Creamy Cheesy Mashed Potatoes

Contributed By: John in Bibs

This recipe makes ~10 cups 

Directions:

1. Wash the potatoes thoroughly and quarter them. You can leave the skins on for added texture or peel them if you prefer smoother mashed potatoes.
2. Place the quartered potatoes into the Instant Pressure Cooker. Add the chicken broth, butter powder, cream cheese, and a sprinkle of pepper.
3. Seal the lid and set the cooker to high pressure for 13 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes. Afterward, carefully perform a quick release to release any remaining pressure.
4. Using a potato masher or mixer, mash the potatoes until they reach your desired consistency.
5. Stir in the sour cream. Then, using an immersion blender, whip the mashed potatoes until they are smooth and creamy. Taste and adjust seasoning as needed—add more pepper, salt, or other spices.
6. Add parchment paper to your trays and spread the mashed potatoes onto the trays.
7. Place dividers (if you choose). We like to use 10 portions per tray.
8. Pre-freeze when possible
9. Freeze dry 
10. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Add ½ cup of boiling water for every two squares of freeze-dried mashed potatoes. (This equals ¼ cup of boiling water per square.) Stir the mixture thoroughly, then cover or seal the container. Let it sit for 2 minutes to absorb the water. After 2 minutes, stir again. If needed, repeat the process—adding a little more boiling water and stirring—until you reach your desired consistency.

Notes:

Greek yogurt can be substituted for sour cream if your mashed potatoes seem a bit “grainy” after rehydration.

Nutritional Value Per 1 cup

Calories: 223  Protein: 5 g   Fat: 13 g   Carbohydrates: 24 g   Sugar: 1 g   Fiber: 2 g

Cycle times & rehydration for reference only. Your results may vary.