- 4 lbs potatoes (5-6 large)
- 1/4 c butter
- 1/2 c almond milk
- Optional mixins:
- sour cream
- shredded cheese
- black beans
- corn
- salt
- pepper
- barbeque sauce
- jalepenos
- Peel and dice (1-2″) potatoes and place in instant pot.
- Add 1/2 c water.
- Pressure cook in instant pot for 11 minutes.
- Quick release; do not drain.
- Add butter and milk.
- Blend.
- Add optional mixins to individual bowls.