Instant Pot Wasabi Mashed Potatoes / わさびマッシュポテト
Everyone's favorite classic mashed potatoes with a kick!
Servings: 4
Equipment
- Instant Pot
Ingredients
- 2 lbs russet potatoes about 6 russet potatoes, peeled and quartered
- 3/4 cup water
- 2 cloves garlic minced
- 1/2 cup milk
- 1/2 cup half and half
- 5 tbsp butter unsalted
- salt & pepper
- 2-3 tsp wasabi paste
Instructions
- In the Instant Pot, pour in the water and add 1 tsp of salt. Place metal trivet at the bottom and layer quartered potatoes on top.
- Cover and lock the lid. Press "Manual" to use the pressure cooker function. Set the pressure cooker setting to high and set cook time for 10 minutes.
- Once finished, carefully push the steam release handle to the venting position to release the steam until the float valve drops (you can also let the pressure release naturally). Once fully depressurized, remove the lid carefully. Pour potatoes into a strainer/colander to drain out the water (or carefully drain the water directly from the pot). Return potatoes back into the Instant Pot and make sure the Instant Pot is still on warm.
- Using a masher (or anything you want to use to mash the potatoes), start mashing the potatoes. Add in the butter, milk, half and half, and garlic and mash. Add in some salt and pepper to taste along with the wasabi (start out smaller and add more until you get a flavor you like) and mash until desired consistency is reached. If it's not creamy enough, add more butter and milk.
- Top it with chives or green onions and serve!
Notes
If making on the stovetop, boil quartered potatoes until tender enough to mash (about 20 min). Drain water, put potatoes back into the pot and follow directions from there.