Instant Pot Perfect Mashed Potato
Place 160ml of vegetable stock into the bottom of your Instant Pot and you can measure it out with the cup provided.
Chop up your potatoes so that they cook quicker, you can either have them with or without the skins. Then place them in the bottom of your Instant Pot and make sure they are seasoned with salt and pepper.
Place the lid on your Instant Pot and set the valve to sealing and press manual and take it down to 5 minutes.
Once it has started it will beep and it will beep 6 times when done. Once it has finished allow it to remain on the keep warm function for 10 minutes before removing them.
Remove the Instant Pot and add to it the butter and milk and mash with a potato masher. Finish seasoning it and serve.
If you prefer things sweet, you can swap white potatoes for sweet potatoes and it will need the same cooking times and seasonings.
I use a vegetable OXO cube for making my stock with and then add to it the desired amount of water. But I find a great alternative is to save the steamer water from vegetables you have steamed as that gives an amazing flavour.
For the best vegetable stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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