We had our annual Thanksgiving celebration at work today and everyone brought something to share, we had two turkeys, ham, corn bread, cranberry sauce, salads, breads, stuffing, green bean casserole, and you can't even imagine the desserts.

I brought three of my favorite mashed potato variations, with assorted toppings and they were all a hit, thanks to some tasty ingredients and my Instant Pot.

Cooking potatoes in the Instant Pot is one of the easiest things to do. You don't need to peel or cube them, just wash them, put 1 cup of water in the pot, place your trivet and then add your potatoes, being careful not to go past the max fill line. But, you say, you don't want the skins in you mashed potatoes, no worries. Take a look.

I put them on manual for 18 minutes and then I let them set until the pressure drops and then open the lid. While I use this new-fangled, electric, pressure cooker, I don't use an electric mixer,I use my Gram's hand masher. I have a lot of fond memories of watching her make mashed potatoes with it and I feel a connection with her every time I use it.

Being able to cook foods fast, simply, and nutritiously was a big selling point for me. But I want to point out that I am not an Instant Pot expert nor am I a paid spokesperson. This has totally changed how I cook and I love it. So, I hope you'll join me here each week as I'll go over the different features and show you how easy it is to cook some basic items, just to get you started!

Next week, I'll show you how easy it is to make those egg bites that everyone is raving about at Starbucks. It's easy, and it will save you money!

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