Mashed Potatoes

By: The Instant Pot College Cookbook by Julee Morrison

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 magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Diet

Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

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, The Instant Pot College Cookbook by Julee Morrison, unsalted butter, vegetarian

Prep Time

10 min

Cook Time

18 min

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.

Notes