The Instant Pot has really taken over as the Best Appliance of the Decade, am I right? It’s amazing all of the time it saves, not to mention how wonderful almost everything tastes when made in it. These Mashed Potatoes are no exception. It’s so nice to toss them in, close the lid and allow the Instant Pot to do all of the work. They turn out so fluffy and light. I thought it would be a good idea to post them today in light of the Thanksgiving Holiday coming just around the corner. You can make them several hours ahead and leave them nice and warm in the instant pot while you are busy cooking the rest of the meal.
I know many of you are anticipating a different Thanksgiving holiday than in years past, depending on the restrictions in your area. Many of you will be seeing less family and making smaller meals for the people who live in your homes. These are such strange times, we are in! Whether your are still seeing an abundance of family next week, or are having a simple, quiet affair, I wish you well! If you will be cooking the entire meal on your own, do not fret. I’ve got you covered with everything you need.
See all my Thanksgiving Recipes here, my friends.
My love to all of you. May you be well and safe.
Let me show you how to make it happen.
Recipe from Jamie Cooks It Up!
1. Grab your potatoes, peel and slice them into 2 inch chunks. Place them into your instant pot (you’ll need about 8-9 cups of potatoes) and pour hot water over the top. You’ll want the water to come about an inch over the top of the potatoes.
2. Lock the lid into place, making sure the vent valve is closed. Click Manual, make sure it’s on High Pressure and set the timer to 8 minutes. It will take about 15 minutes or so for the water to heat up…so, don’t be fooled into believing it will truly only take 8 minutes for it to cook. 😉
3. When it’s done manually release the pressure valve. Place a dish towel over the valve to protect your kitchen from the spewing steam.
4. Place a large colander into your sink. Pour the potatoes and hot water into it. Place the drained potatoes back into the instant pot. Add 1/2 C warm milk, 8 Tb butter, 1/2 tsp season salt and salt and pepper to taste. (You could add a bit of sour cream as well).
5. Blend the mixture up with some hand held beaters until light and fluffy. Give them a taste and add more salt and pepper to your liking.
***TIP*** if you are looking to cut the calories and fat, decrease the amount of butter and add some chicken bullion granules.
6. Return the lid to the pot and keep on warm for up to 3 hours. If you let them sit this long you may want to add a bit more milk and butter when you are ready to serve.