Homemade Instant Mashed Potatoes Food

INSTANT POT MASHED POTATOES

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.

GARLIC INSTANT POTATOES

Steps:

• In a large saucepan, combine the water, butter, garlic powder, salt and pepper. Bring to a boil. Remove from the heat; add milk. Stir in potato flakes with a fork.

INSTANT POT MASHED POTATOES

Steps:

• Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.)
• Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives.

3 WAYS TO MAKE INSTANT MASHED POTATOES - WIKIHOW

Steps:

• Measure the water, salt, and butter into a pot. Set a one-quart (0.9 liter) pot on the stove and pour 1 cup (240 ml) of water into it. Stir in 1/4 teaspoon (1 g) of salt and 1 1/2 tablespoons (21 g) of butter or margarine.
• Bring the water to a boil. Turn the heat on to medium-high and bring the mixture to a boil. The butter should melt and combine with the water.
• Turn off the heat and stir in the milk. If you don't want to use the 1/2 cup (120 ml) of milk, you could stir in chicken stock, vegetable stock, or water.
• Stir in the instant potato flakes and let them stand for 30 seconds. Measure 1 cup (60 g) of instant potato flakes into the pot. Stir the instant potatoes well so they absorb the liquid. Rest the instant potatoes for about 30 seconds to fully hydrate and expand.
• Fluff the instant mashed potatoes and serve them. Take a fork and gently fluff or whip the mashed potatoes. Divide the mashed potatoes into three portions and serve them immediately. You can store leftover instant mashed potatoes in an airtight container in the refrigerator for three to five days.

INSTANT GARLIC MASHED POTATOES

Steps:

• Boil water in a medium saucepan.
• Meanwhile, mix potato flakes and garlic salt.
• Add boiling water to potato flakes.
• Stir in milk and margarine.
• (NOTES: Adjust measurements except for garlic salt according to box directions. I like to use Idaho Spuds brand.).

INSTANT MASHED POTATOES THAT ARE BETTER THAN HOMEMADE!

Steps:

• In saucepan, combine chicken broth and butter.
• Heat to a boil; remove from heat.
• Add heavy whipping cream and then gently stir in potato flakes. That's it!