Super Easy Instant Pot Mashed Potatoes
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Let’s face it, mashed potatoes are the ultimate comfort food. Very inexpensive to make, they are often a great way to stretch out a meal to feed more bellies. You can put everything from beef stew to chicken a la king over them, or simply bring them to a potluck. You can’t go wrong with our Super Easy Instant Pot Mashed Potatoes recipe – it helps take a ton of time off the task and these spuds will melt in your mouth!
Super Easy Instant Pot Mashed Potatoes
You will need:
6 medium Yukon Gold potatoes (peeled, cut into small chunks)
4-5 C water to cover potatoes
2 tsp salt (divided into 2- 1 tsp)
1/4 unsalted butter
1/4 C sour cream
1/4 C whole milk
1/2 tsp garlic powder
1/2 tsp pepper
Instructions:
Place the potatoes into the bottom of the Instant Pot. Cover with water and add 1 teaspoon of salt. Place the lid on and set the valve to seal.
Cook on manual pressure for 8 minutes.
When the timer goes off, turn the Instant Pot off. Quick release the pressure from the pot. Drain the potatoes. Return them to the Instant Pot.
Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.
Serve topped with parsley if desired.
Recipe Notes: This recipe can be doubled in a 6 or 8 quart instant pot.
Print off our Super Easy Instant Pot Mashed Potatoes recipe here:
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- Instant Pot Sweet Potato Butter
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Super Easy Instant Pot Mashed Potatoes
Let’s face it, mashed potatoes are the ultimate comfort food. Very inexpensive to make, they are often a great way to stretch out a meal to feed more bellies.
Ingredients
- 6 medium Yukon Gold potatoes, peeled, cut into small chunks
- 4 - 5 cups water to cover potatoes
- 2 tsp salt (divided into 2- 1 tsp)
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- 1/4 cups whole milk
- 1/2 tsp garlic powder
- 1/2 tsp pepper
Instructions
- Place the potatoes into the bottom of the Instant Pot. Cover with water and add 1 teaspoon of salt. Place the lid on and set the valve to seal.
- Cook on manual pressure for 8 minutes.
- When the timer goes off, turn the Instant Pot off. Quick release the pressure from the pot.
- Drain the potatoes. Return them to the Instant Pot.
- Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes.
- Mash until smooth.
- Serve topped with parsley if desired.
Notes
This recipe can be doubled in a 6 or 8 quart instant pot.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 339Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 1003mgCarbohydrates: 53gFiber: 5gSugar: 4gProtein: 7g
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