Instant Pot Loaded Mashed Potatoes
These Instant Pot Loaded Mashed Potatoes are so creamy and delicious, rich with butter, cheddar cheese and topped with bacon and scallions.
Servings 6
Ingredients
- 1 cup water
- 5 russet potatoes, medium peeled & cut into 2" cubes
- 4 tablespoons butter
- 1 cup sour cream
- ½ cup milk or heavy cream
- 1 teaspoon sea salt
- 1 cup shredded cheddar cheese
- ¾ cup shredded Italian cheese blend
- 6 ounces bacon, cooked
- 1 scallion, sliced
Instructions
- Pour the water into the Instant Pot and insert steamer basket. Layer the potatoes into the steamer basket.
- Secure the lid with steam vent in the sealed position. Press "manual" and set on high pressure for 10 minutes.
- Once the timer sounds, press "keep warm/cancel." Using an oven mitt, do a quick release. When the steam venting stops and the safety dial drops, carefully open the lid.
- Remove the potatoes from steamer basket. Discard water, then return potatoes back to the pot. Alternatively, transfer the potatoes to a large bowl.
- Add the butter, allowing it to melt over the potatoes.
- Add sour cream, milk or heavy cream, and salt and using a potato masher, combine everything together being careful not to overmix. Mash just enough until there are no more lumps.
- Gently fold in the cheese and 4 ounces of the crumbled bacon until all of the cheese has melted into the hot potatoes and everything is incorporated.
- Garnish with remaining bacon and scallions. Serve immediately.
Notes
Note: Recipe reprinted with permission from The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains and Stefanie Bundalo, Page Street Publishing Co. 2019. Photo credit: Prepare & Nourish.
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Nutrition
Calories: 513kcal | Carbohydrates: 35g | Protein: 17g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 896mg | Potassium: 905mg | Fiber: 2g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 11mg | Calcium: 285mg | Iron: 2mg