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Ingredients40 m servings 227
Original recipe yields 6 servings
- Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.
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Per Serving: 227 calories; 9.4 31.1 5.6 24 1588 Full nutrition
ReviewsRead all reviews 2
I hate to give a bad review, but I had serious issues in making this recipe. Overall, potatoes cooked perfectly and flavor is good, but texture was more of a gluey consistency (used potato mashe...