Mashed potatoes are a big deal in our house. They are my husband’s favorite way to eat potatoes, and I honestly think I could serve them 4 nights a week and he’d be okay with it! Then there’s me on the other hand – mashed potatoes are just okay. I don’t typically eat them at restaurants, because I’m picky about them.
They can’t be too dry.
But they can’t be too soupy.
They can’t be too buttery.
But they have to have flavor; bland mashed potatoes are the worst.
Like I said, picky. But, these instant pot mashed potatoes live up to my standards, and my husband loves them as well. The secret? Cooking them in chicken broth so they soak up the extra flavor!
One of our favorite ways to eat mashed potatoes is topped with this Slow Cooker Pulled Barbecue Chicken. Together, they make the most amazing combination – and they’re both so easy, too!
Do you have any favorite ways to eat mashed potatoes? I’m always looking for new ideas to keep them interesting!
- 6-8 Russet potatoes, cubed (and peeled if desired)
- 1 1/2 c. chicken broth
- 2 tsp. seaoned salt
- 2 tsp. pepper
- 1/4 c. milk
- 1 tbsp butter
- 1 oz. cream cheese
- 1/4 c. sour cream
Place cubed potatoes in Instant Pot. Pour chicken both over potatoes.
Place lid on, twist to close. Make sure valve is on 'sealing.' Press manual, and set for 10 minutes.
When timer goes off, do a quick release and carefully remove lid (wear an oven mitt!).
Use a potato masher or hand mixer to mash potatoes. Add milk, butter, cream cheese and sour cream.
When the potatoes have reached the consistency you like, add salt and pepper to taste.