Ultimate Instant Pot Mashed Potatoes Food

ULTIMATE INSTANT POT® MASHED POTATOES

Steps:

• Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot®). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 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.
• Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
• Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

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.

INSTANT POT MASHED POTATOES

Steps:

• Prepare Potatoes: Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking. After peeling and washing the potatoes, cut them into quarters.
• Pressure Cook Potatoes: Place 1 cup (250ml) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack. Pressure cook at High Pressure for 8 minutes, then Quick Release.
• Heat Milk & Cut Butter: When Instant Pot has got up to pressure, heat milk over medium low heat on the stove. Once the milk has reached simmer, turn off the heat. Then, cut room temperature unsalted butter into cubes.
• Mash Potatoes: Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode. Transfer the potatoes to a large serving bowl. Discard the water and remove the steamer rack from inner pot. Rinse and dry the inner pot really well with a towel. Place inner pot back in the Instant Pot. If you are using a food mill, layer the food mill on the inner pot and mash the potatoes back into the inner pot. We used a food mill, but if you are using a potato masher, transfer the potatoes back in the inner pot and mash the potatoes.Give the mashed potatoes a few quick stir with a silicone spatula.
• Melt Butter & Add Milk: If it is for special occasions, we strongly recommend using ¾ lb (341g) - 1 lb (454g) unsalted butter. It tasted super amazing. Switch Instant Pot to Slow Cook Less Mode. Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula. Add in remaining unsalted butter and repeat this step.Change Instant Pot to Keep Warm Mode.Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk. Season with Kosher salt and taste to adjust until desired saltiness. We used approx 4 pinches of coarse kosher salt.
• Serve: Serve Instant Pot Mashed Potatoes immediately as a side dish. Enjoy!!*Pro Tip: It can stay in the Keep Warm Mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

INSTANT POT MASHED POTATOES

Steps:

• Melt butter in pot on saute. Add potatoes that have been cut into 1/2 inch cubes as well as onions and garlic.
• Stir.
• Turn off pot and add milk.
• Set to high pressure, making sure valve is set to keep pressure. Set time for 7 minutes.
• Once done, carefully do a quick pressure release.
• Mash. I did this in a separate bowl so as to not damage the stainless pot.

ULTIMATE SLOW-COOKER POTATOES

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In cooker, mix boiling water, milk, butter, sour cream and cream cheese with whisk until blended. Add garlic salt, pepper and dry potatoes; mix just until blended.
• Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
• Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, about 2 tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.

INSTANT POT GARLIC PARMESAN MASHED POTATOES

Steps:

• Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the whole potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual steam.
• Carefully open the lid and remove the potatoes and rack onto a plate; set aside. Drain the water and return the bowl to the Instant Pot. Set to sauté and once the bowl is dry, add the butter and garlic. Cook, stirring often, until the butter has melted and the garlic has begun to brown. Stir in the milk and cook until the milk has warmed through.
• Turn off the pressure cooker and add the potatoes back into the pot with the warmed milk and garlic. Using a potato masher, mash the potatoes until smooth. Stir in the salt, garlic powder, pepper and parmesan. Give it a taste and adjust seasonings accordingly. Serve warm with the chives on top for garnish.