SOUR CREAM MASHED POTATOES (INSTANT POT STEP-BY-STEP RECIPE)
Learn how to make delicious yet super easy mashed potatoes with sour cream in the Instant Pot pressure cooker. They make for a perfect side dish that goes with most mains and is gluten-free and vegetarian-friendly. Please, leave a rating or comment at the bottom of this post if you've made this recipe or have any questions!
Provided by Instant Pot Eats Team
Categories Side dish
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut into large cubes.
- Add potatoes to the Instant Pot and cover with just enough cold water to submerge most of the potatoes. It's fine if they are not completely underwater as they will still cook from the steam. Season with 1.5 teaspoons of salt (don't worry, not all of that salt is absorbed during cooking!)
- Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 2 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5-7 minutes and then the 2-minute timer will begin.
- Once the timer is done, release the pressure manually after a couple of minutes. Press the steam knob down gradually (or point to Venting on older models).
- While the potatoes are cooking, prepare butter and sour cream.
- Open the lid and remove the inner pot. Carefully, drain most of the liquid and return cooked potatoes to the pot. Add the butter and sour cream and use a masher to break down the potatoes while absorbing butter and sour cream. Mash it to a fairly smooth consistency and use a whisk to get it even fluffier and creamier. Taste for salt and add a little more if needed. You can also add a splash of milk or more sour cream if you like a thinner consistency.
- Top with a little extra butter and cracked pepper if you wish.
Nutrition Facts : ServingSize 1/2-1 cup, Calories 226 calories, Sugar 1.1 g, Sodium 412.9 mg, Fat 9.8 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 31.5 g, Fiber 2.2 g, Protein 4.3 g, Cholesterol 27 mg
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
RICH & CREAMY MASHED POTATOES
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMED MASHED POTATOES (FROM INSTANT)
For those moments when you don't feel like peeling potatoes... It is really good and does NOT taste like instant potatoes!
Provided by EURrosa1
Categories Potato
Time 4m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan bring water and milk to rolling boil. Remove from heat and add the contents of both envelopes of instant potatos. Let stand 1 minute; whip with a fork.
- Place cream cheese in microwave (cover bowl) and heat at 70% power for 45 seconds. Stir into potatoes and transfer to a 1-qt baking dish; sprinkle with cheese.
- Broil 4" from heat for 3-4 minutes, until cheese is melted.
Nutrition Facts : Calories 301.6, Fat 14.8, SaturatedFat 9.3, Cholesterol 49.6, Sodium 365.6, Carbohydrate 32.7, Fiber 2.5, Sugar 2.3, Protein 10.5
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