Mashed Potatoes via the Instant Pot Pressure Cooker

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I have no picture, and if you can’t imagine what mashed potatoes look like, please tell me so I can make you some and bring you out of your sad ignorance. Anyway, the inspiration for this recipe came from the following:

 

https://www.melskitchencafe.com/life-changing-instant-pot-mashed-potatoes/

 

You might think life changing is a bit extreme for the title, but I agree. You can make these hours in advance, put them on keep warm, and they are totally fresh. I LOVE this method.  Here is the recipe ratios that came from melskitchencafe.com:

 

  • 4 pounds potatoes, peeled and cut into 1-inch cubes (see note above about type of potatoes)
  • 2 teaspoons coarse, kosher salt
  • 1 cup milk, preferably not skim
  • 4 tablespoons butter, cut into tablespoon-size pieces
  • 1/2 teaspoon garlic powder
  • 1/2 cup sour cream

 

I was making these for Shepherd’s Pie, so I totally changed it, but I would absolutely try this version. What you essentially do is cut potatoes into medium chunks, maybe 6 chunks per potato.  You cover them with water by about an inch. You set them to  manually steam at high pressure for 8 minutes. Then, you release the pressure and drain these thoroughly. Throw them back in and add the ingredients like milk, etc. Mash them coarsely with a hand masher. Put them on keep warm or eat them. Love them.

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