8 medium(s)
1/2 tsp(s)
4 Tbsp(s)
1/2 cup(s)
Peel potatoes and quarter. Get a strainer ready at the sink.
Add to Instant Pot vessel with sea salt and water to cover.
Close and lock the lid. Set to MANUAL, HIGH PRESSURE, 8 minutes.
When the time is up, do a quick release.
Drain the potatoes, discarding the liquid.
Return to the pot. Add the butter and cream.
Mash using a potato masher, wooden spoon or immersion blender to desired consistency.
Serve.
0 Servings Fruits / 1.2 Servings Vegetables
Calories: 269.8
Omega-6 / Omega-3 ratio: 3 : 1
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