Creamy Pressure Cooker Mashed Potatoes with Half and Half
Ingredients
- 2 1/2 pounds potatoes peeled and cut into 1.5 inch pieces
- 1/2 cup chicken broth
- 1/2 cup . milk *see notes
- Salt and ground black pepper to taste
- 3 tablespoons butter
- 1/4 cup Half and Half or more as needed
Instructions
- Place the potatoes into the pressure cooker (Instant Pot). Add the broth, milk and season lightly with salt and ground black pepper. Stir,
- Put the lid on and turn to close. Turn the valve to "sealing". Press the "Manual" button and set the timer to 10 minutes. The Instant Pot will take a little time to come to pressure (about 5-8 minutes).
- When the time is up (your pressure cooker will beep) let the instant pot pressure release naturally for 5 minutes. Then, open the valve to release the remaining pressure.
- Open the lid and using a potato masher start mashing the potatoes right in the Instant Pot. Add the butter and Half and Half and keep mashing until you reach your desired consistency. Season with salt and ground black pepper to taste.
- Serve or keep them warm in the pressure cooker until ready to serve.
Notes
- Potatoes cooked with milk produce creamier mashed potatoes, however you can use just chicken broth to cook the potatoes if you prefer.
- The recipe calls for 1/4 cup of Half and Half. You can add more if needed until you reach a desired consistency.
- For richer, creamier potatoes, use heavy cream.
- For lighter potatoes you can use milk instead of Half and Half.
- Your pressure cooker may take anywhere from 10 to 15 minutes to come to pressure before the cooking timer starts. The exact time varies depending on size, model, and the contents inside the pot. For this reason, we don’t include it in the total time shown above.
Nutrition
Calories: 185 kcal, Carbohydrates: 24 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 20 mg, Sodium: 153 mg, Potassium: 835 mg, Fiber: 4 g, Sugar: 1 g, Vitamin A: 245 IU, Vitamin C: 22.9 mg, Calcium: 91 mg, Iron: 6.2 mg
