The Instant Pot is one of my all time favorite kitchen gadgets. During the winter, I use my Instant Pot three times a week or more. It has some awesome features, like saute which allows you to brown meat or saute onions, all in one pot! It’s really amazing and cooks foods in less than half the time of a slow cooker. Mashed potatoes are a staple of any holiday meal or celebration, but can take up valuable real estate on the stove top. This pressure cooker recipe cuts the cooking time for mashed potatoes in half!
InstantPot Garlicy Mashed Potatoes
8 servings, 3sp per serving, about 1/2 cup
2 pounds Yukon gold potatoes, peeled and cubed
5 cloves garlic, minced
2 TB light butter
1/2 C plain unsweetened almond milk
1/2 C plain unsweetened Greek yogurt
1 TB salt, divided
1. Place cubed potatoes in Instant Pot, fill pot with water until just covering the potatoes, add 1/2 TB salt. Close Instant Pot, seal, and set to manual for 12 minutes.
2. Manually release pressure (you might want to do this under your kitchen vent). Drain potatoes in a colander.
3. Return pot to Instant Pot and set to saute. Add light butter, allow to heat up and add minced garlic. Saute until fragrant, be careful not to burn it. Turn off saute and turn on keep warm setting.
4. Add potatoes back to pot, unsweetened almond milk, Greek yogurt, and 1/2 Tb salt. Use potato masher (best option) or back of a wooden spoon (acceptable, but kind of a pain) to mash until desired consistency. You can keep the mashed potatoes warm in the Instant Pot until you’re ready to serve them.