"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

No Drain Instant Pot Mashed Potatoes (3 ways!) Recipe

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This recipe for No Drain Instant Pot Mashed Potatoes (3 ways!), by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jacalyn Macy

Category:
Category:

Ingredients:  
Ingredients:  
FOR ALL VARIATIONS
3 lbs yellow potatoes, 1.5-inch dice (peeled or not up to you!)
1 1/4 cups chicken broth (or vegetable broth for vegetarian)
2 tablespoons butter (28 grams)
1/2 teaspoon sea salt

FOR BASIC BUTTER
1/4 cup whole milk or cream, warmed (or enough to reach desired consistency)
Sea salt (to taste)

FOR SOUR CREAM AND CHIVE
1/2 cup finely chopped chives (lightly packed)
1/2 cup sour cream
milk or cream, warmed (optional, to reach desired consistency)
sea salt (to taste)

FOR GARLIC ROSEMARY
8 cloves garlic, whole & peeled (pressure cook with the potatoes!)
1/4 cup whole milk or cream, warmed (or enough to reach desired consistency)
1/2 teaspoon finely minced fresh rosemary
sea salt (to taste)

Directions:
Directions:
Add the potatoes, broth, butter, and 1/2 teaspoon of sea salt to the Instant Pot (no trivet needed). If you're making the Garlic Rosemary flavor, add the garlic cloves. Close the lid, set to sealing, and cook on Manual High pressure for 10 minutes. It will take about 10 minutes to come to pressure.

Add the end of cooking time, let the pressure release naturally for 5 to 10 minutes (you can quick release immediately if short on time). Quick-release the remaining pressure, add the remaining ingredients for your chosen variation, and mash until smooth. Adjust the seasoning to taste and serve immediately.

 

 

 

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