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Instant Pot Mashed Potatoes- VIDEO INCLUDED

That last post got a little long, so I thought I'd put the mashed potatoes all on their own post!

Mashed Potato Ingredients:
-4-12 potatoes
-1/2 cup butter
-1 container of chive and onion cream cheese
-1-3 garlic cloves
-1.5 cups of water
Seasoning Mix:
-1 Teaspoon garlic salt
-1 Teaspoon seasoning salt
-1/2 Teaspoon Pepper


Putting it all together: 
1. Rinse Potatoes and place them inside the Instant Pot
2. Add 1.5 cups of water to the Instant Pot
3. Sprinkle Seasoning mix on top
4. Turn on Instant pot and press Manual, set timer for 20 minutes (If I'm doing more than 6 potatoes I bump my time up to 25-28 minutes depending on amount and size of potatoes)
5. Allow NPR (Natural Pressure release) for 5-10 minutes
6. Using hot mitts, remove inner pot and carefully dump water from Instant pot into the sink
7. Use a hand masher (no need for a blender unless you REALLY want one!) to mash potatoes
8. Dump in butter, garlic and cream cheese.  Replace IP lid and leave on "keep warm" feature for about 5 minutes
9. Hand mash melted butter, garlic and cream cheese and serve!!


Here is a video for those who like some step by step visual instructions!

Popular Instant Pot Accessories:

If you need some Instant Pot accessories this list might interest you, as I often get asked "what accessories do you recommend", so I'll list a few of my favorites below.

-Tempered lid for  (perfect for making yogurt!)
-Silicone lid If you ever plan on making yogurt (and I guarantee you at some point you likely will!) you NEED this for when you put your pot in the fridge to sit for 8-12 hours. 
-Extra Sealing rings for  I use the Red for spicy/heavy spiced foods like a roast, the chili lime chicken and such.  I use the white for things like egg bites, and the red for sweeter/more savory foods.
-Stainless Steel inner cooking pot  Initially I balked at the idea of "needing" two of these.  But then one day when I was making potatoes, veggies and cooking my meat, I realized how much faster I could have gotten it all done if I could have had the veggies all ready to go in the pot the minute the meat was done (meat was too large to do pot in pot).  Instead I had transfer the meat, soak the pot for a few minutes, wash it, dry it, and THEN I could get on with my cooking.  Yeah, this is a 'first world problems' thing, but if you can swing it, I HIGHLY recommend 2 pots.
-Stackable Steamer Pans This is what I use for the pot in pot to cook meat and veggies, or meat and potatoes together.
-Egg Steamer Rack  I use this for making hard boiled eggs, as well as to stack the silicone trays for when I make Egg bites.
-Beer can chicken holder  I cooked a whole chicken in my Instant Pot without this.  Then I went and purchased it.  Enough said!
-Instant Pot travel bag I absolute love this bag and have a review with photos on it here.
-Egg Bite Molds Make the PERFECT egg bites with these!
-Springform pan Think CHEESECAKE!
-Instant Pot Mini Mitts These are great for gripping the inner pot, especially when you've got a REALLY FULL pot!
-Instant Pot steamer set  perfect for washing and steaming!
-Pressure Cooker cover If you have an Instant Pot that "lives" on the counter, check out this cute little cover up!
-Silicone baking cups I use these for making EXTRA LARGE egg bites (for the baby, obviously- have you seen him!!!! 😆
-Barkeepers friend  I know, I know, this one might throw you off a bit, but I PROMISE me you will be so thankful you have this on hand for the time you have some baked on food on the bottom of your inner pot!
-Ramekins are great for single serve desserts and mini casseroles!

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