Instant mashed potatoes are the quickest and easiest way to make perfectly cooked, silky smooth mashed potatoes.
* Ingredients :
° 5 pounds russet potatoes, peeled and quartered (about 7 medium/large potatoes)
° 1 c water or chicken broth
° 1 teaspoon sea salt, or add to taste
° 3/4 cup warm milk or add to desired consistency
° 8 tablespoons unsalted butter, softened or melted
° 1 tablespoon parsley or chives (optional, for garnish)
* Directions :
Insert substrate to bowl of Instant Pot. Add 1 cup water or chicken broth and add 1 teaspoon salt.
Peel the potatoes and cut them into quarters (large enough that they don't fall under the substrate (about 1 inch thick). Lay the potatoes on top of the substrate, adding the largest pieces first (so they don't fall through).
Cover with a lid, set the valve to the "off" position and cook on manual high pressure for 10 minutes with quick release. Once the pressure is gone, remove the cap and remove the substrate using tongs or oven mitts. Do not drain the water.
Mash the potato with a masher, then add the warm milk to your desired consistency. Finally, mix the softened butter until blended. For a smoother consistency, blend potatoes with an electric hand mixer until lumps are gone. Season with more salt to taste if desired.
Enjoy !
