2PoundsWhite PotatoesWashed And Quartered, about 5
2CupsWater
¼CupButter
¼CupSour CreamMore if needed
¼Tsp.Ground Nutmeg
¼Cup2% MilkWarm
¼Tsp.SaltOr To Taste
¼Tsp.Ground PepperOr To Taste
Instructions
Wash and cut the potatoes in 4 pieces. Place potatoes and add the water add the lid and turn the knob to sealing. Cook on pressure high for 8 minutes.
Quick release and drain; place the potatoes in a mixing bowl. Mash potatoes to desired consistency; stir in remaining ingredients.
Garnish with butter and chives (optional). Serve and enjoy.
Notes
Here are a few tips and tricks when it comes to freezing mashed potatoes.
Be sure that you cook the potatoes completely, as this is necessary for mashing.
Consider adding butter to the container before adding the mashed potatoes.
Again, the fat will be served as a protection; keeping your red mashed potatoes fresh and ready to be heated before serving.
Consider diving the mashed potatoes into serving size portion so that it is ready for when you prepared to serve it on Thanksgiving Day, mealtime, or any day.
Calories are estimated per serving. **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).