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Pressure Cooker Potato Carrot Mash
Pressure Cooker Potato Carrot Mash, is a healthier alternative. The Carrots add a beautiful color and a hint of sweetness.
Prep Time
5
minutes
mins
Cook Time
8
minutes
mins
Pressure Release
5
minutes
mins
Total Time
13
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
85
kcal
Author:
Jill Selkowitz
Cost:
$3
Equipment
Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Salbree Steamer Basket / Colander
Ingredients
3
large
Potatoes
with skin
8
large
Carrots
1/2
cup
Milk
(more if needed)
2
teaspoons
Sea Salt
or to taste
2
Tablespoons
Butter
or to taste
Instructions
Chop potatoes and carrots, making sure that the carrots are in smaller pieces than the potatoes.
Add one cup of water to the Pressure Cooker cooking pot and place a trivet on top.
Add the potatoes and carrots to the trivet.
Lock on lid and close Pressure Valve. Cook at High Pressure for 8 minutes.
Allow a 5 minute Natural Pressure Release and then do a Quick Release to remove the rest of the pressure.
Add potatoes and carrots to a bowl and mash with a fork.
Add the milk and continue to mash. Add the salt and mash until completely combined. Add butter and mix in well.
Dot with butter if desired.
Notes
If you want a creamier, more whipped mash, add a little more milk.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
883
mg
|
Potassium:
335
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
16187
IU
|
Vitamin C:
6
mg
|
Calcium:
56
mg
|
Iron:
1
mg