Mashed Potatoes

Ingredients

• • 7 russet potatoes (about 2 1/2 pounds)

  • 2 teaspoons salt, divided

  • 1/4 cup butter

  • 1/4 cup olive oil

  • 1/2 cup cream cheese

  • 1/4 cup Parmesan cheese (optional)

  • fresh sage, rosemary, thyme, and/or garlic (optional, but so good — see notes)

Instructions

• 1. Cook the potatoes: Peel the potatoes. Place in the Instant Pot (affiliate link) and cover with water (about 4 cups). Add a teaspoon of salt. Cook on the steam setting for 12 minutes. Release steam right away. Drain.

  2. Mash and mix: Using a potato masher (ideal) or the back of a wooden spoon (workable), mash the potatoes. Let the steam escape for a few minutes. Then mix in the butter, olive oil, cream cheese, Parmesan cheese, and the rest of the salt. Season generously with salt. You’re done! So good, so easy.

NEXT LEVEL PRO TIP: While your potatoes are cooking, melt the butter and olive oil in a skillet. Add the smashed garlic cloves and sprigs of rosemary, thyme, etc. and let them hang out over low heat for a while. When everything is bubbly and smells really good, and the potatoes are done, pull the garlic and herbs out and discard. You are left with garlic-herb-infused butter! It tastes like Thanksgiving! YUMMY.

https://pinchofyum.com/instant-pot-mashed-potatoes

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Ingredients

• • 4 russet potatoes or 6 Yukon gold potatoes (~2.5lbs/1100g), peeled and quartered

  • 1 cup (250ml) water

  • ~1/2 cup (100 ml) milk

  • 2 tablespoons (30g) unsalted butter

  • 2 cloves garlic, minced

  • 2 tablespoons (30g) grated Parmesan cheese

  • Kosher salt & pepper to taste

Instructions

1. Fill the pressure cooker with 1 cup of water.

2. Place the vegetable steamer in the pot and add quartered potatoes in the steamer trivet.

3. Close the lid. Cook in high pressure for 8 minutes with an Electric Pressure Cooker, then quick release.

4. While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.

5. Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper.

6. Serve warm and EAT!

https://www.pressurecookrecipes.com/pressure-cooker-mashed-potatoes/