Boy, oh boy. Lately, the kitchen has been my great escape from the world. It’s tough out there right now, y’all! I know I’m preaching to the choir, but it seems everywhere you turn negativity is all you encounter. We have to put on our blinders and forge ahead. It’s hard not to fall into the rabbit hole of a political conversation, or get roped into choosing “sides” among friends. Don’t fall for it, friends! Misery loves company. But, I’m sorry. Misery ain’t being served up at this party! But, you know what is? Mashed ‘taters! That’s what!

Some relatives came over for dinner the other night and I of course waited until the last minute to decide what to make. The Instant Pot came to my rescue again. I had seen tons of posts where folks had made mashed potatoes in their pots and I was anxious to see how it went for me. I tried out my nearly famous Garlic Red Mashed Potatoes recipe, and it was a show-stopper served under a Mississippi Roast. (Look for the roast post coming soon! Hey, that rhymes!)

Here’s how it went down:

I gave a thorough wash of my red potatoes. (I used around 20 potatoes.)

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Then I cut them in half.

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Put ’em in the pot.

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I added 1/2 Tablespoon of Garlic Powder and a 1/2 Tablespoon of salt.

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Then, I added one cup beef broth.

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I set my Instant Pot for Manual HP 8 minutes with quick release.

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I drained the broth from the potatoes and returned them to the pot.

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I added 1/4 cup whole milk and 2 TBSP real butter. (Note: If I find the potatoes are too thick, I add more milk, as needed.)

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Blended them with my hand mixer right in the pot!

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I love the pops of red from the peel.

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Lastly, I just added salt and pepper to taste. Mashed potatoes can never be salty enough for me!

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These were a hit!

 

Ingredients:

20 Red Potatoes

1 cup broth (beef, chicken, or vegetable)

1/2 TBSP garlic powder

1/2 TBSP sea salt

2 TBSP real butter

1/4 whole milk (add more if potatoes seem to thick)

 

Directions:

Wash and halve the potatoes. Add to inner stainless steel pot with one cup of broth. Set to manual high power for 8 minutes. When cooking has completed, release valve with a Quick Release. Strain broth from potatoes and return to the pot. Add garlic powder, salt, butter and milk. Blend with hand mixer until desired texture. Add additional salt and pepper to taste. Serve hot, and enjoy!

xo Jaime

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Written by Jaime Fox