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St. Patty’s Instant pot mashed potatoes
These homemade St. Patty’s Instant pot mashed potatoes arecreamy, delicious and full of fresh veggies.
Print Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Course
Side Dish
Cuisine
American
Servings
6
people
Equipment
Insant pot
Large stainless steel bowl
Masher or Hand mixer
Large skillet
Blender
Large Stainless steel spoon
Ingredients
10
red potatoes
1
medium
broccoli head
4
spears
asparagus
1/2
cup
milk of your choice
3
tbsp
cream cheese
6-8
tbsp
room temperature butter
salt
Instructions
Wash broccoli, asparagus & red potatoes and cut into half’s (cut asparagus spears into 3 pieces), no need to peel potatoes.
Place an instant wire rack in the instant pot with ½ cup of water and add in potatoes.
Press the “Pressure Cook” or “Manuel” button and put in 10 minutes.
Lock instant pot and let the potatoes cook.
While the potatoes cook, heat a saucepan to medium heat and add a tbsp of oil, broccoli, and asparagus.
Sauté asparagus and asparagus for 4-5 minutes, sprinkle a goof pitch of salt over vegetables.
After broccoli and asparagus are sauteed, place in a blender.
Blend up vegetable till smooth, you may have to shake up the vegetables or splash a little water to get it to blend smooth.
After the Instant pot is done cooking potatoes, remove the wire rack and drain potatoes into a large bowl.
Add in milk of choice, room temperature butter, cream cheese, and mash together with a masher or hand mixer/blender.
Now place broccoli, asparagus mixture into mashed potatoes and mix to incorporate.
Along the way you can add more salt, butter as needed, or more milk if you want your mashed potatoes thinner. It’s all personal preference!
Keyword
mash potatoes, st pattys day