Instant Pot: Champ {Scallion Mashed Potatoes}

I'm a big fan of ethnic cuisines and since my husband has some Irish roots, I figured I'd cater to some dishes highlighting his background. One well known dish is Irish Champ {Scallion Mashed Potatoes} where comforting mashed potatoes uses scallion infused cream and butter to impart more delicious flavor. This was such a nice change from the usual mashed potatoes with a nod to the Irish...

I've found myself making more potato side dishes lately and my default potato side dish is mashed potatoes. But thanks to my husband, he's given me some inspiration to make some variations to traditional recipes. It sounds so easy and it is... scallions add a subtle onion flavor and some specks of color to what normally can be bland and colorless. If you have any green onions to spare, give this a try for a different spin on mashed potatoes for the upcoming holidays!

Champ {Scallion Mashed Potatoes}
recipe rom One Last Bite

  • 4-6 peeled baking potatoes (Russet or Yukon Gold)
  • 1 cup chicken broth
  • 1 large bunch (4-oz.) scallions (use the bulb and green stem)
  • 1-1/2 cups milk or light cream or half-and-half
  • 4 to 8 tablespoons butter
  • salt and freshly ground pepper

In your Instant Pot:

Plug in the IP with insert set in place.

Place trivet in IP with 1 cup of water.

Peel and cut up potatoes in bite sized pieces. Place in steamer basket or colander that fits inside IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 4 minutes, allow your IP to naturally release pressure for 2 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Meanwhile, finely chop scallions and place in a medium saucepan. Cover scallions with cold milk, cream or half & half; and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off heat and leave to infuse.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Press KEEP WARM/OFF on the IP.

Remove the potatoes from the IP along with trivet. Drain water from insert and return to IP. Transfer potatoes back to the IP.

Pour the scallion infused milk mixture over the potatoes. Mash with a potato masher to your desired consistency. Season to taste with salt and freshly ground pepper. Serve with additional butter if desired.