Pressure Cooker Mashed Potatoes Show
Prep 5 min | Cook 35 min | Ready in 40 min These easy and delicious mashed potatoes are quickly cooked in a pressure cooker, saving time and freeing up precious stovetop space. Ingredients
Directions
Nutrients per serving:U.S. nutrients per serving: Calories 260, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 21 g, Fiber 1 g, Total Sugars 1 g (includes 0 g added sugars), Protein 3 g Cook's Tips:Not serving immediately or want to make ahead? Place in an Insulated Serving Bowl and top with a little melted butter to keep a skin from forming. They’ll stay warm up to 2 hours. Related ProductsRelated Recipes
In a quest for the easiest mashed potatoes, the Instant Pot delivered once again. Say
hello to perhaps the easiest, fastest way to make mashed potatoes yet! It all happens in the Instant Pot with just 3 ingredients and 20 minutes from start to finish! Let us show you how it’s done. These mashed potatoes are seriously simple to make. Just chop potatoes, put in the Instant Pot, pressure cook for 5 minutes, mash with vegan butter, and season to taste. You don’t even need to drain them, which means more nutrients are preserved — double win! The potatoes
can be peeled, unpeeled, or partially peeled depending on your preferred texture. Peeling makes creamy mashed potatoes, while unpeeled lends a more rustic texture and eliminates a step (yep, even easier!). For
seasoning, we recommend a little salt and pepper. You can also (optionally) add fresh or roasted garlic and fresh parsley for even more flavor. And if
they’re not quite creamy enough (they should be!), you can add a little dairy-free milk to help them along. Just make sure it’s plain and unsweetened. We
hope you LOVE these mashed potatoes! They’re: Fluffy They’re the perfect side for the holidays and beyond! Pair with nearly any main or with other sides, especially our Vegan Lentil Nut “Meatloaf”,
Honey Mustard Roasted Brussels Sprouts, 1-Pan Garlicky Green Beans with Slivered Almonds, and/or
Lemony Arugula Salad with Crispy Shallot. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends! Prep
Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2 (Servings) Course Side Cuisine Gluten-Free, Vegan Freezer Friendly 1 month Does it keep? 3-4 Days SEASONING
GARNISH optional
*Nutrition information is a rough estimate calculated with unpeeled potatoes, water, Miyoko’s vegan butter, the lesser amount of
salt, and without optional ingredients. Serving: 1 servingCalories: 251 Carbohydrates: 36.6 g Protein: 4.4 gFat: 10.3 gSaturated Fat: 8.1 gPolyunsaturated Fat: 0.14 gMonounsaturated Fat: 0 gTrans Fat: 0 g Cholesterol: 0 mgSodium: 398 mgPotassium: 1038 mgFiber: 3.9 gSugar: 2.9 gVitamin A: 16.01 IU Vitamin C: 19.97 mgCalcium: 26.06 mgIron: 1.68 mg Did You Make This Recipe?Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Reader InteractionsCan I pressure can mashed potatoes?Potatoes are low acid foods and need to be canned with a pressure canner. A pressure canner provides a high amount of heat necessary to kill bacteria that can cause botulism. You cannot can potatoes safely using a water bath canner.
Can you keep mashed potatoes warm in a pressure cooker?The pressure cooker will keep them warm for up to 3 hours, if you need to make these in advance, but be sure to check on their texture before serving. Mashed potatoes tend to firm-up and dry out as they sit, so you might need to add an extra splash or water or milk, and give them a stir, right before serving.
How do you make instant mashed potatoes in a rice cooker?Directions. Place the potatoes and enough water to cover them into the Rice Cooker Plus. Cover and microwave on HIGH 10-12 minutes or until the potatoes are tender.. Carefully remove the inner lid and drain the water. Add milk to the potatoes; mash potatoes using the Mix 'N Masher.. How do I make mashed potatoes without a mixer or masher?For instance, do you have a fork in your cutlery drawer? (I bet you do.) If so, then you can actually use a large fork on cubed, freshly boiled potatoes drizzled in warm cream and melted butter to break and fluff them up until they're as smooth or as chunky as you like them.
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