Receta Instant Pot® Mashed Potatoes

by Gregs Kitchen

There is not much more I love as a side dish than a big bowl of home made mashed potatoes.  The creamy hot spuds topped with butter can turn any meal into one you’ll remember.  At least it’s that way for me.  Now you are not going to catch me whipping the potatoes with a blender or mixer.  That only turns them into a glob of thick gooey paste.  I have always used my potato masher that is just like the one my grandmother and mother used to make their potatoes.  Always leaving them creamy and a bit potato pieces and skins all throughout.  Many call this “rustic mashed potatoes”.  I just call them mashed potatoes.  It’s what I grew up with and won’t be changing the way I mash them anytime soon. Now I have taken a bit of a detour on how I prepare the spuds themselves before mashing.  I always tried to figure out the best way of preparing them.  Do I boil them whole?  Do I dice them up in pieces before boiling?  Heck, do start them in cold water or boiling water?  Well no more of that.  I now make them in my Instant Pot®.  I couldn’t believe how easy it was the first time I did them this was.  Everything done in one pot, easy clean up and I believe a better flavor because they are not water down from boiling in water. I also love the fact that there’s a lid for my inner liner (link below).  Keeping my mashed spuds warm while I finish getting the rest of dinner ready.  Which tonight was pulling the steaks from the grill. Ingredients: 3 lbs.  golden potatoes (best for when you don’t want to peel them) 3 cups water 1 stick butter 1/2 cup chicken stock 1/2 cup sour cream 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper to taste Wash your potatoes well and place on top of the steamer rack placed in the inner pot. Add the 3 cups of water Place lid on and secure in place.  Turn on High for 8 minutes. Use quick pressure release and carefully remove lid once pressure is totally released. Drain the remaining water and remove steamer rack. Place potatoes back in pot and add the butter.  I usually put the lid on and let butter melt a bit from the heat of the potatoes at this point. Add chicken stock, sour cream, garlic and onion powder and salt and pepper to taste. Use your potato masher and mash to the consistency you prefer.  You can add a bit more chicken stock and/or sour cream as needed. Serve with a pat of butter. 4 total views, 4 views today You may like these recipes too: Yes, You Can Can…… Balsamic Rosemary Glazed Grilled Salmon Baked Jalapeno Poppers Zucchini Bread Cinnamon Sugar Pull Apart Muffins Swiss Steak – Multi Cooker Version