Eosinophilic Esophagitis Friendly Instant Pot Mashed Potatoes

Total time40 min

Prep time10 min

Cook time20 min

4.9

(6)

Eosinophilic Esophagitis Friendly Instant Pot Mashed Potatoes

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Ingredients

6 servings

3 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup water
1 tsp salt, plus more to taste
4 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup heavy cream or whole milk, warmed
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
¼ tsp black pepper, or to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Add the potato chunks, water, and 1 tsp salt to the Instant Pot insert. Lock the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
2
When the cook time ends, carefully turn the valve to Venting to quick-release the pressure. Once the float valve drops, remove the lid.

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