Recipe Details
Ingredients
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4cupsvegetable broth
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2poundsrusset potatoes, peeled and cubed
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4clovesgarlic
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3teaspoonssalt, divided
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¼cupbutter
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¼cupmilk
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¼cupfinely grated Parmesan cheese
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¼teaspoonground nutmeg
Cooking Directions
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Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Steam function according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories227 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 6g |
28% |
| Cholesterol 24mg |
8% |
| Sodium 1589mg |
69% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 4g |
15% |
| Total Sugars 4g |
|
| Protein 6g |
11% |
| Vitamin C 31mg |
34% |
| Calcium 87mg |
7% |
| Iron 2mg |
8% |
| Potassium 668mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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