Instant Pot Bob Evans Mashed Potatoes
Craving that Bob Evans mashed potato magic but short on time? Ditch the box and grab your Instant Pot! This easy recipe delivers creamy, fluffy, homestyle mashed potatoes in a fraction of the time. Think russet potatoes, melty butter, a touch of sour cream, and secret-weapon seasonings whipped to dreamy perfection.
Servings: 8
Calories: 330kcal
Ingredients
- 6 large Russet potatoes
- 1 cup water
- ½ cup butter (1 stick)
- ½ cup milk
- 2 teaspoon salt
Instructions
- Clean, peel, and slice the potatoes into 2" chunks.6 large Russet potatoes
- Add the potatoes, water, and salt to the Instant Pot. Secure the lid and set the valve to pressurize.1 cup water, 2 teaspoon salt
- Turn the Instant Pot to High pressure and 10 minutes on the manual settings. The Instant Pot will require 7 to 10 minutes to pressurize before it starts cooking for the 10 minutes. (Note: 7 - 10 minutes to pressurize plus 10 minutes cook time).
- Once the 10 minute cooking time has elapsed, the Instant Pot will beep. Do a manual release, taking care to stay out of the steam release path.
- Add the butter and milk to the potatoes. Mix with a hand mixer either in the Instant Pot cook pot, or transfer them to a deep bowl to mix.½ cup butter (1 stick), ½ cup milk
- Mix until smooth and creamy. Adjust seasoning, and serve immediately.
Notes
- Be sure to put the 1 cup of water in the Instant Pot, as it is needed to get the pressure up to cook.
- These mashed potatoes freeze well, if you have any left overs that is!
Nutrition
Calories: 330kcal | Carbohydrates: 51g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 694mg | Potassium: 1180mg | Fiber: 4g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg