4 Serves
30 Mins
Place the red potatoes into the Instant Pot and add water to cover them.
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Vitamin E
1 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
140 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
1368 mg / 4,700 mgSodium
166 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
18 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Secure the lid, set the valve to seal, and cook on manual high pressure for 8 minutes.
Allow the Instant Pot to naturally release pressure for 10 minutes, then vent any remaining steam safely.
Drain the excess water from the potatoes and transfer them to a large mixing bowl.
Add the butter, cream cheese, milk, sour cream, and salt and pepper to the bowl. Mash until smooth and creamy.
Fold in the chopped green onions and serve immediately.
45
g15
g20
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