Instant Pot Mashed Potatoes
- Add potatoes cut into chunks to the IP. Skins or not. Your call.
- Add 1.5 cups of liquid. Options include water, bone broth, chicken broth, or vegetable broth. All are great choices.
- Close and seal lid with vent closed. Set for 6 minutes on high pressure and select “keep warm” if you want to make these earlier in the day.
- Whenever you’re about getting ready to serve dinner, make sure the pressure is released, then open the lid (no need to drain!) and add whatever you want. My faves include either @vitalfarms pastured salted butter or @miyokoscreamery DF butter, garlic powder, S&P, @strausmilk organic full fat sour cream, @organicpasturesdairy raw cheddar and/or heavy cream… use real food ingredients and organic potatoes.
- Season to your liking. Mash with a hand masher or my fave, a hand mixer.
Serve and enjoy. Simplifying thanksgiving and any mashed tater meal 🙌🏼
If you don’t have an IP, the stove top is great too! Just try and keep the ingredients pure and delicious and have fun!