Creamy and fluffy mashed potatoes made in instant pot pressure cooker. It simple, quick and easy, it takes 20 minutes from start to finish to make this perfect side dish to your roast dinner or holiday dinners. Let me show you how to make the best no drain pressure cooker mashed potatoes you will find yourself making at all times.
Peel the potatoes and cut into big chunks. Alternatively, you may choose to cook the potatoes whole. Rinse the potatoes to get rid of some starch.
Add the potatoes to the instant pot and cover with 1 cup of low sodium chicken broth. Season with salt and cover the pressure cooker with its lid, locking valve to safety in the sealing position. Cook on high pressure for 8 minutes then a quick release. While you wait, warm the milk in the microwave
Add butter to the potatoes then followed by the warmed milk, using a potato masher, mash potato in the instant pot until smooth. Check for salt and season to taste, you may add some freshly ground pepper if you want. Serve as desired.
Notes
Instant Pot Mashed Potatoes Variation
Creamy garlic mashed potatoes: Go all out with the addition of double cream, fresh garlic, cream cheese and parmesan cheese.Cheesy creamy mashed potatoes: add some melty cheese like cheddar cheese, monetary jack cheese or any other cheese of choiceRoasted garlic mashed potatoes: add some roasted garlic to your mashed potatoes for some mellow garlicky taste.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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