These delicious potatoes don’t have a lot of added ingredients, allowing the deliciousness of potatoes to shine! They are light, fluffy, and a wonderful side.
However, if you are someone who loves to add extras to your mashed potatoes, do not let me stop you.
You could add the following:
- Chives
- Cheese
- Sour cream
- Garlic salt
- Ranch seasoning
But let’s keep them simple for now. Kind of like a blank slate for amazing side dishes.
Instant Pot Mashed Potatoes can be served by themselves (with a little butter and salt and pepper). You could make a gravy for them. Or stir in your favorite mix in.
INGREDIENTS:
5 pounds russet potatoes, peeled and chunked
Water, approximately 1 1/2 cups, you need an inch in the bottom of your pressure cooker, so amount may vary depending on the size of pressure cooker you use.
1 tsp salt
1/2 cup milk
1/4 cup butter
Salt and Pepper to taste
DIRECTIONS:
Fill Instant Pot pot with 1 inch of water in the bottom.
Peel and chop the russet potatoes.
Place potatoes in an Instant Pot.
Add the teaspoon of 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, place a cloth over the valve/vent, and turn to venting. The cloth will protect you from any water that might spit out the top.
Once the pressure cooker has vented, open it, and add the milk and butter, as well as salt and pepper to taste.
Use a potato masher to mash the potatoes right in the pot.
Enjoy
