Pressure Cook the Potatoes: In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Put the lid on, turn the valve to sealing and cook on manual high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to ‘vent’, and open the lid once the pressure is released.
Mashing the Potatoes: Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese. Mix well while the potatoes are still steaming hot. Taste and add more salt if required. Top with more butter and chives and serve.
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|Serving Size: 1 Serving (1389g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 579 (41%)|
|Amt Per Serving||% DV|
|Total Fat 64.3g||86 %|
|Saturated Fat 37.6g||188 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 181.7mg||56 %|
|Sodium 964.1mg||33 %|
|Potassium 4373.9mg||115 %|
|Total Carbohydrate 180g||53 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 159.6g|
|Protein 32.6g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1402
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