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Sesame Chicken
Mashed Potatoes
| By : |
When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.
| Prep Time | 10 minutes |
| Cook Time | 18 minutes |
| Servings |
6 servings
|
Ingredients
- 3 lbs russet potatoes peeled and quartered
- 3 garlic cloves peeled and smashed
- 1 cup low-sodium chicken
- broth or water
- 1/2 cup half-and-half or whole milk
- 3 tbsp unsalted butter
- 1 tsp fine sea salt
- ground black pepper
Ingredients
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Instructions
PRESSURE COOK.
- Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
MASH THE POTATOES.
- Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
Recipe Notes
Variation tip:
Garnish your mashed potatoes with bacon, chives, sour cream, or whatever toppings make your mashed potatoes special.
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Find Julee online at MommysMemorandum.com.
Book description:
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.
From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.
The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.
Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
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Super easy and fast to make
I made it for my first instant pot recipe and it was simple and easy! I used almond milk instead of half/half and it turned out great!
Chicken isn’t a vegetable
Do you cut up the potato?
Very easy and fast. Omitted the garlic
Incredibly easy and delicious. Potatoes were moist when done, nutrients were retained since only 1 cup of broth was used. The milk and butter suggestions were perfect! Didn’t need to add more like when the potatoes are boiled. Fluffy and delicious in a short period of time. My family loved them!
I used vegetable broth instead and tasted very good!
So delicious! Glad I went with this recipe. Sauteed the garlic before adding the cubed potatoes – just perfect! Could have kept all the liquid in with the potatoes. Mixed them with a hand mixer for a truly one-pot dish. This recipe’s a keeper for sure.
Didn’t peel potatoes. Don’t drain liquid.
Definite favorite!
Didn’t take long at all and it was delicious!!!!!
This is the only way to make mashed potatoes. Thank you.
This is the only way to make mashed potatoes. Thank you.
I used broth from the turkey and left it in while mashing. These were some of the best mashed potatoes I have ever had and easy to make too. Also didn’t take up a burner on the stove! Made another batch last night and used the half a cup left over gravy mixed with half a cup of water to cook them in. Added green chili and stirred in cheese at the end. These are so good.
Potatoes came out good, the only problem I have is they come out sticky. Whats my problem
I made this vegetarian and dairy free by using vegetable stock and almond milk. I also used a liberal amount of garlic powder in addition to the garlic. Everyone liked it and my family members are tough critics!
8 minutes not long enough. What gives?
We d highly recommend peeling your potatoes. Russet skin is delicious when baked or fried, but tends to be unpleasant when mashed. As for chopping, to ensure fast, even cooking, quarter your potatoes before adding to the pot.