INSTANT POT MASHED POTATOES
These super creamy mashed potatoes could not be any easier--no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially around the holidays, when you're trying to juggle multiple dishes. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield about 12 cups
Number Of Ingredients 5
Steps:
- Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.
- After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.
PRESSURE COOKER MASHED POTATOES
After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.
Provided by wayl0n
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
- Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
- Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 48.9 g, Cholesterol 22.4 mg, Fat 8.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 719.4 mg, Sugar 2.6 g
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
PRESSURE COOKER LOADED SMASHED POTATOES
Delicious "loaded" mashed potatoes made in my new pressure cooker! Super-quick, super-easy, and super-delicious!
Provided by LearningKat
Categories Mashed Potatoes
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place chunked potatoes, water, and salt into pressure cooker.
- 2. Set electric pressure cooker to 15 psi, and set the timer for 8 minutes.
- 3. Once the timer rings, release the pressure using the "quick release" method for your cooker.
- 4. Drain the potatoes and transfer to a large pot. Heat the pot on medium heat and stir to dry the potatoes.
- 5. Add the half-and-half and butter to the potatoes. Mash with a potato masher to the desired consistency - I like mine a little chunky.
- 6. Stir in the cheese and bacon bits, and stir until incorporated.
- 7. ENJOY!
Nutrition Facts : Calories 485.3, Fat 26.7, SaturatedFat 16.7, Cholesterol 71.5, Sodium 1941.2, Carbohydrate 55.4, Fiber 5.8, Sugar 3.5, Protein 7.5
BEST INSTANT POT® GARLIC MASHED POTATOES
Try these creamy, buttery, and totally irresistible garlic mashed potatoes made in just minutes in your Instant Pot® for a completely mess-free easy dinner.
Provided by Fioa
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 31.1 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 5.6 g, Sodium 1588.5 mg, Sugar 3.7 g
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