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Nutrition Facts
Serving Size 190 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 65 mg 22%
Sodium 30 mg 13%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 4 g
Vitamin A 20% Iron 6%
Vitamin C 10% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creamy Instant Pot Mashed Potatoes

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 cup(s) H-E-B Select Ingredients Whole Milk
1 Tsp True Texas BBQ Salt & Pepper Blend, plus more as needed to taste
3 H-E-B Organics Thyme, sprigs
4 Oz Plugra European Style Unsalted Butter, divided use, cut into pads or sliced thinly
2 Lb Lone Star Russets Potatoes, peeled and cubed
1 cup(s) H-E-B Heavy Whipping Cream
2 Tbsp Patty's Herbs Chives, minced or diced small
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Instructions

1
Place milk, salt & pepper blend, thyme sprigs, and half of butter into a pressure cooker. Stir to combine.
2
Add cubed potatoes to pot and stir to just combine. Place lid on instant pot and lock securely.
3
Set to manual setting for 18 minutes.
4
Once timer has gone off, carefully vent pressure cooker according to manufacturer's directions and remove lid. Remove thyme stems and discard.
5
Add remaining pads of butter and heavy cream to pot. Using a wire whisk, gently whisk until potatoes are creamy and smooth.
6
Season to taste with salt and pepper as needed and garnish with fresh chives.