Home / Garlic Red Mashed Potatoes Instant Pot - Instant Pot Mashed Potatoes Recipe - Using vegetable or chicken broth instead of water gives the instant pot mashed potatoes a lot more flavor.

Garlic Red Mashed Potatoes Instant Pot - Instant Pot Mashed Potatoes Recipe - Using vegetable or chicken broth instead of water gives the instant pot mashed potatoes a lot more flavor.

By June N. Lawrence

Garlic Red Mashed Potatoes Instant Pot - Instant Pot Mashed Potatoes Recipe - Using vegetable or chicken broth instead of water gives the instant pot mashed potatoes a lot more flavor.. Melt the butter over medium heat in the pressure cooker pot. Pour in the broth, salt, and pepper and stir. Add a pinch of salt and minced garlic. Add the salt to the potatoes along with the water or stock. If using russet, peel all and dice into about 1″ pieces.

As soon as the butter stops foaming, stir in the the the potato slices and the garlic. Mash with a potato mashe r or potato ricer. Toss your chopped potatoes into your instant pot, along with garlic, salt, broth and 1/2 cup of milk of choice (can use a nut milk for vegan option, or a skim milk for a light option, or half and half cream for a creamier texture). Close and lock the lid. Top with chives, parmesan, or other seasonings.

Instant Pot Garlic Mashed Potatoes - Upstate Ramblings
Instant Pot Garlic Mashed Potatoes - Upstate Ramblings from 212955-645671-raikfcquaxqncofqfm.stackpathdns.com
Place the potatoes in the instant pot or electric pressure cooker. Pour in 1 cup of water or broth. (broth will give the mashed red potatoes much more flavor) cook's tip: Cover and cook on high pressure for 8 minutes. In an instant pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Add pepper, parmesan cheese, sour cream, milk, butter, and fresh parsley. Close the lid and turn the steam valve to sealed click manual and reduce the time to 4 minutes. Secure the lid and turn the valve to sealing.

Cook on manual high pressure for 10 minutes.

Process on manual for 8 minutes (or high/15 psi on other pressure cookers) release pressure and drain potatoes well. These instant pot garlic roasted red potatoes cook up quickly in the electric pressure cooker! If using red potatoes, peel about 1/2 or 2/3 and quarter. Place potatoes in a pot of water with the salt and garlic cloves and bring to a boil. If using russet, peel all and dice into about 1″ pieces. Add the greek yogurt, butter, pepper, chives, thyme, and remaining ½ teaspoon salt. Sprinkle the salt over the potatoes and pour in the chicken broth. Place the potatoes in the instant pot or electric pressure cooker. Select pressure cook (manual) and cook for 5 minutes on high pressure. (broth will give the mashed red potatoes much more flavor) cook's tip: Peel and slice the potatoes. Pour in the broth and season with 1 teaspoon salt. Set timer for 15 minutes.

Start by scrubbing 5 pounds of red potatoes well and piercing the skin a few times on each potato with a fork. Put the lid on and select manual or pressure cook for 2 minutes. Process on manual for 8 minutes (or high/15 psi on other pressure cookers) release pressure and drain potatoes well. Seal the instant pot, turning the steam release valve to sealing and set it to high pressure for 6 minutes, depending on the thickness of potatoes. Sprinkle the salt over the potatoes and pour in the chicken broth.

Garlic Mashed Red Potatoes (Instant Pot & Stove Top ...
Garlic Mashed Red Potatoes (Instant Pot & Stove Top ... from www.spoonfulofflavor.com
Butter is a must in any mashed potato recipe for us. Close and lock the lid. Put the potatoes in the instant pot. Put potatoes on the rack. Cook on manual high for 10 minutes. In an instant pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Place potatoes in a pot of water with the salt and garlic cloves and bring to a boil. Add the greek yogurt, butter, pepper, chives, thyme, and remaining ½ teaspoon salt.

Instructions place the red potatoes, garlic, broth, salt and pepper into the pot.

Drain the potatoes and remove the steamer basket and any excess liquid from the instant pot. Close and lock the lid. Leave those yummy potato skins on! As soon as the butter stops foaming, stir in the the the potato slices and the garlic. When the potatoes are done do a quick release. Add pepper, parmesan cheese, sour cream, milk, butter, and fresh parsley. Sprinkle the salt over the potatoes and pour in the chicken broth. If you are adding garlic, peel the cloves and mince. Place the potatoes in the instant pot with the garlic and water. It may appear soupy at first, but once fully mashed, the potatoes will absorb all the broth. The instant pot will take about 10 minutes to reach pressure and begin counting down. Pour in the broth, salt, and pepper and stir. Cover and cook on high pressure for 8 minutes.

Make sure pieces are evenly sized. Place potato pieces on trivet in instant pot and cover with 1 cup water. Cover and cook on high pressure for 8 minutes. Start by scrubbing 5 pounds of red potatoes well and piercing the skin a few times on each potato with a fork. Cook on manual high pressure for 10 minutes.

Instant Pot Mashed Potatoes Recipe Best Mashed Potatoes ...
Instant Pot Mashed Potatoes Recipe Best Mashed Potatoes ... from www.eatwell101.com
Place potato pieces on trivet in instant pot and cover with 1 cup water. Place potatoes in a pot of water with the salt and garlic cloves and bring to a boil. Pour water into inner steel pot of pressure cooker; Seal the instant pot, turning the steam release valve to sealing and set it to high pressure for 6 minutes, depending on the thickness of potatoes. Top with chives, parmesan, or other seasonings. If using red potatoes, peel about 1/2 or 2/3 and quarter. Place the potatoes in the instant pot or electric pressure cooker. Sprinkle with the salt, pour the water and the first 1/2 cup of milk into the pot, and stir.

Top with chives, parmesan, or other seasonings.

Drain the potatoes and remove the steamer basket and any excess liquid from the instant pot. Using a potato masher, mash the potatoes up in the pot. (broth will give the mashed red potatoes much more flavor) cook's tip: Sprinkle the salt over the potatoes and pour in the chicken broth. Secure the lid and turn the valve to sealing. Immediately place the potatoes back in the instant pot. Pour in the broth, salt, and pepper and stir. Peel and slice the potatoes. Allow 10 to 15 minutes for pressure to build. When the potatoes are done do a quick release. Drain, and place in a large bowl. Put the lid on, turn the valve to sealing, and set to manual, high pressure for 8 minutes. It may appear soupy at first, but once fully mashed, the potatoes will absorb all the broth.