Low Iodine Instant Pot Mashed Potatoes
Total time40 min
Prep time10 min
Cook time20 min
4.9(6)
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Learn more →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 tipUse 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 tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 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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