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Ingredients
- 8 individual peel and halve Yukon Gold Potato
- 1 1/2 cups Water
- 2 tablespoons Butter
- 1/3 cups Sour Cream
- 1/2 cups Milk
- 1/8 teaspoons Salt
- 1/8 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1/2 cup
- 119 Calories
- 5g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 16mg Cholesterol
- 48mg Sodium
- 16g Total Carb
- 2g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 3g Protein
- 4 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Wondermom Wannabe for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 8 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add potatoes and water to the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Quick release pressure.
- Add remaining ingredients, using a masher to mash the potatoes and combine the ingredients.
- Let cool.
- Divide among indicated number of bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave until heated through.