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Servings: 4
Calories: 183kcal
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Ingredients
- 1 1/2 pounds potatoes
- 5 cloves of garlic
- 1/2 teaspoon sea salt
- 2 tablespoons butter or milk
- 1 cup water
Instructions
- Prepare the ingredients: Peel the garlic cloves and roughly chop them. Wash and cut the potatoes into chunks that are uniformly sized about 1 to 1 1/2 inches in size.
- Place the potato chunks, water, sea salt and garlic into the instant pot. Cover and seal the lid. Cook on high pressure for 8 minutes of cooking time.
- Once the timer sounds, let the potatoes slow-release pressure for about five minutes. Then carefully press the steam release valve to release any excess steam and remove the lid off of the instant pot.
- Use a potato masher to mash the potatoes, add a little bit of butter or milk at a time until the potatoes reach a consistency that you like. Season to taste and serve.
Notes
Ingredient notes & substitutions
Recipe Tips There will be a little bit of water remaining in the instant pot when you remove the lid. Once you begin to mash the potatoes, the water will be absorbed and the potatoes will turn out nice and smooth. At this point add a little bit of butter or milk at a time until the potatoes reach the consistency that you like. To double this recipe, increase the number of potatoes to 3 pounds, but use the same amount of water and the same cooking time. It will take the Instant 5 to 15 minutes to come to pressure before the cooking process begins. Therefore, the entire cooking time will be longer than 8 minutes. Recipe Variations Use heavy cream instead of butter Replace the butter with 1/8 cup of yogurt or sour cream to mash the potatoes with a handful of chopped fresh chives. Stir in a handful of chopped fresh herbs. Stir in 1/4 cup cheddar cheese, one to two strips of crumbled bacon, and a tablespoon of chopped green onions. Add 1/4 cup grated cheddar, parmesan, or blue cheese to the potatoes.
- Fresh garlic can be replaced with 1/2 teaspoon or more to taste of garlic powder after the potatoes are cooked.
- Substitute water with an equal amount of vegetable broth or chicken broth.
- Do not increase the amount of liquid if you are doubling this recipe.
Recipe Tips There will be a little bit of water remaining in the instant pot when you remove the lid. Once you begin to mash the potatoes, the water will be absorbed and the potatoes will turn out nice and smooth. At this point add a little bit of butter or milk at a time until the potatoes reach the consistency that you like. To double this recipe, increase the number of potatoes to 3 pounds, but use the same amount of water and the same cooking time. It will take the Instant 5 to 15 minutes to come to pressure before the cooking process begins. Therefore, the entire cooking time will be longer than 8 minutes. Recipe Variations Use heavy cream instead of butter Replace the butter with 1/8 cup of yogurt or sour cream to mash the potatoes with a handful of chopped fresh chives. Stir in a handful of chopped fresh herbs. Stir in 1/4 cup cheddar cheese, one to two strips of crumbled bacon, and a tablespoon of chopped green onions. Add 1/4 cup grated cheddar, parmesan, or blue cheese to the potatoes.
Nutrition
Serving: 1 | Calories: 183kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 349mg | Potassium: 723mg | Fiber: 4g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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