I used my instant pot again today. Still have mixed feelings about it. I don't think it really was any faster to make mashed potatoes in it (really all you're doing is cooking the potatoes, you still have to mash them). The one advantage of cooking the potatoes this way is that you avoid the messy boil over that usually happens, at least when I'm boiling potatoes. This would come in handy at Thanksgiving or some other time when I have a lot of things going on the stove but still need to get the potatoes cooked.
Garlic Mashed Potatoes
5-6 large potatoes, peeled and cut into chunks
1 c chicken broth or water
3 cloves garlic
2 Tbsp butter
1/4 milk (may need more)
salt & pepper
Put the potatoes, broth, and garlic into the instantpot. Cook on high manual pressure for 25 minutes then do a quick release. Drain and put into a bowl; add milk and butter and mash. Add more milk if needed to make them creamy. Season with salt and pepper to taste.
Note: you can use more or less potatoes and still cook them the same amount of time
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