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MASHED POTATOES INSTANT POT MANUAL
MASHED POTATOES INSTANT POT FULL

Eating a salad for one meal every day helped me lose weight and become a size 4. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (his and her’s) to chop our salads everyday. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. We are also Holland Bowl Mill Affiliates.

MASHED POTATOES INSTANT POT FULL

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These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Serve topped with optional herbs of choice. Taste and season with more salt and pepper if desired. Continue to mix until butter is melted and potatoes are smooth. Add the milk, butter, salt and pepper to the pot. Use the potato masher or immersion blender to mash to the texture you'd like. STEP 3: Quickly release the pressure when done cooking. If you've chopped the potatoes, see notes for cook time.

MASHED POTATOES INSTANT POT MANUAL

Set to pressure cook or manual on high for 10 minutes. Put the whole potatoes, garlic cloves and 1 cup of cold water into the inner pot of the pressure cooker. Use a vegetable peeler to remove the skins.

Vegetable peeler: if you choose to peel the potatoes.

For extra smooth potatoes, use an immersion blender.

Potato masher:to mash the cooked potatoes to a perfect texture.

As written this recipe works in 6, 8 or 10 quart cookers.

Electric pressure cooker:depending on how many servings you make, any size pressure cooker will do.

You can substitute the water with chicken broth if you'd like.

Water: we use just a cup of water to steam the potatoes.

Salt and pepper: use my recipe as guide and increase or decrease the amounts as you'd like for your taste preferences.

You can also use heavy cream or a plant-based milk.

Milk: to make a rich and creamy mashed potato, whole dairy milk is my preference but any type of milk works.

Butter: good old fashioned unsalted butter is the best, but margarine and plant-based butters are acceptable substitutes.

If you have roasted garlic, that is a great substitution for added garlicky flavor. ½ teaspoon of garlic powder equals about 1 medium sized garlic clove. If fresh garlic cloves aren't available, you can use garlic powder. Russet potatoes, other varieties of golden potatoes and red potatoes can be used too but will give you slightly different overall textures and flavor.

Potatoes: my preference is for Yukon gold potatoes because they have a high starch content and a natural buttery flavor.