Creamy Cheesy Mashed Potatoes

Contributed By: John in Bibs

This recipe makes about 1 ½ Medium Trays of mashed potatoes*

Directions:

1. Wash and quarter your potatoes (you can leave skins on if you want) and then add to your instant pressure cooker.
2. Add the Chicken Broth, Butter Powder, Cream Cheese, and Pepper. 
3. Put your instant pressure cooker on high pressure for 13 minutes, let sit and naturally  release for 5 minutes. Then release the pressure
4. Mash in the pressure cooker pot with a potato masher
5. Add the Sour Cream.
6. Using an immersion blender whip up the mashed potatoes, add any other seasonings to  taste
7. Spread evenly on to a tray, being aware of the amount of weight per tray, I used dividers set in the ten portion configuration to pre portion the mashed potatoes.
8. Freeze until solid
9. Freeze Dry
10. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

Will vary

Rehydration:

Two squares from the ten portioned medium tray took about ½ C of Boiling water, stir, seal, let sit for 2 minutes, stir, and repeat to get desired consistency (¼ C of Water per medium ten portion square)

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

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