Imported from Joplin

recipes/instant_pot/instant-pot-mashed-potatoes.md

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+Instant Pot Mashed Potatoes
+
+# Ingredients
+
+- 4 pounds potatoes, peeled and cut into 1-inch cubes (see note above about type of potatoes)
+- 2 teaspoons coarse, kosher salt
+- 1 cup milk, preferably not skim
+- 4 tablespoons butter, cut into tablespoon-size pieces
+- 1/2 teaspoon garlic powder
+- 1/2 cup sour cream
+
+# Instructions
+
+1. Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
+
+2. Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
+
+3. Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
+
+4. While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
+
+5. When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
+
+6. Drain the potatoes in a colander over the sink, discarding the cooking liquid.
+
+7. Return the potatoes to the insert of the Instant Pot and coarsely mash.
+
+8. Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
+
+9. Add salt and pepper to taste.
+
+10. Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
+
+11. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.