Ghee Mashed Potatoes
By :No Pressure Cookbook by Laurel Randolph
Print Recipe
Ghee is a type of clarified butter that’s frequently used in Indian cuisine. It’s pure butterfat that’s lightly toasted, lending a mild buttery flavor to your mashed potatoes. Ghee is also great for sautéing and high-heat cooking, since its smoke point is much higher than that of regular butter. Add richness to the dish by throwing in a bit of sour cream, or swapping out the milk for buttermilk.
Votes: 5
Rating: 4.6
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes
Prep Time 7 minutes
Cook Time 8 minutes
Servings
5 servings
Ingredients
  • 2 pounds Yukon Gold or white potatoes peeled and cut into 1-inchchunks
  • 3 cloves cloves garlic smashed
  • 3 cups Water
  • 1/4 cup whole milk
  • 1/4 cup ghee
  • Salt and pepper
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes
Prep Time 7 minutes
Cook Time 8 minutes
Servings
5 servings
Ingredients
  • 2 pounds Yukon Gold or white potatoes peeled and cut into 1-inchchunks
  • 3 cloves cloves garlic smashed
  • 3 cups Water
  • 1/4 cup whole milk
  • 1/4 cup ghee
  • Salt and pepper
Votes: 5
Rating: 4.6
Rate this recipe!
Instructions
  1. Add the potatoes, garlic, and water to your Instant Pot. Secure the lid.
  2. Cook at high pressure for 8 minutes and use a quick release.
  3. Drain the potatoes and garlic and return to the pot. Add 1/4 cup milk and all of the ghee. Mash until smooth, adding more milk if needed. Season with salt and pepper to taste and serve.
Recipe Notes

P.S. If you can’t find ghee at your grocery store or want to save some cash by making your own, here’s how you do it: Melt a stick of butter over medium-low heat. Let cook until the butter smells toasty and some of the solids at the bottom have begun to brown but not burn, 7 to 10 minutes. Turn off the heat and tilt the pan to one side. Use a spoon to skim off all of the whey foam at the top. Strain through a piece of cheesecloth and refrigerate until ready to use.

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