tip:
Garnish your mashed potatoes with bacon, chives, sour cream, or whatever toppings make your mashed potatoes special."]
cuisine icon Keywords
6 servings, broth or water, contributed, cook 18 min, easy, fine sea salt, garlic cloves, gluten free, ground black pepper, half-and-half or whole milk, low-sodium chicken, modern, prep 10 min, pressure cook, russet potatoes, side dish, unsalted butter, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
18 min

serving icon Servings
6 servings
Ingredients
  • 3 lbs russet potatoes
  • 3 garlic cloves
  • 1 cup low-sodium chicken
  • broth or water
  • 1/2 cup half-and-half or whole milk
  • 3 tbsp unsalted butter
  • 1 tsp fine sea salt
  • ground black pepper
Instructions
  • Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
  • Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
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