And Yukon potatoes are excellent with the skin or without! Yukon gold potatoes – My all time favorite because of their creamy texture and buttery flavor, not to mention their light golden hue.The skin is thicker than other potatoes, making these best peeled, but unpeeled is ok too for a more rustic mashed potatoes. They are the easiest to peel since they’re generally the largest and easy to hold. Russet potatoes – The gold standard, their high starchiness makes for one of the creamiest mashed potatoes.In the end, it will come down to personal preference. You can make mashed potatoes with any type of potato, but they do vary slightly in results. More Delicious Potato Recipes Best Potatoes For Mashing So let’s get to it! It all starts with the potatoes… Once finished, keep warm right in the Instant Pot using the ‘warm’ setting until ready to serve.This is especially great around the holidays when your to-do list is long and stovetop full. Retaining all the potato flavor that’s typically lost from draining results in naturally more flavor. No draining necessary! Means one less step and more potato flavor.Here’s a few reasons why I love this Instant Pot Mashed Potatoes recipe: Wether you already make them in a pressure cooker or are new to Instant Pot, I know you’re going to love this recipe as much as we do Mashed potatoes made in the Instant Pot is about as easy as it gets and simply the best! It’s my all-time favorite way to make mashed potatoes. Instant Pot mashed potatoes are also naturally gluten free.The best Instant Pot Mashed Potatoes are light, fluffy, and require no draining for the best flavor making them simple and fuss-free! Recipe is vegan, can easily be halved or doubled, and is easily customizable. 9 just walked behind me and said: “Oooh! You know, Mom - we have more potatoes in the cupboard!” So there you go, then: An easy, affordable, and kid-friendly Instant Pot recipe to add to your repertoire. This batch didn’t need added salt because they were already plenty salty from the broth and Parmesan, so be sure to taste at the end before adding any.Įveryone enjoyed these Instant Pot mashed potatoes - in fact, Mr. You could easily change it up with chives instead of parsley if you don’t have a super-abundance like I do, too. Seriously, could it get much easier? □ So good, too! These were super easy to mash, and the potatoes were at just the perfect texture. Easy Peasy Instant Pot Mashed Potato Squeezy Once butter is melted into the potatoes and they are at their desired texture, stir in half & half, Parmesan, parsley, bacon bits, and black pepper. When done, do a quick release.ĭump cooked potatoes into a colander to drain, then move to large bowl and mash with butter. Hit the manual button and adjust cooking time down to six minutes. Close pot, turn it on, and close the valve. Instant Pot Red Mashed Potatoesġ.5-2 lbs red potatoes (Yukon Gold also work well here)ġ cup broth - I used beef stock I had left over from another recipe, but chicken or vegetable would work as wellĤ Tbsp chopped fresh parsley (also great with a little chopped green onion)Ĭut potatoes into chunks and place them in the bottom of your Instant Pot. I don’t often make mashed potatoes because it’s a pain to boil & peel potatoes and the whole process takes forever, but it was soooo quick and easy here - plus I just left the skins on because the thin skins on red potatoes make a pretty contrast and add texture to the finished recipe. So many recipe possibilities as we approach fall and start to see great prices on potatoes again! I’m also really enjoying playing around with my new Instant Pot, and will definitely let you guys know when another sale rolls around. This week, red potatoes are on sale and I still have parsley growing like crazy in the garden… which clearly calls for a batch of easy Instant Pot Red Mashed Potatoes. Welcome to the August 28, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around the sales and seasons.
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