![]() ![]() Potatoes need salt for flavor, so don’t skip out on this. Salt – You’ll want to add salt to the potatoes as they cook and another dose of salt to the potatoes before you mash them up.While the cream does make it slightly richer, it also adds extra calories. You can add milk, half and half, or cream. Milk or cream – The milk also helps give creaminess to the potatoes.If you use unsalted, you might need to increase the amount of salt you add. The butter will help give them a creamier, richer flavor. That’s definitely the case with these mashed potatoes. Butter – As Julia Child once said, “butter makes everything better”.If you make more than 3 pounds, you’ll need to add additional water. I find that one cup is perfect for 1-3 pounds of potatoes. A 6-quart Instant Pot requires at least 1 cup of water, while an 8-quart requires 1 1/2 cups of water. Water – You can adjust the water depending on how many potatoes you’re making at once.I always remove the skin from russets but leave it on for red potatoes. Whether you remove the skin or leave it on is also up to you. Reach for the russets, red potatoes, Yukon gold, or white potatoes. Potatoes – You can use any type of potato you like, but I find that non-waxy varieties work best to get that fluffy creamy mash without them being gluey.It’s a quick list of things you probably already have on hand. We love these simple baked potatoes because you don’t have to preheat the oven. The Instant Pot is a great way to make potatoes of all kinds. You can pair them with meatballs and gravy, serve then on the side of a pork roast, or mix up a huge batch for Thanksgiving dinner. I like to garnish mine with green onions, but that’s totally optional.Since mashed potatoes go with everything, this will likely become one of your most-used recipes. Add in 6 tablespoons butter, 3 teaspoons Lawry’s seasoning salt, 1/2 teaspoon pepper, 1/4 teaspoon salt, and 1/3 cup milk or half & half. Slightly mash the potatoes with a potato masher or a mixer. Turn the pressure cooker “OFF” then unplug it from the wall. Open the lid and use a slotted spoon to transfer potatoes to a clean bowl or simply drain the water from the potatoes and transfer back to the pot. Once the pressure pin drops, it’s safe to open. Turn the Steam Release Handle to the “VENTING” position to immeditely release the steam. After 12 minutes, the Instant Pot will beep to indicate it’s done. Once it comes to pressure, it will beep and count down from 12 minutes. The pressure cooker should then beep and say “ON” which means it is working to come to pressure. Select the “MANUAL” or “PRESSURE COOK” button on the panel. This is the knob on top of the pressure cooker by the handle. Secure the lid on top and set the Steam Release Handle to the SEALED position. Next, plug the pressure cooker in and turn it to “ON”. In the insert, add in the quarted potatoes and enough water to mostly cover them as I’ve used about 4 cups. You’ll want to insert the stainless steel insert into the pressure cooker. Next, rinse the potatoes then cut them into quarters or 4ths. I like to remove mosts of the skins, but you can keep them on if you want. If you’re just getting started with the Instant Pot Pressure Cooker, be sure to follow my directions.
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