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So easy and yum! I am lazy and like potato skins so I only peeled one. Deeelish!
Best I have ever made. Thanks for sharing!
This is my go-to recipe for mashed potatoes! I love that I can put the potatoes in the pressure cooker and just forget about them! They come out perfect every time. I also love to whip in some cream cheese at the end. LIFE CHANGING.
I’ve heard that “steamed” this way in a pressure cooker the potatoes are fluffier and less chance of being mealy. I will find out tomorrow. I have about 8 lbs of potatoes for my 8 qt IP. I’m thinking I should probably increase cooking time to 7 minutes. Love, love, my IP. Looking forward to making mashed potatoes without the worry of being splashed by boiling water.
I’m new to pressure cooking. I tried mashed potatoes in the instant pot the other day and did the quick release. It took 5-10 minutes for all the steam to come out. Is this normal?
Hmm, I think that’s on the long side for a natural pressure release! Mine normally takes a few minutes. Sometimes the float valve doesn’t fall back down right away when the pressure has fully released — I’ll often just poke it with a chopstick and see if it falls after a few minutes, when the pot is no longer releasing steam.
If that’s not what you’re describing, and the pot really is continuing to steam and stay pressurized for 10 minutes, you might want to contact Instant Pot directly just to be sure it’s not an issue with your appliance. Their contact form is at http://www.instantpot.com/contact-us
Put cooked, drained potatoes in a miximg bowl. Instead of using potato masher, mix the potatoes with hand-held mixer, adding milk and butter as you normally would. Thru get really fluffy. They can sit in a bowl for a couple of hours. Before serving, heat a tablespoon of butter until very hot and put potatoes in, mixing quickly and scraping the bottom well until they are hot. Soooo good.
This doesn’t seem to cut down cooking time so much. If potatoes are peeled and cubed or sliced, they boil pretty quickly in a regular pot. Your next mashed potato recipe on the list is only 25 minutes cook time. Is it really worth the pressure cooker?
I’ve had an instant pot for almost 2 years and I do use it for things like this which might not save much time, BUT it is “set and forget” time … or “load and forget” … vs keeping an eye on a pot of boiling liquid. For me, it is worth it. Also, if it is hot and you don’t want to add heat to the kitchen, an electric pressure cooker does the trick. But, all personal preference :)
Hi, Miriam! I agree with what Liz said. For a recipe like this, it’s the convenience of “set it and forget it” for me, as well as freeing up some stove space when making a big holiday meal. Beyond that, it’s just personal preference!